People who put salt on their food apparently face an increased risk of dying early.
Research shows those who always add it have a 28 percent greater chance of premature death, compared with adults who do so rarely or never.
The study, led by experts in New Orleans in the US, say a "modest reduction" in sodium intake can result in "substantial health benefits".
(Note: Study led by Professor Lu Qi, of Tulane University School of Public Health and Tropical Medicine in New Orleans in the US. Research published in the European Heart Journal.)
