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Sodium intake linked to stroke in new report

Sodium intake linked to stroke in new report
17th September 2009

Strokes, which have traditionally been linked to high levels of salt, could be set to rise if major changes are not made to food regulations, according to a new report.

Dr Kevin Willis, the author of the study in the Canadian Medical Association Journal, said it is remarkable how high the salt intake is for the average Canadian, so much so that it is one of the country's most urgent public health matters.

Should the situation not be addressed fully in the coming months, a legacy of high stroke rates could await the country, highlighting similar issues in places such as the UK and Europe.

Dr Willis said: "Although voluntary action by the food industry may be the preferred option to initiate sodium reduction, its absence calls for governments to use their regulatory capacity to bring about change."

A recent study presented at the British Pharmaceutical Conference in Manchester found that 26 per cent of people who have suffered a stroke and are receiving medication to counteract the issue are not taking their drugs.

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