Increase potassium and cut salt to reduce stroke risk 增加鉀、減少鹽分攝取 可降低中風風險

Tue, Jun 11, 2013 - Page 10

Increasing potassium in our diets as well as cutting down on salt will reduce blood pressure levels and the risk of stroke, research in the British Medical Journal suggests.

One study review found that eating an extra two to three servings of fruit or vegetables per day — which are high in potassium — was beneficial. A lower salt intake would increase the benefits further, researchers said.

While the increase of potassium in diets was found to have a positive effect on blood pressure, it was also discovered to have no adverse effects on kidney function or hormone levels, the research concluded.

As a result, the World Health Organization has issued its first guidelines on potassium intake, recommending that adults should consume more than 4g of potassium per day.

(Liberty Times)