Reduced Salt Consumption Linked to Lower Risk of Death, Study Shows #

A new study published in the journal Annals of Internal Medicine suggests that using less salt in food may lead to a decreased risk of death. The study found that using a salt substitute when cooking was associated with a lower risk of early death from any cause or from cardiovascular disease. The research, which included 16 randomized controlled trials involving over 35,000 participants, showed that salt substitution resulted in reduced sodium levels in urine and blood pressure. However, the evidence for the effectiveness of salt substitutes in Western populations is limited. Experts recommend reducing salt intake and increasing potassium through fruits and vegetables for better cardiovascular health.