Salt Reduction to Prevent Hypertension and Cardiovascular Disease
Open accessAbstract
There is strong evidence for a causal relationship between salt intake and blood pressure. Randomized trials demonstrate that salt reduction lowers blood pressure in both individuals who are hypertensive and those who are normotensive, additively to antihypertensive treatments. Methodologically robust studies with accurate salt intake assessment have shown that a lower salt intake is associated with a reduced risk of cardiovascular disease, all-cause mortality, and other conditions, such as kidney disease, stomach cancer, and osteoporosis. Multiple complex and interconnected physiological mechanisms are implicated, including fluid homeostasis, hormonal and inflammatory mechanisms, as well as more novel pathways such as the immune response and the gut microbiome. High salt intake is a top dietary risk factor. Salt reduction programs are cost-effective and should be implemented or accelerated in all countries. This review provides an update on the evidence relating salt to health, with a particular focus on blood pressure and cardiovascular disease, as well as the potential mechanisms.
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In people with cardiovascular disease and type 2 diabetes, reducing sodium intake may reduce systolic blood pressure by an average of 5.8 mmHg in hypertensive patients and 1.9 mmHg in normotensive patients.
“People with CVD and T2DM are encouraged to reduce sodium intake, as this may reduce systolic BP by, on average, 5.8 mmHg in hypertensive patients and 1.9 mmHg in normotensive patients.94,95”
From 2023 ESC guidelines for the management of cardiovascular disease in patients with diabetes. (2023) · cites this paper as [95]
In a meta-analysis, in hypertensive and normotensive people, reducing salt intake by 2.5 g/day resulted in a 20% relative reduction of atherosclerotic cardiovascular disease events.
“In a meta-analysis, in hypertensive and normotensive people, reducing salt intake by 2.5 g/day resulted in a 20% relative reduction of ASCVD events.95”
From 2023 ESC guidelines for the management of cardiovascular disease in patients with diabetes. (2023) · cites this paper as [95]
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2021 ESC Guidelines on cardiovascular disease prevention in clinical practice
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Ultra-processed Foods and Cardiovascular Diseases: Potential Mechanisms of Action
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Lifestyle interventions for the prevention and treatment of hypertension
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Disorders of lipid metabolism. Clinical Guidelines 2023
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The impact of excessive salt intake on human health
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Nutritional Quality of Plant-Based Meat Products Available in the UK: A Cross-Sectional Survey
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“Globally and in the UK, salt intake is one of the leading causes of mortality and morbidity and reducing salt in food is widely recognized as a cost-effective approach to improve public health [16,31].”
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Predicting hypertension using machine learning: Findings from Qatar Biobank Study
AlKaabi, L. A., Ahmed, L. S., Attiyah, M. F. A., & Abdel‐Rahman, M. E. (2020) · PLoS ONE · doi:10.1371/journal.pone.0240370 · Cited by 109 · see citing works
“Studies have shown that the reduction of salt consumption prevents hypertension [58].”
BackgroundFilippini, T., Malavolti, M., Whelton, P. K., & Vinceti, M. (2022) · Current Hypertension Reports · doi:10.1007/s11906-022-01182-9 · Cited by 96 · see citing works
Adding salt to foods and hazard of premature mortality
Ma, H., Xue, Q., Wang, X., Li, X., Franco, O. H., Li, Y., Heianza, Y., Manson, J. E., & Qi, L. (2022) · European Heart Journal · doi:10.1093/eurheartj/ehac208 · Cited by 88 · see citing works
Strategies to Reduce Salt Content and Its Effect on Food Characteristics and Acceptance: A Review
Nurmilah, S., Cahyana, Y., Utama, G. L., & Aït‐Kaddour, A. (2022) · Foods · doi:10.3390/foods11193120 · Cited by 92 · see citing works
“Strategies to Reduce Salt Content in Various Food Products To meet Na+ and Cl− population intake objectives, systemic programs should encourage health- and technology-based awareness, experience, and skills relevant to salt intake reduction [2,14,41,42].”
