Brief results of salt consumption survey in India

1. CONSUMPTION OF SALT
PER DAY
13FET1011 PRATHAMESH
KUDALKAR

2. SALT
 Salt is used in food products for two main purposes:
 Preservative
 Taste Enhancer
 Health Benefits:
 Salt improves the flavor of food, improves digestion, lubricates tissues, liquefies mucous, maintains
mineral balance, aids in the elimination of wastes.
 Adverse Effects:
 High salt intake is associated with various problems such as High Blood Pressure and other
cardiovascular diseases.
 Too much or too little salt in the diet can lead to drizziness or electrolyte disturbance, which can
cause neurological problems.

3. WORLDWIDE CONSUMPTION
Source: Harvard Public
Health Magazine, Spring 2014

4. Family
Added
Salt/
person
(g)
Salt from processed foods/person(mg)
Total
salt/per
person (g)
Biscuit
(mg)
Noodles
(mg)
Bread
(mg)
Pasta
(mg)
Namkeen
(mg)
Chocolate
(mg)
Juice
(mg)
Others
(mg)
Total
(mg)
Total
(gm)
1 5.6 15.3200 5.226 18.637 0 270.01 1 0 0 310.19 0.31 5.91
2 11.1 30.82 81.18 18.637 8.68 0 1.06 1.14 0 141.52 0.14 11.24
3 8.75 16.427 0 14.876 0 70.16 2.74 0 15 119.20 0.12 8.87
4 12.5 65.73 0 0 0 140.28 0 0 8.57 214.58 0.21 12.71
5 11.11 5.11 5.17 24.78 0 100.9 0 0 5.01 140.97 0.14 11.25
6 5.55 12.74 0 49.55 0 131.6 0 0 10.9 204.79 0.20 5.75
7 11.11 15.32 6.48 99.1 0 132.7 0 0 8.13 261.73 0.26 11.37
8 10 61.32 7.88 11.897 0 133.3 0 0.67 83.4 298.47 0.30 10.30
9 16 46 0 18.593 0 49.1 0 0 148.76 262.45 0.26 16.26
10 8.34 38.32 27.24 16.74 0 98.2 0 0 95.01 275.51 0.28 8.62
11 13.33 92 10.22 33.48 0 49.1 0 42.35 190.36 417.51 0.42 13.75
12 2.84 75.12 10.42 11.952 0 61.38 0 0 32.2 191.07 0.19 3.03
FAMILY WISE DAILY SALT INTAKE PER PERSON

5. Sr.No.
Salt Intake
Sr. No.
Salt Intake
From Cooked
Food (g)
From
Processed
Food (g)
Total (g)
From Cooked
Food (g)
From
Processed
Food (g)
Total (g)
1 5.6 0.31 5.91 17 12.5 0.72 13.2
2 11.1 0.14 11.24 18 14.3 0.07 14.4
3 8.75 0.12 8.87 19 11.9 0.06 12.0
4 12.5 0.21 12.71 20 4.2 0.21 4.4
5 11.11 0.14 11.25 21 5.6 0.07 5.6
6 5.55 0.2 5.75 22 8.3 0.21 8.5
7 11.11 0.26 11.37 23 16.6 0.09 16.7
8 10 0.3 10.3 24 11.2 0.14 11.3
9 16 0.26 16.26 25 3.33 0.56 3.89
10 8.34 0.28 8.62 26 4.16 0.52 4.69
11 13.33 0.42 13.75 27 5.33 0.26 5.59
12 2.84 0.19 3.03 28 5.55 0.28 5.84
13 2.8 0.73 3.6 29 8.33 0.43 8.76
14 4.0 0.13 4.1 30 11.11 1.04 12.15
15 5.5 0.11 5.6 31 8.33 0.31 8.64
16 13.3 0.42 13.7 32 11.11 0.89 12

6. 5.6
11.1
8.75
12.5
11.11
5.55
11.11
10
16
8.34
13.33
2.84 2.8
4
5.5
13.3
12.5
14.3
11.9
4.2
5.6
8.3
16.6
11.2
3.33
4.16
5.33
5.55
8.33
11.11
8.33
11.11
0
2
4
6
8
10
12
14
16
18
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32
Salt intake (cooked food vs processed food)
Cooked food Processed food

7. RESULTS
 Salt intake from cooked food was much more than from the processed food.
 Processed food accounted for just 3.41 % of the total salt intake.
 Namkeen(chips, fried snacks) was the prominent source of salt in the processed food. It
accounted for 47.7% of the total salt intake from the processed foods.
 Average salt intake was 1.83 times more than that prescribed by WHO.
 Average salt intake was found to be lesser than the global average consumption of 10.2g/
day by 10.00%
 No relationship was found between number of family members and salt intake per capita
Average Salt Intake (Per Capita/day)
From Cooked Food
(g)
From Processed
Food (g)
Total (g)
8.865 0.313 9.178