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WHO recalled the importance of the salt reduction program for public health
Last reviewed: 02.07.2025
The World Health Organization has called on all countries to take part in a programme against excessive salt consumption in order to reduce the incidence and mortality from cardiovascular diseases.
Nowadays, non-communicable diseases, particularly cardiovascular diseases, are one of the most common causes of high mortality. The World Health Organization encourages government programs to combat non-communicable diseases, which include nine key goals, including reducing salt consumption by 30% by 2025.
If we can reduce the level of salt consumption by the population, we can prevent millions of cardiovascular diseases and save human lives.
Salt is widely used in cooking, about 80% of salt comes from foods such as cheese, bread, prepared foods, canned meat, etc.
Excessive amounts of salt in the body lead to the development of hypertension and significantly increase the likelihood of heart and vascular diseases.
The average adult consumes about 10g of salt daily, which is twice the WHO recommended dose. Children and adolescents are advised to reduce their salt intake even further.
Salt is present in almost all foods consumed by humans, and reducing salt consumption is one of the most effective ways to improve public health today.
According to WHO recommendations, in order to reduce salt consumption, it is first necessary to legally oblige manufacturers to reduce the amount of salt in food products and drinks; conclude relevant agreements that will facilitate the distribution and availability of low-salt products; create conditions for healthy eating in public places (schools, medical institutions, kindergartens, public canteens, etc.); oblige manufacturers to apply accurate labeling to food products so that the buyer can easily determine how much salt is contained in the product. WHO also recommends monitoring the production and sale of children's food and drinks.
WHO recommends that consumers read product information before purchasing (including salt content); remove salt shakers and sauce bottles from the dining table; limit the addition of salt during cooking (up to 1/5 teaspoon per dish per day); limit the consumption of foods high in salt; and encourage children to develop their taste buds by using unprocessed foods and foods without added salt.
In addition, in countries where iodine deficiency occurs, only iodized salt should be sold to provide additional health and developmental benefits, which are especially important in childhood.