There are researches pointing out that there is a link between sodium intake and blood pressure. The scientific evidence is strong enough to make the British researchers form Queen Mary University from London the underline that '' a modest reduction in salt intake for more than four weeks will cause a significant and important fall in blood pressure'' irrelevant if you have a high blood pressure or not. What they discovered is that reducing salt intake from 9-10 grams per day (world average) to 5-6 grams per day is good, but if you reach 3-4 grams per day that is the optimal level. Not only that a link was discovered between salt intake and high blood pressure, but also the high blood pressure is an important factor for the cardiovascular disease. So, if you think that by reducing salt you will decrease the risk of cardiovascular disease, you are right, even if this is not exactly determined by clear numbers. 

There is a lot of pressure from the salt industry to abandon the salt reduction programs, and they completely deny any research related to this aspect as being not supported by enough evidence. Anyway, the American Heart Association and their European counterparts remain committed to their target value. 

In conclusion, reducing the salt intake can lead to a substantial reduction of deaths from cardiovascular diseases and even from other related diseases. World Health Organisation has nine key targets to reduce chronic diseases, and one of them is a 30% reduction in salt intake. The global set target is set to be 5 grams per day. UK was actively promoting this initiative, but some other countries protesting against it ( German bakers see it as 'a stupid EU interference'). Many industries are trying to help with this also, but there are some issues as salt has a major impact on taste, so lowering it suddenly may lead customers to move towards a competitor product with enough salt. So they are try to do this gradually. There are also other techniques like layering or marbling the salt in a food product, without compromising the taste ( this can be use it for bread). 

Next post will be about Calcium.

Yours truly, 

George

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