Excessive salt consumption can be the cause of death

• The world is “off-track” to meet its goal of halving global sodium consumption by 2025.
• One of the most important minerals for the body is sodium.
• Too much of it raises the risk of heart disease, stroke, and early death.

In its initial study on reducing sodium intake, the World Health Organization (WHO) stated that excessive salt intake is one of the leading causes of death and disease worldwide. According to the analysis, the world is “off-track” to meet its goal of halving global sodium consumption by 2025.

One of the most important minerals for the body is sodium, but too much of it raises the risk of heart disease, stroke, and early death. While sodium (sodium chloride) is mostly found in table salt, it can also be found in other condiments like sodium glutamate.

According to the WHO’s global estimate, by 2030, the implementation of cost-effective salt reduction strategies might prevent the loss of 7 million lives worldwide.

Only nine nations, including Brazil, Chile, the Czech Republic, Lithuania, Malaysia, Mexico, Saudi Arabia, Spain, and Uruguay, have an extensive set of suggested measures to lower sodium intake.

According to estimates, the average daily salt consumption across the globe is 10.8 grammes, more than twice the WHO recommendation of less than 5 grammes (one teaspoon).

Dr. Tedros Adhanom Ghebreyesus, director general of the WHO, said, “Unhealthy diets are a leading cause of death and disease globally, and excessive sodium intake is one of the main culprits. This report shows that most countries are yet to adopt any mandatory sodium reduction policies, leaving their people at risk of heart attack, stroke, and other health problems. WHO calls on all countries to implement the ‘Best Buys’ for sodium reduction, and on manufacturers to implement the WHO benchmarks for sodium content in food.”

The four “best buy” strategies recommended by the health organisation to lower salt levels may help prevent noncommunicable diseases include:

• Reducing the salt content of foods and establishing goals for the quantity of sodium in meals and foods
• Limiting salt or sodium-rich foods in public institutions like hospitals, schools, workplaces, and nursing homes through establishing public food procurement programmes
• Front-of-package information that enables buyers to choose items with less sodium
• Campaigns in the media and behaviour change communication to cut back on salt and sodium consumption
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There is growing proof that consuming too much sodium increases the chance of developing other illnesses like obesity, renal disease, osteoporosis, and stomach cancer.

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