BackgroundParati, G., Lackland, D. T., Campbell, N. R. C., Owolabi, M. O., Bavuma, C. M., Beheiry, H., Dzudié, A., Ibrahim, M. M., Aroussy, W. A. E., Singh, S. K., et al. (2022) · Hypertension · doi:10.1161/hypertensionaha.121.18884 · Cited by 90 · see citing works
“Meta-analyses of randomized controlled trials demonstrate that reducing dietary sodium intake decreases BP in both those with and without hypertension, at all ages and in all ethnic groups, 47–51 which calls for strong interventions in this direction by health care systems in Africa.”
BackgroundGuía ESC 2021 sobre la prevención de la enfermedad cardiovascular en la práctica clínica
Visseren, F. L. J., Mach, F., Smulders, Y. M., Carballo, D., Koskinas, K. C., Bäck, M., Bénétos, A., Biffi, A., Boavida, J. M., Capodanno, D., et al. (2022) · Revista Española de Cardiología · doi:10.1016/j.recesp.2021.10.016 · Cited by 80 · see citing works
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“● Other diseases that have been associated with a high sodium intake include gastric cancer (probable procarcinogen) [23, 24], recurrent calcium-oxalate kidney stones [25], osteoporosis [26], obesity [27, 28], Meniere ’ s disease [29, 30], headache [31], and renal and cardiac damage [16].”
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“38 In addition, community-based multicomponent interventions are potential solutions in need of testing.”
Global burden attributable to high sodium intake from 1990 to 2019
Chen, X., Du, J., Wu, X., Cao, W., & Sun, S. (2021) · Nutrition Metabolism and Cardiovascular Diseases · doi:10.1016/j.numecd.2021.08.033 · Cited by 73 · see citing works
Lane, M. M., Lotfaliany, M., Forbes, M., Loughman, A., Rocks, T., O'Neil, A. E., Machado, P. P., Jacka, F. N., Hodge, A. M., & Marx, W. (2022) · Nutrients · doi:10.3390/nu14163309 · Cited by 74 · see citing works
Effects of umami substances as taste enhancers on salt reduction in meat products: A review
Ma, F., Li, Y., Zhang, Y., Zhang, Q., Li, X., Cao, Q., Ma, H., Xie, D., Zhang, B., Yu, J., et al. (2024) · Food Research International · doi:10.1016/j.foodres.2024.114248 · Cited by 71 · see citing works
Effect of Salt Content Reduction on Food Processing Technology
Rysová, J., & Šmídová, Z. (2021) · Foods · doi:10.3390/foods10092237 · Cited by 76 · see citing works
Filippou, C. D., Tatakis, F., Polyzos, D., Manta, E., Thomopoulos, C., Nihoyannopoulos, P., Tousoulis, D. M., & Tsioufis, K. P. (2022) · Reviews in Cardiovascular Medicine · doi:10.31083/j.rcm2301036 · Cited by 68 · see citing works
“As a result, mounting evidence supports a direct association between sodium intake and BP increase [8].”
BackgroundPatik, J. C., Lennon, S. L., Farquhar, W. B., & Edwards, D. G. (2021) · Nutrients · doi:10.3390/nu13010270 · Cited by 73 · see citing works
“Population-wide sodium reduction is proposed as the best means to mitigate the consequences of high-sodium consumption for both salt-resistant and salt-sensitive individuals [72].”
BackgroundEstimation of Sodium and Potassium Intake: Current Limitations and Future Perspectives
Ginos, B. N. R., & Engberink, R. O. (2020) · Nutrients · doi:10.3390/nu12113275 · Cited by 66 · see citing works
“Reducing sodium consumption has been identified as one of the most cost-effective approaches to lower cardiovascular disease (CVD) incidence and related death [1,6].”
