Avoiding sprinkling extra salt on food may reduce the risk of premature death, scientists say.

Avoiding sprinkling extra salt on food may reduce the risk of premature death, scientists say.

 

A new study published in the Journal of the American College of Cardiology found that eliminating the habit of sprinkling salt on food reduces the chances of heart disease, heart attack and stroke by 20 percent.

In the study, researchers examined nearly 200,000 Britons in their 30s and 70s for a decade.

Eating too much salt increases the amount of water in the blood, due to which the pressure on the blood vessels increases. Due to this increase in pressure, blood pressure increases, which in turn increases the risk of heart attack or stroke.

To measure this risk, researchers from Tulane University examined the health records of 176,570 Britons.

The data also included responses to a questionnaire in which participants were asked how much salt they added to their dinner.

The participants were monitored for an average of 12 years. The results of the study showed that around 10,000 medical emergencies, including paralysis, were reported during this period.

Heart and blood circulation diseases account for 25 per cent of deaths in the UK, accounting for more than 160,000 deaths annually, or one every three minutes.






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