In an effort to save lives and reduce disability from stroke and heart disease, 17 of Canada’s leading health groups and professional associations today urged comprehensive action to reduce sodium levels in food.
“Increased blood pressure is the leading risk factor for death, causing most of the strokes and much of the heart disease our country faces,” says Dr. Norm Campbell of Blood Pressure Canada, who spearheaded development of a National Sodium Policy statement. “It is estimated that almost one in three Canadians who have hypertension would have normal blood pressure if there was less sodium in our food.”
“The individual can only do so much and now more food companies have to step up,” says Dr. Kevin Willis, Director of the Canadian Stroke Network.
“Increased blood pressure is the leading risk factor for death, causing most of the strokes and much of the heart disease our country faces,” says Dr. Norm Campbell of Blood Pressure Canada, who spearheaded development of a National Sodium Policy statement. “It is estimated that almost one in three Canadians who have hypertension would have normal blood pressure if there was less sodium in our food.”
“The individual can only do so much and now more food companies have to step up,” says Dr. Kevin Willis, Director of the Canadian Stroke Network.
“If we discovered that a food additive was causing 30 per cent of all cancers, something would be done right away. The same action is needed with sodium to prevent stroke, heart disease and other vascular illnesses.”
