Salt consumption among all age groups has surged to nearly double the daily limit recommended by the World Health Organization (WHO), significantly increasing the likelihood of high blood pressure, stroke, and heart disease. The WHO advises individuals to limit their salt intake to less than five grams per day, roughly equivalent to one teaspoon.
Recent findings from the Fiji 2025 STEPS Survey reveal a concerning trend: only one in six Fijians actively works to avoid added salt or restricts their intake of salty processed foods. Dr. Devina Nand, the Head of Wellness, has raised alarms over the average daily salt consumption in Fiji, which stands at 9.7 grams. She warns, “You’re putting in more salt; you have salty food already. You’re eating the salty processed foods, plus you’re adding them at the table. And that really elevates your risk of hypertension and cardiovascular disease.”
The impact of high salt intake is particularly troubling, as the survey indicates that over a third of Fijians aged 18 to 69 suffer from hypertension. Dr. Nand underscores that this statistic is alarming and reflects the high rates of cardiovascular deaths in the country.
Health Minister Dr. Atonio Lalabalavu emphasizes the critical need for dietary monitoring to enhance long-term health outcomes. He points out that individuals often face multiple risk factors simultaneously, necessitating a comprehensive, person-centered approach rather than fragmented interventions. Dr. Lalabalavu also notes that public health campaigns are being intensified to increase awareness about the hazards of excessive salt consumption.
The focus on changing dietary habits and improving public awareness presents an opportunity for positive change, aiming to reduce health risks associated with high salt intake and improve the overall health of the population. By addressing these issues head-on and promoting healthier choices, it is possible to enhance the well-being of individuals and communities across Fiji.
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