PETALING JAYA: Not only is consuming too much sugar dangerous but excessive salt intake is equally bad, and can trigger health complications if not taken in moderation, say health experts.
Dr Wong Teck Wee, a consultant interventional cardiologist and physician at the iHEAL Medical Centre in Kuala Lumpur, said too much salt can lead to high blood pressure, stroke, kidney failure and gastric cancer.
He said the problem in Malaysia is the culture of eating out most of the time, adding that salt and sugar are the seasonings used to make food more appetising.
“The second thing is processed food; it has a lot of salt and sugar.
“That is why in Malaysia, the biggest killer is cardiovascular disease and stroke, among others.”
After the War on Sugar campaign, the Health Ministry recently announced that it was looking into the War on Salt campaign.
On Jan 4, Health Minister Datuk Seri Dr Dzulkefly Ahmad said every RM1 spent on combating salt intake would lead to a savings of about RM60 to the healthcare system.
Salt, said Dr Wong, has been commonly used as an ingredient in food preservation, a practice that dates back thousands of years to the ancient Egyptian era.
“About 80% of the ancient Egyptian mummies had serious blockages in their arteries and the reason for that was the salt intake.
“All these mummies were usually rich or royalty who consumed a lot of meat. A lot of salt is used to preserve meat,” he said.
As for the War on Salt campaign, Dr Wong said the only way it can be done is through awareness and education campaigns.
“We can only make changes by educating the public,” he said, adding that Singapore has taken the initiative to educate hawkers on how to prepare food in a healthy way.
Another way, he said, is to teach people how to cook with less salt and to use alternatives such as herbs and spices, as well as chillies and vinegar to enhance taste.
Dr Ching Siew Mooi, an Associate Professor of Family Medicine Department and a Consultant Clinical Specialist at Hospital Sultan Abdul Aziz Shah, said the War on Salt campaign aims to reduce excessive salt intake, which is a significant risk factor for hypertension that would eventually lead to cardiovascular disease.
“Key aspects (should) include public awareness, food industry collaboration to reduce sodium in processed foods, and clear labelling of sodium content,” said Dr Ching, who is also treasurer of the Malaysian Society of Hypertension.
She said education on the health risks of high salt consumption is critical, especially in rural and urban populations with varying dietary patterns.
“The World Health Organization recommends an ideal daily salt intake of less than 5g or about one teaspoon. Malaysians, however, consume an average of 7.9g daily, exceeding this limit.
“Thus, all efforts are needed to target schools, restaurants and public institutions to promote low-sodium options. Utilising partnerships with organisations like the Malaysian Society for World Action on Salt, Sugar, and Health (MyWASSH) to reach diverse demographics in Malaysia is needed.
“A sustained, multi-stakeholder approach can help reduce disease burden and improve public health,” said Dr Ching, who is also a committee member of MyWASSH.