BackgroundConventional and emerging approaches for reducing dietary intake of salt
Vinitha, K., Sethupathy, P., Moses, J. A., & Anandharamakrishnan, C. (2022) · Food Research International · doi:10.1016/j.foodres.2021.110933 · Cited by 66 · see citing works
Xing, T., Xu, Y., Qi, J., Xu, X., & Zhao, X. (2021) · Food Chemistry · doi:10.1016/j.foodchem.2021.129031 · Cited by 65 · see citing works
Fardet, A., & Rock, E. (2022) · European Journal of Nutrition · doi:10.1007/s00394-021-02786-8 · Cited by 65 · see citing works
“Thus, excess salt intake is robustly associated with hypertension and a subsequent increased risk of some cardiovascular diseases [33]; excess free sugar intake is also associated with increased risks of chronic disease [34, 35], especially those in sugar-sweetened beverages [36]; and excess fat, especially saturated…”
BackgroundZampouni, K., Soniadis, A., Dimakopoulou‐Papazoglou, D., Moschakis, T., Βiliaderis, C. G., & Katsanidis, E. (2022) · LWT · doi:10.1016/j.lwt.2022.113172 · Cited by 64 · see citing works
An, X., Liu, Z., Zhang, L., Zhao, J., Gu, Q., Han, W., Hu, Y., Fang, X., Zhang, F., Wang, S., et al. (2025) · The Lancet Global Health · doi:10.1016/s2214-109x(25)00013-0 · Cited by 63 · see citing works
Sodium and Health: Old Myths and a Controversy Based on Denial
Cappuccio, F. P., Campbell, N. R. C., He, F. J., Jacobson, M. F., MacGregor, G. A., Antman, E. M., Appel, L. J., Arcand, J., Blanco‐Metzler, A., Cook, N. R., et al. (2022) · Current Nutrition Reports · doi:10.1007/s13668-021-00383-z · Cited by 62 · see citing works
Self-citationMaiuolo, J., Carresi, C., Gliozzi, M., Mollace, R., Scarano, F., Scicchitano, M., Macrì, R., Nucera, S., Bosco, F., Oppedisano, F., et al. (2022) · International Journal of Molecular Sciences · doi:10.3390/ijms23073698 · Cited by 57 · see citing works
Isa, D. M., Shahar, S., He, F. J., & Majid, H. A. (2021) · Nutrients · doi:10.3390/nu13124534 · Cited by 62 · see citing works
“Blood pressure can be lowered by reducing salt consumption among hypertensive and normotensive people, and it works in conjunction with antihypertensive medications [9].”
BackgroundSelf-citationThe modulatory effect of high salt on immune cells and related diseases
Li, X., Alu, A., Wei, Y., Wei, X., & Luo, M. (2022) · Cell Proliferation · doi:10.1111/cpr.13250 · Cited by 55 · see citing works
“salt intake can be detrimental and increase the risk of diseases such as hypertension, heart failure and renal disease.(2) In addition, the immunomodulatory function of salt has been reported.”
