There’s a link between eating too much salt and high blood pressure, a leading risk factor for cardiovascular disease, the world’s biggest killer. To mark World Heart Day on September 29th, we present a deep dive episode on one of the largest dietary interventions ever conducted, exploring effects of sodium reduction on heart health.

In conversation with Professor Bruce Neal, Maoyi Tan and Zeng Ge reflect on their experiences working on the China Salt Substitute and Stroke Study (SSaSS) which showed significant benefit from using reduced-sodium salts to prevent adverse consequences of high blood pressure. They discuss the major challenges and opportunities to increasing the uptake and use of potassium-enriched salts in China, and its health benefits globally.

 

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