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A new study evaluating older adults with a high risk of heart attacks or strokes has found that salt substitutions may be linked to a lower risk of death, specifically from heart disease and stroke. The study was a meta-analysis of several studies primarily based in Asia, where experts say cuisine and food culture likely make it easier to use salt substitutes. Here in the U.S., people get roughly 70% of their sodium intake from packaged and prepared foods not from table salt that's added to food when cooking, according to the American Heart Association.

World heath organizationWorld heathAmerican heart associationSalt substitutesHeart attacksDarien suttonPackaged foodSalt intakeHeart diseaseSodium intakeTable salt