According to the American Heart Association, approximately one third of adults across the United States suffer from high blood pressure. As this condition contributes directly to stroke and heart attack risk, medical professionals and researchers around the world have devoted considerable effort to determining genetic and environmental factors that influence its development.
Sodium, while essential in small amounts, is widely known to increase the risk of high blood pressure. However, it is so prevalent in most of the foods we eat – be they processed frozen meals or the fare at a local Denver or Houston restaurant – that many of us consume far too much without even realizing it.
Recently, researchers from the World Health Organization drew attention to this fact. According to ScienceDaily, the global entity has recently set new guidelines for salt consumption, releasing data from various studies that show a clear link between excess sodium and high blood pressure.
In addition, WHO officials referred to a study that revealed how consuming more potassium can combat this all too prevalent health issue. The source states that incorporating more of this mineral into a daily diet can potentially reduce an individual's stroke risk, and that there may be "an increased benefit with simultaneous reduction in salt intake."
Potassium can be derived from many fruits and vegetables, and may also be consumed in the form of dietary supplements.
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