Adding additional salt to foods at a lower frequency is associated with a reduced risk of heart disease, heart failure and ischemic heart disease, accor
TUESDAY, Nov. 29, 2022 (HealthDay News) Lower frequency of adding salt to food is associated with reduced risk of cardiovascular disease (CVD), according to a study published in the
Researchers say their findings are good news because they suggest you don t have to cut out salt entirely to reduce your heart disease risk, just minimize adding extra to your plate.
Adding additional salt to foods at a lower frequency is associated with a reduced risk of heart disease, heart failure and ischemic heart disease, according to a new study published today in the Journal of the American College of Cardiology.
Shaking less salt on your food could cut your risk of heart disease, according to scientists. Excluding the salt added during cooking, the study tracked how much salt Britons added to their food.