While salt’s role in high blood pressure has been known for some time, a 25-year study led by a Harvard T.H. Chan School of Public Health researcher has found that even a slight increase in daily intake appears to raise the risk of premature death.
The study was published October 3 in the Journal of the American College of Cardiology.
“Consuming lower levels of sodium, as advocated by the American Heart Association and the U.S. Dietary Guidelines, will lead to lower blood pressure, lower risk of cardiovascular disease and lower subsequent mortality,” said lead researcher Dr. Nancy Cook, professor in the department of epidemiology at Harvard Chan School in an October 3 article on WebMD.com.
The American Heart Association states that, on average, Americans eat more than 3,400 milligrams of sodium each day.