Cutting down salt in everyday foods like bread, packaged meals, and takeout could prevent many heart attacks, strokes, and early deaths, according to two new studies published in Hypertension, an American Heart Association journal. The research shows that small changes made by food producers, without asking people to change what they eat, can lead to big health benefits. Eating too much salt (sodium) raises blood pressure. High blood pressure is a major cause of heart disease, stroke, kidney problems and certain types of dementia. Health groups such as the World Health Organization advise adults to eat less than 2,000 milligrams of sodium a day.
However, most people consume significantly more than this, primarily due to the addition of salt to processed and prepared foods. To tackle this problem, many countries have introduced plans to reduce salt in commonly eaten foods. The two new studies looked at what would happen if salt reduction targets were fully achieved in France and the United Kingdom. The key message from both studies is simple: when food companies quietly reduce salt in popular food, people benefit automatically, without changing habits or noticing any difference in taste.
France: less salt in bread
Bread is a staple food in France, especially baguettes. Traditionally, bread provides about one-quarter of the average person’s daily salt intake. In 2019, France set a goal to reduce salt intake nationwide. Three years later, the government and bread producers agreed to gradually lower salt levels in all bread by 2025. Researchers used national health data and computer models to estimate how this change could affect public health if fully followed.
They assumed people would eat the same amount of bread, just with less salt. Their results showed that daily salt intake would drop slightly for each person. Even so, this small change could lower blood pressure across the population and prevent serious illnesses.
Every year, the reduction in hospitalisations for heart disease and stroke would prevent over a thousand deaths. Men would see slightly bigger benefits than women, though women aged 55 to 64 would also gain significantly. Importantly, most people never noticed the change.
Bread tasted the same but was healthier. Researchers say this shows how “invisible” food changes can improve health on a large scale.
United Kingdom: packaged food and takeaways
The U.K. study focused on salt in supermarket foods and meals eaten outside the home, such as burgers, pizzas and curries. By 2024, the government set salt targets for dozens of food categories. Using diet surveys and health models, researchers estimated salt intake if all targets were achieved.
Average salt consumption would fall by nearly 18%. Men would benefit slightly more because they generally eat more salt. This reduction would lead to lower blood pressure across the population. This could prevent tens of thousands of heart attacks and strokes over a 20-year period. Over a lifetime, people would gain better health and quality of life, and the National Health Service could save around £1 billion in health care costs. The findings, while expected, remain powerful.
Heart disease remains a leading cause of death, and even small improvements can have a big impact when applied to millions of people.
A population-wide solution
Experts say these studies highlight the value of national food policies. While individuals can try to eat less salt, changing habits is difficult. Reducing salt at the production level creates a healthier food environment for everyone. Although the studies relied on models and estimates, experts agree the message is clear: lowering salt in everyday foods is one of the simplest and most effective ways to protect public health in Europe and beyond.
