A revolutionary breakthrough emerges as salt substitutes are linked to a remarkable 40% reduction in the risk of high blood pressure, without elevating the risk of low blood pressure, according to recent research published in the Journal of the American College of Cardiology.
Lead author Yangfeng Wu, MD, PhD, Executive Director of the Peking University Clinical Research Institute in China, emphasizes the importance of recognizing the impact of dietary choices on heart health, particularly as adults often unwittingly consume excess salt through easily accessible processed foods.
In the DECIDE-Salt clinical trial, Wu and his team analyzed data from over 600 participants aged 55 and older. Of these, 313 switched from regular salt to a salt substitute, while 298 continued using regular salt. After two years, the results revealed a significantly lower rate of hypertension cases (11.7 per 100 people-years) in the salt substitute group compared to the control group (24.3 per 100 people-years). Participants using salt substitutes were found to be 40% less likely to develop hypertension during the study period.
The findings suggest a groundbreaking approach to maintaining blood pressure and minimizing cardiovascular risks, allowing individuals to enjoy flavorful meals with lower sodium content. Wu emphasizes the universal benefits of salt substitutes for both hypertensive and normotensive individuals, making it a desirable strategy for hypertension and cardiovascular disease prevention.
In a related editorial, Rik H.G. Olde Engberink, MD, PhD, from Amsterdam University Medical Center, underscores the research’s support for encouraging salt substitutes over merely reducing salt intake. While reducing salt intake remains beneficial, the study highlights the difficulty in implementing widespread, long-term changes in eating behavior. Stay tuned for more updates on this transformative research shaping heart health strategies worldwide.
