A recent collaborative study involving Northwestern Medicine, Vanderbilt University Medical Center, and the University of Alabama at Birmingham reveals compelling evidence that reducing sodium intake can lead to a substantial decrease in blood pressure. The research focused on middle-aged to elderly participants who, as part of the study, reduced their daily salt intake by approximately one teaspoon. This dietary adjustment resulted in a notable decline in systolic blood pressure by around 6 millimeters of mercury (mm Hg), a reduction comparable to the impact of commonly prescribed first-line medications for high blood pressure.
Dr. Deepak Gupta, co-principal investigator and associate professor of medicine at Vanderbilt University Medical Center, highlighted the study’s findings, stating, “We found that 70-75% of all people, regardless of whether they are already on blood pressure medications or not, are likely to see a reduction in their blood pressure if they lower the sodium in their diet.” This study, one of the largest to examine the relationship between sodium reduction and blood pressure, specifically included individuals with hypertension who were already taking medications.
The study, set to be published in the Journal of the American Medical Association and presented at the American Heart Association Scientific Sessions 2023, aimed to push sodium intake even lower than the American Heart Association’s recommended daily limit of 1,500 milligrams. Despite the challenges associated with adhering to such stringent dietary restrictions, the results demonstrated the effectiveness of even partial sodium reduction.
High blood pressure remains a global health concern, contributing significantly to morbidity and mortality. Dr. Norrina Allen, co-principal investigator and professor of preventive medicine at Northwestern University Feinberg School of Medicine, emphasized the importance of this research: “High blood pressure can lead to heart failure, heart attacks, and strokes because it puts extra pressure on your arteries. It affects the heart’s ability to work effectively and pump blood.”
The study included individuals aged 50 to 70 from Birmingham, Alabama, and Chicago. Participants were randomized to either a high-sodium diet (2,200 mg per day on top of their usual diet) or a low-sodium diet (500 mg total per day) for one week, after which they switched to the opposite diet for another week.
Key findings revealed a significant reduction in systolic blood pressure by 7 to 8 mm Hg when participants consumed the low-sodium diet compared to the high-sodium diet, and by 6 mm Hg compared to their usual diet. Impressively, 72% of participants experienced a decrease in their systolic blood pressure on the low-sodium diet compared to their usual diet.
Dr. Gupta highlighted the universality of the study’s findings, stating, “The effect of reduction in dietary sodium on blood pressure lowering was consistent across nearly all individuals, including those with normal blood pressure, high blood pressure, treated blood pressure, and untreated blood pressure.” This suggests that any reduction in dietary sodium intake can be beneficial for blood pressure control, supporting the broader significance of such dietary modifications.
The study, conducted over four weeks, underscored the rapid and safe blood pressure-lowering effect of reducing sodium intake. “The fact that blood pressure dropped so significantly in just one week and was well tolerated is important and emphasizes the potential public health impact of dietary sodium reduction in the population, given that high blood pressure is such a huge health issue worldwide,” commented co-investigator Dr. Cora Lewis, professor and chair of the department of epidemiology and professor of medicine at the University of Alabama at Birmingham.
In conclusion, the study reinforces the critical role of dietary sodium reduction in managing blood pressure, even for individuals already undergoing hypertension treatment. The findings offer hope for a practical and impactful approach to improving public health by modifying dietary habits.
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Content derived from Northwestern University. Original article by Marla Paul. Please note that the content may have been revised for style and length.