An international study involving researchers from Australia and other countries shows that low sodium salt can help reduce the risk of stroke or heart disease. The research results were recently published in the British Medical Journal open edition heart. Researchers from the George Global Health Research Institute of the University of New South Wales, Australia and other institutions analyzed the data from a number of low sodium salt studies carried out in Europe, Asia and the Americas. Among them, 19 studies involved the impact of low sodium salt on blood pressure, and 5 studies involved the impact of low sodium salt on disease incidence rate. The total number of participants in the study exceeded 30000, mainly hypertensive patients. In the low sodium salt, the proportion of sodium chloride varies from 33% to 75%. The results showed that the blood pressure of the people who ate low sodium salt for a long time was controlled, and the systolic blood pressure decreased by 4.61 mmHg and the diastolic blood pressure decreased by 1.61 mmHg. When the proportion of sodium chloride in low sodium salt decreases by 10%, the systolic blood pressure and diastolic blood pressure will decrease by 1.53 mmHg and 0.95 mmHg respectively. Low sodium salt reduced the risk of premature death from any cause by 11%, the incidence rate of heart disease or stroke by 11%, and the incidence rate of cardiovascular disease by 13%. Bruce Neal, executive director of the George Global Health Institute and professor of medicine at the University of New South Wales, said that salt with high sodium content is easy to cause hypertension, which is the main cause of heart disease and stroke. This study shows that low sodium salt can help lower blood pressure, thereby reducing the risk of stroke and heart disease. (outlook new era)