Good Health ‘is a Matter of Taste’
May 20, 2009 | Posted by bryan | 0 Comments
Goldilocks’ aversion to salty porridge may have been a wise health move, in light of new research from the American Heart Association.
The organisation claims that health benefits can be achieved by cutting salt intake – even by an unnoticeable amount.
Without any perceptible drop in the saltiness of foods, people could find their risk of cardiovascular disease is lowered significantly.
A University of California-funded study studied the effects of salt on heart disease using a computer model based on the US population.
The researchers explain that, since the 1970s, incidences of heart disease have risen by almost half.
But, over the same period, the average US citizen’s salt intake has increased by an even greater degree.
Reducing sodium intake by 1,200 mg – which may be achieved directly or by adopting low-sodium alternatives – is said to be equivalent to removing 3 g of salt from an individual’s diet.
This is estimated to be capable of reducing incidences of heart disease by six per cent in the general population and up to ten per cent in African Americans, who typically exhibit greater cardiovascular risk.
Guidance from the American Heart Association advises individuals concerned about their diet that there are many healthy alternatives to salt that can help to enhance the flavour of a meal.