Lowering the amount of salt in processed and pre-packaged foods could prevent thousands of deaths and significantly reduce cases of heart disease and stroke, according to two new international studies published in the journal Hypertension.
The findings add to growing evidence that modest, industry-wide reductions in sodium content can deliver large public health benefits without compromising food taste.
The studies analyzed real-world data from France and the United Kingdom, two countries where food manufacturers have gradually reduced salt levels in commonly consumed products such as bread, packaged meals, and restaurant foods.
Researchers found that even small reductions in sodium intake were associated with measurable declines in blood pressure and long-term cardiovascular risk.
In France, scientists examined national dietary and health records to assess the impact of lowering salt content in bread, one of the country’s most widely consumed staples.
They estimated that a modest decrease in salt concentration could reduce adults’ average daily salt intake by about 0.35 grams.
While the figure may appear minor, researchers projected it could lower population-wide blood pressure levels and prevent more than 1,100 deaths over time.
A second study from the United Kingdom produced even more striking projections. By modeling reduced sodium levels across packaged foods and takeout meals, researchers estimated that daily sodium intake could drop by 17.5%.
Over 20 years, this reduction could prevent more than 100,000 cases of heart disease and approximately 25,000 strokes.
These projections highlight the cumulative effect of small dietary changes when applied across an entire population.
Sodium is essential for basic bodily functions, including maintaining fluid balance and supporting nerve and muscle activity.
However, excessive consumption has been strongly linked to high blood pressure, a leading risk factor for cardiovascular disease, kidney damage, and cognitive decline.
According to the American Heart Association, about 90% of Americans consume more sodium than recommended, putting millions at elevated risk for chronic health conditions.
In the United States, the problem is driven largely by the modern food environment. Experts note that most sodium intake does not come from salt added at the dinner table, but from foods prepared outside the home.
“Americans on average get about 75% 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,” said Dr. Daniel Jones, 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.
Food manufacturers frequently add salt to enhance flavor and extend shelf life. While this practice improves product stability and taste appeal, it also contributes to daily sodium totals that far exceed health guidelines.
On average, U.S. adults consume about 3,500 milligrams of sodium per day – well above the American Heart Association’s recommended limit of 2,300 milligrams. For individuals with high blood pressure, the advised limit is even lower, at 1,500 milligrams daily.
Importantly, researchers emphasized that the salt reductions modeled in the European studies were small enough that consumers were unlikely to notice major changes in taste.
This suggests that incremental reformulation of processed foods could be a practical and effective public health strategy.
Gradual sodium reduction has already been implemented in several countries, allowing consumer preferences to adapt over time without triggering widespread dissatisfaction.
Health experts stress that while it may be difficult to avoid processed foods entirely, individuals can still take meaningful steps to reduce their sodium intake.
Dr. Jones recommends focusing grocery shopping on the outer aisles of stores, where fresh produce, lean proteins, and unprocessed foods are typically located.
“That’s generally where fresh foods are,” he said.
Dr. Latha Palaniappan, associate dean for research at Stanford University School of Medicine, echoed this advice, encouraging consumers to prioritize whole foods.
“Eat foods with peels, not packages,” she said, emphasizing that fresh fruits and vegetables naturally contain far less sodium.
She also urged shoppers to read nutrition labels carefully and be cautious with packaged products marketed as “healthy,” which can still contain high salt levels.
As policymakers and health organizations look for scalable ways to combat rising rates of cardiovascular disease, the new findings suggest that reformulating processed foods could play a pivotal role.
With modest changes at the manufacturing level and informed choices by consumers, experts say substantial improvements in population health may be within reach.
