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FDA Wants 12% Reduction in Sodium Content of Processed Foods

FDA Wants 12% Reduction in Sodium Content of Processed Foods
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United statesSusant mayneGeralde harmonJanet woodcockAmerican medical associationNational academies of sciencesSodium reduction goalsTarget meanUpper bound concentrationsCommercially processedPrepared foodsFood safetyApplied nutritionDietary guidelinesSalt substituteStroke study

Low-sodium alternative for salt lowers stroke risk

Low-sodium alternative for salt lowers stroke risk
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New south walesBruce nealEmily hendersonGeorge institute for global healthHot lineNew england journalSalt substituteStroke studyPrincipal investigator professorGeorge instituteGlobal health

Salt switch reduces chance of stroke, says new research

Salt switch reduces chance of stroke, says new research
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New south walesBruce nealGeorge institute for global healthNew england journalSalt substituteStroke studyProfessor bruce nealGeorge instituteGlobal health

Millions at risk of death from silent killer can prevent it with switch during weekly shop

Millions at risk of death from silent killer can prevent it with switch during weekly shop
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United kingdomBruce nealGraham macgregorPublic health englandDepartment of healthLondon school of medicineGeorge institute for global healthSalt substituteStroke studyProfessor bruce nealGeorge instituteGlobal healthWorld actionCardiovascular medicineLondon schoolSocial care

Salt Substitute Reduces Stroke, CV Events, and Death

Switching from regular salt to a low-sodium salt substitute has major public health benefits, including a reduction in stroke, cardiovascular events, and death, the new landmark SSaSS shows.

Ann arborUnited statesNew south walesUnited kingdomUniversity collegeBarbara casadeiJulier ingelfingerBertram pittBryan williamsBruce nealResearch council of australiaUniversity college londonNational healthEuropean society of cardiologyUniversity of michigan school medicineGeorge institute for global health