South Africa’s 2013 legislation to reduce sodium in processed foods has led to notable declines in blood pressure levels, according to a study published in JAMA Cardiology in February 2025. The research, conducted by Wits University and Harvard, highlights the potential of such policies to curb cardiovascular diseases, which claim 20 million lives annually worldwide.
The study, titled Sodium Reduction Legislation and Urinary Sodium and Blood Pressure in South Africa, analyzed data from over 5,000 adults aged 40 and above in rural South Africa. Participants reduced their sodium intake by 10% over seven years, with the proportion meeting ideal sodium consumption levels rising from 7% to 17%.
South Africa’s legislation targeted 13 food categories, including bread, cereals, and processed meats, mandating sodium reductions of 20–70% by 2016 and further cuts of 5–46% by 2019. Professor Steve Tollman, a co-author, emphasized that stricter regulations outperform voluntary measures, noting, “This study demonstrates that government action with accountability can impact both sodium intake and blood pressure.”
Associate Professor Thomas Gaziano of Harvard added that even a 1 mmHg drop in blood pressure could prevent tens of thousands of deaths annually. The findings suggest similar laws could benefit other countries, including the U.S.
- “With every gram of sodium reduction, there was a reduction in blood pressure,” said Professor Tollman.
- “Stricter legislation is better than a voluntary approach,” he added.
The study underscores the life-saving potential of sodium reduction policies, particularly in ageing populations. As South Africa’s success story unfolds, it offers a blueprint for global efforts to combat hypertension and its deadly consequences.
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