A new study has found that cutting salt consumption by as little as a half teaspoon each day has many health benefits including decreased risk of heart disease and stroke.

Researchers at the University of California San Francisco, Stanford University Medical Center and Columbia University Medical Center say a slight reduction in salt intake could translate into 54,000 to 99,000 fewer heart attacks each year and between 44,000 and 92,000 fewer deaths.

According to The New York Times, the researchers used a computerized model to analyze previous studies and estimate the benefits of salt reduction on lowering blood pressure as well as the lowered blood pressure’s effect on decreasing heart disease, stroke and heart attacks.

The study, published in the New England Journal of Medicine, suggested that everyone would benefit from less salt, but people at higher risk for heart problems such as African Americans, individuals with hypertension and those over 65 years of age would benefit most.

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.