Excessive Salt Consumption in India: A Growing Health Concern
Health Risks Linked to High Salt Intake
New Delhi, July 16: Recent findings reveal that Indians consume salt at a rate 2.2 times higher than the World Health Organization's (WHO) recommended limit, leading to serious health issues like hypertension, strokes, and kidney disorders, as reported by the Indian Council of Medical Research's National Institute of Epidemiology (ICMR-NIE).
The WHO advises a daily salt intake of less than 5 grams, which is approximately under a teaspoon, equating to less than 2 grams of sodium.
However, the average daily salt consumption in India stands at 11 grams, significantly exceeding the WHO guidelines, according to ICMR-NIE.
The research body highlights that regular iodised salt contains 40% sodium, surpassing the WHO's recommended levels. The organization also advocates for the use of low-sodium salt to mitigate health risks.
“A significant portion of salt intake comes from hidden sources in the Indian diet, which poses a substantial risk,” the ICMR-NIE scientists noted. Common foods such as pickles, pappad, namkeen, biscuits, bread, vada pav, chips, instant noodles, and packaged items are identified as major contributors to excessive salt consumption.
“High sodium levels are linked to approximately 1.89 million deaths globally each year due to excessive sodium intake,” the research body stated.
“An increased salt intake raises blood sodium levels, leading to water retention, elevated blood volume, and hypertension, which can result in strokes, cardiovascular diseases, kidney issues, osteoporosis, and obesity,” they elaborated.
To combat this issue, ICMR-NIE has launched Project Namak, a community-focused initiative aimed at reducing salt intake. This three-year project, initiated in Punjab and Telangana, will assess the impact of structured salt reduction counseling provided by health workers at Health and Wellness Centres (HWCs) on lowering blood pressure and sodium consumption among hypertensive individuals.
The project promotes the use of low-sodium salt (LSS), which substitutes sodium (Na) with potassium (K) or magnesium (Mg). “Transitioning to LSS can potentially reduce blood pressure by an average of 7/4 mmHg,” the scientists indicated.
“However, LSS is not advisable for individuals with kidney conditions or those on potassium-restricted diets,” they cautioned.
To lower sodium intake, it is recommended to focus on fresh, minimally processed foods, cook with little or no added salt, limit the use of commercial sauces and dressings, and reduce the consumption of processed foods.