Hypothetical Benefit Of Reduced Dietary Salt In Water

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Introduction
Cardiovascular disease (CVD) is the leading cause of death globally.1 In Australia, CVD accounts for about 30% of all deaths, killing 43,603 people in 2013.2 Being the national leading cause of death, CVD kills one Australian every 12 minutes.2 The main types of CVD are coronary heart disease, stroke, and heart failure.3 It is estimated that 4.6 million Australian adults have high blood pressure which is a major risk factor for CVD, accounting for 32% of the population.2

Salt is a chemical compound made up of sodium and chloride. It is commonly used to season and preserve foods in both the food industry and private homes. People are often unaware of the amount of salt they consume from processed food.4 It has been generally believed that excessive dietary salt intake over a long period of time is notably related to hypertension and CVD, in addition to other adverse health effects such as obesity, osteoporosis, and kidney disease. The National Health and Medical Research Council recommends Australian adults to consume less than 4 grams of salt a day with 6 grams of salt as
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In the practice of evidence-based medicine, how do the physicians convey these findings and use the knowledge to help their patients? How much dietary salt intake people should have? Prevention is better than cure, especially when the medical community is becoming more conscious of limited resources and growing healthcare expenditures. The World Health Organisation (WHO) recommends a reduction to less than 5 gram of salt per day for adults and a lower intake level for children.1 However, a low-salt diet may prove beneficial for some people, but harmful for others. Physicians should apply the WHO guideline to the patient’s individual circumstances. Patients with hyponatremia illnesses or taking drug therapy should follow physician-supervised

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