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心脑血管病是危害人们健康的慢性疾病。对于心脑血管病的发病机理和防治因素的研究,国内外大多数学者认为与食盐的摄入量有关,并主张以限制食盐的摄入作为预防心脑血管病的措施之一。将低钠盐作为心脑血管病患者膳食的调味品而进行长期的辅助性治疗,可以说是一项最佳选择。
Cardiovascular and cerebrovascular diseases are chronic diseases that endanger people’s health. For the pathogenesis of cardiovascular and cerebrovascular diseases and prevention and treatment factors, most scholars at home and abroad that salt intake, and advocated to limit the intake of salt as one of the measures to prevent cardiovascular disease. The low sodium salt as a condiment for patients with cardiovascular and cerebrovascular disease and long-term adjuvant therapy, can be said to be the best choice.