Hypertension called:
High blood pressure is a big problem because it puts stress on your heart and arteries, increasing the chance of a heart attack or stroke. Over time, high blood pressure can damage and narrow your arteries, reducing blood flow throughout your body. quality of life. Sodium chloride, 40% sodium, and 60% chlorine are used in cooking, food storage and processing, and as a flavor enhancer. Salt dissolves in water and splits into sodium and chlorine ions. Your body cannot produce sodium chloride and depends on your diet to provide healthy nutrients. As all diabetics know, type 2 diabetes also has more than an 80% chance of developing hypertension. But is excessive salt intake the main cause of high blood pressure? Recent research suggests that this may not be the case.
Does excess salt cause high blood pressure? In the 2017 issue of the American Medical Journal, Is salt to blame or not to blame for hypertension? The idea that excessive salt consumption causes hypertension is based on opinion rather than fact. healthcare. The article shows the main causes of hypertension. But there is no such integration between regulatory instruments. But, low sodium intake is associated with a higher risk of cardiovascular events and death in both hypertensive and control subjects. This suggests that a reduction in sodium intake is directed at the hypertensive population on a high-salt diet. It can be said that there is no good science to support the hypothesis that salt is one of the main causes of hypertension. Indeed, sodium is an essential ion for nerve conduction, muscle contraction, and cell signaling, so limiting salt intake can be harmful.
Clinical studies show that excessive salt intake increases BP According to recent data, 62% of cerebrovascular diseases in the world and 49% of coronary heart diseases are related to high blood pressure. All foods contain salt, but meat (on average 0.3g) contains more salt than vegetables. In Paleolithic times, human salt intake was less than 1g per day. About 5,000 years ago, the Chinese discovered that salt could be used to preserve food, and the use of salt in food began to increase. Over time, with the spread of salt, the daily intake reached 12g/day in the 19th century.