Cutting salt in bread could prevent thousands of heart attacks and strokes in Europe

Cutting salt in bread could save thousands of lives across Europe, according to recent studies. A French analysis found that a voluntary agreement to reduce salt levels could lower daily intake by 0.35 grams per person. Over two decades, this change might prevent over 100,000 cases of heart disease and tens of thousands of strokes in the U.K. alone.

The French study estimated that reducing salt in bread could prevent around 1,186 deaths each year in France. Hospital admissions for ischemic heart disease would drop by 1.04%, while strokes could fall by up to 1.05%. Men were shown to benefit more than women from the change.

A separate U.K. study suggested that meeting 2024 sodium targets could cut average salt intake by 17.5%. This would lead to 243,000 extra years of healthy life and save the NHS around £1 billion. Lower blood pressure from reduced salt was a key factor in these projections. Governments and health agencies are overseeing these efforts. In Germany, the BMEL and BVL monitor compliance, while the U.K.'s Food Standards Agency tracks progress. The U.S. FDA runs a similar programme with companies like Kraft Heinz and PepsiCo. Other countries, including Australia and Brazil, have their own systems, with firms like Goodman Fielder and BRF participating. Both studies noted limitations, such as relying on modelled data and self-reported diets. However, they agreed that widespread salt reduction remains a vital public health strategy.

Health organizations recommend keeping daily sodium below 2,000 mg, though the American Heart Association suggests an even stricter limit of 1,500 mg. Voluntary industry agreements, backed by national regulators, are already helping lower salt levels in processed foods. The long-term benefits could include fewer heart attacks, strokes, and significant cost savings for healthcare systems.