Too much salt poses health risks

The Food Standards Agency (FSA) said heart disease and strokes could be reduced by cutting down on salt.

The recommended daily limit for adults is six grams, but research shows many people eat more than double that.

FSA Scotland's Jim Thomson said people should think before adding salt to their food and said "hiding the salt cellar" was one possible solution.

High salt intake is linked to the "silent killer" of high blood pressure, which affects about a third of the population in Scotland.

SALT ADVICE Do not add salt at the table - use flavourings like herbs and spices If you have time, bake your own bread Make your own stock instead of using stock cubes When buying tinned vegetables, go for brands with no added salt Avoid crisps and salted peanuts Go easy on bacon, sausages and takeaway foods Check food labels - anything with less than 0.2 grams of sodium per hundred grams is fine Food containing more than half a gram of sodium per hundred grams should be avoided

The campaign aims to persuade people to be more health conscious when preparing food.

Mr Thomson said: "When you're at home, you add salt. Instead, hide the salt cellar.

"If you're out for a meal, don't take salt.

"When you're actually buying products, either to cook or make meals, read the labels because there is information on them on salt intake.

"By that, you as an individual then take control of your salt intake."

Salt raises blood pressure and increases the risk of heart attack or stroke.

It has also been linked to stomach cancer, osteoporosis and kidney problems.