H People have died due to a catastrophic initiative by the government to cut salt from food, experts say.
A new study by Imperial College London has linked more than 10,000 cases of heart disease or stomach cancer
The study shows that the annual reduction in daily salt intake in England has slowed down significantly since the introduction of the public- health in 2011
Previously, the government's Food Standards Agency has sought to remove salt that has struck agreements with the food industry to reformulate processed foods backed by threats from legislation.
Between 2003 and 2010, the average daily intake decreased by 0.2 g among men and 0.12 g among women.
On the other hand, after 2011, the annual decline slowed down to 0% .11 among men and 0.07 among women.
Posted in BMJ, the new study claims that the delay is associated with 1500 cases of gastric cancer and 9,900 cases of cardiovascular disease or stroke by 2018 that would otherwise not have happened.
This does not include approximately 13,320 deaths caused by different conditions.
"Public-private partnerships, such as responsibility for liability, lacking stable and independent goal setting, monitoring and enforcement, are unlikely to create optimal health benefits"
Professor Simon Capewell, Health Care Specialist Liverpool University, who took part in the study, added: "The political messages from this diet reduction analysis can not be clearer."
"The UK Government has an extra choice – or to continue its approach, which it will kill or mutilate thousands of people, or reactivate the FSA's successful approach that will prevent thousands of deaths and will strongly help the Government Response, Dr Alison Tedstone, chief public health nutrition in England (PHE) said: "Previous voluntary salt reduction efforts have helped reduce salt intake in the country by 11% to 8 grams a day.  "The PHE review last December shows a mixed bag in the industry with just over half of all the average salt reduction targets achieved as retailers make bigger progress made by manufacturers.
Clearly, with proper industry leadership, it is still possible to further reduce salt in food. "