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Salt Reduction in Everyday Foods Could Prevent Thousands of Heart Attacks, Strokes

New studies reveal reducing sodium in bread and packaged foods could prevent thousands of heart attacks and strokes in France and UK, saving lives and healthcare costs.

This research matters because it demonstrates how simple, systemic changes to food production—rather than relying on difficult individual behavior modifications—can dramatically improve population health outcomes. Cardiovascular diseases remain leading causes of death worldwide, and hypertension affects billions globally. The studies show that modest sodium reductions in commonly consumed foods like bread, packaged meals, and takeaway items could prevent tens of thousands of heart attacks and strokes while saving healthcare systems billions. For consumers, this means potentially longer, healthier lives without having to consciously change eating habits. For policymakers and food manufacturers, it provides compelling evidence that small adjustments to recipes and production standards can yield outsized public health benefits, making a strong case for stronger regulations and voluntary agreements across the food industry.