A GNA feature by Kirsty Naa Adjeley Lomo
Accra, Aug 21.GNA- During every meal at the dining table, Ama Serwaa, mother of three and wife of Mr Akoto adds salt to her food, especially lunch and supper.
Serwaa, 45, who is a trader at the Kejetia market in Kumasi, always keeps a white container labelled salt at the table, which she grabs for her more salt ritual.
She recounts the practice, asserting that no food is better without salt.
“Even when I boil yam or rice, I use plenty of salt because I want to feel a taste of salt on my tongue,” she tells the Ghana News Agency with a smile on her face.
Serwa’s story is not uncommon in Ghana, where the love for salty food is arguably a cultural thing, with the devastating consequences underestimated.
The World Health Organization (WHO) estimates that Non-Communicable Diseases (NCDs) like hypertension cardiovascular diseases, diabetes, and chronic respiratory diseases kill 41 million people annually, accounting for 74 per cent of all deaths worldwide.
In Ghana, hypertension is often linked to excessive salt intake, with more than 600,000 people diagnosed with hypertension annually and about 46 per cent of adults living with hypertension without knowing their status.
The American Heart Association recommends consuming no more than 2,300 milligrams (mg) of sodium per day, with an ideal limit of 1,500 mg for most adults.
Findings from research on reducing dietary sodium intake among young adults in Ghana show that salt intake in Ghana far exceeds these guidelines, with women consuming an average of 8.6 grams per day and men 7.5 grams.
It says foods like smoked fish, salted or canned meat, and processed items such as sardines and canned beans are all high in sodium.
The research findings also say monosodium glutamate (MSG), commonly found in seasoning products like bullion cubes and sauces, is laden with sodium, further contributing to the public health crisis.
The 2022 annual report by the Non-Communicable Disease Control Programme of the Ghana Health Service revealed a staggering 622,849 cases of hypertension, underscoring the prevalence of this condition in the country.
Hypertension, or high blood pressure, occurs when the force of blood against the walls of the arteries is consistently too high. Over time, untreated hypertension can lead to serious complications, including heart attacks, strokes, and kidney failure.
The condition is often linked to lifestyle factors such as poor diet, lack of physical activity, and stress.
Ms. Sheridan Emmanuella Larbie, a Senior Physician Assistant at the Presbyterian Health Service, Nungua, highlights the critical role salt plays in the rising incidence of hypertension and stroke in Ghana.
“Salt is often hidden in everyday foods like bread, breakfast cereals, and even biscuits, reducing salt intake can significantly lower the risk of stroke and other related conditions.” She says.
Ms Larbie urges Ghanaians to take control of their diets by cooking more at home, using natural herbs and spices for flavour instead of salt-laden seasonings.
She advises the public to read food labels to avoid high-sodium products.
She asks parents to limit the amount of processed food they give to their children and to encourage them to develop a taste for less salty foods from an early age.
Dr Victor Frimpong, a veterinarian based in Frankston, echoes these sentiments, stressing the importance of incorporating more potassium-rich fruits and vegetables into diets while avoiding high-sodium foods like processed snacks, desserts, and sweetened beverages.
“A diet low in salt and high in potassium can help balance the body’s sodium levels, reducing the risk of high blood pressure,” he says.
Ms. Sandra Fuah, a nurse at Mutti Pharmacy, believes that public health education is key to changing Ghana’s high-salt culture.
She encourages health workers to actively promote healthy eating habits and provide guidance on salt reduction strategies within their communities.
The challenge, Ms Fuah explains, lies in reconditioning taste buds that have grown accustomed to salty foods saying, “It may take time to adjust to a lower-sodium diet, but the health benefits are well worth it, with consistent effort, Ghanaians can retrain their palates to appreciate the natural flavours of food without the need for excessive salt.”
As hypertension and its related complications continue to rise, it’s clear that the battle against salt is one that Ghanaians must take seriously.
For people like Ama Serwaa, who has grown up with a love for salty food, the adjustment may be difficult, but in the end, it could be the difference between life and death.
GNA