{"id":2504,"date":"2014-09-29T10:14:25","date_gmt":"2014-09-29T10:14:25","guid":{"rendered":"http:\/\/www.internationaldiplomat.com\/?p=2504"},"modified":"2014-09-29T10:14:25","modified_gmt":"2014-09-29T10:14:25","slug":"world-heart-day-29-september","status":"publish","type":"post","link":"https:\/\/12h71.com\/?p=2504","title":{"rendered":"On World Heart Day 29 September"},"content":{"rendered":"
GENEVA: On World Heart Day, held 29 September, the World Health Organization (WHO) is calling on countries to take action on the overuse of salt by implementing WHO\u2019s sodium reduction recommendations to cut the number of people experiencing heart disease and stroke, and, in turn, save lives.
\nNoncommunicable diseases, including heart disease and stroke, are the leading causes of premature death in the 21st<\/sup>\u00a0century. The World Health Organization is supporting governments to implement the Global action plan to reduce noncommunicable diseases that comprises nine global targets, including one to reduce global salt intake by a relative 30% by 2025.
\n\u201cIf the target to reduce salt by 30% globally by 2025 is achieved, millions of lives can be saved from heart disease, stroke and related conditions,\u201d says Dr Oleg Chestnov, WHO Assistant Director-General for Noncommunicable Diseases and Mental Health.
\nThe main source of sodium in our diet is salt. It can come from sodium glutamate and sodium chloride, and is used as a condiment in many parts of the world. In many countries, 80% of salt intake comes from processed foods such as bread, cheese, bottled sauces, cured meats and ready-made meals.
\nConsuming too much salt can lead (or contribute) to hypertension, or high blood pressure, and greatly increase the risk of heart disease and stroke.
\nOn average, people consume around 10 grams of salt per day. This is around double WHO\u2019s recommended level from all sources, including processed foods, ready-made meals and food prepared at home (less than 5 grams or under one teaspoon per day). WHO recommends that children aged 2 to 15 years consume even less salt than this, adjusted to their energy\u00a0requirements\u00a0for growth.
\n\u201cSalt is in almost everything we eat, either because high levels of salt are found in most processed and prepared foods, or because we are adding salt when we prepare food at home,\u201d adds Dr Chestnov.
\nDr Chestnov said that reducing salt intake is one of the most effective ways for countries to improve population health, and urged the food industry to work closely with WHO and national governments to incrementally reduce the level of salt in food products.
\nWHO\u2019s evidence-based strategies to reduce salt consumption include:<\/p>\n