The Department of Nutrition and Food Safety (NFS) of the World Health Organization (WHO) is launching its new guideline on the use of lower-sodium salt substitutes. Join us for the launch event on Monday, 27 January 2025.
Globally, each year 1.9 million deaths are attributable to high sodium intake. WHO recommends limiting sodium intake to below 2 g/day to reduce blood pressure and risk of cardiovascular diseases (CVDs). Despite efforts made by Member States to achieve the global target to reduce population sodium intake by 30% by 2030, progress has been slow. The mean global sodium intake remains high – estimated to be 4.3 g/day in 2019, more than double the WHO recommendation and demands urgent and accelerated actions.
Lower-sodium salt substitutes (LSSS) are alternatives to regular salt. They contain less sodium than regular salt and often include potassium chloride, with or without other agents, to achieve a flavour similar to regular salt. The replacement of some of the sodium chloride by potassium chloride may provide advantages, compared with regular salt, in addition to the sodium-lowering effect. The use of LSSS is increasingly considered by national health authorities and public health organizations as a potential sodium reduction strategy to lower blood pressure and CVD risk, and their use is on the rise. However, there has been no global guidance on the use of these substitutes. Concerns have been raised about the safety of LSSS that contain potassium, because too high a level of blood potassium (hyperkalaemia) may be harmful, especially to individuals with impaired kidney function.
To support Member States in their efforts to reduce sodium intake and lower the risk of hypertension and related noncommunicable diseases through a range of public health policy actions and intervention programmes, WHO has developed this evidence-informed guideline. Join us at the virtual launch event, which will present the overview of the LSSS guideline, how to implement the recommendation and how LSSS use fits within the overall sodium reduction strategy.
Moderator
Dr Moez Sanaa – Unit Head, Nutrition and Food Safety (NFS), WHO
Speakers
- Dr Luz María de Regil – Director, NFS, WHO
- Dr Rain Yamamoto – Scientist, NFS, WHO
- Ms Kaia Engesveen – Technical Officer, NFS, WHO
- Prof Francesco Branca – Institute of Global Health, University of Geneva; Former Direcrtor, NFS, WHO
- Prof Shiriki Kumanyika – Perelman School of Medicine, University of Pennsylvania; NUGAG chair
- Prof Franco Cappuccio – Warwick Medical School, University of Warwick
