SAL Y RIESGO CARDIOVASCULAR

Sodium chloride, or salt, has been utilized by humans since ancient times due to its numerous properties and applications, including its importance in food preservation and flavoring. A substantial increase in salt intake has been observed over time, with a concomitant rise in the prevalence of hypertension. The kidneys play a pivotal role in regulating blood pressure, and numerous studies have demonstrated a positive correlation between excessive salt consump tion and elevated blood pressure. Of particular interest is the description of salt sensitivity, in which blood pressure exhibits a variation in response to salt intake. This phenomenon is more pronounced in older individuals, obese subjects, and those with kidney disease. Excessive salt consumption has been linked to an elevated risk of mortality from cardiovascular disease. Numerous studies have demonstrated that reducing salt intake can decrease cardiovascular risk, thereby supporting the World Health Organization’s (WHO) recommendation to limit daily intake to 5-6 grams. Public health policies in countries such as Finland and Japan have been effective in reducing salt intake, leading to a decline in cardiovascular disease and mortality rates. There is a clear need to identify foods with high amounts of hidden salt and promote a healthy lifestyle, especially in vulnerable populations.