Less Salt, More Health: Salt Substitutes Linked to Reduced Risk of Death, Study Claims

According to a new study, using salt substitutes in cooking may be associated with a decreased risk of premature death and cardiovascular diseases. Scientists studied 35,251 people of different ages and origins and found that salt substitutes are also linked to a reduction in sodium levels in urine and blood pressure, comparable to the effects of blood pressure medications. This discovery emphasizes the importance of reducing the consumption of regular salt in favor of substitutes that promote overall health.

In a new study, researchers found that using salt substitutes in cooking may be linked to a decreased risk of premature death and cardiovascular diseases. Analyzing 35,251 individuals of various ages and nationalities, scientists discovered that salt substitutes are also associated with lower sodium levels in urine and blood pressure, similar to the effects of blood pressure medication. This finding highlights the importance of reducing regular salt intake in favor of substitutes that benefit overall health.