Salt consumption in Italy exceeds WHO recommendations

In Italy, average daily salt consumption is estimated at approximately 9 grams, nearly double the maximum amount recommended by the World Health Organization (WHO). The WHO advises adults to consume less than 5 grams of salt per day, which is roughly equivalent to one level teaspoon, to mitigate risks of hypertension, cardiovascular diseases, kidney disease, osteoporosis, and certain digestive cancers.

While a portion of salt intake comes from direct seasoning, a significant amount is hidden in processed foods such as bread, cheese, cured meats, and baked goods. Health authorities also emphasize the importance of iodized salt to prevent endemic goiter and other iodine deficiency disorders. However, data from the PASSI system coordinated by the Istituto Superiore di Sanità (ISS) indicates that while 78% of surveyed individuals use iodized salt, less than half use it regularly.

Consumers are advised to read food labels carefully and consider using herb-based flavorings to reduce sodium intake without sacrificing taste. Additionally, care should be taken during cooking, as iodine levels in iodized salt may diminish if not handled correctly.