Beware of Hidden Salt

26/01/2004
The Stroke Association warned today against the hidden dangers from the high levels of salt in processed food, saying it increased the risk of having a stroke.

Salt's major impact on stroke is through raising blood pressure. There is mounting evidence that a high-salt diet can lead to higher blood pressure, the single most important risk factor for strokes.

'Strokes could drop by 13% if people reduced their daily salt intake by 3 g,' explained Margaret Goose, Chief Executive of The Stroke Association.

'In support of National Salt Awareness Day on 28th January, we're saying that an even greater reduction inreducing salt intake by only 3 g a dayof 9 g a day-which is equivalent to just over half a teaspoon-could reduce the risk of having a stroke' nearly two teaspoons-could reduce the number of stroke patients by about a third and prevent around 20,500 deaths a year from the condition in the UK.'commented Margaret Goose, Chief Executive of The Stroke Association.

But it's not just a case of reducing the amount of salt you add to food.People in the UK eat on average more than twice the amount of salt needed, with about three-quarters of this coming from processed food. Cutting down on processed foods and other foods high in salt, and eating more fresh products, could dramatically reduce a person's risk of developing a stroke in later life.

Salt's major impact on stroke is through its effect on blood pressure. There is mounting evidence that a high-salt diet can lead to higher blood pressure, the single most important cause of strokes. It may also increase the risk of stroke in other ways.

'Most people don't realise that food such as bread, biscuits and cereal contain large amounts of salt, as do soups and ready-made meals,' said Margaret Goose. 'This "hidden salt" means that people might be unaware of the amount of salt they are actually eating, and the risks they are taking of they are putting themselves at from suffering a stroke as a result'.

Ways to reduce your salt intake include:·

1. Don't add salt to food-try using flavourings such asadding fresh garlic, herbs or spices instead·
2. Check labels on processed food for their salt content; most foods are labeled by the amount of sodium (which is contained in salt) per 100g. Levels of 0.5 g of sodium or more per 100g are high, whilst 0.1 g per 100 g is low·
3. Check labels for flavour enhancers and preservatives that contain sodium, such as monosodium glutamate and sodium bicarbonate, in savory products·
4. Avoid stock cubes, gravy granules and soya sauce, all products high in salt·
5. Include fresh foods in the diet, particularly fruit and vegetables, which are low in salt.