Health experts are cautioning the public about common food items like bread and cereal that may be increasing the risk of a dangerous health condition. Recent research indicates that the average person in the UK is consuming 40% more salt daily than the recommended intake.
The British Heart Foundation (BHF) has highlighted that this elevated salt consumption significantly raises the likelihood of developing high blood pressure, a condition that often shows no symptoms but can lead to severe issues such as heart attacks and strokes. The charity points out that a considerable portion of the salt consumed is concealed within everyday foods.
An analysis conducted by the BHF reveals that adults in the UK are ingesting an average of 8.4g of salt per day, equivalent to the salt content in 155 packets of crisps weekly.
The recommended maximum daily salt intake set by the Government is 6g. Studies suggest that aligning the UK’s daily salt consumption with the World Health Organization’s (WHO) guidelines by 2030 could prevent up to 135,000 new cases of coronary heart disease over a 14-year period.
Excessive salt intake can lead to high blood pressure, a condition associated with half of all heart attacks and strokes. Sodium, a component of salt, plays a critical role in regulating the body’s fluid balance.
When salt intake surpasses healthy levels, it triggers the retention of extra water in the bloodstream, increasing blood volume and subsequently raising blood pressure. This prolonged elevation in blood pressure can strain the heart and blood vessels, heightening the risk of heart-related ailments like heart attacks, strokes, heart failure, and vascular dementia.
Statistics indicate that 30% of adults in the UK have high blood pressure, yet an estimated five million individuals are unaware of their condition. Lowering salt intake is considered one of the simplest and most effective strategies to reduce this health risk.
Results from a recent survey commissioned by the BHF involving 2,000 participants reveal that over half of them (56%) lack confidence in estimating their daily salt intake. Only 16% correctly identified the recommended daily limit of 6g.
One-fifth (20%) believed the limit was higher than 6g, while a third (32%) were uncertain, and another third (32%) thought the maximum guideline was 5g. Dell Stanford, a senior dietitian at the BHF, emphasized that a significant portion of salt intake may originate from commonly consumed foods.
Stanford stated, “A major portion of the salt we consume is hidden in everyday food items such as bread, cereals, pre-made sauces, and ready meals, making it challenging to gauge our salt intake accurately. This poses a threat to heart health, as excessive salt consumption substantially raises the risk of high blood pressure, a primary factor in heart attacks, strokes, and other severe illnesses.”
The BHF is urging the Government to incorporate mandatory targets incentivizing major food companies to reduce salt levels in their products as part of the upcoming Healthy Food Standard. One simple precaution individuals can take is to always check food labels when making purchases and use the color-coded system to identify the salt content.
The NHS also advises consumers to avoid products with red labels whenever possible as part of a broader effort to manage salt intake and maintain heart health.