Cutting down on salt can lower the risk of developing heart disease and stroke, the World Health Organisation said on the eve of World Heart Day, targeting a 30 per cent reduction in salt intake in all supporting nations by 2025.
In a communiqué to all countries, the WHO asked stakeholders to take action against the overuse of salt by implementing its sodium reduction recommendations.
Pointing out that non-communicable diseases such as heart disease and stroke were the leading causes of premature deaths, the WHO wanted the governments to implement the “global action plan to reduce non-communicable diseases” that set nine targets, one being to reduce salt intake by a relative 30 per cent across the globe by 2025.
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“If the target to reduce salt by 30 per cent globally by 2025 is achieved, millions of lives can be saved from heart disease, stroke and related conditions,” Oleg Chestnov, WHO Assistant Director-General for Non-communicable Diseases and Mental Health, said in a statement.
The WHO cautioned that consuming too much salt could lead to, or contribute to, hypertension, or high blood pressure, and greatly increase the risk of heart disease and stroke.
“On average, people consume around 10 grams of salt per day. This is around double the WHO-recommended level from all sources, including processed foods, readymade meals and food prepared at home. The WHO recommends that children aged two to 15 consume even less salt than this, adjusted to their energy requirements for growth,” the statement said.
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Dr. Chestnov said reducing the salt intake was one of the most effective ways for countries to improve population health, and urged the food industry to work closely with the WHO and national governments to reduce the level of salt in food products incrementally.
Recommending strategies for individuals and families to reduce salt intake, the WHO suggested reading food labels when buying processed food to check salt levels; asking for products with less salt when buying prepared food; removing salt dispensers and bottled sauces from dining tables; limiting the amount of salt added in cooking to a total maximum amount a fifth of a teaspoon over the course of a day; and limiting frequent consumption of high salt products.