Tobacco, lack of regular physical activity and stress can increase the risk of hypertension, and therefore cardiovascular disease, as can high fat and salt. A recent study suggests that a simple change in diet can make a significant difference. Explanations.
According to data published by the World Health Organization (WHO) in September 2023, hypertension affects one in three adults in the world, responsible for stroke, myocardial infarction or even heart failure.
The health authority specifies that age and genetic predisposition constitute risk factors, but the latter may also be associated with lifestyle and in particular the absence of physical activity, excessive alcohol consumption or a diet rich in salt. It is this last point that interested a team of Chinese researchers, who compared the effect of salt substitutes on hypertension.
A study was conducted with 611 participants
“Adults often fall into the trap of consuming too much salt through easily accessible and cheap processed foods. It is important to recognize the impact of our food choices on heart health and raise awareness of low-sodium options”, Professor Yangfeng Wu, executive director of Peking University’s Clinical Research Institute and lead author of the work, explained in a press release.
Researchers conducted the study with 611 participants aged 55 and older living in 48 healthcare institutions, whom they divided into two groups. Twenty-four healthcare institutions, bringing together 313 participants, switched to commonly used salt substitutes, while twenty-four other institutions, this time bringing together 298 participants, did not change their habits.
An important detail, the authors of this work specify, is that the participants’ blood pressure was less than 140/90 mmHg – so no hypertension – at the beginning of the study, and they were not receiving treatment for hypertension. Another fact to note: the researchers do not specify which option was used.
Replace rather than deprive
Published in the Journal of the American College of Cardiology, the work suggests a lower risk of hypertension in participants who consumed salt substitutes. In detail, the researchers estimated an incidence of hypertension of 11.7 per 100 person-years among these participants, compared with 24.3 per 100 person-years among those who continued to use conventional salt. Another interesting figure: using salt substitutes reduced the risk of developing hypertension by 40% compared to participants who ate regular salt. Also note that substitution did not affect potential episodes of hypotension in the elderly,”A common problem” Scientists explain.
“Our results show tremendous progress in blood pressure maintenance that allows people to maintain their health and reduce potential cardiovascular risks with the opportunity to add a delicious flavor to their favorite dishes. Given its hypotensive effect, proven in previous studies, a salt substitute. All is beneficial to people, whether hypertensive or normotensive, and therefore constitutes a desirable strategy for the prevention and control of hypertension and cardiovascular diseases.”Professor Yangfeng Wu rejoices.
Beyond the effects of introducing salt substitutes into the diet, researchers recommend their adoption.From the beginning of the food chain”, in other words in the development of recipes and foods by the food industry. An initiative that will make processed food less harmful to health.
