Global health advises to reduce salt in food due to its danger to health

Salt Table condiment

Table salt Common salt consists mainly of a chemical compound known as sodium chloride (NaCl), which belongs to a larger group of salts.

Table salt is found in nature in the form of mineral crystals known as rock salt or halite. Table salt is found abundantly in sea water, where it is the main mineral component. The ocean contains about 35 grams of salt per liter (1.2 oz) and a salinity of 3.5%. Salt is essential to animal life, and is found in animal tissues more than plant tissues. Therefore, the usual diet of the Bedouins who live on their herds does not need salt or is added in small quantities, while the wheat-based diet needs nutritional supplements. Salinity is one of the basics of the human sense of taste. Salt is also one of the oldest and most abundant seasonings, and salting is one of the most important ways to preserve foods. Some evidence indicates that salt processing dates back to 8,000 years ago, when the people of Romania boiled spring water to extract the salt. Also, tools for processing salt were found in China dating back to about the same period. Salt was considered precious to the ancient Jews, as well as to the Greeks, Romans, Byzantines, Hittites and Egyptians. Salt became a valuable commodity and was transported by boat across the Mediterranean on special roads built for salt and by caravans across the Sahara desert. The lack of salt and the countries' need for it led to the emergence of wars between them, and the use of it to increase tax revenues. Salt is also used in the rituals of some religions and in some cultures.

The World Health Organization advises to reduce the use of salt in food due to its danger to health, as the first global report of its kind by the World Health Organization (WHO) on reducing sodium intake shows that the world is off track to achieve its global goal of reducing sodium intake by 30%. By 2025.

And the World Health Organization said, in a new statement, that sodium, which is an essential nutrient, increases the risk of heart disease, stroke and premature death when consumed in excess, explaining that the main source of sodium is table salt (sodium chloride), but it is also found in spices. others such as sodium glutamate.

The report shows that only 5% of WHO member countries are protected by mandatory and comprehensive policies to reduce sodium and that 73% of WHO member countries lack the full scope to implement such policies.

She added that implementing cost-effective policies to reduce sodium could save an estimated 7 million lives globally by 2030, and is an important component of work to achieve the sustainable development goal of reducing deaths from non-communicable diseases, but today Only 9 countries (Brazil, Chile, Czech Republic, Lithuania, Malaysia, Mexico, Saudi Arabia, Spain and Uruguay) have a comprehensive package of policies recommended to reduce sodium intake.

“Unhealthy diets are a leading cause of death and disease globally, and excessive sodium intake is one of the main causes,” said Dr Tedros Adhanom Ghebreyesus, Director-General of the World Health Organization.

This report shows that most countries have not yet adopted any mandatory policies to reduce sodium, which puts their people at risk of heart attack, stroke and other health problems. WHO calls on all countries to implement 'best buys' to reduce sodium, and calls on manufacturers to implement WHO standards for sodium content in food."

She said, a comprehensive approach to reducing sodium includes adopting mandatory policies and the four WHO sodium-related interventions that significantly contribute to the prevention of noncommunicable diseases, these include:

1. Reformulating foods to contain less salt, and setting goals for the amount of sodium in foods and meals.

2. Develop public food procurement policies to limit foods high in salt or sodium in public institutions such as hospitals, schools, workplaces and nursing homes.

3. Labeling on the front of the package helps consumers choose products that contain less sodium.

4. Communication to change behavior and media campaigns to reduce salt/sodium consumption. Countries are encouraged to set sodium content targets for processed foods, in line with WHO global sodium standards and to apply them through these policies.

Mandatory sodium reduction policies are more effective, as they achieve broader coverage and protect against commercial interests, while providing a level playing field for food manufacturers.

“This important report shows that countries must act urgently to implement ambitious and mandatory government-led sodium reduction policies to achieve the global goal of reducing salt consumption by 2025,” said Dr. Tom Frieden, President and CEO of Resolve to Save Lives. Working with countries to prevent 100 million deaths from cardiovascular disease over 30 years, “there are proven measures that governments can implement and important innovations, such as reduced sodium salts, the world needs action, as many more people will suffer disability, heart attacks and strokes ".

The average global salt intake is estimated to be around 10.8 grams per day, more than double the WHO recommendation of less than 5 grams of salt per day (1 teaspoon). Eating too much salt makes it the leading risk factor for diet and nutrition-related deaths. There is more There is evidence documenting links between a high sodium intake and an increased risk of other health conditions such as stomach cancer, obesity, osteoporosis and kidney disease.

The World Health Organization calls on Member States to implement policies to reduce sodium intake without delay and mitigate the harmful effects of excessive salt consumption, and the World Health Organization calls on food manufacturers to set ambitious targets for reducing sodium in their products.

Effects of white salt on the general health of man

Table salt is the most important seasoning and condiment that we use on a daily basis, and it undoubtedly affects the state of health. It is basically a mixture of processed chemicals that go through several stages of production before reaching the table, which may affect the nature and value of minerals in salt, and cause serious harm. Here are the main damages of white salt and their causes:

Anti-caking agents are added to the salt during processing to prevent it from clumping. Some of these common agents contain aluminum, which is a potential carcinogen and may build up in the brain, leading to neurodegenerative diseases, such as Alzheimer's disease.

Raw salt, during its manufacture, is subjected to heating at a temperature of up to 1200 degrees Fahrenheit, which exposes it to the loss of a large percentage of the important minerals contained in it.

Added to salt are synthetic chemicals and preservatives, which can become toxic with too much salt consumption.

The salt is colored with bleach to make it white. Salt in its natural form is not white.

Excess salt intake disturbs the fluid balance in the body, as the body cannot get rid of excess sodium, and thus water retention. Excess fluid in the tissues leads to many diseases, such as gout, kidney stones, gallstones, arthritis, and rheumatism.

Table salt causes addiction by nature, the more the body gets used to it, the more it craves it, and with the long-term negative effects of table salt, the nervous system and blood circulation are affected in particular, and the risk of high blood pressure, liver, heart disease, swelling, and muscle cramps increases.