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Scientific studies have consistently demonstrated that a modest reduction in salt intake lowers blood pressure in people with hypertension and people with normal blood pressure, in all age groups, and in all ethnic groups, although there are variations in the magnitude of reduction.
Several studies have shown that a reduction in salt intake is one of the most cost-effective interventions to reduce heart disease and stroke worldwide at the population level. WHO recommends that adults should consume less than 2000 milligrams of sodium, or 5g of salt per day (27, 29).
Sodium content is high in processed foods, such as bread (approximately 250mg/100g), processed meats like bacon (approximately 1 500mg/100g), snack foods such as pretzels, cheese puffs and popcorn (approximately 1500mg/100g), as well as in condiments such as soy sauce (approximately 7 000mg/100g), and bouillon or stock cubes (approximately 20 000mg/100g).
Potassium-rich food helps to reduce blood pressure (30). WHO recommends that adults should consume at least 3,510 mg of potassium/day. Potassium-rich foods include beans and peas (approximately 1 300mg of potassium per 100g), nuts (approximately 600mg/100g), vegetables such as spinach, cabbage and parsley (approximately 550mg/100g) and fruit such as bananas, papayas and dates (approximately 300mg/100g).
Processing reduces the amount of potassium in many food products. Reducing population salt intake requires action at all levels, including the Government, the food industry, Non-Governmental organisations, health professionals and the public.
A modest reduction in salt intake can be achieved by voluntary reduction or by regulating the salt content of pre-packaged foods and condiments. The food industry can make a major contribution to population health if a gradual and sustained decrease is achieved in the amount of salt that is added to pre-packaged foods. In addition, sustained mass media campaigns are required to encourage reduction in salt consumption in households and communities.
Several countries have successfully carried out salt reduction programmes as a result of which salt intake has fallen. For example, Finland initiated a systematic approach to reduce salt intake in the late 1970s through mass-media campaigns, co-operation with the food industry, and implementation of salt labelling legislation. The reduction in salt intake was accompanied by a decline in both systolic and diastolic blood pressure of 10mm Hg or more.
A reduction in salt intake contributed to the reduction of mortality from heart disease and stroke in Finland during this period.
The United Kingdom of Great Britain and Northern Ireland, the United States of America and several other high-income countries have also successfully developed programmes of voluntary salt reduction in collaboration with the food industry. More recently, several developing countries have also launched national salt reduction initiatives. — (excerpted from “A Global Brief on Hypertension”).
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