BackgroundThe role of dietary salt in metabolism and energy balance: Insights beyond cardiovascular disease
Wu, Q., Burley, G., Li, L., Lin, S., & Shi, Y. (2023) · Diabetes Obesity and Metabolism · doi:10.1111/dom.14980 · Cited by 57 · see citing works
“been suggested to reduce the risk of hypertension and cardiovascular events.(96,97) Previous studies have reported that reductions in dietary”
BackgroundHu, Y., Badar, I. H., Liu, Y., Zhu, Y., Yang, L., Kong, B., & Xu, B. (2024) · Food Chemistry · doi:10.1016/j.foodchem.2024.139664 · Cited by 53 · see citing works
Potassium-Enriched Salt Substitutes: A Review of Recommendations in Clinical Management Guidelines
Xu, X., Zeng, L., Jha, V., Cobb, L. K., Shibuya, K., Appel, L. J., Neal, B. C., & Schutte, A. E. (2024) · Hypertension · doi:10.1161/hypertensionaha.123.21343 · Cited by 52 · see citing works
Size-dependent enhancement in salt perception: Spraying approaches to reduce sodium content in foods
Vinitha, K., Leena, M. M., Moses, J. A., & Anandharamakrishnan, C. (2020) · Powder Technology · doi:10.1016/j.powtec.2020.09.079 · Cited by 51 · see citing works
Xiong, Y., Gao, X., Pan, D., Zhang, T., Qi, L., Wang, N., Zhao, Y., & Dang, Y. (2022) · Biomaterials · doi:10.1016/j.biomaterials.2022.121697 · Cited by 50 · see citing works
Vamvakis, A., Gkaliagkousi, Ε., Lazaridis, A. A., Grammatikopoulou, M. G., Triantafyllou, Α., Nikolaidou, B., Koletsos, N., Anyfanti, P., Tzimos, C., Zebekakis, P. E., et al. (2020) · Nutrients · doi:10.3390/nu12051326 · Cited by 52 · see citing works
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“The variations included (1) using lowest, median, and highest market price for salt substitute in China31; (2) using alternative discount rates of 0% and 8% as recommended by the Chinese Pharmacoeconomic Guidelines16; (3) using lowest and highest unit prices for outpatient medication costs; (4) including only inpatien…”
MethodInsulin Resistance and High Blood Pressure: Mechanistic Insight on the Role of the Kidney
Brosolo, G., Porto, A. D., Bulfone, L., Vacca, A., Bertin, N., Scandolin, L., Catena, C., & Sechi, L. A. (2022) · Biomedicines · doi:10.3390/biomedicines10102374 · Cited by 50 · see citing works
Brazilian Academy of Neurology practice guidelines for stroke rehabilitation: part I
Minelli, C., Bazán, R., Pedatella, M. T. A., Neves, L. D. O., Cacho, R. D. O., Magalhães, S. C. S. A., Luvizutto, G. J., Moro, C. H. C., Lange, M. C., Módolo, G. P., et al. (2022) · Arquivos de Neuro-Psiquiatria · doi:10.1590/0004-282x-anp-2021-0354 · Cited by 51 · see citing works
He, F. J., Zhang, P., Luo, R., Li, Y., Sun, Y., Chen, F., Zhao, Y., Zhao, W., Li, D., Chen, H., et al. (2022) · BMJ · doi:10.1136/bmj-2021-066982 · Cited by 47 · see citing works
Self-citationInsights into the flavor perception and enhancement of sodium-reduced fermented foods: A review
Hu, Y., Zhang, L., Badar, I. H., Liu, Q., Liu, H., Chen, Q., & Kong, B. (2022) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2022.2121909 · Cited by 47 · see citing works
“Millions of deaths worldwide could be prevented every year if global salt consumption were reduced (Chiu, Venkatakrishnan, and Wang 2020; Faraco et al. 2019; He et al. 2020; Mozaffarian et al. 2014).”
BackgroundImpact of the 2003 to 2018 Population Salt Intake Reduction Program in England
Alonso, S., Tan, M., Wang, C., Kent, S., Cobiac, L. J., MacGregor, G. A., He, F. J., & Mihaylova, B. (2021) · Hypertension · doi:10.1161/hypertensionaha.120.16649 · Cited by 47 · see citing works
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Ultraprocessed foods and chronic kidney disease—double trouble
Avesani, C. M., Cuppari, L., Nerbass, F. B., Lindholm, B., & Stenvinkel, P. (2023) · Clinical Kidney Journal · doi:10.1093/ckj/sfad103 · Cited by 46 · see citing works
“Among the potential explanations behind these associations are the effect of a high sodium diet in altering the renal and vascular systems and by increasing oxidative stress regardless of changes in blood pressure [52, 53].”
