Excessive sodium intake and cardiovascular disease: a-salting our vessels.

Abstract

Salt is ubiquitous in food, and its consumption in large amounts is consequently widespread. Whereas for thousands of years salt was required as a food preservative (Neolithics extracted salt from springs in 6000 B.C., and the own of Salzburg built a thriving economy on salt producion), canning and refrigeration have provided good alteratives for food… (More)
DOI: 10.1016/j.jacc.2012.08.998

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