Marcelo Perim Baldo ^1,2* Maria Do Carmo Serrano ^3,4 Ashley Pitzer Mutchler ⁵ Youngseung Lee ⁶

• ¹ State University of Montes Claros, Montes Claros, Brazil
• ² Cardiovascular Research Center - CPC/LAMICC, Montes Claros, Brazil
• ³ Unidade de Investigação em Biotecnologia e Recursos Genéticos, Instituto Nacional de Pesquisa Agropecuária e Veterinária (INIAV), Oeiras, Lisbon, Portugal
• ⁴ Linking Landscape, Environment, Agriculture and Food, Higher Institute of Agronomy, University of Lisbon, Lisboa, Portugal
• ⁵ Vanderbilt University Medical Center, Nashville, TN, United States, Nashville, United States
• ⁶ Department of Food Science and Nutrition, Dankook University, Cheonan, Republic of Korea

fall of empires. Ancient civilizations, such as the Egyptians, used salt for food preservation and mummification, showcasing its wide range of applications. As society evolved, salt became more than a nutritional element-it was central to religious rituals, cultural practices, and even currency systems (1).The relationship between salt and health, however, has been more complex.Historically, salt was recognized as necessary for maintaining bodily functions, particularly in regulating fluid balance and nerve transmission. However, excessive salt consumption has been linked to adverse health outcomes, particularly cardiovascular and kidney diseases, which remain a global concern today. Numerous studies have established a strong relationship between high sodium intake and adverse cardiovascular outcomes, and consequently, public health guidelines recommend limiting sodium intake to reduce these risks. A meta-analysis demonstrated that excessive sodium intake is associated with elevated blood pressure, a well-known risk factor for cardiovascular diseases (CVD) such as heart attacks and strokes (2). The Global Burden of Disease Study found that high sodium consumption was responsible for 3 million deaths and 70 million disabilityadjusted life years (DALYs) globally, highlighting its significant contribution to CVD (3).Furthermore, clinical studies such as the Dietary Approach to Stop Hypertension (DASH) study have shown that reducing salt intake can significantly lower blood pressure and decrease the risk of cardiovascular events (4). This body of evidence has led global health organizations, including the World Health Organization (WHO), to recommend limiting sodium intake to less than 2 grams daily to mitigate cardiovascular risks.In addition to cardiovascular risks, high sodium intake has detrimental effects on kidney function. Chronic high salt consumption is linked to the progression of chronic kidney disease (CKD) and an increased risk of end-stage renal disease (ESRD) (5).Studies highlighted that high dietary salt exacerbates proteinuria and accelerates the decline in kidney function among patients with hypertension and CKD. Moreover, excessive sodium intake can induce glomerular hyperfiltration and promote kidney damage over time, particularly in individuals with pre-existing renal conditions (6)(7)(8).These findings underscore the importance of salt reduction not only for cardiovascular health but also for preventing and managing kidney disease.Research into the effects of salt on the cardiovascular and kidney systems is essential for addressing rising global health challenges like hypertension, heart disease, and CKD. Despite widespread awareness, gaps remain in our understanding of the specific mechanisms by which excess salt harms these systems. By offering fresh insights, our Research Topic fills this critical need, presenting new findings that highlight the nuanced impact of salt at clinical, epidemiological and molecular levels.A study on the North Indian population (Kaur et al.) found that sodium and salt consumption exceed recommended levels, while potassium intake remains below ideal. This imbalance is particularly concerning among individuals with CKD, suggesting the need for targeted dietary policies to mitigate CKD progression and improve overall public health outcomes. In a related study, high salt intake and overhydration among non-dialysis CKD patients were linked to an increased risk of cardiac structural and functional impairments (Duan et al.). An experimental study on rodents (Siddiqui et al.) revealed that diets high in fructose and salt led to cardiorenal dysfunctions. However, the chronic inhibition of the renin-angiotensin system (RAS) improved both cardiac and renal histopathological outcomes.In the realm of the heart disease, a study on rheumatic heart disease (RHD) (Zhang It underscores the need to include smaller bakeries in salt reduction efforts and reveals that, despite a modest decrease in bread salt content over a decade, WHO targets remain unmet, suggesting further reformulation strategies are necessary.In light of these findings, we are undoubtedly at a pivotal moment in addressing the global health impacts of excessive sodium intake. The extensively body of evidence, including the studies presented in this Research Topic, leaves no room for hesitation: innovative, science-driven strategies to reduce sodium consumption are not just necessary -they are urgent. From targeted public health policies to advancements in food technologies, the solutions are within our grasp. However, realizing these solutions will require a unified effort from researchers, policymakers, and the food industry. As we move forward, the challenge lies in transforming this knowledge into concrete actions that prioritize both public health and the sustainability of our food systems.