Cutting Salt in Processed Foods Saves Lives, Studies Show
The Story
Two new studies published early Monday in the journal Hypertension found that reducing the sodium in pre-packaged and prepared foods may prevent thousands of cases of heart disease, stroke, and death. The research took place in France and the United Kingdom. Manufacturers often add salt to processed foods to prolong shelf life.
Perspective
The source article from The Observer reports the studies' findings, stating that reducing sodium in these foods "may prevent thousands of cases of heart disease, stroke, and death."
Why This Matters
The studies directly link lowering sodium in processed foods to the potential prevention of serious cardiovascular events and deaths, highlighting a significant public health consideration.
What's Next
The article does not specify future events or actions.