By Ojoma Akor
Experts have said that excessive salt consumption increases the risk of high blood pressure. They said that excessive salt consumption poses a serious threat to public health, contributing significantly to the prevalence of both communicable and non-communicable diseases such as hypertension (HBP) and cardiovascular (heart) diseases.
Dr. Joseph Ekiyor, a public health practitioner and a global health researcher said 1.6 million lives could be saved each year by reducing sodium intake by 30%. He said reducing salt consumption reduces blood pressure and prevents heart attacks and strokes among adults with hypertension.
John Tehinse, a food science consultant warned about the link between high salt intake and high blood pressure, particularly in Nigeria. He highlighted that over 70% of sodium consumption in Nigeria comes from processed foods, which contributes significantly to cardiovascular disease risk.
He said , “Evidence from Nigeria show that more than 70 per cent of sodium intake comes from industrially processed, pre-packaged, and ready-to-eat foods such as bread, instant noodles, bouillon cubes, sauces, processed meats, and snacks.”
Also, the Programme Lead for cardiovascular health at the Corporate Accountability and Public Participation Africa, Bukola Olukemi-Odele, said that ‘the average Nigerian consumes between 2.8g to 10g of salt per day, more than double the World Health Organisation’s recommended limit of 5g, which is just about one level teaspoon of salt.”
She explained that the traditional Nigerian diet is being overtaken by ultra-processed and convenience foods due to urbanisation, aggressive food marketing, and busy lifestyles, adding that the trend is threatening our public health.
She said, “While sodium plays important roles in maintaining blood pressure, nerve function, and fluid balance, excess intake is strongly linked to hypertension, stroke, kidney damage, and premature death from heart disease.”
According to the Coordinating Minister of Health and Social Welfare, Prof. Muhammad Ali Pate , salt has a far-reaching impact as high salt intake contributes significantly to elevated blood pressure, a precursor to heart attacks and strokes.
He highlighted that the burden of excess sodium consumption in Nigeria is significant, with 10% of cardiovascular disease deaths attributed to it.
The minister who spoke during the World Salt Awareness Week said reducing salt intake is crucial for controlling blood pressure, which can prevent hypertension and reduce the risk of cardiovascular diseases.
He said, “Implementing sodium reduction strategies can lead to significant healthcare savings by preventing costly medical treatments for diseases caused by high sodium intake. Our lifestyle choices – such as the consumption of certain culinary delights often come with a hidden cost. Salt, when overused, exacts its toll.”
Prof. Mojisola Adeyeye the Director General of the National Agency for Food Administration and Control (NAFDAC), said salt is primarily composed of sodium chloride, a critical ingredient in human diets, adding that however, excessive intake of sodium is linked to various health problems particularly hypertension, which is a major risk factor for cardiovascular diseases.
She explained that in Nigeria, hypertension is a leading cause of morbidity and mortality, and high salt consumption is a significant contributing factor.
She said, “High blood pressure is the main cause of strokes, and a major cause of heart attacks, the two biggest causes of death around the world, responsible for 179 million deaths annually, according to 2019 statistics, World Health Organisation (WHO).”
She urged everyone to make conscious efforts to reduce salt intake, adding that simple steps, such as choosing low sodium product options and reading food labels carefully, could make a substantial difference.
She said , “Regardless of our age or gender, we all stand to benefit from reducing our salt intake. The earlier we adapt to a lower salt diet, the less damage we create for our hearts, but with blood pressure in children rising, it is clear that salt is not just an issue for the older generation.”
Also, the Special Adviser to the President on Health, Dr Salma Anas-Ibrahim said that the mean salt intake in 2018 was 10 grams per day, while a national population survey conducted in 2020 suggests a daily sodium intake of 143.5 mmol, equivalent to 3.3 grams of sodium.
She said, “As we are all aware, excessive salt consumption poses a serious threat to public health, contributing significantly to the prevalence of both communicable and non-communicable diseases such as hypertension (HBP) and cardiovascular (Heart) diseases. Sodium is mainly consumed as salt, which in our diet comes from home cooked meals and commercially processed foods.
“Salt is also added to food during cooking often in the form of bouillon and stock cubes as well as salted spices or at the table using salt dispensers. Our dietary patterns are being transformed by the increasing production and consumption of processed foods, rapid urbanization, and changing lifestyles. Studies have shown that reducing sodium and salt consumption is one of the most cost-effective public health interventions to reduce non-communicable diseases. This challenge demands urgent and sustained attention.”
She said the World Health Organisation (WHO) recommends a sodium consumption of less than 2 grams per day, which is equivalent to 5 grams of salt (less than one teaspoon full of salt).
