New research has suggested that altering the smell of certain foods could trick the brain into thinking they are saltier than in reality, thereby making it easier for people to limit their own consumption.
The Daily Telegraph reports that a study conducted by scientists at the University of Burgundy recently found that increasing certain odours can make it possible to reduce salt content by up to 25 per cent.
Research fellow Dr Thierry Thomas-Danguin said: "The odour-induced saltiness enhancement is a centrally-mediated phenomenon based on associative memory and only the activation of an internal representation of a salt-associated odour is sufficient to induce the taste enhancement."
The Food Standards Agency estimates that restricting salt intake to less than 6g per day could save somewhere in the region of 20,000 lives in the UK each year. The average British adult's daily salt consumption currently stands at 8.6g.
Last week, a survey from Harvard University indicated that regularly eating red meat can significantly increase the risk of developing type 2 diabetes.