High blood pressure is the most important modifiable risk factor of stroke, and a diet high in salt is directly correlated with high blood pressure and stroke risk. In the enclosed article, Ms. Marlie Tin Wai Hung, Nutritionist from HKU Stroke, explains the importance of low salt intake in stroke prevention and also provides a number of practical tips to reduce salt intake.
Do visit the enclosed link to learn more!
https://www.tkww.hk/a/202208/18/AP62fdafbde4b0a4690294a17b.html