Using a salt substitute may lower your risk of dying early, study finds

Using a salt substitute when cooking was associated with a reduced risk of early death from any cause or cardiovascular disease, according to a recent study. The research, which analyzed 16 trials with over 35,000 participants, found that salt substitution led to a decrease in sodium in urine and blood pressure, similar to the effects of blood pressure medications. However, the study authors noted that more research is needed to confirm the safety and effectiveness of salt substitution outside of Asian countries. Reducing sodium intake is one way to mitigate cardiovascular risk alongside other lifestyle changes.