The longest investigation into the effects of salt on health shows that individuals who sharply reduce salt in their diet also slash the risks of a stroke or heart disease by up to a quarter.
The evidence comes from two trials that were conducted in the 1990s involving more than 3,000 adults aged 30-54, who were diagnosed as "pre-hypertension," meaning they had the precursor signs of developing high blood pressure.
The volunteers either reduced salt intake by 25-35 percent or were assigned to a "control" group, which did not cut back on salt. Ten to 15 years later, they were questioned again about their health.
Salt-cutters were 25 percent less likely to have developed cardiovascular problems at the follow-up check than counterparts in the control group, and they also showed a 20 percent lower mortality rate.