Boffins concluded that putting limit on intake of salt or sodium chloride in food can help lower the chance of cardiovascular morbidities.

Dieter Klaus and fellow workers stated that individuals those who take more than 6 gram of salt on a daily basis raise the chance of cardiovascular morbidities and high blood pressure.

This is particularly distinguished in view of the actuality that in the Western industrialized countries, one out of two fatalities take place owing to a cardiovascular disorder and the average consumption of dietary salt ranges between 8 to 12 grams daily.

Salt control may not only help to stop cardiovascular morbidities but may also offset other lifestyle illnesses like obesity and diabetes.

As a precautionary measure, the authors suggested reducing dietary salt intake population-wide.

By successively lowering the NaCl content of industrially processed foods by 40 percent to 50 percent, people''s daily salt intake would be lowered to 5 to 6 g per day per head of population.

The results of the study appear in the current issue of Deutsches Arzteblatt International. (With Inputs from Agencies)