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... lowering dietary salt intake has the potential to save millions of lives globally by substantially reducing levels of heart disease and strokes, according to new research ... speaking ahead of a united nations high level meeting on non-communicable diseases, professor francesco cappuccio from warwick medical school argued that a reduction of 3grams salt intake per day would prevent up to 8,000 stroke deaths and up to 12,000 coronary heart disease deaths per year in the uk ... cappuccio said that similar reductions in the usa would result in up to 120,000 fewer cases of coronary heart disease, up to 66,000 strokes and up to 99,000 heart attacks annually, and would also save around $24 billion in annual health care costs ... “the huge responsibility of food manufacturers in contributing to the epidemic of cardiovascular disease must be acknowledged,” said cappuccio

... salt risks emmett and her colleagues said that high levels of salt can cause damage to developing kidneys, whilst adding that giving children a taste for salty foods can establish poor eating practices that continue into adulthood, resulting in health problems, such as cardiovascular disease, later in life

... reducing salt intake can lead to 'a significant reduction in cardiovascular events' according to the re-analysis of the cochrane data ... the re-analysis of the same data in the cochrane review, published in the lancet, finds a significant reduction in cardiovascular events, including a 20 per cent fall in the risk of stroke and heart attack from a reduction of 2 grams of salt per day ... the review, from dr rod taylor and colleagues (reported by foodnavigator here ), stated that “cutting down on the amount of salt has no clear benefits in terms of likelihood of dying or experiencing cardiovascular disease,” whilst a press release sent by the cochrane library the statement: “cutting down on salt does not reduce your chance of dying” ... ” “the findings from the cochrane review do not indicate that salt reduction does not reduce hypertension and cardiovascular disease

... “eating fibre reduces the risk of suffering from cardiovascular disease, gastrointestinal complaints, colon cancer, type-2 diabetes and obesity,” said researcher vanesa benitez ... antioxidants, on the other hand, help to prevent coronary heart disease and have anti-carcinogenic properties ... the sulphurous compounds in the inner layers can also help to improve blood flow and cardiovascular health by reducing the accumulation of platelets

... moderate reductions in salt intake do not reduce the likelihood of dying or experiencing cardiovascular disease, according to a new cochrane review ... the systematic review published by the cochrane library set out to assess whether advice to cut salt intakes altered the risk of death or cardiovascular disease ... the authors, led by professor rod taylor from peninsula college of medicine and dentistry in the uk, found no strong evidence to support the idea that salt reduction reduces cardiovascular disease or all-cause mortality in people with normal or raised blood pressure ... “intensive support and encouragement to reduce salt intake did lead to a reduction in salt eaten and a small reduction in blood pressure after more than six months … [however] there was not enough information to understand the effect of these changes in salt intake on deaths or cardiovascular disease,” said the authors ... “this is a completely inappropriate conclusion, given the strong evidence and the overwhelming public health consensus that salt raises blood pressure which leads to cardiovascular disease,” said jenner ... “the relationship of salt intake to blood pressure is the basis for the belief that restriction in dietary sodium intake will prevent blood pressure related cardiovascular events,” they added ... “what we wanted to see was whether this dietary change also reduced a person’s risk of dying or suffering from cardiovascular events,” he added ... taylor and his colleagues also noted that an earlier cochrane review of dietary advice, published in 2004, did not provide enough evidence to allow the researchers to draw conclusions about the effects of reducing salt intake on mortality or cardiovascular events

... ” “salt puts up our blood pressure, which is a major cause of cardiovascular disease, the leading cause of death worldwide

... excessive intake of dietary sodium is strongly linked to hypertension - a risk factor for the development of cardiovascular disease and stroke

... we can lower our risk of heart disease significantly, just by using flour containing 40 per cent lupin beans in the place of conventional wholemeal flour, according to research by victoria university dietitian dr regina belski and colleagues from the university of western australia ... “consuming lupin flour lowered blood pressure and reduced the risk of heart disease,” dr belski said ... during the course of the experiment, dr belski and her team monitored heart disease risk factors, including blood pressure, and the level of fats, sugar and insulin in the blood ... the researchers found that while both the lupin group and the wholemeal group lost similar amounts of weight, the lupin group displayed bigger improvements in several heart disease risk factors ... “so simply consuming foods incorporating lupin flour can improve heart health in overweight people at higher risk of heart disease,” dr belski said ... dr belski’s publication, “effects of lupin-enriched foods on body composition and cardiovascular disease risk factors: a 12-month randomized controlled weight loss trial” is published in the international journal of obesity, 2010

... meanwhile, there has been a dramatic increase in serious diseases such as diabetes, cardiovascular disease, various types of cancer and osteoarthritis with an estimated cost to the health care system of $58

... ” salt reduction excessive intake of dietary sodium is strongly linked to hypertension, a risk factor for the development of cardiovascular disease and stroke