In a recent report released by the World Health Organisation (WHO), it has been revealed that excessive salt intake contributes to an estimated 1.89 million deaths annually, emphasizing the urgent need for individuals to limit their daily sodium consumption. The current average daily intake stands at a concerning 10.78 grams for adults, double the recommended amount by the WHO, which advises a maximum of 5 grams per day to reduce the risk of heart disease.
Cardiovascular diseases, including high blood pressure, are closely linked to elevated sodium levels in the diet. The WHO asserts that cutting down on salt is not only crucial for individual health but is also one of the most cost-effective ways to improve public health and lower associated healthcare costs.
The WHO guidelines suggest that adults should aim for less than one teaspoon of salt per day, while children aged 2-15 should consume even less, emphasizing the importance of curbing salt intake from an early age. The recommendation, however, does not cover children during exclusive breastfeeding or complementary feeding with continued breastfeeding.
Moreover, the type of salt consumed matters, as WHO recommends the use of iodised salt, essential for healthy brain development in the foetus and optimizing mental function in general. The organisation advises opting for fresh and minimally processed foods, choosing low-sodium products with levels below 120 mg, and reducing the use of commercial sauces, dressings, and instant products.
A recent Japanese study adds to the mounting evidence, revealing that a daily salt intake exceeding 10 grams significantly raises the risk of stomach cancer. Confirmatory studies from China, America, and Spain substantiate this finding, indicating a clear link between high salt consumption and an elevated risk of cancer, particularly stomach cancer.
