Washington, DC, February 12, 2025 (PAHO) – A new report by the Pan American Health Organization (PAHO) reveals that the levels of sodium/salt consumption in the Caribbean are twice higher, which contributes to development of cardiovascular diseases and others not -in communicable diseases (NCD). The report underlines the urgency of the implementation of strategies, such as the mandatory reduction of sodium content in food, the warning labeling of the package front and marketing regulation for high sodium products.
The report, Sodium populations in the diet in the CaribbeanSummarize the available data on sodium consumption in the Caribbean in the last 10 years. The review is focused on sodium/salt intake studies, urinary sodium excretion and sodium content in packaged foods. The findings indicate a high sodium/salt intake, almost twice the World Health Organization (WHO), controlled 2 grams of sodium (5 g of salt) per day, which could increase the burden of chronic diseases in The region.
Non -communicable diseases (ENT) are the main cause of death in the Americas. Evidence shows that excessive sodium consumption is a key risk factor for developing hypertension and cardiovascular diseases, emphasizing the importance of reducing sodium intake among the population.
WHO Member States have established a global objective to reduce the consumption of sodium/salt by 30% by 2025, which is essential to achieve a 25% reduction in the premature mortality of the ENT. “Excessive sodium consumption is a public health challenge that requires urgent and coordinated responses. The evidence shows that reducing sodium intake in the population can prevent cardiovascular diseases and other ET, improving the quality of life of people and reducing pressure on health systems, «said Dr. Anselm Hennis, director of the department of the department of Non -communicable diseases and mental health in the PAHO.
In many countries, approximately three quarters of the sodium consumed comes from processed and ultra -process foods, which include bread, cereals, processed meats and cheese. In Barbados, ultra processed foods represent 40.5% of daily caloric intake. Meanwhile, in Trinidad and Tobago, an analysis of 1,239 processed and ultra -process products found that many food categories, such as sauces, dressings and fish and seafood products, exceed the sodium thresholds established by the profile model of nutrients from the Pah.
Urinary sodium excretion, a key indicator of sodium intake, also confirms this trend. In Barbados, a study by Afro-Caribbean adults found an average sodium excretion of 2,656 mg/day, with 68% of the participants superior to the WHO recommendations. A regional study in Argentina, Brazil, Chile and Colombia found that sodium excretion levels suggested that 75% of the population consumed between 3 and 6 g/sodium day. In addition, these results were directly associated with a higher risk of hypertension and cardiovascular diseases, particularly when sodium intake exceeded 5 g/day.
Despite the progress in sodium reduction policies in the region, the implementation remains unequal. A 2021 PAHO mapping found that from 34 countries surveyed, 24 (70%) had NCD reduction policies that included a recommendation to reduce sodium/salt intake in line with WHO guidelines. However, only six had integral national strategies.
Strengthening sodium/salt reduction strategies, particularly those directed to the food industry, is essential. Among the most effective measures are the mandatory implementation of the warning labels of the package front in high sodium products, the regulation of ultra -processed food marketing to children and the reformulation of processed and ultra -processed foods for reduce its sodium content. In addition, the promotion of nutritional education through social marketing is key to raising awareness about the risks of high sodium consumption and encouraging healthy eating habits.
PAHO/who has developed several tools to support Member States in their efforts to reduce sodium intake in the diet in the Americas, including Shake’s technical package for salt reduction. Shake the habit of salt, as well as the UPDATED OBJECTIVES OF SODIUM REDUCTION OF PAHOA tool to address the load of non -communicable diseases related to the diet.
