Campbell’s to increase sodium levels in some of its soups

After reducing the sodium levels in some of its soups to 45 percent last year, Campbell’s has announced it will put some of the salt back into to the 23 flavors.

Forbes reports declining sales have led Campbell’s execs to believe the lower sodium level has translated to less taste for customers. So, many of the Select Harvest soups will offer 650mg of sodium per serving — that’s up from the reduced 480mg, but still lower than the original 800mg level.

 

The decision comes as a complement to some sodium studies, and a contrast to others. While the USDA warns against too much sodium consumption, studies from the Journal of Hypertension and Journal of the American Medical Association suggest lower sodium consumption can lead to increased health risks in some patients.

Different people face different risks of sodium intake, so it’ll ultimately be up to the consumer to read the labels and eat according to personal taste and health.