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Limit salt intake or risk health issues later – Nutritionist
“Nothing is tasty until it is extremely salty to some people,” said Ms. Norma Howard, a Nutritionist active in the health field for many years. Her disclosure was forthcoming even as she deliberated on the fact that too much salt in the diet could prove to be very damaging to an
Ms. Norma Howard
individual’s health later in life.
In fact this informed perspective has been embraced by health sectors across the world. Moreover, during the recent World Health Day observance, concerted efforts were made to educate young people as a deliberate tactic to arrest the potentially troubling state of affairs.
As such, Howard, a member of the Region Three Health and Wellness Club, focused attention to a number of school children when she delivered a presentation on healthy living recently.
“I know that you are all young, but you have relatives and family members at home who you need to share this information with…too much salt is not good. You need salt, but not too much of it, and you can make your food just as tasty by simply using various seasonings,” the Nutritionist informed.
Howard said that the use of onion, garlic, curry powder and spices have been proven to add enough flavour to everyday foods.
According to the World Health Organisation (WHO), an estimated 2.5 million deaths could be prevented each year if global salt consumption were reduced to the recommended level. WHO has asserted that high sodium consumption and insufficient potassium intake contribute to high blood pressure and increase the risk of heart disease and stroke.
WHO has outlined too that “the main source of sodium in our diet is salt, although it can come from sodium glutamate, used as a condiment in many parts of the world. Most people consume too much salt—on average 9–12 grams per day, or around twice the recommended maximum level of intake.”
Health sectors are expected to promote what is recommended by WHO – that is, salt intake of less than five grams per day for adults can help to reduce blood pressure and risk of cardiovascular disease, stroke and coronary heart attack. Children should consume less.
The principal benefit of lowering salt intake, according to WHO, is a corresponding reduction in high blood pressure.
Moreover, WHO Member States, including Guyana, have agreed to reduce the global population’s intake of salt by a relative 30 per cent by 2025.
“Reducing salt intake has been identified as one of the most cost-effective measures countries can take to improve population health outcomes,” WHO has asserted.
Minister of Public Health, Dr. George Norton, in speaking on the need to have more people embrace healthy lifestyles said “there is so much work to be done.”
He informed that the challenges he has observed are not only related to medications, medical supplies and infrastructure, but also that of training, job satisfaction, work ethics and health education.
“When one looks at what is taking place in the world today, I think that health as a whole should be the business of everybody, particularly from a preventative or prophylactic point of view,” the Public Health Minister asserted.
He said that the efforts of the health sector will continue to be further challenged if attempts are not made to reverse the unhealthy practices by some individuals.
“We must encourage our nation to adopt healthy lifestyles.”
Norton therefore pointed to the need for people to not only embrace the notion of regular exercise, but also, proper eating habits.
“Guyana is a tropical country and you cannot go wrong with fresh vegetables and fruits,” the Minister said, as he also stressed the need to tackle alcohol, substance abuse and “other activities that we tend to become involved in that can challenge our health status”.
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