A higher dietary sodium to potassium (Na:K) ratio is an independent predictor of stroke risk, according to a recent study. Stroke-free participants from the Northern Manhattan Study, a population-based cohort study of stroke incidence, were followed-up for incident stroke. Baseline food frequency questionnaires were analyzed for Na and K intake. Researchers estimated the hazard ratios and 95% confidence intervals for the association of Na:K with incident total stroke using multivariable Cox proportional hazards models. They found:

• Among 2,570 participants with dietary data (mean age, 69±10 years; 64% women; 21% white; 55% Hispanic; 24% black), the mean Na:K ratio was 1.22±0.43.
• Over a mean follow-up of 12 years, there were 274 strokes.
• In adjusted models, a higher Na:K ratio was associated with increased risk for stroke and specifically ischemic stroke.