Why in News: Indians consume 8–11 g of salt daily, nearly double the WHO’s 5–6 g limit, contributing to rising hypertension and NCD burden; experts call for urgent multi-pronged salt reduction strategies.
Background
- Average intake: 8–11 g/day, nearly double WHO’s 5–6 g/day limit.
- ¾ intake from home-cooked food (pickles, papad, curries).
- Packaged/processed foods add “hidden salt” (bread, sauces, cookies).
Health Impact
1. Hypertension (28.1% adults) – major NCD burden.
2. Increased risk of cardiovascular disease, stroke, kidney ailments.
3. Early exposure in children → acquired preference for salty taste.
4. Myths around rock/black/pink salts → still harmful sodium.
5. Non-iodised salts may cause iodine deficiency disorders.
Policy Concerns
1. Salt reduction underemphasised compared to sugar/oil campaigns.
2. Government meal schemes (schools, anganwadis, hospitals) lack salt regulation norms.
3. Fragmented implementation of NMAP (2017–22) targets.
4. Limited front-of-pack labelling/warning systems for high salt products.
5. Weak monitoring of restaurant and processed food standards.
Strategies for Salt Reduction
- Comprehensive HFSS approach: address fat, sugar, and salt together.
- Behavioural changes: gradual reduction, use herbs/spices, cautious substitutes.
- Child protection: no added salt for infants, limited for toddlers.
- Community action: remove salt shakers, household audits of HFSS foods.
- Regulatory push: warning labels, ceilings on salt in processed food.
Way Forward
1. Integrate salt reduction targets into new NCD action plan.
2. Reform public food procurement norms with salt limits.
3. Launch nationwide awareness drives dispelling salt myths.
4. Mandate front-of-pack labelling and restrict HFSS marketing to children.
5. Foster multi-ministerial coordination (health, food processing, education).