ABSTRACT Introduction: Reducing sodium intake has been identified as a highly cost-effective strategy to prevent and control of high blood pressure and reduce cardiovascular mortality. This study aims to compare the sodium content in processed meat and fish products among five countries, which will contribute to the evidence-base for feasible strategies of sodium reduction in such products. Methods: Sodium content on product labels of 26500 prepackaged products, 19601 meat and 6899 fish, was collected in supermarkets from five countries using the FoodSwitch mobile application from 2012 to 2018. To be specific, it was 1898 products in China, 885 in the United Kingdom (UK), 5673 in Australia, 946 in South Africa and 17998 in the United States (US). Cross-sectional comparisons of sodium levels and proportions meeting 2017 UK sodium reduction targets were conducted using Kruskal-Wallis H and the Chi-Square test respectively across the five countries. Results: The results showed that processed meat and fish products combined in China had the highest sodium level (median 1050mg/100g, interquartile range [IQR]: 774-1473), followed by the US, South Africa, Australia, with the lowest levels found in UK (432mg/100g, IQR: 236-786) (p<0.001). Similar variations, i.e. a 2-3-fold difference of sodium content between the highest and the lowest countries were found among processed meat and fish products separately. Large sodium content variations were also found in certain specific food subcategories across the five countries, as well as across different food subcategories within each country. Conclusion: Processed meat and fish products differ greatly in sodium content across different countries and across different food subcategories. This indicates great potential for food producers to reformulate the products in sodium content, as well as for consumers to select less salted food. Keywords: sodium, sodium reduction, processed foods, food reformulation, Food Switch --