A study by Wits University and Harvard confirms that South Africa’s 2013 sodium reduction legislation has successfully lowered blood pressure and improved public health.

Excessive sodium intake increases the risk of cardiovascular disease, which causes 20 million deaths globally each year. South Africa was the first African country to mandate sodium limits in processed foods. Researchers found a 10% drop in sodium intake over seven years, with more people achieving ideal consumption levels. Even small reductions in sodium correlated with lower blood pressure.

The law required sodium cuts in 13 food categories, including bread and processed meats, with reductions of up to 70% by 2016 and further cuts by 2019. Lead researcher Prof. Thomas Gaziano noted that even a slight blood pressure drop could prevent thousands of deaths annually.

Prof. Steve Tollman of Wits Agincourt Unit highlighted that mandatory regulations are more effective than voluntary measures. The study, involving 5,000 adults in rural South Africa, suggests other countries could adopt similar policies to save lives.

At three months of follow-up, patients hospitalized for a serious heart attack who were treated with the oral blood thinner rivaroxaban for a blood clot in the left ventricle did as well as similar patients who received standard treatment with warfarin, an older blood-thinning drug. The findings were presented at the American College of Cardiology’s Annual Scientific Session (ACC.25).