Why the Food Industry Doesn't Want Us to Reduce Salt Intake

Salt is found in almost everything we eat. Not just in chips or prepared broths, but also in products we wouldn't imagine as salty: cereals, breads, sausages, sauces, cookies. This omnipresence is no coincidence. For decades, the food industry has used sodium as a cheap and effective flavor enhancer, as well as a preservative. But while scientists and health authorities warn about the dangers of excessive consumption, many companies have chosen to delay or halt changes. Why?

Salt shaker with salt inside and salt around it

Excess salt: a public health problem

The World Health Organization (WHO) recommends not exceeding 5 grams of salt per day, which is equivalent to about 2 grams of sodium. However, the global average is much higher: many people consume between 9 and 12 grams daily. This excess is directly linked to high blood pressure, which is one of the main risk factors for cardiovascular disease, stroke, and kidney failure.

Reducing salt in the diet could save millions of lives. In fact, according to the WHO, reducing global sodium consumption by 30% by 2025 could prevent up to 2.5 million deaths per year.

Why doesn't the industry want us to eat less salt?

Reducing sodium involves more than simply using less salt in recipes. It affects flavor, texture, product shelf life, and consumer acceptance. Reformulating processed foods without losing their organoleptic qualities can be costly, and many companies fear that their sales will suffer. Furthermore, salt is an ingredient that costs virtually no money, unlike its substitutes.

On the other hand, for decades, marketing strategies have conditioned our palates to intense and addictive flavors. Reducing sodium means breaking that programming, something that requires time, commitment, and education.

Industry resistance strategies

As with sugar and trans fats, the food industry has used various strategies to avoid strict regulations:

  • Political lobbying: Many large corporations pressure governments to make salt reductions voluntary rather than mandatory.
  • Confusing labeling: Sodium can appear under different names on labels (monosodium glutamate, sodium bicarbonate, etc.), making it difficult for consumers to control.
  • Distraction with health claims: Ultra-processed products with high salt content are promoted as "high in fiber" or "low in fat," diverting attention from their sodium content.
  • Risk minimization: Some companies claim that there is insufficient scientific consensus, despite clear and compelling evidence.
Two packs of ultra-processed potato chips.

Countries that have taken the lead:

A striking example is the United Kingdom, which implemented an ambitious national salt reduction program beginning in 2003. During the initial years, the results were promising: between 2003 and 2014, average salt intake fell from 9.38 to 7.58 grams per day, a 19% reduction. This decrease also translated into a significant decrease in blood pressure and mortality from cardiovascular diseases, such as stroke and ischemic heart disease.

However, in 2018, consumption rose again to 8.39 grams per day, halting the downward trend in blood pressure and cardiovascular mortality. This case shows that reduction policies must be consistent, sustained, and reinforced by regulatory mechanisms, since relying solely on voluntary industry commitments does not guarantee long-term results.

What can we do as consumers?

Although the primary responsibility lies with industry and legislators, as consumers we can also make decisions that encourage change:

  • Read labels: Check the sodium content of products and compare brands. Many seemingly similar foods have important differences.
  • Cook more at home: Controlling the amount of salt used in cooking allows us to gradually reduce it and use other sources of flavor (spices, herbs, acids).
  • Prefer low-sodium products or natural substitutes: such as potassium salt or vegetable salts like salicornia salt, rich in essential minerals but low in sodium.
  • Support public policies: Demand that our governments promote product reformulation and set clear limits.

How can we drive real reduction?

To achieve lasting change, it is essential that sodium reduction no longer depends solely on the will of industry. Some necessary actions:

  • Mandatory regulation, not just voluntary recommendations.
  • Educational campaigns that educate the public about the impact of sodium on health.
  • Clear, upfront labels, such as the warning system used in Chile and Mexico.
  • Investment in food innovation, to develop effective and tasty sodium substitutes.

Reducing salt consumption is not a fad; it's an urgent public health need. Cardiovascular disease remains the leading cause of death worldwide, and excess sodium is a silent but key factor.

While industry obstructs this trend, political resolve and collective action are required to reverse this trend. Eating less salt is not just a personal choice: it's an act of social conscience.

Illustration of a factory.

Written by Sara Montaner. We rely on AI technology.

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