There are different studies using different salt concentrations (1%, 4%, 5% or 8%) in diet or through water as part of their experiments in stroke prone rodent models. But is the amount of salt concentration in diet crucial to induce stroke and do increasing concentrations promote stroke morbidity in rats?
Dr. Sudhakar Kokate
Hi Arashdeep,
Though not my area of study I was intrigued by your question and read few articles on the same. I found the below mentioned articles quite good, you can read through.
1) http://www.reuters.com/article/2012/04/25/us-high-salt-stroke-idUSBRE83O19620120425
2) http://www.bmj.com/content/339/bmj.b4567
Regards,
Dr Kokate
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