More Salt for Canadians: The Salt Institute Applauds Decision to Raise Sodium Recommendations
The Salt Institute applauds the scientific integrity displayed by Hypertension Canada in their recent recommendation to raise the minimum level of sodium consumption from 1,500 to 2,000 mg per day.
Alexandria, VA (PRWEB) October 22, 2013
The Salt Institute applauds the scientific integrity displayed by Hypertension Canada in their recent recommendation to raise the minimum level of sodium consumption from 1,500 to 2,000 mg per day and hopes that the scientific evidence continues to drive all future recommendations. In May 2013, the Institute of Medicine completed an exhaustive review of the subject and concluded that the current recommendations did not conform to the latest evidence on sodium and health. Hypertension Canada is the first organization to assume the responsibility of revising its recommendations.
“For a very long time, the Salt Institute has stressed the importance of fully considering all of the scientific evidence related to the failed policy of salt reduction,” said Lori Roman, President of the Salt Institute. “It is encouraging to see this taking place because the ultimate beneficiary will be the consumer.”
The available evidence shows that significant cuts in salt (sodium chloride) consumption can result in small reductions in blood pressure for some people, but at the same time causes a cascade of several other negative health impacts (insulin resistance, diabetes, increases in cholesterol and triglycerides, cardiovascular events, etc.) for everyone. “Up until recently, the concern for hypertension was the sole consideration behind the recommendations to reduce salt,” said Morton Satin, Vice-President of the Salt Institute. “The latest research makes it clear that we have to be concerned with the sum of all health impacts.”
The Salt Institute is a North American based non-profit trade association dedicated to advancing the many benefits of salt, particularly to ensure winter roadway safety, quality water and healthy nutrition.
For the original version on PRWeb visit: http://www.prweb.com/releases/2013/10/prweb11254571.htm