Proposed industry effort to reduce salt in food could save lives, money, study shows

Monday, March 1, 2010 - 20:56 in Health & Medicine

A voluntary effort by the U.S. food service industry to reduce salt in processed foods could have far-reaching implications for the health of the U.S. population, preventing strokes and heart attacks in nearly a million Americans and saving $32.1 billion in medical costs, according to a new study by researchers at the Stanford University School of Medicine and the Veterans Affairs Palo Alto Health Care System.

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