Lowering sodium in packaged and prepared foods could significantly improve cardiovascular health and prevent many cases of heart disease, stroke, and deaths in the general population in France and the U.K., according to two new research studies published in Hypertension, an American Heart Association journal. The findings reinforce the importance of coordinated efforts among policymakers, the food industry, and others to strengthen and enforce sodium-reduction programs globally to improve long-term health.
Consuming too much sodium is a major risk factor for hypertension, which can lead to health complications such as heart attack, stroke, chronic kidney disease, and dementia. To address the global concern about excessive sodium consumption, many countries have implemented salt-reduction strategies. The two studies estimated the potential population health impact if specific national salt-reduction targets were met, focusing on reformulating common food items rather than relying on individual dietary changes.
The French study analyzed the impact of a 2022 voluntary agreement between the government and bread producers to lower salt content in baguettes and other breads by 2025. Bread is a culturally central food in France and traditionally contributed around 25% of total daily recommended salt intake. Researchers used national data and a mathematical model to estimate health outcomes if the targets saw full compliance. The analysis found that reducing salt in bread would decrease daily intake by 0.35 grams per person, leading to slightly lower blood pressure across the population.
Specifically, 100% compliance was estimated to reduce annual deaths by 0.18%, preventing approximately 1,186 deaths. Hospitalizations for ischemic heart disease could drop by 1.04%, while hospitalizations for hemorrhagic stroke and ischemic stroke could fall by 1.05% and 0.88%, respectively. Men would receive the greatest benefits across all age groups. "This salt-reduction measure went completely unnoticed by the French population," said Clemence Grave, M.D., lead author of the study and an epidemiologist at the French National Public Health Agency. "Our findings show that reformulating food products, even with small, invisible changes, can have a significant impact on public health."
The U.K. study modeled the impact of meeting 2024 sodium-reduction targets for 84 grocery food categories and, for the first time, 24 out-of-home categories such as burgers, curries, and pizza. Researchers used national survey data to estimate that fully meeting these goals could reduce average salt intake from about 6.1 grams to 4.9 grams per day—a 17.5% reduction per person. Men would experience slightly larger reductions due to generally higher salt consumption.
This modest daily reduction would lower blood pressure across the population. Over a 20-year period, the modeling suggests about 103,000 cases of ischemic heart disease and approximately 25,000 strokes could be prevented in the U.K. Over people's lifetimes, the blood pressure reductions would translate into roughly 243,000 additional quality-adjusted life years and £1 billion in savings for the U.K.'s National Health Service. "If U.K. food companies had fully met the 2024 salt reduction targets, the resulting drop in salt intake across the population could have prevented tens of thousands of heart attacks and strokes," said Lauren Bandy, D.Phil., the study's lead author and a researcher at the University of Oxford.
Daniel W. Jones, M.D., chair of the 2025 American Heart Association/American College of Cardiology High Blood Pressure Guideline, said the results are "absolutely relevant" to the U.S. and any country where much food is prepared outside the home. "This 'national' approach to limiting salt content in commercially prepared foods is a key strategy," he said. "Though sodium reduction makes small improvements in blood pressure at the individual level, these small changes in individuals result in major improvements in a large population."
Both studies acknowledge limitations, including reliance on modeling assumptions and self-reported dietary data. However, they collectively underscore a powerful public health strategy: systemic, industry-led reformulation of everyday foods can yield substantial cardiovascular benefits passively, complementing individual counseling and broader policy efforts. The World Health Organization recommends adults consume less than 2,000 milligrams of sodium daily, while the American Heart Association recommends an ideal limit of no more than 1,500 mg for most adults. Global intake typically far exceeds these guidelines, highlighting the ongoing need for effective, enforced reduction programs.
