THE Stroke Association was delighted to read recent media reports that levels of salt in bread have been reduced by up to 21 per cent.
High consumption of salt is closely linked to high blood pressure, or hypertension, which in turn is linked to a greater risk of stroke.
Every five minutes, someone in England and Wales suffers a stroke and, contrary to popular belief, stroke can affect anyone from any age and background. Simple adjustments to lifestyle, such as reducing salt intake, can help reduce the risk of suffering a stroke.
While it is recommended that adults should not eat more than six grams of salt a day, the average adult's intake of salt is almost double this. Many people are unaware of the extremely high levels of salt in foods such as breakfast cereals, biscuits and meat products.
The Stroke Association hopes that the bread manufacturers continue to reduce the salt content of their products. We also hope that many more food manufactures will follow suit and we will see reductions in salt levels in processed foods very soon.
EOIN REDAHAN, Director of Public Relations, The Stroke Association, Stroke House, Whitecross Street, London.
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