Less Salt, More Potassium Cut Stroke Risk

People who consume less salt and more potassium can reduce their risk of blood pressure and stroke, 3 reviews of medical evidence show. The journal BMJ published the review articles. One review put together the results of 34 studies. They included a total of 3,230 people. The review found that eating less sodium (mostly salt) could reduce systolic blood pressure by about 4 milligrams of mercury (mmHg). Systolic pressure is the first or top number in a blood pressure reading. Diastolic pressure (the second number) fell 2 mmHg. Another research review also looked at other effects of salt on health. It included results from 56 studies. The risk of stroke increased 24% for people who ate more salt. The risks of dying from stroke increased 63%. A third study looked at potassium in the diet. It put together results from 33 studies. They included a total of 128,000 people.