Bengaluru, September 22 (Daily Kiran) : Karnataka’s Health and Family Welfare Minister, U.T. Khader, announced a significant initiative on September 22 aimed at reducing excessive salt consumption across the state. This move is part of efforts to combat non-communicable diseases (NCDs) and promote healthier dietary habits. The Karnataka State Multisectoral Action Plan was unveiled during a meeting of the Technical Advisory Group (TAG) held at Vidhana Soudha in Bengaluru.
The plan seeks to align with India’s global commitment to decrease salt intake by 30% by 2030. It also aims to encourage adherence to the World Health Organization’s recommendation of less than five grams of salt per person per day.
Government officials highlighted that high salt consumption is linked to hypertension and increases the risk of strokes and other cardiovascular diseases. Current estimates suggest that Indians consume approximately 8 to 11 grams of salt daily, nearly double the WHO’s recommended limit.
Khader reiterated the government’s dedication to preventing NCDs through healthy eating and reducing dietary risk factors. He called for the formation of a state operational committee to ensure coordinated and sustained actions involving multiple departments focused on promoting healthy dietary habits.
Previously, the Karnataka government implemented measures to address the consumption of foods high in fats, sugars, and salt, which are considered foundational to establishing a healthier food environment.
A technical advisory group, chaired by the Vice Chancellor of Rajiv Gandhi University of Health Sciences, Bhagan B.C., has been formed to provide technical guidance and support for evidence-based measures aimed at reducing salt intake and promoting healthy dietary practices. This group includes representatives and experts from the Health and Family Welfare Department, Jayadeva Institute of Cardiovascular Sciences and Research, NIMHANS, academic and nutritional institutions, and public health organizations.
During the discussions, Dinesh B. from Jayadeva Institute participated, while Gyanesh Kamath, Joint Director of the Health and Family Welfare Department, outlined the key priorities and proposed actions under the state action plan.
The initiative focuses on three main contexts of salt consumption: household use, food consumed outside the home, and processed and packaged foods. Key measures include reducing unnecessary salt usage, promoting healthier food alternatives, encouraging lower salt levels in processed foods, strengthening dietary counseling through health systems, and supporting research on potassium-rich low-sodium salt.
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