Chloride, Mortality rate, Cardiovascular disease, High blood pressure, hypertension
Low chloride level associated with higher mortality rate: Study
London: Low levels of chloride are associated with higher mortality rate and cardiovascular disease in people, according to a new study led by an Indian-origin physician.
Too much salt in the diet and specifically sodium is widely acknowledged as a major risk factor for high blood pressure, however scientists have found that salt's other overlooked constituent chloride might also play an important role.
A study by researchers at the University of Glasgow has revealed that low chloride levels in the blood is an independent indicator of mortality risk in people with hypertension. The role of chloride in hypertension has received little attention from scientists hitherto.
After analyzing data from almost 13,000 patients with high blood pressure, followed up over 35 years, the researchers found that low levels of chloride were associated with a higher risk of death and cardiovascular disease.
The group with the lowest level of chloride in their blood had a 20 percent higher mortality rate compared to the other subjects.
Dr Sandosh Padmanabhan of the Institute of Cardiovascular and Medical Sciences, said in a statement today, "Sodium is cast as the villain for the central role it plays in increasing the risk of high blood pressure, with chloride little more than a silent extra in the background."
However, our study has put the spotlight on this under-studied chemical to reveal an association between low levels of chloride serum in the blood and a higher mortality rate, and surprisingly this is in the opposite direction to the risks associated with high sodium.
It is likely that chloride plays an important part in the physiology of the body and we need to investigate this further.
Chloride is already measured as part of routine clinical screening and so monitoring of chloride levels could easily be incorporated into clinical practice to identify individuals at high risk.
Dr Padmanabhan said, "The results we see from this study are confounding against the knowledge that excess salt is a bad thing, yet higher levels of chloride in the blood seems to be an independent factor that is associated with lower mortality and cardiovascular risk."
We seem to have entered a grey area here that requires further investigation. It is too early to draw any conclusions about relating this finding to salt intake and diet. PTI

Too much salt in the diet and specifically sodium is widely acknowledged as a major risk factor for high blood pressure, however scientists have found that salt's other overlooked constituent chloride might also play an important role.

A study by researchers at the University of Glasgow has revealed that low chloride levels in the blood is an independent indicator of mortality risk in people with hypertension. The role of chloride in hypertension has received little attention from scientists hitherto.

After analyzing data from almost 13,000 patients with high blood pressure, followed up over 35 years, the researchers found that low levels of chloride were associated with a higher risk of death and cardiovascular disease.

The group with the lowest level of chloride in their blood had a 20 percent higher mortality rate compared to the other subjects.

Dr Sandosh Padmanabhan of the Institute of Cardiovascular and Medical Sciences, said in a statement today, "Sodium is cast as the villain for the central role it plays in increasing the risk of high blood pressure, with chloride little more than a silent extra in the background."

However, our study has put the spotlight on this under-studied chemical to reveal an association between low levels of chloride serum in the blood and a higher mortality rate, and surprisingly this is in the opposite direction to the risks associated with high sodium.

It is likely that chloride plays an important part in the physiology of the body and we need to investigate this further.

Chloride is already measured as part of routine clinical screening and so monitoring of chloride levels could easily be incorporated into clinical practice to identify individuals at high risk.

Dr Padmanabhan said, "The results we see from this study are confounding against the knowledge that excess salt is a bad thing, yet higher levels of chloride in the blood seems to be an independent factor that is associated with lower mortality and cardiovascular risk."

We seem to have entered a grey area here that requires further investigation. It is too early to draw any conclusions about relating this finding to salt intake and diet. 

(Agencies)

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