BMJ published three reviews in their online journal investigating the effect of salt and potassium on blood pressure. Two of the reviews found evidence that decreased salt intake was correlated with decreased blood pressure. One of these studies also found a decreased risk of stroke and coronary artery disease with lower sodium intake. The third review found that blood pressure was reduced when potassium intake was increased. These results indicate the importance of decreased salt and increased potassium in the diet. To lower sodium intake, avoid processed foods, canned foods, cheeses, cured meats pickled foods, and salty snacks. For foods high in potassium, eat more beans, dark leafy greens (spinach), potatoes, apricots, fish, avocados, bananas, brussels sprouts, oranges, and cantaloupe.