The impact of low-salt bread as a simple diet on hypertensive patients with cardiovascular comorbidities.

This article focuses on assessing the impact of low-salt white bread (LSWB) consumption on blood pressure (BP) in hypertensive patients in Western Algeria, including those with cardiovascular comorbidities. In a cohort of 134 hypertensive patients, those who replaced their regular bread with LSWB showed significantly lower systolic and diastolic BP compared to non-compliant patients, particularly among individuals with cardiovascular disease (CVD). The study highlights that bread is a major source of dietary salt in the region, and reducing salt intake through LSWB can serve as a practical, non-pharmacological strategy to complement antihypertensive treatment. These findings suggest that incorporating low-salt bread into the diet may help manage hypertension and reduce related cardiovascular risks without imposing additional economic burdens.