Excess salt in processed foods fuelling rise in non-communicable diseases: Experts

Highlights

• Excess salt intake linked to 25,000 annual deaths
• Daily salt intake nearly double of WHO's limit
• Risk of heart disease, stroke, kidney issues increasing
• Experts call mandatory front-of-pack (FoP) labels
• Stresses for awareness in national school curriculum

Bangladesh is facing a growing public health crisis due to excessive salt consumption, with experts warning that high salt levels, especially in processed foods, are fuelling a rise in non-communicable diseases (NCDs) such as hypertension, heart disease, stroke, and kidney disorders.

Research shows that Bangladeshi adults consume an average of 9 grams of salt per day, almost twice the World Health Organization's recommended limit of 5 grams. Public health experts estimate that around 25,000 people in the country die each year from salt-related health complications.

The issue was discussed at a seminar organised by the National Heart Foundation of Bangladesh on Wednesday (14 May), marking World Salt Awareness Week 2025. The event was held at the Tofazzal Hossain Manik Miah Hall of the National Press Club in Dhaka.

The discussion was chaired by Professor Dr Sohel Reza Choudhury, head of the Department of Epidemiology and Research at the National Heart Foundation Hospital and Research Institute, and Dr Ahmad Khairul Abrar, coordinator of the Salt Reduction Programme at the institute, presented the keynote paper. 

In his remarks, Dr Sohel said, "Salt is not just a taste enhancer – when consumed in excess, it increases the risk of heart disease, stroke, kidney failure, and other NCDs." 

He suggested that awareness about the health risks of high salt intake should be introduced in the national curriculum to encourage healthy eating habits from a young age.

Dr Abrar, during his presentation, highlighted that processed foods are a major contributor to excessive salt intake, warning that regular consumption poses serious health risks.

"Even when these foods don't taste salty, they often contain high levels of salt. This hidden salt intake is silently fuelling an epidemic of non-communicable diseases, especially heart disease," he said.

To address this growing crisis, Dr Abrar stressed the need for a national salt reduction strategy and called for mandatory front-of-pack (FoP) labelling on food products. 

"Simple, visible labels would allow consumers to spot harmful levels of salt, sugar, and fat and make healthier choices," he added.

Speaking at the event, Professor Syed Zakir Hossain, line Director of the Non-Communicable Disease Control Programme at the Directorate General of Health Services (DGHS), said they have already started working on a salt reduction strategy and hopes that it would be finalised and implemented soon.

Professor Dr Mohammad Shoeb, member of the Bangladesh Food Safety Authority, noted that although food packaging laws currently require disclosure of salt, sugar, and fat content, many companies either do not comply or present the information in a way that is difficult to read.

 "We are now revising the labelling laws to introduce a more user-friendly front-of-pack system to protect public health," he added.