BackgroundKhan, A. W., Roobab, U., Wang, Z., Raza, M. M., Nawazish, H., Islam, F., & Aadil, R. M. (2024) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2024.104695 · Cited by 45 · see citing works
França, F., Harada-Padermo, S. D. S., Frasceto, R. A., Saldaña, E., Lorenzo, J. M., Vieira, T. M. F. D. S., & Selani, M. M. (2021) · LWT · doi:10.1016/j.lwt.2021.112724 · Cited by 42 · see citing works
Zhu, R., Fogelholm, M., Poppitt, S. D., Silvestre, M. P., Møller, G., Huttunen‐Lenz, M., Stratton, G., Sundvall, J., Råman, L., Jalo, E., et al. (2021) · Nutrients · doi:10.3390/nu13113916 · Cited by 42 · see citing works
“As dietary sodium intake may be associated with blood pressure [26], model 2 was additionally adjusted for sodium intake (g·day−1; continuous) when DBP or SBP was added as a dependent variable.”
BackgroundTan, M., He, F. J., Morris, J. K., & MacGregor, G. A. (2022) · BMJ Nutrition Prevention & Health · doi:10.1136/bmjnph-2021-000408 · Cited by 42 · see citing works
Self-citationWang, Y., Zhong, K., Shi, B., Wang, H., Liu, L., Zhang, L., Zhao, L., & Gao, H. (2022) · Food Quality and Preference · doi:10.1016/j.foodqual.2022.104542 · Cited by 43 · see citing works
The relationship between tooth loss and hypertension: a systematic review and meta-analysis
Tada, A., Tano, R., & Miura, H. (2022) · Scientific Reports · doi:10.1038/s41598-022-17363-0 · Cited by 43 · see citing works
Pinton, M. B., dos Santos, B. A., Correa, L. P., Leães, Y. S. V., Cichoski, A. J., Lorenzo, J. M., dos Santos, M., Pollonio, M. A. R., & Campagnol, P. C. B. (2020) · Meat Science · doi:10.1016/j.meatsci.2020.108244 · Cited by 40 · see citing works
Socioeconomic status associates with worse asthma morbidity among Black and Latinx adults
Cardet, J. C., Chang, K.-L., Rooks, B. J., Carroll, J. K., Celedon, J. C., Coyne-Beasley, T. D., Cui, J., Ericson, B., Forth, V. E., Fagan, M. B., et al. (2022) · Journal of Allergy and Clinical Immunology · doi:10.1016/j.jaci.2022.04.030 · Cited by 40 · see citing works
Bu, Y., Sun, C., Guo, J., Zhu, W., Li, J., Li, X., & Zhang, Y. (2023) · Food Chemistry · doi:10.1016/j.foodchem.2023.137614 · Cited by 39 · see citing works
Synergistic effect of combining umami substances enhances perceived saltiness
Li, J., Zhong, F., Spence, C. J., & Xia, Y. (2024) · Food Research International · doi:10.1016/j.foodres.2024.114516 · Cited by 41 · see citing works
Research progress of Nedd4L in cardiovascular diseases
Li, M., Sun, G., Wang, P., Wang, W., Cao, K., Song, C., Sun, Y., Zhang, Y., & Zhang, N. (2022) · Cell Death Discovery · doi:10.1038/s41420-022-01017-1 · Cited by 38 · see citing works
Leitner, J., Chiang, P.-H., Agnihotri, P., & Dey, S. (2024) · JMIR Cardio · doi:10.2196/51916 · Cited by 38 · see citing works
“Furthermore, prior studies have demonstrated that these recommendations, such as increasing step count [29,30], improving sleep quality [31,32], managing stress [33], and reducing salt consumption [34,35], can result in BP reduction.”
