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Eating a low-sodium diet has several important health benefits. Even reducing your sodium intake by a small amount can lower your blood pressure over time. Less sodium can also reduce your risk ...
A low sodium diet has a useful effect to reduce blood pressure, both in people with hypertension and in people with normal blood pressure. [7] Taken together, a low salt diet (median of approximately 4.4 g/day – approx 1800 mg sodium) in hypertensive people resulted in a decrease in systolic blood pressure by 4.2 mmHg, and in diastolic blood pressure by 2.1 mmHg.
Opting for low-sodium foods, defined as 140 mg of sodium or less per serving, can help keep your salt intake at bay. Even choosing items labeled "reduced sodium" or "no salt added" can make a ...
A salt substitute. A salt substitute, also known as low-sodium salt, is a low-sodium alternative to edible salt (table salt) marketed to reduce the risk of high blood pressure and cardiovascular disease associated with a high intake of sodium chloride [1] while maintaining a similar taste.
You may need to increase your sodium intake if you are sweating a lot, such as when working out or on a hot day. “Sodium is an electrolyte needed for balanced fluid and blood volume and ...
It recommends reducing sodium intake, sweets (in drinks and foods), and red meat. It limits saturated fat and trans fat, while increasing the intake of potassium, magnesium, protein, fiber, and nutrients thought to help control blood pressure. [3] [6]
Salt-reduction activist and member of the international salt reduction advocacy group WASH (World Action on Salt and Health), [4] Dr. Norm Campbell, president of Blood Pressure Canada said, "This is a wonderful demonstration of the government's leadership in forming collaborations to improve the health of Canadians to prevent stroke, heart and kidney disease -- three of the major causes of ...
“Reducing sodium in the food supply has the potential to be one of the most important public health initiatives in a generation,” said Jim Jones, FDA deputy commissioner for human foods, in a ...