People should cut their daily salt intake to 6 grams a day -- one heaped teaspoon -- to reduce their blood pressure levels and the risk of heart disease and stroke, health experts said on Monday.
A new report by Britain's Medical Research Council (MRC),which summarizes scientific evidence on the links between salt and health, said cutting salt consumption from the average 9.5 to 6 grams a day could result in a 13 percent reduction in stroke and a 10 percent decrease in heart disease.
"It was felt to be a level that brings significant health benefits," Dr. Susan Jebb, head of nutrition and health research at the MRC, told a news conference. "It is achievable."
Britain has set a salt reduction target of 6 grams a day for adults by 2010. Jebb said the European Union and other countries are looking at the British model to set their priorities.
Salt is composed of 40 percent sodium and 60 percent chloride. People need sodium because it regulates water in the body and acts as a message coordinating system by carrying electrical charges.
But about 1 gram a day would be sufficient to carry out those functions.
Too much salt raises blood pressure which is a major risk factor for cardiovascular disease -- one of the world's leading killers. Salt increases blood pressure because the sodium makes the body retain more water and the extra water in the blood vessels creates more pressure.
Paul Lincoln, the chief executive of the National Heart Forum, told journalists that salt is a major, modifiable risk factor for high blood pressure. About 75 percent of salt is hidden in processed foods, he said.
"We eat more crisp (potato chips) than the rest of Europe combined," Lincoln said.
Each packet of crisps contains about 1 gram of salt. Processed meats, cheese, cereals, bread and prepared meals are also high in salt.
The MRC report is urging the food industry to reduce the salt content in their products. It also wants consumers to cut down on how much salt they use in cooking and on foods.
People should read labels so they can choose foods with the lowest amount of salt. "We need consumers to recognize the importance of cutting salt intake," said Jebb.