BackgroundProbiotics: functional food ingredients with the potential to reduce hypertension
Chen, Z., Liang, W., Liang, J., Dou, J., Guo, F., Zhang, D., Xu, Z., & Wang, T. (2023) · Frontiers in Cellular and Infection Microbiology · doi:10.3389/fcimb.2023.1220877 · Cited by 37 · see citing works
“People who consume excessive amounts of salt have been found to have an increased incidence of hypertension (He et al., 2020).”
BackgroundTakeda, Y., Demura, M., Yoneda, T., & Takeda, Y. (2021) · International Journal of Molecular Sciences · doi:10.3390/ijms22094587 · Cited by 37 · see citing works
Nie, T., Huang, S., Yang, Y., Hu, A., Wang, J., Cheng, Z., & Liu, W. (2024) · Food & Function · doi:10.1039/d3fo03352j · Cited by 36 · see citing works
Promise of Lifestyle Medicine for Heart Disease, Diabetes Mellitus, and Cerebrovascular Diseases
Pikula, A., Gulati, M., Bonnet, J. P., Ibrahim, S., Chamoun, S., Freeman, A. M., & Reddy, K. R. (2024) · Mayo Clinic Proceedings Innovations Quality & Outcomes · doi:10.1016/j.mayocpiqo.2023.11.005 · Cited by 39 · see citing works
“25-27 In the Framingham Cohort study, every additional serving of UPFs was associated with a 5% (95% CI, 1.02-1.08) and 9% (95% CI, 1.02-1.16) increase in overall CVD risk and CVD mortality, respectively.”
BackgroundInfluentialInflammatory Response: A Crucial Way for Gut Microbes to Regulate Cardiovascular Diseases
Wang, W., Zhu, L., Leng, Y.-Q., Wang, Y.-W., Shi, T., Wang, W., & Sun, J. (2023) · Nutrients · doi:10.3390/nu15030607 · Cited by 35 · see citing works
“A high salt diet has long been recognized as a key risk for hypertension, thus unsurprisingly altering the balance of gut microbiota [110].”
BackgroundZhu, Y., & Wang, Z. (2024) · BMC Public Health · doi:10.1186/s12889-024-18346-8 · Cited by 39 · see citing works
Zhao, Y., Lu, Z., Zhang, H., Wang, L., Sun, F., Li, Q., Cao, T., Wang, B., Ma, H., You, M., et al. (2024) · Journal of Advanced Research · doi:10.1016/j.jare.2024.04.030 · Cited by 34 · see citing works
“Correspondingly, restricting dietary salt and antihypertensive drugs are common recommendations in clinical guidelines for heart failure (HF), but the clinical outcomes are not as effective as expected [2,3].”
Effect of Fermentation Parameters on Natto and Its Thrombolytic Property
Yang, Y., Lan, G., Tian, X., He, L., Li, C., Zeng, X., & Wang, X. (2021) · Foods · doi:10.3390/foods10112547 · Cited by 34 · see citing works
“Hypertension can be prevented and controlled by eating low-salt foods [27].”
BackgroundJiang, Q., Huang, S., Du, Y., Xiao, J., Wang, M., Wang, X., Shi, W., & Zhao, Y. (2022) · Food Chemistry · doi:10.1016/j.foodchem.2022.135097 · Cited by 33 · see citing works
Wu, M., Wu, X., Zhu, J., Li, F., Wei, X., & Wang, Y. (2022) · Food Science and Human Wellness · doi:10.1016/j.fshw.2021.12.031 · Cited by 34 · see citing works
Sensational site: the sodium pump ouabain-binding site and its ligands
Blaustein, M. P., & Hamlyn, J. M. (2024) · American Journal of Physiology-Cell Physiology · doi:10.1152/ajpcell.00273.2023 · Cited by 32 · see citing works
Strengthening the diffusion of sodium ions by interactions between gum Arabic and oral mucin
Li, Y., Chang, R., Zhu, D., Lin, L., Gao, Z., Wu, Y., Jiang, W., & Yuan, D. (2023) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2023.109691 · Cited by 31 · see citing works
Mechanisms Underlying Vascular Inflammaging: Current Insights and Potential Treatment Approaches
Zeng, Y., Buonfiglio, F., Li, J., Pfeiffer, N., & Gericke, A. (2025) · Aging and Disease · doi:10.14336/ad.2024.0922 · Cited by 32 · see citing works
“In addition, inflammaging promotes conditions that encourage sodium retention, worsening fluid volume and pressure increases that further aggravate hypertension [111].”
