New medical research in the US indicates that consuming less salt in the diet can not only lower blood pressure and the risk of strokes, but may also reduce the risk of heart disease overall.
Doctors and scientists at the Harvard Medical School surveyed more than 3,000 people who took part in a study of a low-salt diet and its effects on high blood pressure.
The findings suggest a 25% reduced risk of cardiovascular disease.
Professor Nancy Cooke, who led the study, said the results were striking and had lessons for the food industry.
