Daijiworld Media Network - New Delhi

New Delhi, Jul 16: Indians are consuming more than twice the safe limit of daily salt intake recommended by the World Health Organization (WHO), significantly raising their risk of hypertension, stroke, kidney disease, and other serious health problems, according to a new report from the Indian Council of Medical Research’s National Institute of Epidemiology (ICMR-NIE).

While the WHO advises a maximum of 5 grams of salt per day—or roughly one teaspoon—Indians are averaging 11 grams daily, 2.2 times the global health body’s recommendation.

“Much of the salt intake is hidden in the Indian diet,” ICMR-NIE scientists said, highlighting common high-sodium foods such as pickles, pappad, namkeen, biscuits, cookies, bread, vada pav, instant noodles, chips, and packaged goods.

Regular iodised salt, which contains about 40% sodium, contributes heavily to this excess. Overconsumption of sodium is a major concern globally, with an estimated 1.89 million deaths annually linked to high sodium intake, the report noted.

“Excess sodium elevates blood pressure, increases blood volume through water retention, and contributes to life-threatening conditions such as cardiovascular disease, kidney disorders, stroke, osteoporosis, and obesity,” the ICMR-NIE explained.

To combat the crisis, the institute has launched Project Namak, a community-led salt reduction initiative in Punjab and Telangana. Over three years, the project will assess the impact of structured salt reduction counselling—delivered by health workers at Health and Wellness Centres—on individuals with high blood pressure.

The project promotes the use of low-sodium salt (LSS), where sodium is partly replaced by potassium or magnesium. Studies suggest LSS can reduce blood pressure by an average of 7/4 mmHg. However, it’s not advised for people with kidney disease or those on potassium-restricted diets.

ICMR-NIE also urges the public to adopt healthier food habits, such as preferring fresh, minimally processed foods, limiting added salt in cooking, avoiding commercial sauces and instant meals, and reducing dependence on processed and packaged products.

The findings reinforce the urgent need for national awareness and dietary reforms to reduce salt intake and prevent non-communicable diseases in India.