Hypertension and the Role of Dietary Fiber
Nepali, P., Suresh, S., Pikale, G., Jhaveri, S., Avanthika, C., Bansal, M., Islam, R., & Chanpura, A. (2022) · Current Problems in Cardiology · doi:10.1016/j.cpcardiol.2022.101203 · Cited by 35 · see citing works
“45 According to ACC and/or AHA guidelines, a diet high in fruits, vege-tables, whole grains, and low-fat dairy product with a low saturated and total fat content (DASH dietary pattern) and reduction in sodium intake to 1500 mg per day and increase in potassium intake to 3500-5000 mg per day is…”
MethodKaneko, H., Itoh, H., Kiriyama, H., Kamon, T., Fujiu, K., Morita, K., Michihata, N., Jo, T., Takeda, N., Morita, H., et al. (2021) · Atherosclerosis · doi:10.1016/j.atherosclerosis.2021.01.022 · Cited by 30 · see citing works
Is Salt at Fault? Dietary Salt Consumption and Inflammatory Bowel Disease
Kuang, R. R., O’Keefe, S. J., Rivers, C. R., Koutroumpakis, F., & Binion, D. G. (2022) · Inflammatory Bowel Diseases · doi:10.1093/ibd/izac058 · Cited by 37 · see citing works
Zhou, T., Wang, Z., Lv, X., Guo, M., Zhang, N., Liu, L., Geng, L., Shao, J., Zhang, K., Gao, M., et al. (2025) · Cell Metabolism · doi:10.1016/j.cmet.2025.01.004 · Cited by 28 · see citing works
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Flavour Profile of Traditional Dry Sausage Prepared with Partial Substitution of NaCl with KCl
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- Authors
- He, F. J., Tan, M., Ma, Y., & MacGregor, G. A.
- Affiliations
- Queen Mary University of London (GB)
- Harvard University (US)
- Corresponding author
- He, Feng J.
- Venue
- Journal of the American College of Cardiology
- Publisher
- Elsevier BV
- Published
- 2020-02
- Volume
- 75
- Issue
- 6
- Pages
- 632-647
- ISSN
- 0735-1097 (ISSN-L)
- OpenAlex
- W3005813910
- Cited by
- 589
- References
- 182
- Citations by year
- 2026: 71 · 2025: 125 · 2024: 123 · 2023: 86 · 2022: 97 · 2021: 64 · 2020: 22 · 2014: 1
- FWCI
- 8.29
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Licence
- Locations
- Journal of the American College of Cardiology (publishedVersion)
- PubMed (publishedVersion)
- Queen Mary Research Online (Queen Mary University of London) (submittedVersion, cc-by-nc-nd)
- Funders
- National Institute for Health and Care Research (16/136/77)
- Medical Research Council (MR/P012590/1, MR/J015903/1)
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Sodium Intake and Health
- Health Sciences › Medicine › Cardiology and Cardiovascular Medicine › Blood Pressure and Hypertension Studies
- Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Nutritional Studies and Diet
- Keywords
- salt reduction, dietary sodium, hypertension, blood pressure, cardiovascular disease, all-cause mortality, kidney disease, gastric cancer, osteoporosis, fluid homeostasis, inflammation, gut microbiota, immune response, dietary risk factors, cost-effectiveness
- MeSH terms
- Blood Pressure, Humans, Hypertension, Legislation, Food, Sodium Chloride, Dietary
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