Two new modeling studies published today in Hypertension, an American Heart Association journal, suggest that reducing sodium in commonly consumed prepared foods could yield substantial cardiovascular health benefits at the population level. The research, conducted in France and the United Kingdom, found that even small, involuntary reductions in salt intake—achieved through reformulating staple foods—could prevent thousands of cases of heart disease, stroke, and other conditions.
In France, researchers examined the potential impact of a voluntary agreement signed in 2022 between the government and bread producers to lower salt content in baguettes and other breads by 2025. Using national data, they estimated that full compliance could reduce daily salt intake by 0.35 grams per person. This modest decrease would lower blood pressure across the population, leading to an estimated 1,186 fewer deaths annually (a 0.18% decline) and significant reductions in hospitalizations for ischemic heart disease (1.04%), hemorrhagic stroke (1.05%), and ischemic stroke (0.88%). Men appeared to benefit more than women, with 0.87% of heart diseases and strokes prevented among men versus 0.63% among women.
“This salt-reduction measure went completely unnoticed by the French population—no one realized that bread contained less salt,” said lead author Clemence Grave, M.D., 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.”
In the United Kingdom, a separate study modeled the effects of meeting 2024 sodium reduction targets set for 84 grocery food categories and 24 out-of-home categories such as burgers, curries, and pizza. Using dietary survey data, researchers estimated that full compliance could reduce average salt intake from about 6.1 grams to 4.9 grams per day—a 17.5% reduction. Over a 20-year period, this could prevent approximately 103,000 cases of ischemic heart disease and 25,000 strokes. Additionally, it could yield 243,000 quality-adjusted life years and save the National Health Service about £1 billion ($1.3 billion).
“We know that cardiovascular disease is a leading cause of death in the U.K.—as it is worldwide—so any reductions in salt intake and blood pressure could lead to big benefits,” said Lauren Bandy, D.Phil., lead author of the U.K. study and a researcher at the University of Oxford. “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, saved substantially in health costs and significantly improved public health.”
Both studies emphasize that these benefits do not rely on individual behavior change. Instead, they result from creating a healthier food environment by default. The World Health Organization recommends adults consume less than 2,000 mg of sodium per day, yet global intake remains much higher. The American Heart Association recommends no more than 2,300 mg per day, with an ideal limit of 1,500 mg for most adults, especially those with high blood pressure.
Daniel W. Jones, M.D., FAHA, chair of the 2025 American Heart Association/American College of Cardiology High Blood Pressure Guideline, noted that the findings are relevant to any country where much of the food is prepared outside the home. “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,” he said.
Limitations of the studies include reliance on modeling assumptions and self-reported dietary data. Nonetheless, the researchers stress that coordinated efforts among policymakers, the food industry, and health professionals are crucial to strengthen and enforce sodium reduction programs globally. More details can be found in the Grave et al. manuscript and the Bandy et al. manuscript online.
