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Choosing salt substitutes linked to lower risk of early death, study finds
There are even more reasons to limit salt intake.
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Lifestyle Saúde
Yes, you read that right. It's time to get (even) pickier about how much salt you're eating. A recent study out of Bond University in Australia found a link between a reduced risk of premature death from all causes and cardiovascular disease and using a salt substitute when you cook.
For the study, published in the Annals of Internal Medicine, researchers conducted a review of 16 clinical trials involving more than 35,000 people with an average age of about 64 and a higher-than-average risk of cardiovascular disease.
Read also: Loneliness can increase the risk of premature death, study says (Portuguese version)
All of the studies they looked at compared the use of regular salt — "composed of approximately 100% sodium chloride, with occasional addition of iodine" — with a salt substitute made with "25% to 30% potassium chloride and 60% to 75% sodium chloride."
In addition to the study's main finding, the researchers also discovered that using the salt substitute "was associated with reductions in urinary sodium and blood pressure, an effect similar to that of blood pressure medications," the authors wrote. This could help explain why the substitutes seem to have an effect on the risk of premature death.
Read also: Cardiovascular diseases. Symptoms that affect the legs and ears (Portuguese version)
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