According to the World Health Organization (WHO), the recommended salt intake for adults is no more than 5g/day (about one teaspoon).Statistics show that most of the world's population consumes an average of 9-12g of salt per day, nearly double the recommended level.This is the main cause of public health problems related to sodium.
One of the most serious effects is high blood pressure. Research in The New England Journal of Medicine shows that reducing salt intake by an average of 3g/day significantly reduces the rate of cardiovascular disease, especially stroke and myocardial infarction.
Sodium retains water in the blood vessels, increasing blood volume and pressure on the artery walls.This condition damages blood vessels and increases the risk of heart disease and heart failure.
Excessive salt consumption also negatively affects kidney function.The kidneys filter out excess sodium.When sodium levels are too high, the kidneys work too hard, leading to impaired function, which can cause chronic kidney failure, especially in people with a history of high blood pressure or diabetes.
Salt also increases the risk of osteoporosis.According to the US National Institutes of Health (NIH), excess sodium increases calcium excretion in the urine, leading to bone loss and increasing the risk of osteoporosis, especially in postmenopausal women.Research in Osteoporosis International shows that people with a high-salt diet have faster bone density loss.
Excessive salt consumption is also linked to the risk of stomach cancer.A diet rich in salt can damage the stomach lining, creating conditions for the bacteria Helicobacter pylori to grow - the main cause of stomach ulcers and stomach cancer.
According to a meta-analysis in the British Journal of Cancer, people who consume a lot of salt have a 68% higher risk of developing stomach cancer.
The role of salt in the body is undeniable, but controlling the amount of consumption is necessary.
WHO recommends that public health policies should aim to reduce dietary salt intake through raising public awareness, changing food processing practices and encouraging healthier food choices.
