The Stroke Association was delighted to read recent media reports that levels of salt in bread have been reduced by up to 21 per cent.
High consumption of salt is closely linked to high blood pressure, or hyper-tension, which in turn is linked to a greater risk of stroke.
Every five minutes, someone in England and Wales suffers a stroke and, contrary to popular belief, stroke can affect anyone from any age and background.
Simple adjustments to lifestyle, such as reducing salt intake, can help reduce the risk of suffering a stroke.
The Stroke Association hopes that the bread manufacturers continue to reduce the salt content of their products.
We also hope that many more food manufacturers will follow suit and we will see reductions in salt levels in processed foods very soon.
Eoin Redahan
Director of public relations
The Stroke Association
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