25 Feb 2020 --- Salt reduction is a crucial public health strategy to lower blood pressure and reduce the risk of strokes and heart disease in the UK and globally. This is according to a new meta-analysis by international researchers from the Wolfson Institute, Queen Mary University of London and Action on Salt (AoS), published in the BMJ today. The researchers state that the UK government must “force the food industry” to take out the unnecessary amount of salt added to foods. The researchers note that the findings are important as they indicate that population-wide reduction in salt intake may lower population blood pressure.
