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“The principal benefit of lowering salt intake is a corresponding reduction in high blood pressure,” it says.

Member states of the WHO have agreed to reduce the global population’s intake of salt by 30 per cent by 2025 because of the health benefits.

The NHS’s website says food with more than 1.5g of salt (the equivalent of 0.6g of sodium) per 100g should be considered high salt, while 0.3g (0.1g sodium) per 100g is considered low.

Eating a diet high in salt significantly increases the risk of heart failure, scientists have warned after a major 12-year study.Speaking ahead of a presentation to the European Society of Cardiology in Barcelona, Professor Pekka Jousilahti of Finland’s National Institute for Health and Welfare, put it simply: “The heart does not like salt.” According to the World Health Organisation, an estimated 2.5 million deaths a year could be prevented if people reduced their consumption of salt to its recommended level of 5g.“Studies in larger, pooled population cohorts are needed to make more detailed estimations of the increased heart failure risk associated with consuming salt,” he added.“High salt intake is one of the major causes of high blood pressure and an independent risk factor for coronary heart disease (CHD) and stroke,” he said.Most people eat well in excess of this, anything from 80 to 140 per cent more than they should, according to the WHO.

Prof Jousilahti said their study found that eating more than 13.7g a day of sodium chloride doubled the rate of heart failure.

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But the NHS site also warns pasta sauces, crisps, ready-made sandwiches, sausages and ketchup can have large amounts.

Even dissolvable vitamin supplements and painkillers can contain up to a gram of salt in each tablet.

The researchers divided the subjects into five groups based on their salt intake; the low-salt group consumed less than 6.8g a day and the highest had more than 13.7g a day.