Heart Disease: WHO Moves To Cut Salt Intake

The World Health Organisation (WHO) has disclosed plans to reduce salt intake by 30% by 2025.
This forms part of its latest report on Global report on sodium intake reduction it released recently.
Sodium (salt) is an essential nutrient, increases the risk of heart disease, stroke and premature death when eaten in excess. The main source of sodium is table salt (sodium chloride), but it is also contained in other condiments such as sodium glutamate. The report shows that only 5% of WHO member states are protected by mandatory and comprehensive sodium reduction policies and 73% of WHO member states lack full range of implementation of such policies.
Implementing highly cost-effective sodium reduction policies could save an estimated 7 million lives globally by 2030. It is an important component of action to achieve the Sustainable Development Goal(SDG) target of reducing deaths from non-communicable diseases. But today, only nine countries (Brazil, Chile, Czech Republic, Lithuania, Malaysia, Mexico, Saudi Arabia, Spain and Uruguay) have a comprehensive package of recommended policies to reduce sodium intake.
“Unhealthy diets are a leading cause of death and disease globally, and excessive sodium intake is one of the main culprits,” said Dr Tedros Adhanom Ghebreyesus, WHO Director-General. “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.”
A comprehensive approach to sodium reduction includes adopting mandatory policies and WHO’s four “best buy” interventions related with sodium which greatly contribute to preventing noncommunicable diseases.
The apex world health body seek o achieve this milestone through reformulating foods to contain less salt, and setting targets for the amount of sodium in foods and meals, establishing public food procurement policies to limit salt or sodium rich foods in public institutions such as hospitals, schools, workplaces and nursing homes
Other measures include front-of-package labelling that helps consumers select products lower in sodium, and behaviour change communication and mass media campaigns to reduce salt/sodium consumption.
Countries are encouraged to establish sodium content targets for processed foods, in line with the WHO Global Sodium Benchmarks and enforce them though these policies.
Mandatory sodium reduction policies are more effective, as they achieve broader coverage and safeguard against commercial interests, while providing a level playing field for food manufacturers. As part of the report, WHO developed a Sodium country score card for member states based on the type and number of sodium reduction policies they have in place.