A newly published study suggests a new way to reduce the risk of stroke and heart disease, and it may have many making changes in the way they eat.

Researchers in Europe analyzed the results from 13 different studies that included 17,000 subjects. They assessed the relationship between salt intake and conditions such as cardiovascular disease and stroke, and found that a high salt intake is associated with a 23 percent greater chance of having a stroke and a 17 percent greater chance of developing heart disease.

The World Health Organization recommends no more than five grams of salt per day, but intake in Western countries is believed to be double that.

Diets high in salt are known to increase blood pressure, and researchers involved with this study say cutting salt intake could prevent 1 and a quarter-million deaths from stroke and almost 3 million deaths from cardiovascular disease each year.

According to the American Heart Association, among the ways to reduce salt in the diet include opting for spices and salt-free seasonings like lemon juice, vinegar and herbs to flavor food, draining and rinsing canned goods before eating, avoiding pre-made and processed foods and using fresh fruits and vegetables rather than canned or frozen that may contain added salt.