What Are the Benefits of a Low-Salt Diet?

The two main benefits of a diet low in sodium are lowered blood pressure and a reduced risk of cardiovascular disease. A low-salt diet is also beneficial for the protection of internal organs in the body, as they can become damaged by high blood pressure.

Sodium chloride, or salt, is one of the biggest contributors to hypertension, or high blood pressure. High blood pressure, in turn, is one of the biggest causes of heart disease. While salt is found in many foods, it is extremely prevalent in processed foods. Cutting back on sodium lowers blood pressure in the individual and consequently lowers their risk for heart disease. A low-sodium diet also decreases the risk for other diseases, such as osteoporosis and kidney disease.

There have been many studies conducted all around the world that show the benefits of a diet low in sodium. One report from 2003 found that by decreasing sodium intake by 1,000 mg a day, the systolic blood pressure of hypertension patients was lowered by 4 mm Hg on average, while their diastolic was lowered by 2.5 mm Hg on average. Some tips for lowering sodium intake are to limit processed foods as much as possible, to eat more fruits and vegetables and to avoid adding salt while cooking.