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The Authors' reply
  1. Linda J Cobiac,
  2. Theo Vos,
  3. Lennert Veerman
  1. School of Population Health, The University of Queensland, Herston, Australia
  1. Correspondence to Linda J Cobiac, School of Population Health, The University of Queensland, Edith Cavell Building, Royal Brisbane Women's Hospital, Herston, QLD 4006, Australia; l.cobiac{at}uq.edu.au

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We note the response from Morton Satin1 to our paper illustrating the potential cost-effectiveness and public health benefits from a reduction in salt in some processed foods.2 Mr Satin represents the view of the Salt Institute. He makes no secret of his affiliation with the salt industry and also reminds us that such affiliations do compromise objective interpretation of the evidence.

Mr Satin's key concern is the possibility of cardiovascular …

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