New study confirms health benefits of limiting salt in diet

The benefits of cutting down on salt have been confirmed by a new study published in the medical journal Circulation.
A review of recent laboratory, observational, and clinical studies, the paper provided evidence that a low salt intake can help reduce a person’s risk of suffering from high blood pressure and cardiovascular disease.
According to the British Heart Foundation (BHF), the publication of this research represents an important reminder of the importance of heart health.
This comes at a time when food producers are making conscious efforts to reduce the salt content of their products, though in many cases people are still eating more than the recommended six grams of salt per day.
BHF senior dietitian Victoria Taylor said: “With 75 per cent of the salt we eat already in the foods we buy, it’s important to continue to work with manufacturers to reduce salt intakes further.”
Last month, the government confirmed it will be moving ahead with a new, consistent system of front-of-pack food labelling next summer, allowing shoppers to tell the fat, salt and sugar content of a given item at a glance.

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