According to the research findings of the Faculty of Medicine, CUHK, Hong Kong people have excessive salt intake of 10 g per day in average, far exceeding the maximum daily intake of 5 g per day proposed by the World Health Organisation (WHO). Evidence showed that reducing salt intake can prevent thousands of deaths from stroke and heart attack every year.

Stroke is classified into ischemic (blockage of blood vessels in the brain) or hemorrhagic (ruptured blood vessels with bleeding inside the brain). In the past decade, incidence of hemorrhagic stroke showed a rising trend in the middle age group (aged 35 to 44). This might be due to the increasing prevalence of hypertension by approximately 60% between 1995 and 2004, which is one of the most important risk factors for stroke and is responsible for two thirds (62%) of all strokes. Many medical papers have suggested that salt is not only a major factor that raises blood pressure, but also a risk factor leading to stroke incidence.

CUHK research team suggests that reducing salt intake is the simplest and the most cost-effective way to prevent stroke. People can eat less salt by reading food labels, choosing low-salt food and ingredients, and avoiding adding salt during cooking or having meals.

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