Reducing salt in processed, pre-packaged and prepared foods may prevent thousands of cases of heart disease, stroke and death, according to two new studies.
The studies took place in France and the UK, where food manufacturers have subtly reduced salt levels in shop-bought foods.
Using national diet and health data, researchers in France estimated that modest decreases in bread salt content could cut adults’ daily salt intake by 0.35 grams, lower their blood pressure and prevent more than 1,100 deaths.
Researchers from the UK estimated that similar reductions in packaged foods and takeaway meals could lower daily British sodium intake by 17.5 per cent, preventing more than 100,000 cases of heart disease and 25,000 cases of stroke over 20 years.
Sodium helps regulate fluid balance and blood volume, but too much raises the risk of high blood pressure, a factor in cardiovascular disease, long-term kidney disease and cognitive decline.
Manufacturers often add salt to processed foods to prolong shelf life and enhance flavour. Minimal cuts in salt, which the researchers said would not greatly affect taste, may have a significant health impact.
Dr Daniel Jones is professor and dean emeritus at the University of Mississippi School of Medicine and chair of the 2025 American Heart Association/American College of Cardiology Blood Pressure Guideline.
He told ABC News: “Americans on average get about 75 per cent of their food from processed food of some kind, either processed foods from grocery stores, or foods that are bought at restaurants or fast-food restaurants.”
Dr Latha Palaniappan, associate dean for research at Stanford University School of Medicine, said American adults consume on average 3,500 milligrams of sodium daily, well above the recommended limit of 2,300 mg.
While processed foods may be difficult to entirely avoid, experts say cutting back on them may lead to meaningful health benefits.
“One of the things I advise my patients about is to shop as much as they can on the periphery of the grocery store. That’s generally where fresh foods are,” Jones said.
Palaniappan said: “I tell my patients to eat foods with peels, not packages, to lower their overall intake of sodium. Read labels, be cautious with packaged foods, and prioritise fresh, minimally processed foods.”
