Reducing salt in processed foods could prevent thousands of cases of heart disease, stroke, and death, according to two new studies published Monday (January 26) in the journal Hypertension.

The research, conducted in France and the United Kingdom, shows that even modest reductions in sodium content of everyday foods can yield significant health benefits without consumers needing to change their eating habits.

In France, researchers found that small decreases in salt content in bread, particularly the culturally significant baguette, could reduce adults' daily salt intake by 0.35 grams. This modest reduction could prevent more than 1,100 deaths by lowering blood pressure across the population.

The UK study estimated that similar salt reductions in packaged foods and takeout meals could lower daily British sodium intake by 17.5%, potentially preventing more than 100,000 cases of heart disease and 25,000 cases of stroke over 20 years.

"This approach is particularly powerful because it does not rely on individual behavior change, which is often difficult to achieve and sustain. Instead, it creates a healthier food environment by default," said Dr. Clémence Grave, lead author of the French study and epidemiologist at the French National Public Health Agency, in a statement from the American Heart Association.

The findings have global implications, especially for the United States, where about 90% of Americans consume too much sodium. On average, American adults consume about 3,500 milligrams of sodium daily, far exceeding the American Heart Association's recommended limit of 2,300 mg (about one teaspoon of salt).

"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," explained Dr. Daniel Jones, professor and dean emeritus at the University of Mississippi School of Medicine.

Health experts recommend reading food labels carefully and prioritizing fresh, minimally processed foods. Dr. Latha Palaniappan, associate dean for research at Stanford University School of Medicine, advises patients to "eat foods with peels, not packages, to lower their overall intake of sodium."

The studies demonstrate that small, nearly imperceptible reductions in salt content can have major public health benefits without affecting consumer taste preferences. Food manufacturers often add salt to processed foods to extend shelf life and enhance flavor, but the research suggests these levels could be reduced without significant impact on taste.

Bret Saunders