By Tomiwa Akinbamire
Salt remains a major ingredient in daily cooking and food preparation globally, but health authorities warn that excessive consumption poses serious risks. The World Health Organization (WHO) has consistently cautioned that high salt intake increases the likelihood of high blood pressure, stroke, and heart disease, urging the public to make healthier dietary choices.
According to WHO data, the global mean sodium intake among adults is 4,310 mg per day, equivalent to 10.78 grams of salt. This figure is more than twice the organization’s recommended limit of less than 2,000 mg of sodium per day, or under 5 grams of salt approximately one teaspoon. The health consequences are severe: an estimated 1.89 million deaths globally each year are linked to excessive sodium consumption, a known cause of elevated blood pressure and cardiovascular disease.
The human cost of this health risk is evident in personal experiences. Mrs. Florence, a resident of Ondo State, recounted battling swollen legs for several months before seeking medical attention. After consulting a doctor, she was advised that excessive salt consumption had contributed to her condition and was warned to reduce her intake to prevent further complications.
Medical and public health experts have repeatedly highlighted the dangers associated with high salt consumption. The late Professor Graham MacGregor, a renowned cardiovascular medicine expert and global advocate for salt reduction, consistently linked high salt intake to hypertension, heart attacks, and strokes, emphasizing that reducing salt consumption could save lives.
Similarly, Professor Mojisola Adeyeye, Director-General of the National Agency for Food and Drug Administration and Control (NAFDAC), has spoken on the strong connection between high salt intake and hypertension, noting its role in major cardiovascular deaths, including strokes and heart attacks.
Adding to these warnings, Dr. Emmanuel Judon, a surgeon at the National Hospital, Abuja, has emphasized that excessive sodium intake can also lead to stomach cancer and abnormal water retention, further widening the scope of health risks tied to high salt consumption.
In response to these dangers, WHO provides clear consumption guidelines. For adults, the organization recommends less than 2,000 mg of sodium per day. For children aged 2–15 years, the recommended intake should be adjusted downward based on energy requirements. These recommendations, however, do not apply to infants during exclusive breastfeeding (0–6 months) or during complementary feeding alongside breastfeeding (6–24 months).
Health experts stress that sustained public education is critical to addressing this silent but deadly risk. Increased awareness among adults, routine health checks within communities, and early medical consultations are identified as key steps toward reducing salt-related illnesses. By encouraging moderation and preventive healthcare practices, experts believe many lives can be saved and long-term health outcomes improved.
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