Lowering salt consumption can have a long-term impact on personal health, but it will take sustained action from government and the food industry to improve standards, according to one expert.
Consensus Action on Salt and Health nutritionist Hannah Brinsden explained that eating less than six grams of salt each day can reduce the risk of suffering cardiovascular disease or stroke, as well as lowering blood pressure.
Although she insisted there are steps individuals can take to minimise their own salt intake, she was critical about the lack of progress made in introducing tougher regulation to ensure firms reduce the amount used in food manufacturing.
"It is really up to the food industry to stop putting so much salt in our foods if we are to see the big reductions needed for the biggest impact on our health," Ms Brinsden commented.
Her remarks came after research published in the latest edition of the Cochrane Library suggested moderating salt consumption has little effect on the risk of heart attacks or death.