Replacing regular salt with low-sodium salt can reduce the risk of stroke by 14% and the risk of death by 12%!

The average salt intake of Chinese people is 10-12g per person per day!

The "Dietary Guidelines for Chinese Residents" recommends that we consume less than 6g of salt per person per day; the "Guidelines for the Prevention and Treatment of Hypertension in China" recommends that people with high blood pressure consume less than 5g of salt per person per day!

It seems that most of us consume too much salt, especially northerners who consume more than 1 times the recommended amount. Although many people have heard that eating too much salt is not good, if we really follow the "Guidelines" recommended less than 5-6g of salt, the food will probably be tasteless and difficult to swallow.

So is there any salt that can maintain a certain salty taste while reducing the sodium content so as not to affect appetite and reduce the risk of high blood pressure and cardiovascular disease?

This is low sodium salt!

We are popularizing low-salt diets, but this is not rigorous enough. The more rigorous term is low-sodium diet, because the main component of the salt we eat is sodium chloride. It is also sodium that causes high blood pressure and increases the risk of cardiovascular disease, so the accurate term should be low-sodium diet.

In a large number of previous studies, it has been confirmed that excessive sodium intake and insufficient potassium intake will significantly increase the risk of hypertension. Especially for us Chinese, who are salt-sensitive, it is more likely to cause hypertension due to excessive sodium intake and insufficient potassium intake. And hypertension itself is the main cause of cardiovascular and cerebrovascular diseases and deaths from cardiovascular and cerebrovascular diseases.

Research published in The Lancet showed that in 2017, the number of deaths from cardiovascular diseases caused by excessive sodium intake reached 2 million worldwide.

Therefore, we have been popularizing science and advising everyone to eat a low-sodium diet and reduce sodium intake. The purpose is to reduce the risk of high blood pressure and thus reduce the incidence and mortality of cardiovascular disease.

The latest research from Peking University Clinical Research Institute:

The study included more than 20,000 volunteers from 10 counties in five provinces in northern my country. These volunteers either had uncontrolled high blood pressure or had a clear history of stroke.

10,000 volunteers were randomly given free salt with 25% potassium chloride, that is, 75% sodium chloride + 25% potassium chloride. They were asked to use this low-sodium salt for 5 consecutive years, while the rest of the group used ordinary salt, that is, salt with about 99% sodium chloride.

After 5 years, statistics found that the group that ate low-sodium salt had a 14% lower risk of stroke, a 13% lower risk of myocardial infarction, cerebral infarction, cerebral hemorrhage, heart stents and other events, and a 12% lower risk of death than the group that ate regular salt.

This study has a rigorous design, a large sample size, and lasted for 5 years, so the data is reliable and the results are trustworthy.

The total population of my country is about 1.4 billion. If every household replaces ordinary table salt with low-sodium salt with potassium chloride, the death rate in China will be reduced by more than 10%, which means about 1 million deaths will be reduced.

Low-salt diet, choose low-sodium salt

After reading the above introduction, we should try to choose some low-sodium salt. The ingredients of low-sodium salt include 70%-80% sodium chloride, and the other 20%-30% is replaced by added potassium chloride. This not only reduces sodium salt, but also increases potassium salt, which is beneficial to the human body in both directions.

Of course, in addition to sodium salt such as sodium chloride, the noodle sauce, soy sauce, pickled mustard, pickles, kimchi, processed meat, bacon, cured meat, etc. that we usually eat are all considered high-salt foods. They all contain high sodium salt, and the intake of these foods should also be controlled.

Low sodium salt not only meets our need for low salt, but also solves the contradiction that most people think that food is tasteless. This is because low sodium salt "reduces salt without reducing saltiness" and "helps the body balance sodium and potassium."

In our daily life, foods with high potassium ion content cannot be obtained by adding potassium chloride to low-sodium salt. In our daily diet, many foods, especially plant foods, are rich in potassium.

Fruits contain a lot of potassium: the most common fruits rich in potassium are: fresh dates, bananas, longans, guavas, pomegranates, cantaloupes, peaches, oranges, tangerines, persimmons, lychees, plums, kiwis, cantaloupes, mangoes, strawberries, loquats, grapefruits, apples, pears, watermelons, papayas, etc.

In addition to fruits, there are vegetables:

These foods can all supplement a certain amount of potassium ions.

In short, long-term excessive intake of high sodium salt can easily induce high blood pressure and increase the risk of cardiovascular and cerebrovascular diseases. Therefore, we should have a low sodium and high potassium diet, and try to choose low sodium salt in our daily life!