Nearly 200,000 cases of heart disease will be prevented by cuts in salt levels, a study has found.
Between 2003 and 2011 the Food Standards Agency waged war on salt by pushing food companies to reduce levels in their products. This has led to a 15 per cent reduction in the average adult’s daily salt intake.
If these levels are maintained until 2050, 193,870 fewer people in England will develop premature heart disease according to scientists at Queen Mary University of London. The study, published in the journal ‘Hypertension’ suggests that even more lives could be saved with more cuts and has called on the government to take ‘decisive measures’ to force food companies to go further.
