Millions of lives could be saved worldwide every year if people consumed less salt and more potassium in their diets, three new studies suggest.

According to the findings, these changes to diet could save millions of people from developing heart disease and stroke, as well as saving health services vast amounts of money.

It is already widely acknowledged that cutting down on salt lowers blood pressure, which in turn reduces the risk of heart disease and stroke. However, less is known about the possible benefits of consuming more potassium, although low potassium consumption has been linked to high blood pressure.

The first study set out to investigate the effects that a modest reduction in salt could have on blood pressure, hormones and lipids (blood fats). It assessed 34 trials involving over 3,000 adults.

It found that even a modest reduction in salt consumption for four or more weeks led to a big reduction in blood pressure in both people with normal and raised blood pressure.

This result was seen in both men and women and in black and white people, suggesting a positive effect across all populations.

A second analysis focused on almost 60 studies. It again confirmed that reducing salt intake leads to a fall in blood pressure. This also applied to children.

The authors of that study insisted that the ‘totality of evidence suggests that reducing sodium intake should be part of public health efforts to reduce blood pressure and cardiovascular diseases'. They added that such a move will probably benefit ‘most individuals'.

Meanwhile a third study focused on potassium intake. Potassium is found in most fruit and vegetables and in pulses, e.g. beans and lentils.

The study analysed 33 trials involving more than 128,000 people. It found that adults who had an increased intake of potassium had lower blood pressure. They also had a 24% reduced risk of suffering a stroke.

The trials indicated that children may also benefit, although more research is needed to confirm that.

As a result of this, the World Health Organisation (WHO) has set a worldwide goal to reduce daily consumption of salt to 5g per day per person by 2025. This is equivalent to about one teaspoon of salt.

Current guidelines in Ireland state that people should aim to eat no more than 6g of salt per day. However, the current average daily intake by Irish adults is over 9g.

Details of these studies are published in the British Medical Journal.

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