Since the bulk of our salt is already in food when we buy it, the main issue on the table is lowering the amount of sodium in grocery-store and restaurant food. But for the food industry, the challenge is far from simple.
The Globe and Mail June 24, 2009
The link between ethnicity and high blood pressure is well known, but until now, researchers have been unable to pinpoint the cause. Now, researchers at the University of Ottawa’s Heart Institute have launched an ambitious, multi-million-dollar, three-year study to uncover the genetic determinations of salt sensitivity. Their success could revolutionize the treatment and prevention of hypertension.
The Globe and Mail June 23, 2009
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We think of hypertension and the accompanying risk of heart attack as a problem of middle age or obesity. So how did this slim Quebec teen get high blood pressure? The health dangers that stalk growing numbers of Canadian children begin with extreme levels of salt in our food – a lot of it in places you don’t suspect.
The Globe and Mail June 22, 2009
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http://www.theglobeandmail.com/special-reports/hard-to-shake/under-pressure/article1188881/
Nearly 1 in 3 adult Americans has high blood pressure—defined as 140/90 mmHg or higher—and about 37% have pre-hypertension, which is defined as 120-139/80-89 mmHg. High blood pressure is dangerous because it makes the heart work too hard and increases the risk of cardiovascular diseases like heart disease and stroke, the first- and third-leading causes of death nationwide.
National Institutes for Health January 26, 2009
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http://www.nih.gov/news/research_matters/january2009/01262009hypertension.htm
