I’ve always believed that the scare tactics over salt have been way overstated. So every time a new study comes out posing the same old questions, it makes me roll my eyes. And the latest one is no exception…
In a major review published in November in the American Journal of Hypertension, a prestigious group of Danish scientists acknowledges that, over the years, the studies of low-sodium diet vs. high-sodium diet have been conflicting in their results.
No newsflash there. But their research did turn up a couple of interesting findings…
They reviewed 167 gold-standard randomized studies involving a real mix of people… people with and without high blood pressure and multiple ethnic groups.
The verdict? Cutting back on sodium reduced blood pressure–but by very little. Blood pressure decreased 1 percent in people without high blood pressure, and 3.5 percent in those with high blood pressure.
However, people on the low-sodium diet had a 7 percent increase in triglycerides. And high triglyceride levels are a major risk factors for heart disease, heart attacks, and stroke.
But here’s the most interesting thing in the study: The low-sodium diet increased levels of two hormones–renin and aldosterone–which can increase blood pressure.
There’s your answer, folks.
If your food needs a little extra flavor, don’t fret. A sprinkle of salt won’t kill anybody.