UK Could Have Prevented Thousands of Heart Attacks and Strokes by Meeting Salt Reduction Targets, Study Finds
A new study reveals that had the UK food industry adhered to government-recommended salt reduction targets for 2024, the nation could have seen a significant decrease in cardiovascular disease and substantial savings for the National Health Service (NHS) – all without requiring individuals to alter their diets.
A groundbreaking study, published in the American Heart Association’s Journal of Hypertension, examined current salt consumption levels from packaged and takeaway foods in the UK and modeled the potential health impacts of achieving the government’s ambitious, yet unmet, 2024 salt reduction goals. These targets, encompassing 108 categories of everyday foods from bread and ready meals to popular takeaway options, were designed to guide the food industry toward a gradual reduction of salt in the UK diet.
The Hidden Dangers of Excess Salt
Excessive salt intake is a well-established risk factor for hypertension, or high blood pressure, which in turn dramatically increases the likelihood of developing heart disease and stroke – two leading causes of illness and death across the UK. The research, supported by the National Institute for Health and Care Research (NIHR), sought to quantify the potential benefits of a proactive approach to salt reduction.
Researchers utilized national diet survey data from the National Diet and Nutrition Survey (2018–19) alongside a sophisticated population health model called PRIMEtime to estimate the effects of reduced salt intake on blood pressure, cardiovascular disease incidence, stroke rates, overall quality of life, and associated healthcare costs.
Significant Reductions in Salt Intake Were Within Reach
The study’s findings are striking. Had the 2024 salt targets been met, average adult salt intake would have decreased from 6.1 grams per day to 4.9 grams per day – a reduction of approximately 17.5% (1.12 grams/day). Men, who generally consume more salt than women, were projected to experience slightly larger reductions.
While the individual reduction in blood pressure may seem modest – roughly one point in women and just over one point in men – researchers emphasize that these small changes, when aggregated across the entire population, translate into a substantial public health benefit.
A Projected Impact on Public Health
Over a 20-year period, the modeling suggests the following population-level improvements:
- 103,000 fewer cases of ischaemic heart disease
- 25,000 fewer strokes
- 243,000 additional quality-adjusted life years (QALYs) gained
- £1.0 billion in healthcare savings for the NHS over the population’s lifetime
“Unlike individual dietary advice, which can be hard to implement consistently, salt reduction through reformulation of manufactured products is a population-wide strategy that requires no action from consumers,” explained a lead researcher from the Nuffield Department of Primary Care Health Sciences. “It is widely recognised by the World Health Organization as one of the most cost-effective ways to improve population health. Strengthening monitoring and enforcement of salt targets, or moving towards mandatory schemes, could help ensure these benefits are realised.”
Looking Ahead: Addressing Limitations and Future Research
The authors acknowledge certain limitations within the study. Some data regarding the salt content of foods were not entirely current, and the dietary survey relied on self-reported consumption, which is known to underestimate intake, particularly for food consumed outside the home. Furthermore, not all food categories within the salt reduction program could be directly linked to foods in the survey, potentially underestimating the overall health benefits.
Despite these caveats, the findings reinforce existing international evidence demonstrating the significant potential of reducing salt in the food supply to improve population health. Future research should focus on more frequent and accurate monitoring of salt levels in processed foods, a deeper understanding of industry compliance with voluntary versus mandatory programs, and an examination of the impact of salt reduction on other chronic conditions, such as chronic kidney disease.
The study underscores a critical opportunity for public health intervention, demonstrating that proactive measures within the food industry can yield substantial benefits for the nation’s health and economy.
