Caribbean health officials are warning that dangerously high salt consumption is fuelling a growing hypertension crisis across the region, with up to 27 per cent of adults affected.

The Caribbean Public Health Agency (CARPHA) said many Caribbean populations are consuming nearly double the recommended daily intake of salt — a trend that is significantly increasing the risk of heart disease, stroke and other non-communicable diseases (NCDs).

Globally, high sodium intake is linked to an estimated 1.89 million deaths each year.

The World Health Organisation (WHO) recommends that adults consume less than 5 grammes of salt per day, equivalent to about one teaspoon. However, average global consumption stands at approximately 10.78 grammes daily — more than twice the recommended limit.

CARPHA said the Caribbean reflects this global trend, with diets increasingly shaped by processed and ultra-processed foods high in sodium.

The agency is marking World Salt Awareness Week from May 11 to 17, 2026, under the theme “Salt It Out”, joining a global campaign aimed at reducing excessive salt consumption and improving public health outcomes.

According to a 2025 report by the Pan American Health Organization (PAHO), cardiovascular diseases account for 30.8% of NCD-related deaths in the region, underscoring the urgency of tackling key risk factors such as high sodium intake.

CARPHA Executive Director Lisa Indar said reducing salt consumption is one of the most effective and affordable ways to address the region’s growing burden of NCDs.

“Excessive salt consumption is a silent but significant contributor to hypertension, heart disease, and stroke across the Region. Many people do not realise that much of the salt we consume comes from processed and ultra-processed foods, not just from the salt added at the table,” she said.

“Through stronger policies, food reformulation, better labelling, and public education, we can reduce sodium intake and save lives. World Salt Awareness Week reminds us that reducing salt is one of the simplest and most cost-effective actions we can take to improve public health and protect future generations.”

CARPHA said it continues to work with regional Ministries of Health, PAHO and other partners to support sodium reduction strategies, including improved food labelling, public education campaigns and monitoring of NCD risk factors.

The agency has also introduced a Six-Point Policy Package (6-PPP) to promote healthier food environments and address childhood obesity and diet-related diseases.

One of its key recommendations is the establishment of regional standards and time-bound salt reduction targets for specific food categories.

Building on this, CARPHA developed the CESA Regional Sodium Reduction Framework in 2020 to guide national strategies. The framework focuses on four pillars: changing the food environment through policy and legislation, educating the population, strengthening systems through research and monitoring, and assessing progress.

Additional measures being promoted include school-based nutrition education, restrictions on advertising high-sodium foods to children, and expanded public awareness campaigns.

Mandatory front-of-package labelling, nutrition standards and product reformulation have also been identified as critical steps in reducing sodium consumption across the region.

CARPHA said its long-term goal is to reduce average salt intake across the Caribbean to below the global target of five grammes per day for adults, and even lower levels for children.

To support healthier eating habits from an early age, the agency has also developed Kids Can Cook Too, a recipe book featuring meals with little or no added salt, fat and sugar.