According to NYTimes, the reduction in salt would cut down the high blood pressure and incidences of strokes and heart attacks associated with it.
"We will continue to reduce sodium as long as there's consumer acceptance in the marketplace," VP for global nutrition and health at the Campbell Soup Company told NYTimes.
Other food providers have been more enthusiastic about the initiative. "We view these as achievable goals, " Lanette R. Kovachi, corporate dietitian for Subway, said.
But some argue that since the salt-reduction movement would apply to such a wide variety of food from chain restaurants like Subway to packaged foods like Heinz ketchup there's no concrete way to regulate how much salt goes into different products.
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