For a long time, it was widely believed that salt consumption was one of the primary causes of high blood pressure. However, as research has delved deeper into the issue, it has become clear that the story is far more complex than once assumed. A recent study has even gone as far as to clear salt of many of the past accusations linked to hypertension.
A large body of research had previously suggested that excessive salt intake raises blood pressure, prompting health organizations to recommend a daily sodium intake limit of around 2,300 milligrams.
However, a new wave of studies is challenging this long-held belief. Researchers are now questioning whether the link between salt and high blood pressure is as scientifically sound as once thought. Dr. Lynn Moore, a professor of medicine at Boston University School of Medicine, recently led a study that shed new light on the issue. Moore and her team analyzed data from 2,632 men and women aged between 30 and 64. At the start of the study, all participants had normal blood pressure levels.
Over the 16-year follow-up period, the researchers noticed something surprising: participants who consumed less than 2,500 milligrams of sodium per day actually had higher blood pressure than those who consumed more.
The results, though unexpected, were clear. As the researchers wrote, “While we expected dietary sodium intake to be positively associated with both systolic and diastolic blood pressure, we found the opposite.” Although these findings challenge conventional wisdom, they are consistent with other recent studies that raise similar questions. Evidence has shown that both low-sodium and high-sodium diets carry increased risks for heart disease.
The researchers added, “We found no evidence that a low-sodium diet has any long-term benefits for blood pressure. Our findings add to the growing body of evidence suggesting that current sodium intake recommendations may be misleading.”
The study also emphasized the role of dietary potassium. It found that participants with the lowest blood pressure levels were those consuming the highest amounts of both sodium and potassium. Conversely, those with elevated blood pressure had lower intakes of both.
Dr. Moore stated, “This study and others highlight the importance of potassium intake, especially in relation to blood pressure and possibly cardiovascular outcomes as well.” Similar effects were also observed with magnesium and calcium, which were linked to healthier blood pressure levels.
The study concluded:
“These data do not support reducing sodium intake among healthy adults to less than 2.3 grams per day as currently recommended. Instead, the study supports a clear inverse relationship between potassium, magnesium, calcium, and blood pressure—one that changes over time.”
Dr. Moore hopes her findings will influence changes in dietary guidelines across the U.S., stating:
“I hope this research helps shift the focus of current dietary guidelines toward increasing the intake of foods rich in potassium, calcium, and magnesium in order to help maintain healthy blood pressure.”
She also emphasized that some individuals may still be particularly sensitive to sodium and could benefit from reducing salt in their diets. In the future, testing for sodium sensitivity may help identify those individuals who need to be more cautious. More and more research now concludes that sodium’s role in high blood pressure has been overstated, and nutritional recommendations will likely evolve to reflect these new insights.
