A-salting?

It may be controversial but a new paper claims that salt levels in our foods are not as damaging as has been claimed (https://www.theguardian.com/science/2018/aug/09/salt-not-as-damaging-to-health-as-previously-thought-says-study). People have been trying for some time to get food producers (who use the compound as a taste enhancer) to greatly reduce the salt content of their products. They have done this because it has been claimed that salt increases blood pressure, a risk factor in both coronary heart disease and stroke. The study suggests that the benefits of reducing salt are only evident in countries with very high levels of salt in their foods (such as China). In countries with less salty food (like the UK), it is claimed that there is little point in seeking the elimination of this compound (I am sure this will go down well with many food producers).