There’s one other wrinkle and has to do with people’s taste for salt. Campbell’s soup, for example, just announced yesterday that [they] can’t sell low-sodium soups and so they’re adding salt back. And part of the reason they can’t sell it is that if you’re on a high-salt diet, food that isn’t salty tastes terrible to you. And if you’re on a low-salt diet it takes three to six weeks to get accustomed to being on a low-salt diet, and then everything you eat tastes salty. And so the more salt in the food supply the more salt people need to bring the flavor you associate with salt. That complicates things, too.
The Salt Wars Rage On: A Chat with Nutrition Professor Marion Nestle: Scientific American
So from a public health standpoint, if you want to deal with the percentage of the population that seems to be extremely responsive to a low-salt diet, what you want to do is get the sodium level in the food supply as low as you can. And that makes the people who sell salty food go nuts. And it makes the people who like salty foods go nuts. They think the food tastes bland. And so there are different stakeholders in this system who have very different views, and that accounts for the level of passion, I think, in a situation where the science is murky.