Excess dietary sodium intake increases blood pressure and consequently increases the risk of cardiovascular diseases. Globally, high sodium intakes are responsible for an estimated three million deaths. In response, WHO has issued guidance on limiting sodium intake to reduce blood pressure, risk of cardiovascular disease, stroke and coronary heart disease. In 2013, Member States have agreed on a global target to reduce mean population sodium intake by 30% by 2025 for the prevention and control of noncommunicable diseases.
Low-sodium salt substitutes are alternatives to regular salt (sodium chloride) both as an ingredient of pre-packaged foods and salt added to food and beverages by the consumer. These alternative salts include less sodium than regular salt and often add potassium chloride with or without other agents to achieve a flavor similar to regular salt. The use of low-sodium salt substitutes is increasingly considered as a potential blood pressure lowering strategy by national health authorities and public health organizations, but global guidance on the use of these substitutes is currently lacking.
WHO has developed recommendations on the use of low-sodium salt substitutes in accordance with the current WHO guideline development process, which includes an assessment of systematically compiled scientific evidence and considerations of factors relevant to the implementation of the recommendation.
WHO is now inviting Member States and all relevant stakeholders to comment on the draft guideline via an online public consultation.
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