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Slash the salt to reduce stroke risk

Each year around 11,000 New Zealanders experience a stroke, yet we know 75% of strokes are preventable.

What can we do to reduce stroke risk?

  • Too much salt contributes to high blood pressure which increases the risk of stroke and cardiovascular disease.
  • More investment in food reformation is feasible and urgently needed.

As one example The NZ Stroke Foundation commissioned the Institute of Health Innovation at the University of Auckland to explore the state of salt in New Zealand sausages.

Read their report

The Stroke Foundation has also put together a helpful summary  of the ways you can reduce your own risk of having a stroke by reducing the everyday foods that contain the most salt.

You can also access articles by Lea on this subject:

How to put real flavour into your cooking
Tips to help you shake off the salt habit

Also in Hot Links View all »

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