Lower frequency of dietary salt tied to a reduced CVD risk?

Over the years, there has been a substantial evidence linking high sodium intake to high blood pressure, a major risk factor for cardiovascular disease. However, epidemiological studies investigating this link have produced conflicting results due to a lack of practical methods for assessing long-term dietary sodium intake. Recent studies suggest that the frequency at which an individual adds salt to their foods could be used to predict their individual sodium intake over time.

Adding additional salt to foods at a lower frequency is associated with a reduced risk of heart disease, heart failure and ischemic heart disease, according to a new study published in the Journal of the American College of Cardiology. Even among those following a DASH-style diet, behavioral interventions to lessen salt consumption could further improve heart health.

In the current study, the authors evaluated whether the frequency of adding salt to foods was linked with incident heart disease risk in 176,570 participants. The study also examined the association between the frequency of adding salt to foods and the DASH diet as it relates to heart disease risk.

Data on heart disease events was collected through medical history and data on hospital admissions, questionnaire and death register data.

The researchers found the association of adding salt to foods with heart disease risk was stronger in participants of lower socioeconomic status, as well as in current smokers. However, a higher modified DASH diet score was associated with lower risk of heart disease events.

Reference:

Lu Qi et al, JOURNAL Journal of the American College of Cardiology