Less Sodium In Processed Food Could Save Lives, Study Claims

Despite research suggesting that sodium reduction would do little to improve public health, scientists writing in the Annals of Internal Medicine say  that 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. read more

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