Many doctors insist on eliminating salt entirely from one’s diet to reduce the number of cases of hypertension and save lives. But turns out salt is not the real villain. In fact, limiting salt in the diet can raise your chances of developing a fatal heart problem, especially if the salt comes from a healthy source.
Researchers from Saint Luke’s Mid America Heart Institute in Kansas City and Montefiore Medical Center in New York believe the benefits of doing away with sodium is “debatable” since the relationship between salt and heart disease is murky. A meta-analysis by the non-profit Cochrane Collaboration revealed that moderate amounts of salt can’t lower the risk of dying from or developing cardiovascular disease.
The real culprit where hypertension is concerned is sugar, especially fructose or table sugar. This is the result of a compelling research published in the BMJ journal OpenHeart. The researchers discovered that getting 25 percent of your calories from sugar can triple the risk of dying from cardiovascular disease. Those who get 10 percent of their calories from sugar, on the other hand, don’t have the said problem.
The study authors also stressed that most dietary salt is derived from processed foods, which are also the biggest source of additional sugar. The researchers cited population studies and clinical trials that showed sugar has an effect on blood pressure. In particular, researchers point to fructose, which many studies point to as the reason for a damaged cardiovascular system. The research team explained that fructose can increase blood pressure significantly. Taking in over 74 grams of fructose a day leads to a 77 percent chance of getting blood pressure above 160/100 mm Hg.
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