With no explanation, label text_A→text_B with either "DON'T KNOW", "NO" or "YES".
text_A: Saltiness is the taste of alkali metal ions such as sodium and potassium. It is not found in many foods even in low to moderate proportions due to its unpleasant flavor. There are many different types of salt, with each having a different degree of saltiness, including sea salt, fleur de sel, kosher salt, mined salt, and grey salt. Despite the flavor, its significance is that the body needs and maintains a delicate electrolyte balance, which is the kidney's function. Salt may be iodized, meaning iodine has been added to it, a necessary nutrient that promotes thyroid function. Some canned foods, notably soups or packaged broths, tend to be high in salt as a means of preserving the food longer, and must be diluted to be palatable. Historically salt has long been used as a meat preservative as salt promotes water excretion. Similarly, dried foods also promote food safety.
text_B: Are people likely getting enough salt from food to avoid a deficiency?
NO.