[Salt consumption and cerebrovascular diseases].

Stroke is the second leading cause of death and disability in Croatia. Risk factors for cerebrovascular disease can be divided into evidence-based risk factors and those with supposed relationship. Strong evidence suggests that current salt consumption is one of the most important factors influencing the increase in blood pressure, along with the risk of cerebrovascular disease. Hypertension is an important modifiable risk factor for stroke. Studies on salt have shown that a decrease in blood pressure is in correlation with lower salt intake. Over-consumption of salt carries a higher risk of cerebrovascular disease in overweight individuals. Conservative estimates suggest that salt intake reduction by 3 g/day could reduce the stroke rate by 13%; this percentage would be almost double if salt intake be reduced by 6 g/day and triple with a 9 g/day reduction. Salt intake reduction by 9 g/day could reduce the stroke rate by almost 30%. This corresponds to about 20,500 prevented strokes each year. There is evidence supporting a positive correlation of salt intake and stroke, independent of hypertension. The introduction of salt reduction proposal should be considered in future updates of recommendations for stroke prevention.