Why Reducing Salt in Foods Can Help Curb High Blood Pressure

By Faith Barbara N Ruhinda at 1512 EAT on Wednesday 4 February 2026

Reducing the amount of salt in everyday foods could lead to significant declines in high blood pressure — a key driver of heart disease and stroke — according to a new study published in the journal Hypertension.

Researchers analysed data from modelling studies in France and the United Kingdom to assess the impact of lowering sodium content in staple products such as breads and pre‑packaged foods. They found that modest reductions in salt consumption — achievable through food reformulation rather than changes in consumer behaviour — could meaningfully reduce population blood pressure levels and improve cardiovascular health.

American Heart Association
In France, targets to cut salt in foods like baguettes and other bread products could lower daily sodium intake by roughly 0.35 grams per person, leading to fewer deaths from heart attacks and strokes, the study suggests. In the UK, broader reductions in dietary salt intake — on the order of about 17.5 % — are projected to prevent tens of thousands of cases of ischemic heart disease and stroke over the next two decades if implemented.

American Heart Association
High blood pressure affects a large share of adults worldwide and is a leading risk factor for cardiovascular disease. Excess sodium in the diet — primarily from processed and restaurant foods — contributes to elevated blood pressure by increasing fluid retention and pressure on blood vessel walls.

Public health advocates say the findings underscore the potential of population‑level sodium reduction strategies, including voluntary industry reformulation and regulatory limits on salt content in processed foods, to achieve measurable health benefits without requiring major changes in individual eating habits.

American Heart Association
Experts note that even modest decreases in blood pressure across a population can translate into substantial reductions in heart attacks, strokes and premature deaths, particularly in countries where average salt consumption far exceeds recommended limits.

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