Stig Östlund

torsdag, april 11, 2013

Less Salt, More Potassium Cut Stroke Risk



News Review From Harvard Medical School --
 
People who consume less salt and more potassium  [Swedidh: kalium] can reduce their risk of blood pressure and stroke, 3 reviews of medical evidence show. The journal BMJ published the review articles. One review put together the results of 34 studies. They included a total of 3,230 people. The review found that eating less sodium (mostly salt) could reduce systolic blood pressure by about 4 milligrams of mercury (mmHg). Systolic pressure is the first or top number in a blood pressure reading. Diastolic pressure (the second number) fell 2 mmHg. Another research review also looked at other effects of salt on health. It included results from 56 studies. The risk of stroke increased 24% for people who ate more salt. The risks of dying from stroke increased 63%. A third study looked at potassium in the diet. It put together results from 33 studies. They included a total of 128,000 people. Increased potassium was lin ked with lower blood pressure and a 24% lower risk of stroke. HealthDay News wrote about the studies April 8.

Systolic vs Diastolic Blood Pressure:
http://www.diffen.com/difference/Systolic_vs_Diastolic_Blood_Pressure

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