The Health Benefits Of A Diet Low In Salt

The Health Benefits Of A Diet Low In Salt

Believing that only those people who suffer from cardiovascular disorders have to limit the salt intake is a mistake. The high consumption of salt has negative effects on the body, so it is necessary to limit it from early ages, according to the nutritionists.

Salt in excess is the culprit for cardiovascular diseases, in special

While the WHO advises eating less than five grams of salt a day, in North America it is estimated that the average consumption of salt exceeds 11 grams per individual.

The high intake of salt not only favors the occurrence of hypertension but is also the first cause of other cardiovascular diseases, such as heart attacks and strokes.

Although the link between salt consumption and hypertension is well-known for a long time, in recent years there has been an increase in the evidence that high salt consumption may lead to other diseases such as diabetes, arterial stiffness (which is increasingly seen in young adults), and kidney pathologies, among others.

How to reduce the consumption of salt?

Even though once you’ve got used to high intake of salt is hard to retain yourself, here are some methods you can try to low the salt intake:

  • Simply avoid the consumption of foods and beverages that you know to have a high salt content;
  • Cook without salt and avoid placing the salt shaker on the table when you eat;
  • Use other spices to replace the salt, such as pepper, parsley, chili, paprika, oregano, and so on;
  • Always read the labels of the products you’re buying to be sure they don’t contain high amounts of salts or salt derivates;

Keep in mind that the health benefits of a diet low in salt are numerous and such a diet protects you from cardiovascular diseases, in special. Remember that exceeding the minimum 5 mg of salt per day will cause you health problems in the long-term.

Jeffrey Olmsted

Jeffrey likes to write about health and fitness topics, being a champion fitness instructor in the past.

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