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Control risk factors, keep a healthy heart

World Heart Day was founded in 2000 to inform people around the globe that heart disease and stroke were the world’s leading causes of death, claiming 17.3 million lives each year.  

The annual event, which takes place on September 29 every year, is used by the World Health Organisation (WHO) and members of the World Heart Federation to spread the news that at least 80 per cent of premature deaths from cardiovascular disease (CVD) can be avoided if four main risk factors – tobacco use, unhealthy diet, physical inactivity and harmful use of alcohol – are controlled.  

Each year’s celebration has a different theme, reflecting key issues and topics relating to  good health and the theme for this year is: “Creating heart-healthy environments.” 

As part of activities marking this year’s event, WHO is urging countries to take action on the overuse of salt by implementing the organisation’s sodium reduction recommendations.

This, according to the WHO, is to cut the number of people experiencing heart disease and stroke and, in turn, save lives.

A statement issued by Christian Lindmeier of the WHO Department of Communications and copied to Ghana News Agency, said non communicable diseases, including heart disease and stroke, were the leading causes of premature death in the 21st century.

WHO’s support 

It said WHO was supporting governments to implement the global action plan to reduce non communicable diseases that comprised nine global targets, including one to reduce global salt intake by a relative 30 per cent by 2025.

“If the target to reduce salt by 30 per cent globally by 2025 is achieved, millions of lives can be saved from heart disease, stroke and related conditions,” said Dr Oleg Chestnov, WHO Assistant Director-General for Non Communicable Diseases and Mental Health.

The statement said the main source of sodium in diets was salt, which could come from sodium glutamate and sodium chloride, and is used as a condiment in many parts of the world.

Salt intake 

It noted that in many countries, 80 per cent of salt intake comes from processed foods such as bread, cheese, bottled sauces, cured meats and ready-made meals.

The statement said consuming too much salt could lead or contribute to hypertension or high blood pressure, and greatly increase the risk of heart disease and stroke.

It said on average, people consume around 10 grams of salt per day; this is around double WHO’s recommended level from all sources, including processed foods, ready-made meals and food prepared at home, which is less than 5 grams or under one teaspoon per day. 

WHO recommends that children from two to 15 years consume even less salt than those adjusted to their energy requirements for growth.

“Salt is in almost everything we eat, either because high levels of salt are found in most processed and prepared foods, or because we are adding salt when we prepare food at home,”  Dr Chestnov said.

He said reducing salt intake was one of the most effective ways for countries to improve population health, and urged the food industry to work closely with WHO and national governments to reduce the level in food products. 

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