Lower Frequency of Adding Salt to Food Linked to Lower CVD Risk

TUESDAY, Nov. 29, 2022 -- Lower frequency of adding salt to food is associated with reduced risk of cardiovascular disease (CVD), according to a study published in the Dec. 6 issue of the Journal of the American College of Cardiology. Hao Ma, M.D.,...
Source: Drugs.com - Pharma News - Category: Pharmaceuticals Source Type: news