Excessive salt intake increases the risk of high blood pressure. This can lead to heart attacks, strokes, and other serious diseases.
The American Heart Association recommends that adults consume less than 2,300 mg of salt per day, equivalent to about one teaspoon, but in many countries intake is far above this level.
For this reason, several countries have set targets to reduce salt in foods.
If food automatically contains less salt, overall intake across the population declines without individuals having to take active steps themselves.
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Experience from Europe
According to a study published in the journal Hypertension, researchers in France have examined what happens when the salt content of bread is reduced.
Bread, especially baguettes, is a staple of the diet and a major source of salt.
The calculations show that even a small reduction can lead to fewer deaths and fewer hospital admissions due to heart and brain diseases.
A similar British study reaches the same conclusion.
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In this case, researchers estimate that meeting national salt reduction targets could prevent many cases of heart disease and stroke over time.
The changes go unnoticed
Crucially, the changes are barely noticed by consumers.
According to the researchers, the improvements occur gradually, but the impact on public health is substantial.
The studies therefore suggest that small adjustments in food production can have major significance if they are implemented broadly and consistently.
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Sources: SciTechDaily, American Heart Association, and Hypertension.
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This article is made and published by Ida-Marie Palm Varbæk, who may have used AI in the preparation.