Salt Shaker (photo by Michael Connors, courtesy of morguefile.com)

In an effort to save lives and reduce disability from stroke and heart disease, 17 of Canada’s leading health groups and professional associations have urged comprehensive action to reduce sodium levels in food.

“Increased blood pressure is the leading risk factor for death, causing most of the strokes and much of the heart disease our country faces,” says Dr. Norm Campbell of Blood Pressure Canada. “It is estimated that almost one in three Canadians who have hypertension would have normal blood pressure if there was less sodium in our food.”

To read the full press release on which this item was based go to: Reductions needed in the sodium added to foods

To view previous posts on this topc go to:
1. Cutting the Salt in Food Doesn't Increase Spoilage
2. Too Much Salt!