Less Salt and More Potassium Reduce Risk Of Stroke

Less salt and more potassium in a person's diet can lower blood pressure and the risk of stroke. Making these simple changes can save millions of lives each year, according to new studies published in the British Medical Journal (BMJ). Scientists have known that reducing the amount of salt people eat can lower their blood pressure, which ultimately reduces the risk of heart disease and stroke. A previous study in the same journal showed that high salt intake is linked to a significantly increased risk of stroke and cardiovascular disease...
Source: Health News from Medical News Today - Category: Consumer Health News Tags: Nutrition / Diet Source Type: news