Jamaicans urged to reduce salt intake

Jamaicans are being encouraged by the Ministry of Health and Wellness to reduce their salt consumption levels.

This call, made through the Ministry's National Committee on Non-Communicable Diseases (NCNCDs), comes against the background of the findings of a recent study of Jamaicans' salt intake, which was undertaken in collaboration with the University of the West Indies (UWI).

NCNCDs Chairman and Director of the UWI's Epidemiology Research Unit, Professor Trevor Ferguson, underscored the need for actions to preserve the population's health, based on the study.

The findings show that Jamaicans, on average, consume 3.6 grams of salt daily, equating to nearly double the recommended amount.

Additionally, potassium intake, which helps to balance sodium in the body, is alarmingly low, with most Jamaicans falling short of the World Health Organisation's (WHO) daily recommendation of 3.5 grams.

The Committee Chair, who is also a Professor of Epidemiology and Internal Medicine, contended that measures must be put in place to educate the population and provide guidance on how to reduce sodium and increase potassium.

Professor Ferguson said efforts must also be made to reduce the consumption of highly processed foods and increase the consumption of meals prepared at home.

He added that simple lifestyle changes, such as using herbs and spices to flavour food instead of salt, can make a significant difference in reducing the risk of life-threatening diseases.           

Professor Ferguson further pointed out that potassium-rich foods like fruits, vegetables, legumes, and ground provisions can help reduce the risk of cardiovascular diseases, kidney stones and osteoporosis.

The study revealed, however, that many Jamaicans are not consuming enough of these vital foods, with only a quarter of the population meeting their daily fruit intake and less than half getting enough vegetables.                                                             

“By making smarter food choices, cutting back on processed foods and embracing fresh produce, we can collectively improve the health and well-being of our nation. The findings from this study will provide guidance as to the best strategies to be used in these efforts,” Professor Ferguson maintained.

For her part, Director of the Non-Communicable Diseases (NCDs) and Injuries Prevention Unit in the Health Ministry, Dr Tamu Davidson, who represents the Ministry on the NCNCDs, said the study will be beneficial in determining the way forward.  

“The study aligns with the Ministry's National Strategic and Action Plan for the Prevention and Control of Non-Communicable Diseases. Its findings will be instrumental in informing future policy decisions,” Davidson explained.

The NCNCDs was established to provide overall strategic direction, leadership, expertise and guidance to the Ministry and all other stakeholders on matters relating to NCD prevention and control in Jamaica.

The island joined other countries globally in observing World Salt Day on Sunday, September 29.

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