According to research by the World Health Organization (WHO), excessive salt can be lethal for humans because it encourages a variety of dangerous ailments. WHO has also specified how much salt is required in meals and what consequences can result from excessive sodium consumption.
According to the World Health Organization (WHO), salt is the cause of death for a vast number of individuals around the world. According to WHO research, excessive salt causes numerous ailments. The World Health Organization’s (WHO) goal is to cut the amount of salt in people’s meals by 30 per cent by 2025, however, this seems unlikely.
Only nine nations – Brazil, Chile, the Czech Republic, Lithuania, Malaysia, Mexico, Saudi Arabia, Spain, and Uruguay – have enacted specific regulations to minimise salt consumption.
According to the report, if the appropriate steps are not taken in the next seven years, about lakhs of people may perish due to ailments associated with it.
Risk of These Diseases by Eating Too Much Salt
Sodium Is Essential to The Body, However Excessive Sodium Consumption Can Increase the Risk of Heart Disease, Stroke, and Renal Disease. in Addition, Numerous Global Studies Have Shown that Long-Term Consumption of Excessive Levels of Sodium Raises the Risk of Diseases Such as Obesity, Colon Cancer, and Osteoporosis.
Why Does Our Body Need Salt?
Both Potassium and Sodium Are Present in Salt. Sodium Aids in The Transfer of Oxygen and Nutrients to All Organs, in Addition to Regulating the Body’s Water Balance. This Enables Our Vascular and Neurological Systems to Work Normally.
People Eat More than Double the Salt
Indians’ Salt Consumption Is on The Rise. the Cause of This Is Our Food Supply. There Is More Salt in The Kind of Food that We Consume Today.
No One Should Drink More than Five Grammes of Salt per Day, yet Individuals Throughout the World Consume 10.8 Grammes per Day, Which Causes Deadly Effects in The Body and Can Lead to Heart Attack, Kidney Failure, and Stroke, as well as High Blood Pressure.
What Do Experts Say
Addressing the Dangers of Excessive Salt in The Indian Diet, Dr Romel Tiku, Director of The Internal Medicine Department at Max Super Specialty Hospital, States, “There Is No Doubt that Salt Is the Cause of Numerous Ailments.
Over the Short Term, Excessive Salt Consumption Can Create Difficulties Such as Rapid Heartbeat and Excessive Thirst. Long-Term Excessive Sodium Consumption Increases the Risk of Hypertension, or High Blood Pressure, Which Can Lead to Stroke and Other Serious Heart Conditions. The Leading Risk Factor for Chronic Kidney Disease Is Hypertension.
“The Important Thing to Realise Is The Amount of Sodium in Our Diet Does Not Increase Because of The Food We Eat at Home, but Rather Because of Packaged Food from Outside,” He Explained.
The Salt Content of Packaged, Frozen, and Ready-To-Eat Foods Is High. Hence, It Must Be Restricted. if You Consume Packaged Foods, You Should Check the Sodium Content on Their Labels.
What Did the WHO Chief Say
According to The Director-General of The World Health Organization, Dr Tedros Adhanom Gebreyes, an Improper Diet Is a Major Global Cause of Disease and Mortality. In Addition, the Fatality Rate Has Risen as A Result of Increased Sodium Consumption.
Due to The Fact That The Majority of Countries Have Not yet Adopted Explicit Measures to Reduce Sodium Consumption, the Risk of Numerous Health Problems Such as High Blood Pressure, Heart Attack, and Stroke Is Rising Among the Populations of These Nations.
The World Health Organization (WHO) Has Urged All Nations to Enact Stringent Rules on This Problem, Stating that If People Limit Their Salt Intake, It Will Be Possible to Reduce the Number of Early Deaths Caused by Diseases.
The Trend of Eating Rock Salt Is Increasing, Will It Be Beneficial?
The Trend Among Consumers to Use Rock Salt Rather than Regular Iodized Salt Has Begun to Increase Recently. Before, Rock Salt Was Used only During Periods of Fasting in India, but It Is Now Utilised in Daily Meals as Well.
Dr Romil Stated, “Rock Salt Has More Minerals than Table Salt Since It Is Not Produced Through a Chemical Process.” It Contains Magnesium, Sulphur, Calcium, Potassium, and Zinc, Which Prevent Numerous Diseases Associated with Bones, Muscles, Digestion, and Blood Pressure. Yet, It Is Exceedingly Difficult to Substitute It with Table Salt, Even Though It Contains Sodium.
One Teaspoon of Rock Salt Has Around 1,680 Milligrammes of Sodium, Which Is only Slightly Less than The Sodium Content of Table Salt. So, You Should Attempt to Decrease Your Overall Salt Intake. Rock Salt Is Not a Sustainable Remedy. We Must Find a Permanent Solution to This Problem.
Limit Salt in Food Like This
According to The World Health Organization, Individuals Should Eat Less Salt in Their Meals; Therefore, It Is Crucial to Educate Them on This Matter. There Should Be Campaigns and Awareness Activities Designed to Alter the Habit of Salt Consumption.
Public Organisations Such as Hospitals, Schools, and Offices Should Also Establish Laws that Restrict the Sale of Foods High in Sodium and Enhance the Availability of Foods Low in Sodium.
In Addition to Lowering the Amount of Salt in Packaged Foods, the World Health Organization Recommends that The Quantity Be Indicated so That the Purchaser Can Clearly See and Comprehend how Much Salt He Is Consuming. Also, This Will Make It Easy for Consumers to Select Low Sodium Items, Preventing Them from Consuming More Salt.
People Change These Habits
If You Also Wish to Lower Your Sodium Intake, You Should Minimise Your Salt Intake. Reduce Salt Usage During Cooking.
The Use of Salt in Indian Cuisine Has Increased Significantly Throughout Time. While Many Individuals Are Accustomed to Consuming Large Quantities of Salt and Sprinkling It on Their Food, This Practise Is Not Recommended. If This Also Applies to You, You Should Immediately Make a Change.
It Is Not Appropriate to Consume Food After Adding Salt. This Can Result in Issues with The Neurological System, Heart, and Kidneys.
Cooking Salt Into Food Is Preferable to Sprinkling It on Top. Use Lemon Juice Instead of Salt in A Salad so That You Do Not Notice the Lack of Salt and Its Flavour Is Enhanced.