Despite decades of health warnings, global salt consumption remains alarmingly high, with the World Health Organization (WHO) estimating average daily intake at nearly 10.8g—more than double the recommended limit of 5g. In the UK, average consumption is 8.4g per day, while in the US it is 8.5g. Only a quarter of this comes from salt added during cooking or at the table; the rest is hidden in processed foods such as bread, sauces, soups, and cereals.
Excessive salt intake is linked to high blood pressure, which the WHO says causes 62% of strokes and 49% of coronary heart disease events. A meta-analysis of 13 studies found a 17% greater risk of cardiovascular disease and a 23% greater risk of stroke for each extra 5g of salt per day. However, some researchers argue that moderate consumption—between 3g and 6g per day—may be optimal for heart health, challenging the notion that lower is always better.
Confusion is compounded by food labelling, which often lists sodium rather than salt content. Nutritionist May Simpkin notes that the public is rarely told that 2.5g of salt contains about 1g of sodium. The NHS advises adults to consume no more than 6g of salt daily, including that already in purchased foods.
Reducing salt intake can yield significant benefits. An eight-year analysis of the Health Survey for England linked a 1.4g per day decline in salt intake to a fall in blood pressure, contributing to a 42% drop in fatal strokes and a 40% reduction in heart disease deaths. A 2023 clinical trial found that a low-sodium diet for one week lowered blood pressure as effectively as a common hypertension drug.
Nevertheless, separating the effects of salt reduction from other healthy behaviours remains challenging, as those who cut salt often adopt overall healthier lifestyles. The debate continues, but the consensus remains that most people consume far too much salt, with hidden sources in everyday foods posing a persistent risk.
