Adopting a low-salt diet may not reduce the risk of suffering a heart attack or stroke, a study has indicated.
A review of seven studies found that cutting down on salt led to a “small reduction” in blood pressure after six months - but the research failed to show any impact on rates of death or cardiovascular disease.
The study, published in The Cochrane Library, analysed data from 6,489 participants who had moderately reduced their salt intake.
Despite their findings, the researchers said consuming less salt could still be beneficial to the health of people with both normal and high blood pressure.
Study leader Professor Rod Taylor, from the University of Exeter, said: “We believe that we didn’t see big benefits in this study because the people in the trials we analysed only reduced their salt intake by a moderate amount, so the effect on blood pressure and heart disease was not large.”
Are you a nurse tweeter? Follow us on @NursingTimes