“Excessive sodium intake is the biggest risk factor for unhealthy diets, killing 1.8 million people each year,” said Francesco Branca, WHO’s Director of Nutrition for Health and Development. increase.
According to the WHO, excessive salt intake is one of the leading causes of cardiovascular disease, which is estimated to kill 17.9 million people each year.It can also cause strokes and can lead to death 5 million people Worldwide every year — and other serious medical conditions.
Governments could save many of these lives by introducing mandatory limits on the amount of salt the food industry is allowed to add to processed foods… in the kitchen.
“This is really cheap for everyone,” Branca said. “It’s a simple intervention, but incredibly effective.”
Most people in the world consume about 10.8 grams of salt per day, according to WHO and Center for Disease Control Prevention, which suggests consuming no more than 1 teaspoon of salt per day. Salt is an essential nutrient, but sodium, which makes up 40% of it, narrows and hardens blood vessels.
“Having more salt in your body will slowly raise your blood pressure,” said Graham McGregor, a professor of cardiovascular medicine at Queen Mary University in London. It can cause seizures or heart failure.”
Many other health organizations, including the American Heart Association, the American College of Cardiology, and the National Academy of Sciences, Engineering, and Medicine, also recommend that consumers dramatically reduce their sodium intake. Based on years of scientific evidence ( analyse of hundreds of published studies highlighting the health risks of sodium) some research In recent years the challenged that.
WHO wants to reduce global salt intake by 30% from 2013 levels. This was a 12-year target agreed by all 194 Member States at the time. Branca said he is considering extending the target to 2030.
In a review of salt reduction policies conducted by governments around the world, WHO found that only nine Member States have taken sufficiently comprehensive measures to reduce excessive salt consumption. Yes — 5% of member states.
The United Nations health agency is urging governments to raise public awareness about the dangers of an overly salty diet and to advertise salt levels more clearly on packages. We believe content levels are also necessary for the world to move away from the deadly salt habit – a high percentage used by food manufacturers rather than added by individual consumers. When I think about it.
“There’s no point in telling people to stop adding salt to their food,” McGregor said. “It’s already there.”
70% or more salinity According to the Food and Drug Administration, American diets are derived from packaged, ready-to-eat foods, not from salt shakers at home.
In September, the FDA announced it planned to change its nutrition labeling rules on food packages to indicate that they are “healthy.” Manufacturers must adhere to specific limits for sodium, among other nutrients.
Accordingly, consumer brand associationIt represents 1,700 major brands including General Mills and Pepsi.
Part of the reason food manufacturers continue to add so much salt despite the known health risks is that they have added too much salt to food over the years. WHO’s Blanca argues it’s because people’s taste buds are desensitized to excessive levels. “You expect a certain amount of salt, and if you don’t add enough salt, you think the food will be tasteless,” Branca said.
“If you have a competitor with a high salt content, manufacturers don’t want to take the initiative to reduce sodium,” he said, adding that the government has made it mandatory for food manufacturers to reduce these levels through targets. He demanded that he be forced to do so.
Scientists say the benefits of reducing your salt intake appear relatively quickly. Most people’s blood pressure begins to drop within a few weeks. According to the CDCand the sensitivity to salt quickly returns.
“Your taste buds will adapt to the reduced salt intake and be able to appreciate other flavors better,” Branca said. I’m here.
Marlene Cimons and Laura Reiley contributed to this report.
