Sodium is the main ingredient of kitchen salt and it is also present in many other foods. It is responsible for normal functioning of the nervous system and the muscles, as well as for maintaining the osmotic pressure and the regulation of the amount of water in the body. Our body usually does not have problems with the lack of sodium, and food with less sodium is therefore considered the healthiest. It has been proven in many studies that an excessive intake of sodium (salt) is an important health risk factor.
Sodium actually increases blood pressure, and this leads to other medical conditions. In the studies, where they attempted to gradually decrease salt intake, the systolic blood pressure (the pressure when the heart pushes the blood through arteries) in adult population dropped by 5 percent in average, which reduced the occurrence of stroke and cardiovascular disease by 24 percent and 18 percent. It is therefore, recommended to limit salt intake. This is much more important for people whose blood pressure is sensitive to sodium or kitchen salt due to their genetic makeup.