Reducing Salt Intake can Decrease the Risk of Heart Diseases by 20%

A study of over 500,000 individuals aged 40 to 70 years has revealed that cutting down on salt intake can reduce the risk of heart diseases by 20%. The study also found that individuals who never add salt to their food have an 18% lower chance of developing atrial fibrillation compared to those who always do. People who occasionally added salt had a 15% lower probability of falling ill. Even individuals who added salt frequently, but not always, had a 12% lower risk of getting sick. It is recommended to consume no more than 6 grams of salt per day.