Adult women and men, who reduce their salt intake, reduce their blood pressure. This effect is independent of age, race, baseline blood pressure or body mass. Such information has been around for years but a study by Cook et al (BMJ 2007;334:885-8) now shows that this leads to a long-term reduction in cardiovascular events.
We should restrict our daily intake to 5g per day, or less. We can reduce what we add to our food and support the profession's efforts to have salt levels on foods labeled. Legislation would help and the new data will add weight to the arguments encouraging less salt in prepared foods and declaring how much there is, so prudent purchasing is possible.
