Ministry of Health on Reducing Salt Intake

The Ministry of Health prioritizes the fight against non-communicable diseases (NCDs). Similar to trends observed worldwide, these diseases are the main causes of morbidity and mortality among the population in Armenia. According to official data from 2020, four common NCDs—diseases of the circulatory system (47.3% of all deaths), malignant neoplasms (14.8%), diabetes mellitus (1.3%), and chronic obstructive pulmonary disease (1.1%)—account for about 70% of total mortality.

Research in evidence-based medicine indicates that the development of NCDs is influenced by lifestyle characteristics, particularly risky behaviors (such as tobacco use, unhealthy diets, excessive salt intake, alcohol consumption, and physical inactivity).

Excessive salt consumption leads to hypertension, stroke, kidney dysfunction, and overall deterioration of health. International data suggest that the average annual salt consumption among the population is approximately 7 kg, resulting in sodium levels exceeding established norms.

Based on the results of numerous studies, the World Health Organization (WHO) recommends reducing daily salt intake to between 2-3 grams, which can decrease the incidence of myocardial infarction by 13%. The WHO aims for salt intake not to exceed 5 grams per day (equivalent to less than 2 grams of sodium daily); however, in Armenia, the actual consumption volume is more than double the WHO-set threshold.

According to research conducted using the STEPS methodology in 2016-2017, 35% of the adult population frequently or always adds salt to their food (40.3% of men and 30.1% of women), and 71% always add salt when preparing meals at home. Additionally, approximately 30% of the population consumes a large amount of processed foods containing salt, while 21.5% report using a lot or too much salt or salty products.

Reducing salt intake is recognized by the WHO as one of the most cost-effective interventions aimed at decreasing the prevalence of non-communicable diseases. WHO recommendations suggest that the reduction of salt consumption in the population can be achieved through a series of strategic and practical local actions. One such measure is creating a supportive environment for salt reduction, including the removal of salt shakers from tables in public catering facilities.

Reducing the amount of salt in our diet is a crucial step in lowering the risk of cardiovascular diseases (such as hypertension, stroke, heart failure, and other heart diseases) and chronic kidney disease.