Link between low/non-fat foods and high sodium?

Factual Questions
1

I’ve noticed that a lot of the foods in my pantry and refrigerator that are marketed as either low or no-fat have surprisingly high amounts of sodium. For example, all my salad dressings have 350mg or more per 2tbsp serving. The Lean Cuisine turkey I just ate had 650mg of sodium (is it that high to act as a preservative since it proudly displays on the front, “no preservatives!”).

Is there some direct correlation between low/no fat foods needing more sodium or have I just not noticed the sodium contents of my previous fat-filled foods before switching to a more “healthy” lifestyle?

2

I think if you looked at regular fat versions of the same types of items you’d see similar levels of sodium. It’s a characteristic of processed foods more than a characteristic of low-fat ones.