The president of the Institute of Food Technologists writes that two new studies about salt and health "are part of a mounting body of research that casts doubt on the U.S. government’s guidelines for sodium intake. To some extent, these developments could benefit the food industry: Despite the furtive reduction of the sodium content of food products over many years, consumer taste preference for salt remains high. Many manufacturers have struggled with consumer acceptance of the taste and flavor of reduced-sodium formulations. This has even caused some food manufacturers to add sodium—in the form of salt—back into their product formulations."
He adds that, "a uniform reduction in the sodium content of food is not an effective strategy. To the contrary, research indicates that single-nutrient initiatives (e.g., low-carb diets, low-fat diets, etc.) are counterproductive."