Using a salt substitute when cooking was linked with a lower risk of dying early from any cause or from cardiovascular disease in a new study published Monday in the journal Annals of Internal Medicine. “Previous synthesis tended to focus on short-term outcomes, lasting only two weeks.”Using a salt substitute could lower your risk of dying early, according to new research. The trials compared the use of common salt — made of about 100% sodium chloride, occasionally with added iodine — with using a salt substitute comprised of 25% to 30% potassium chloride and 60% to 75% sodium chloride. “If it’s sodium chloride or potassium chloride or magnesium chloride, it’s all salt. “It’s also important to remember that reducing sodium intake is just one way to reduce cardiovascular risk without medication,” Albarqouni said.

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Persons: ”, Loai, “, ” Albarqouni, Albarqouni, Andrew Freeman, ” Freeman, wasn’t, Freeman, It’s Organizations: CNN, Internal Medicine, Institute, Bond University, Jewish Health Locations: Australia, China, United Kingdom, Taiwan, Peru, Netherlands, Norway, North America, Denver