Diet: Salt levels in food contributing to poor health
Reducing the level of salt in a person's diet can reduce their chances of developing cardiovascular disease by a quarter over the next 10 to 15 years, it has emerged.
According to a research team in Boston, US, that studied over 3,000 people who reduced their salt intake by between 25% to 35% (from about 10 grams to seven grams) the risk of dying from a cardiovascular disease also decreased by 20%.
Professor Graham MacGregor, a consultant in cardiovascular medicine at St George's hospital in London, said this study was important as it showed that, if people reduced their salt intake, it would reduce the number of people suffering from heart attacks, strokes and heart failure.
The daily average consumption of salt for people aged 11 and over is six grams, according to the Food Standards Agency. MacGregor argued this was achievable if people were careful about the food they chose to eat.
He added, however, that the onus was also on the food manufacturers to limit the amount of salt in products.
Ellen Mason, cardiac nurse at the British Heart Foundation, said: "Salt intake among many adults and children is way too high. Salt can cause high blood pressure, which is a major risk factor for coronary heart disease."
She added that this study offered further observational evidence of strokes and heart attacks being linked to high salt intake. Many people could lower the level of salt in their diet by reducing the amount of processed food they eat.
To calculate the salt intake, a person should look at the sodium amount listed on the food labels and then multiply it by 2.5, which will then give the person the salt level.
Foods to watch out for include crisps, salted nuts, canned and packet soups and sauces, baked beans and canned vegetables, pork pies, pizzas and other ready meals, which typically contain a lot of salt, according to the British Heart Foundation.
