Less sodium and more potassium to reduce cardiovascular risk

Abstract

Abstract An increase in the dietary consumption of salt is associated with a progressive increase in blood pressure (BP) values, and with an increase in the incidence of cardiovascular disease. Reducing the dietary intake of sodium in the population is a public health goal in many countries around the world. Numerous studies have described a linear relationship between high dietary salt intake and the development of arterial hypertension, as well as a negative association between high potassium intake and BP values. Furthermore, there is evidence that a reduction in salt consumption and an increase in potassium consumption can be associated with a decrease in BP values, improving the general state of health. Therefore, it would be desirable to further improve awareness of the risks associated with an excessive intake of salt and low potassium by maintaining public education campaigns and trying to overcome the numerous obstacles to a process of greater responsibility for people regarding nutrition.