Consumption of too much, and too little, salt may be linked to a higher risk of heart-related hospitalisations and deaths, according to a new study.
Read article at foodnavigator-usa.com
But the researchers seem to me to be confusing association with causation. - When consumers know themselves to be sensitive to salt/sodium and/or know themselves to have high blood pressure, for example, they are likely to reduce their salt intake as a sensible precautionary measure. - Thus their low salt intake is not the cause of their increased risk of cardiovascular events, but the intentional consequence of knowing themselves to be vulnerable to adverse consequences if they were to eat more salt. I myself would certainly have died years ago, had I not reduced, and gradually eliminated, my consumption of any food containing added salt, thereby reducing both my extremely high blood pressure back to 'normal', and my obesity due to fluid retention. See my Mensa article about this.