It is reported that the New Zealand Stroke Foundation seeks the Government to introduce mandatory limits for salt present in processed foods thereby looking forward to make huge difference to the health of New Zealanders.

The call emerged following the revelation of the US Institute of Medicine report that discovered that the current sodium levels in the American food supply-added by food manufacturers, food-service operators, and restaurants-were far too large.

Stroke Foundation CEO, Mark Vivian quoted, "Too much sodium raises blood pressure, which greatly increases the risk of stroke and heart attack. This report demonstrates just how important it is to reduce sodium intake, and the Stroke Foundation believes the report's recommendations for mandatory national sodium standards make a lot of sense".

It is revealed that New Zealanders consume 9 grams of salt a day on average basis, which is nearly 3.6 grams of sodium.

For major proportion of New Zealander maximum percentage of sodium intake comes in hidden forms, via processed or manufactured foods - with merely 15 percent added by way of home cooking or salt shakers.

Foods as bread, butter, cheese, biscuits, canned fish, and processed meats are found to add to a large amount of sodium intake among New Zealanders.