Dr. Keith Roach is a physician at Weill Cornell Medical College and New York Presbyterian Hospital. He writes an educational column on infectious diseases, public health and sports medicine. DEAR DR.

Cooking with a salt substitute might lead to blander food, but it could lower the risk of premature death and cardiovascular disease. Those are the findings of a new systematic analysis that was ...

High blood pressure (hypertension) is a major health concern worldwide, increasing the risk of heart attack, stroke, and other cardiovascular problems. Recent research suggests a simple yet effective ...

Few people with high blood pressure were using salt substitutes, even though they are a simple and effective way to lower sodium intake and manage blood pressure, according to preliminary research ...

Reducing sodium and increasing potassium intake can be a crucial strategy for minimizing the risk of stroke. Recent research indicates that using potassium-enriched salt substitutes instead of regular ...

You can pass the salt: Bill Gates and the FDA aren’t coming for it If Your Time is short The Food and Drug Administration has proposed a rule that would allow salt substitutes in products that use ...

DEAR DR. ROACH: I have been using “lite salt,” which has 50% less sodium than regular table salt. Do you agree that this is OK? -- C.D. ANSWER: Lower-sodium salt substitutes are generally made from ...

Using less salt in your food may seem boring, but the payoffs could be as big as a lowered risk of death, new research has found. Using a salt substitute when cooking was linked with a lower risk of ...