Countries of WHO South-East Asia Region have committed to population dietary salt reduction as a key public health measure to reduce risk of cardiovascular diseases. Though countries have identified population salt intake targets for 2025, policy development and implementation on salt actions has been slow in some countries. The main sources of dietary salt in South-East Asian countries discretionary (staples such as rice, breads and noodles, cooking of other foods), salt added at the table (soy sauce, fish sauce, table salt, pickles) or from out of home foods (e.g. street foods). The contribution of processed foods to salt intake though low compared to high income countries, is growing. A comprehensive package that covers a range of effective policy actions must be implemented for successful reduction of salt intake.
WHO has been advocating for population salt reduction measures and providing technical support to Member States to reduce population salt consumption. This webinar was one of the activities carried out by the WHO Regional office to support countries to scale up actions to reduce dietary salt, in the context of healthy diets.