Less salt means fewer deaths: new study in New England Journal of Medicine
A team from the University of California, San Francisco, Stanford University Medical Center and Columbia University Medical Center conducted the study. The findings appear January 20 in online publication by the New England Journal of Medicine and also will be reported in the February 18 print issue of the journal.
The team’s results were derived from the Coronary Heart Disease Policy Model, a computer simulation of heart disease among U.S. adults that has been used by researchers to project benefits from public health interventions.
“A very modest decrease in the amount of salt, hardly detectable in the taste of food, can have dramatic health benefits for the U.S.,” said Kirsten Bibbins-Domingo, PhD, MD, lead author of the study, UCSF associate professor of medicine and epidemiology and the co-director of the UCSF Center for Vulnerable Populations at San Francisco General Hospital.
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