Date Time Salt reformulation programs can substantially improve health, but not Australia’s, study suggests Government targets designed to lower the salt content of packaged foods will make little difference to the health of Australians, according to a new analysis published today. George Institute researchers found that even if the voluntary targets were fully implemented, they would reduce the amount currently purchased by Australian households in the form of packaged foods by just 3.5 percent. Lead author and Accredited Practising Dietitian from The George Institute Daisy Coyle said that high intakes of sodium, in the form of salt, were a key contributor to high blood pressure – a major cause of cardiovascular disease and chronic kidney disease.