Maybe.
I get suspicious of categorical statements on either side. ;-)
I think the counterpoint is Japan. A/the leading cause of death was hemorrhagic (or is it ischemic?) stroke. In the 1960s, IIRC, the diet supposedly had huge levels of salt (mostly from the sauces?). When a concerted effort was made to cut salt intake, the incidence of stroke dropped.
A later study - http://stroke.ahajou...int/35/7/1543.pdf (6 page .pdf)
There seems to be a relationship between salts and stroke, but it may not be due to a simple increase in blood pressure. E.g. a study of rats - http://stroke.ahajou...bstract/20/9/1212
Recent studies seem to indicate that there may be a genetic component to risk in humans as well. http://stroke.ahajou...bstract/39/8/2211
I dunno.
The chemistry of a single person is complex. The chemistry of a huge population even more so. It makes sense to me, even if just from arguments from evolutionary grounds, that sodium levels should be reduced substantially. I wouldn't be at all surprised if the press reports and policy-maker comments on these health studies glosses over the nuances (as they do on almost everything else).
FWIW. :-)
Cheers,
Scott.
