The case for lowering salt levels in processed foods is now even stronger – new research

Tuesday, June 26th, 2018 | dayhi34p | No Comments

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Prof Nick Wilson, Dr Cristina Cleghorn, Dr Nhung Nghiem, Prof Tony Blakely

The scientific case for lowering dietary salt intakes became a bit confused in recent years by studies which suggested that both low sodium (salt) intake and high sodium intake were associated with higher risk of death. But new research suggests that low sodium intakes are not associated with a higher risk of death and the results for low sodium intake in these other studies may be largely due to inaccurate measurement of sodium intake. So the scientific community can now more confidently recommend that governments progress interventions to reduce sodium levels in processed foods. This could substantially benefit health, reduce health inequalities and save health sector costs.

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