Cited by 589Sodium Intake and HealthBlood Pressure and Hypertension StudiesNutritional Studies and Diet

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Salt Reduction to Prevent Hypertension and Cardiovascular Disease

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He, Feng J., Tan, Monique, Ma, Yuan, MacGregor, Graham A.·2020·Journal of the American College of Cardiology

DOI 10.1016/j.jacc.2019.11.055

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Abstract

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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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.
ORCID: He, Feng J.
Tan, Monique
Ma, Yuan
MacGregor, Graham A.
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)
DOI: 10.1016/j.jacc.2019.11.055
OpenAlex: W3005813910
Cited by: 589
References: 182
Citations by year: 2026: 71 · 2025: 125 · 2024: 123 · 2023: 86 · 2022: 97 · 2021: 64 · 2020: 22
FWCI: 8.29
Type: journal article
Language: en
Open access: bronze
doi.org
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
www.elsevier.com/legal/tdmrep-license (tdm)
www.elsevier.com/open-access/userlicense/1.0/ (vor, 383 d)
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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Salt Reduction to Prevent Hypertension and Cardiovascular Disease

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