Dieters warned of heart disease danger

DIETS containing too much salt and too little potassium significantly increase the risk of dying from heart disease, say researchers.

Sodium in salt is known to narrow arteries and raise blood pressure, whereas potassium is believed to counteract these effects. Someone with a high salt and low potassium intake is likely to consume a generally less healthy diet. Processed food contains added salt, while fruits and vegetables are good sources of potassium.

Victoria Taylor, from the British Heart Foundation, said: "The importance of reducing sodium to help lower our risk of cardiovascular disease through reductions in blood pressure is well known, but the role of potassium is less so."