It is the heartfelt request to Pasquale, of the Center for Hypertension in the Department of Clinical and Experimental Medicine, University Federico II of Naples. Speaks advisedly: it has just published, the British Medical Journal a massive learn that demonstrated unequivocally a consistent link between the consumption of salt and cardiovascular diseases such as stroke and heart attacks.

specialist Neapolitan, along with colleagues from the World Health association Collaborating Center England’s University of Warwick, has sifted through 13 in ago studies that have associated the consumption of salt with the risk of cardiovascular disease, creating the test a total of over 170 thousand people. Verdict without appeal: 5 grams of too much revere to the WHO recommended everyday consumption (equal to 5 grams) increased by 23 percent the risk of stroke by 17 percent the likelihood of heart attack.

‘For more data come from studies in which intake of salt frequently has been assessed through questionnaires and food healthy using a formula that is not too accurate – notes. The statistics shows us that a lack of accuracy in data group is linked with an abridged capability of proving the subsistence of a correlation. The organization we have seen it all right, regardless the inaccuracies it intends that most likely the actual effect is even more pronounced.

In the Western world, tells the specialist, on average, swallow 10 or more grams of salt per day: given the effects, should at least be halved. In addition to the salt shaker trick, suggests: “At the level of the individual is comfy to use as little salt as possible during the preparation of food: less salt in the dough, on meat and so on. “But then there’s the salt “hidden” in foods purchased two thirds of what we bring comes from there. “When we shop would be suitable to the case of salt content of the products we buy: it is also found in sweets, cereals, cheese, and meat ready in sausages – yet prefers.

unluckily not ever reflected in the nutrition labels, but has opened a phase of collaboration and negotiation between the health authorities of the country and the production companies to build greater clearness and even to achieve a reduction in the use of salt in food preparation industry For example, it is discussing with the bakers to get a cut of salt in bread, staple food is also a sign into the Italian. If it shall not come to agreements positive, I believe the law should intervene to compact the amount of salt permitted in food: health effects are too obvious to avoid. ”

HEART ATTACKS PATIENTS – because there is a little detail that makes you think: the people concerned in the research just discussed were healthy. He already has a risk factor for cardiovascular risk possibly even more – according to the specialist -. On the other hand, a patient might receive benefits from a broader and more rapid reduction of salt in the diet. It should not be loss of time in between, in short, the next meal, no salt shaker on the table.