A study led by Professor Wuyangfeng from the Clinical Research Institute of Peking University, published in the New England Journal of Medicine, included 21,000 patients over 60 years old with hypertension or stroke from 600 villages selected from 5 provinces and 10 counties in China.
The researchers randomly divided them into a control group consuming regular table salt and an experimental group consuming low-sodium salt. The results confirmed that the group consuming low-sodium salt showed a significant overall reduction in cardiovascular diseases, strokes, and all-cause mortality.
Therefore, consuming low-sodium salt can reduce the risk of cardiovascular diseases, which is safe and reliable for ordinary people, and more conducive to health.
2. Although low-sodium salt has many benefits, it is not suitable for everyone.
