Reducing sodium in commonly eaten foods may improve heart health at a population level, even without changes in how people eat.
Two new modeling studies published in Hypertension examined the potential impact of national sodium-reduction targets in France and the United Kingdom. The research suggests that modest reductions in salt content in bread, packaged foods and takeout meals could lower average blood pressure and reduce rates of heart disease and stroke over time.
In France, researchers focused on bread, including baguettes, which contribute a substantial share of daily sodium intake. Using national health and consumption data, they estimated that meeting salt-reduction targets for bread could lower daily salt intake by about 0.35 grams per person. That small reduction was projected to lead to fewer cardiovascular events, including an estimated decline of more than 1,000 deaths per year, along with fewer hospitalizations for ischemic heart disease and stroke.
The analysis assumed that bread consumption remained unchanged, meaning the projected benefits came from reformulation rather than behavior change. Men were estimated to experience slightly larger reductions in cardiovascular events than women, reflecting higher average sodium intake across age groups.
A parallel study in the United Kingdom examined sodium targets for packaged foods and takeout meals across dozens of food categories. If all 2024 reduction goals were met, average salt intake was estimated to fall by about 17.5%. Over a 20-year period, that shift was projected to prevent roughly 100,000 cases of ischemic heart disease and about 25,000 strokes, while also generating substantial savings for the national health system.
The projected health benefits were driven by modest reductions in blood pressure across the population. While individual changes were small, researchers noted that applying them broadly could produce meaningful public health gains. Men were again projected to see slightly larger benefits than women, largely because they tend to consume more sodium overall.
Both studies relied on mathematical models rather than direct intervention trials. The authors emphasized that their estimates depend on assumptions about food consumption, industry compliance with reformulation targets and how sodium reductions translate into changes in blood pressure and disease risk. Some dietary intake data were based on self-reported surveys, which may underestimate sodium intake, particularly from prepared and restaurant foods.
Even with those limitations, experts say the findings reinforce a consistent pattern in nutrition research: shifting the food environment may be more effective than relying on individuals to monitor and restrict nutrients on their own.
“These modeling studies demonstrate the potential benefit in reducing risk for heart disease and stroke by reducing sodium consumption,” said Daniel W. Jones, chair of the 2025 American Heart Association and American College of Cardiology High Blood Pressure Guideline committee. Small reductions in blood pressure at the individual level, he noted, can translate into substantial benefits when applied across an entire population.
According to the release, author disclosures and funding sources are listed in each manuscript.