On 11/3, Doctor Do Thi Phuong Ha from the National Institute of Nutrition, cited results from the Ministry of Health's 2021 National Survey of Non-Communicable Disease Risk Factors (STEPS). Compared to the 2015 survey, salt consumption decreased from 9,4 g to 8,1 g; however, it remains high, nearly double the recommended amount. The study also noted that 8,7% of the population regularly consumes processed foods with high salt content. The World Health Organization (WHO) recommends adults consume less than 5 g of salt per day.

Doctor Ha stated that a high-salt diet increases non-communicable diseases by intensifying the workload on the cardiovascular, kidney, and urinary systems, leading to a decline in their function. For individuals already suffering from high blood pressure, heart failure, kidney failure, and liver failure, high salt intake will accelerate disease progression.

Vietnamese often have a habit of consuming various dipping sauces. *Bui Thuy*

Specifically, the salt concentration of body fluids is stable. Therefore, high salt intake increases osmotic pressure in the blood, requiring the body to draw in more water to maintain stable fluid concentration. In response, thirst appears, causing those who eat salty foods to drink more water, which increases blood volume and pressure on blood vessel walls. This prolonged phenomenon leads to high blood pressure.

Regarding kidney disease, excessive salt intake alters the sodium-potassium balance, causing kidneys to reduce their function to decrease water excretion, which increases blood pressure. This raises pressure on the kidneys and increases the risk of kidney disease. Excessive salt intake also increases protein in the urine, a significant risk factor for kidney function decline.

Beyond kidney damage, high salt intake affects other organs: it increases the risk of kidney stones due to increased calcium excretion in urine, reduces blood flow to the brain causing cognitive function decline, leads to osteoporosis, and damages the gastric lining.

Meanwhile, chronic kidney disease currently affects over 10 million Vietnamese, ranking among the top 10 causes of death in the country. High blood pressure affects 25% of adults, or one in four. Among many risk factors for kidney disease, a prolonged high-salt diet is considered one of the common but often overlooked causes.

Scientific evidence also indicates that individuals with kidney problems who consume excessive salt face an increased risk of kidney function decline. Patients with progressive kidney disease who reduce salt intake to 2,3 grams of sodium per day will reduce protein excretion and improve glomerular filtration rate compared to those consuming 4,6 grams of sodium per day.

Doctors state that despite communication campaigns on salt reduction implemented for many years, Vietnamese salt consumption remains high. Many do not realize they are consuming too much salt daily because it comes from processed foods. Products such as instant noodles, fast food, salty snacks, sausages, processed meats, sauces, and canned foods often contain high salt levels to enhance flavor and extend shelf life.

Nutrition experts suggest that reducing salt in the diet is one of the simple yet effective measures to prevent many chronic diseases. People are advised to limit adding salt and salty seasonings when cooking, reduce consumption of processed foods and fast food, and increase fresh fruits and vegetables in their daily meals. Another important habit is to read nutrition labels when buying products, paying attention to the sodium content on the packaging, and prioritizing low-salt or reduced-sodium options.

World Kidney Day is observed annually on 12/3. This international occasion emphasizes kidney disease and provides recommendations for prevention, including nutritional aspects.

Le Nga