Can Salt Substitution Save At-Risk Persons from Stroke?

For decades, opinions about the degree to which sodium intake affects the blood pressure level and the risk of adverse effects such as stroke have been varied, even partisan.1 Much relevant data have shown an association between high dietary sodium intake — and also low dietary potassium intake — and increased blood pressure levels, as well as higher risks of cardiovascular disease, stroke, and death.2 In addition, multiple studies have reported that reducing dietary sodium intake while increasing potassium intake lowers blood pressure levels and decreases morbidity. Although many debate the extent of these effects,3 there is no doubt that . . .