High Salt Intake: A Sign of Social Inequality?

Lisa Franchi January 09, 2013

People from low socio-economic background eat more salt than their better-off counterparts. This could explain why they are more likely to develop stroke, heart attack and renal failure, a new study suggests.

The research, which was carried out by the World Health Organisation in collaboration with the Centre for Nutrition of the University of Warwick, looked into the habitual dietary salt intake of people in Britain and its relationship with their educational attainments and occupations – two major factors that determine one’s health and socio-economic status.

For the first time, scientific investigation was able to provide evidence that people who earn less eat foods that are high in salt, regardless of where they live.

For their study, the researchers reviewed the data provided by the British National Diet and Nutrition Survey which involved 2,105 men and women ages 19 to 64 years. The participants’ level of salt consumption was assessed using a 7-day dietary record and 24h urine collections (the gold standard in testing salt intake).

High salt intake linked to growing health diseases

According to Professor Francesco Cappuccio, the senior author and director of the WHO Collaborating Centre, their findings are important because they explain why some of the deadliest diseases such as heart attack, stroke and kidney failure are more common among low income earners. Based on the dietary guidelines provided by the WHO, the daily recommended intake of salt should not exceed 5g. In reality however, most people from the adult population consume an average of 10g a day.

The report, which was published in the British Medical Journal, can be used as basis for policy makers and health groups to create programmes that will help people reduce their salt intake. According to Teresa Morris of the Bupa Foundation (the charity which funded the study), salt reduction programmes are a cost-effective way in alleviating cardiovascular disease not just nationally but also globally. She said salt intake in Britain was reduced from 9.5 to 8.1 g per day in 2004-2011 due to an effective policy that included massive campaigns and awareness, food monitoring and diet reformulation.

"The diet of disadvantaged socio-economic groups tends to be made up of low-quality, salt-dense, high-fat, high-calorie unhealthy cheap foods.”

Morris adds that high salt intake exposes less privileged people to the health risks associated with it. These people are the ones who need prevention the most.

The researchers said behavioural changes are not enough to reduce salt intake and halt the rising cases of cardiovascular disease. Prof Cappuccio argued that since most salt is added during food production, widespread and continued food reformulation is crucial to ensure that salt reduction is achieved especially among families coming from the low socio-economic background who seldom have enough money to buy the ‘healthy stuff’.

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Source of this article:

High salt intake linked to social inequalities