The World Health Organization recommends adults consume no more than 2000 mg of sodium per day, equivalent to one teaspoon, with even lower amounts advised for children. Excess salt intake is a leading risk factor for hypertension and cardiovascular diseases, which remain among the top causes of death in the Americas. Despite this, sodium consumption across the region is far above recommended levels, largely due to processed and ultra‑processed foods rather than salt added at the table.
Fabio da Silva Gomes, Advisor in Nutrition and Physical Activity at PAHO, explained during Salt Awareness Week 2026 that nearly 80% of dietary sodium comes from products such as processed meats, snacks, and cereals. He stressed that avoiding the saltshaker is not enough and highlighted the importance of policies like front‑of‑package warning labels to help consumers identify foods high in sodium.
Different types of salt, including sea salt and pink Himalayan salt, are essentially sodium chloride and pose the same health risks. While low‑sodium substitutes containing potassium chloride can help reduce intake, they are not recommended for children, pregnant women, or people with kidney disease.
One of the biggest obstacles to reducing sodium consumption is interference from the food industry, which often seeks to delay or weaken mandatory regulations. Companies may cast doubt on scientific evidence, promote voluntary measures, or use litigation to block stronger policies.
Individuals and families can reduce sodium intake by avoiding ultra‑processed foods and cooking more at home, gradually adjusting recipes to improve diets. At the policy level, mandatory measures such as legal limits on sodium in processed foods and front‑of‑package warning labels have proven most effective. Countries like Argentina, Mexico, and Colombia already require such labels, which have been shown to reduce purchases of high‑sodium products.
PAHO supports countries in promoting healthier diets, strengthening regulations, and raising awareness. It has developed tools like the Regional Sodium Reduction Targets to set maximum sodium levels for food categories and provides training to monitor intake and enforce regulations. PAHO also offers online courses on regulatory policies to prevent obesity and diet‑related diseases.
During Salt Awareness Week, PAHO emphasizes the health risks of excessive sodium consumption and calls for stronger action to protect public health, aligning with WHO’s global target of a 30% reduction in salt intake.
