India faces a growing health crisis due to excessive salt consumption. Despite attention on sugar and fat intake, salt remains a largely overlooked risk factor. Indian adults consume nearly twice the World Health Organization’s recommended salt limit. This high intake contributes to hypertension and cardiovascular diseases across all age groups.
Salt Consumption Patterns in India
Indian diets are rich in salt from homemade foods like pickles and papad. Around 75% of salt intake comes from these sources. Eating out is increasingly common, with one-fifth of adults dining outside regularly. Restaurants often add extra salt and fats to enhance taste. Packaged and processed foods also contain hidden salt as preservatives and flavour enhancers. This invisible salt is found in bread, sauces, and even sweets.
Health Impacts of Excess Salt
Excessive salt intake raises blood pressure and increases the risk of heart disease and stroke. Nearly 28% of Indian adults suffer from hypertension linked to high salt consumption. Despite these risks, salt reduction receives less public health focus compared to sugar and fat. The World Health Organization rates salt reduction as a cost-effective intervention to reduce non-communicable diseases.
Myths and Misconceptions About Salt
Many Indians believe rock salt, black salt, or Himalayan pink salt are healthier. Scientifically, all salts contain sodium, which raises blood pressure. These salts often lack iodine, risking deficiency disorders. Some varieties taste less salty, leading to higher consumption. Public awareness must address these myths to promote healthier choices.
Strategies for Salt Reduction
A comprehensive approach is needed beyond sugar and fat boards. India should establish High Fat, Salt, and Sugar (HFSS) boards to regulate processed foods. Public campaigns must encourage gradual salt reduction, use of herbs and spices, and low-sodium substitutes. However, potassium-based salts should be used cautiously under medical advice. Early salt reduction in children is crucial since salty taste is acquired. Babies under one year should avoid added salt.
Role of Public Food Programmes
Millions rely on government meals in schools, Anganwadi centres, and hospitals. These programmes offer a critical opportunity to control salt intake. Setting salt limits, training cooks, and monitoring meals can improve health outcomes for vulnerable groups. Reforming procurement policies is essential.
Regulatory and Community Actions
Mandatory front-of-pack labels warning of high salt content are effective, as seen in Chile. India must adopt similar policies, including salt ceilings in processed foods and restricting unhealthy food marketing to children. Community measures like removing salt shakers from restaurant tables and family reviews of kitchen supplies can aid reduction. Innovative local efforts will support national goals.
Integration with National Health Policies
India’s National Multisectoral Action Plan for NCDs prioritises salt reduction. A coordinated cross-ministerial strategy can strengthen impact. Integrating salt reduction into existing health programmes will help scale interventions. Bold policy actions are needed to curb the rising burden of hypertension and related diseases.
Questions for UPSC:
- Taking example of India, discuss the challenges and strategies in reducing non-communicable diseases linked to dietary habits.
- Examine the role of public food procurement policies in improving nutritional outcomes in vulnerable populations such as children and pregnant women.
- Analyse the impact of regulatory measures like front-of-pack labelling on consumer behaviour and public health in the context of processed foods.
- Discuss in the light of rising urbanisation, how changes in dietary patterns contribute to lifestyle diseases, and suggest multi-sectoral approaches to address them.
