Spanish Heart Foundation indicates that reducing at least half the daily salt intake are benefits comparable to those produced by quitting, since an excess of this substance is the trigger for cardiovascular disease, renal failure, osteoporosis or stomach cancer.
“Add salt in food, both during processing and in the consumer, is unnecessary. The salt was first used to preserve food for longer, but with the most modern systems of conservation, this measure is no longer necessary and, at present, is mainly used to add flavor to food, “says the doctoraPilar Mazon , a member of the Spanish Society of Cardiology (ESC).
The World Health Organization established in 6 grams daily maximum intake of salt, which is well below the average that is ingested in the world, between 10 and 12 grams. The 80 percent of salt intake comes from global packaged and precooked.
This important mineral helps fluid retention by the body, causing pressure on the arteries and promotes the development of hypertension. According to the WHO, hypertension is the cause of 62 percent of strokes and 42 percent of heart disease.