Salt-free diet can reduce risk of heart problems by almost 20%

Reducing or eliminating salt from meals can cut the risk of heart problems and strokes by almost a fifth, according to the largest study of its kind. Researchers found that individuals who never added salt to their meals were 18% less likely to develop atrial fibrillation (AF), a heart condition associated with an irregular and fast heart rate. The study, based on data from over 500,000 people aged 40 to 70 in the UK, suggests even switching from always adding salt to usually doing so could significantly reduce the risk.

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