Health experts urge Malaysians to reduce salt intake as high-sodium diets continue contributing to hypertension and heart disease risks.
AS the world observes World Salt Awareness Week from May 12 to 18, and marks World Hypertension Day tomorrow, it is an opportune moment for Malaysians to reflect on our dietary habits and the hidden salt content in the foods we consume daily.
Hypertension remains one of the leading contributors to cardiovascular disease globally, yet excessive salt intake – a major modifiable risk factor – often goes unnoticed in everyday diets.
While sugar frequently dominates nutrition discussions, salt reduction deserves equal attention as part of a broader effort to prevent chronic diseases and promote healthier living.
Cardiovascular disease continues to be the leading cause of death globally and high salt intake is one of its most important modifiable risk factors.
In recognition of this, the World Health Organisation (WHO) identified salt reduction as one of its key global targets to reduce non-communicable diseases by 2025. Yet, the National Health and Morbidity Survey (NHMS) 2024 found that around three in four Malaysian adults consume diets high in salt.
We consume, on average, 7.3g or 1.5 teaspoons of salt a day, higher than the WHO recommendation of less than 5g (1 teaspoon) of salt daily.
What makes salt reduction particularly challenging is that much of the sodium (the main chemical in salt) we consume is hidden in everyday meals, sauces, gravies, processed foods and meals prepared outside the home.
University and college students are especially vulnerable, as campus lifestyles often revolve around quick, affordable and convenient food options. The eating habits developed during these formative years may persist into adulthood, influencing long-term health outcomes.
This is why healthier campus food environments deserve greater national attention. Encouragingly, some higher education institutions have started introducing initiatives aimed at promoting lower-salt meals through collaboration with food vendors, nutrition awareness campaigns and gradual food reformulation efforts. These programmes demonstrate that healthier eating can be promoted without compromising affordability, accessibility or cultural food preferences.
Importantly, salt reduction should not be viewed as an isolated nutritional issue but as part of a broader societal effort involving policymakers, healthcare professionals, educators, the food industry and consumers themselves.
Public education remains essential because many people still underestimate how much sodium is present in common foods such as noodles, fried dishes, soups, processed meats and convenience meals.
At the same time, innovative approaches deserve further exploration. Globally, there is growing interest in low-sodium salt substitutes, which partially replace sodium with potassium while maintaining taste acceptability.
Emerging evidence suggests that such approaches may help reduce blood pressure and cardiovascular risks at the population level when implemented appropriately alongside conventional salt reduction strategies.
World Salt Awareness Week serves as a timely reminder that small dietary changes can have significant long-term benefits. Reducing salt intake does not require dramatic lifestyle changes; even gradual reductions in food preparation and reformulation can help recalibrate taste preferences over time.
If we are serious about building healthier campuses and healthier communities, then nutrition must be part of the conversation. After all, the future health of our nation is shaped not only in hospitals and clinics but also in cafeterias, food courts and dining halls where daily habits are formed.
Prof Emeritus Datin Dr Chia Yook Chin and Dr Say Yee How are associated with the Malaysian Society for World Action on Salt, Sugar and Health and affiliated with the Jeffrey Cheah Sunway Medical School, Faculty of Medical and Life Sciences, Sunway University.
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