Excessive daily salt intake is significantly increasing the risk of hypertension, heart disease, stroke, and kidney ailments in Bangladesh.
According to research, Bangladeshi adults consume an average of 9 grams of salt per day—almost double the World Health Organization’s recommended limit of 5 grams, according to a press statement.
As a result, around 25,000 people die each year from salt-related health complications, according to public health experts.
This information was shared today (Wednesday, May 14, 2025) at a discussion meeting organized by the National Heart Foundation of Bangladesh to mark World Salt Awareness Week 2025, held at the Tofazzal Hossain Manik Miah Hall of the National Press Club.
The meeting was chaired by Professor Dr. Sohel Reza Choudhury, Head of the Department of Epidemiology and Research at the National Heart Foundation Hospital and Research Institute. Dr. Ahmad Khairul Abrar, Coordinator of the Salt Reduction Program at the institute, presented the keynote paper.
The presentation highlighted that processed foods are a major source of excessive salt intake. Even when these foods don’t taste salty, they often contain high levels of salt. This hidden salt intake is silently fueling an epidemic of non-communicable diseases (NCDs), especially heart disease. To address this growing crisis, the paper emphasized the urgent need for a comprehensive national salt reduction strategy and the mandatory introduction of Front-of-Pack (FoP) labeling on food products. Such easy-to-understand labeling on food packaging would help consumers identify harmful levels of salt, sugar, and fat and make healthier food choices.
Professor Dr. Sohel Reza Choudhury remarked that salt is not just a taste enhancer—when consumed in excess, it becomes a major risk factor for heart disease, stroke, kidney failure, and other NCDs. He advocated for incorporating lessons on the dangers of excessive salt intake into the national curriculum to promote healthy eating habits from childhood.
Mustaq Hasan Md. Iftekhar, founding chairman of the Bangladesh Food Safety Authority, stated that most processed foods contain high salt levels, but the lack of understandable labeling means consumers are unaware. He stressed the importance of mandatory front-of-pack labeling and accurate nutrition information on packaging, along with regular oversight by relevant authorities.
Professor Syed Zakir Hossain, Line Director of the Non-Communicable Disease Control Program of the Directorate General of Health Services (DGHS), said that the government is committed to preventing NCDs and has a coordinated action plan in place. He noted that the NCD Control Program has already initiated work on developing a national salt reduction strategy, expressing hope for its prompt implementation.
Professor Dr. Mohammad Shoeb, Member of the Bangladesh Food Safety Authority, pointed out that although current packaging laws require disclosure of salt, sugar, and fat content, many companies either fail to comply or present the information in unreadable formats. To protect public health, the authority is now revising labeling laws to introduce a user-friendly front-of-pack labeling system.
The event was also attended by PM-1 of the NCD Control Branch Dr. Nurul Islam, Advocate Humayun Kabir Bhuiyan, General Secretary of the Consumers Association of Bangladesh (CAB), Dr. Azmeri Sharmin, Deputy Program Manager of the National Nutrition Services, along with representatives from various government and non-government organizations.
