The World Health Organization (WHO) estimates that preventable nutrition-related diseases are responsible for one fifth of all deaths in high-income countries (one quarter in low- and middle-income countries) due mainly to cardiovascular disease, diabetes, and certain cancers caused by excess sodium intake, risky blood cholesterol and glucose levels, inadequate fruit and vegetable intake, and excess abdominal body fat. According to WHO’s risk factor estimates, consumption of foods high in saturated and industrially produced trans fats, salt, and sugar is the cause of at least 14 million deaths or 40% of all deaths every year from noncommunicable diseases (NCDs).

Efforts to reduce the use of salt in the food supply may be the most cost-effective and efficient technique for achieving public health benefits—as the WHO estimates that ...