Researchers at the University of Otago in New Zealand published a new study in the journal PLOS ONE on March 11, 2013 – Nick Wilson, Nhung Nghiem, Rachel H. Foster. reported on their recent findings that it is easy for New Zealanders to meet the recommended low salt intake standard and reduce the risk of heart disease, stroke and stomach cancer. Stroke and stomach cancer risk. Even though some foods occasionally have high salt content, such as sausages or other processed foods, this does not increase the risk of heart disease, stroke or stomach cancer. The University of Otago study found that for men, a healthy daily diet that meets all nutritional recommendations including salt intake of less than 5.8 g per day and a daily consumption level of less than $9 by local consumption standards is easy to achieve. Similar results to men can be achieved for women using a patterned limited diet. However, the current salt intake of New Zealanders is estimated to be at least twice the recommended amount. In fact, the eight daily dietary samples studied by the researchers had many common dietary components, but few processed foods high in salt, meeting the ideal “target” salt intake. That is, less than 4 g of salt per day, which is about 2/3 of a teaspoon of salt, which is equivalent to 1.6 g of sodium per day. Associate Professor Nick Wilson of the University of Otago, and lead author of the paper, said that New Zealand and Australia, which rank 11th in the world as a risk factor for diseases associated with a high-salt diet, are interested in conducting research on low-salt diets. Such risk factors as low intake of vegetables, which ranked 12th, and high consumption of processed meat, which ranked 14th. While a low-salt diet can help prevent heart disease, there are other features of an optimal low-salt diet that improve heart health. These include a better ratio of good fats, such as polyunsaturated fats to the more dangerous saturated fats. A higher proportion of fruits and vegetables in these diets also helps protect against heart disease and certain cancers. This study used a linear programming mathematical approach with New Zealand price and nutritional data to find different diets that are low in salt and affordable. It included a purposeful study of some foods and diet components familiar to the local population such as breakfast porridge, lunch that included cheese sandwiches and peanut butter sandwiches. Dinner foods included chopped toast, and another main meal included sausage, potatoes, and ice cream dessert with canned fruit. There is another main meal involving tuna pasta and a Pacific-style meal – including tuna, taro and coconut cream. Bringing all diets up to the expected low salt levels, the healthiest diets are a Mediterranean-style diet and an Asian-style diet that excludes high-salt condiments such as soy sauce. This is mainly because these diets usually have a higher percentage of vegetables and fruits. For your longevity and health, choose a lifestyle that is low in salt and high in fruits and vegetables with a balanced nutritional profile.