A new modelling study by the World Health Organization (WHO) indicates that if Indians adhered to the recommended daily salt intake of less than 5 grams, approximately 300,000 deaths from cardiovascular disease (CVD) and chronic kidney disease (CKD) could be prevented over the next decade. This study, published in The Lancet Public Health, outlines significant health improvements and economic benefits stemming from lower sodium consumption.
Currently, the average salt intake in India is around 11 grams per day, which is double the WHO’s recommended limit. The study predicts that by meeting these guidelines, India could avert 1.7 million cardiovascular events—such as heart attacks and strokes—and 700,000 new cases of CKD within ten years, leading to savings of about $800 million.
The study’s simulations were based on data from 25-year-olds in 2019, projecting outcomes over 10, 25 years, and throughout the population’s lifetime. If Indian adults could comply with WHO benchmarks, it could result in a reduction of mean sodium intake by 138 mg per day for women and 184 mg per day for men after four years. This translates to a 21% and 19% decrease in sodium from packaged foods for women and men, respectively.
These findings are part of WHO’s initiative to reduce population sodium intake by 30% by 2025, which is one of nine global targets aimed at preventing non-communicable diseases.
A significant portion of sodium intake in India comes from discretionary salt use—over 80% in 2014. However, sodium consumption from packaged foods is on the rise due to a nutrition transition, with salty snack sales increasing by 17% from 2011 to 2021. The market for ready-to-eat products, often high in sodium, is projected to grow from INR 32 billion in 2019 to INR 94 billion by 2025.
High sodium consumption has been linked to elevated blood pressure and an increased risk of heart attacks, strokes, and kidney dysfunction. Leading cardiologist Prof. K. Srinath Reddy emphasizes the need to balance high sodium intake with sufficient potassium-rich foods, such as fruits and vegetables. He advocates for reducing salt added during cooking and controlling the sodium levels in ultra-processed foods (UPF).
While the Food Safety and Standards Authority of India (FSSAI) has initiated programs like the “Eat Right India” campaign and proposed warning labels for high salt, sugar, and fat content on packaged foods, Prof. Reddy calls for a comprehensive national sodium reduction strategy. He believes such a policy would yield significant health and economic benefits, as highlighted in the WHO study.
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