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A recent study has revealed that replacing regular salt with a lower-sodium alternative can significantly reduce the risk of recurrent stroke by 14% and lower the risk of death by 12%. The research, published in The Journal of the American Medical Association (JAMA) Cardiology, involved experts from Wuhan University, China, and The George Institute for Global Health, Australia.

Benefits of Using Salt Substitutes

Health organizations like the World Health Organization (WHO) recommend limiting daily salt intake to less than 5 grams (around 2 grams of sodium) to reduce heart disease risk. Salt substitutes, which replace some sodium with potassium, are gaining attention as a healthier alternative.

Previous studies suggest that reducing sodium intake and increasing potassium consumption can help lower blood pressure and reduce the risk of cardiovascular diseases, including strokes.

Study Details: Salt Substitute and Stroke Study (SSaSS)

Researchers analyzed data from the Salt Substitute and Stroke Study (SSaSS), which began in 2014. The trial examined the effects of a salt substitute containing 75% sodium chloride and 25% potassium chloride, compared to regular salt (100% sodium chloride).

The study involved nearly 21,000 participants from 600 rural villages across five Chinese provinces. Most participants had a history of stroke (75%) or were over 60 years old with high blood pressure (90%).

Key Findings

  • The risk of recurrent stroke was 14% lower among those using the salt substitute.
  • 16.8% of participants using the substitute experienced a second stroke, compared to 19% in the regular salt group.
  • Death risk due to stroke decreased by 21% among those using the salt alternative.
  • Overall mortality rates dropped by 12% in the salt substitute group.

A Cost-Effective Public Health Strategy

The researchers emphasized that replacing regular salt with a low-sodium, potassium-enriched alternative is a simple and cost-effective intervention for stroke survivors. Since many people rely on home-cooked meals with added salt, this dietary change could have a global impact on cardiovascular health.

The study authors concluded, “When scaled up and sustained over time, salt substitution can significantly improve secondary prevention of stroke and overall heart health worldwide.”


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