A. SREENIVASA REDDY (ABU DHABI)
Health professionals have strongly backed statutory measures— alongside sustained awareness and education campaigns —to curb excessive salt consumption in bakery products and processed foods sold across the UAE, warning that the scale of sodium intake revealed by the National Health and Nutrition Survey represents a population-wide public health risk rather than an issue of individual dietary choice.
The national survey found that 96.2% of UAE residents exceed recommended sodium intake, while one in four adults (25.9%) lives with high blood pressure. Citing these findings, the survey noted that “the indicators support the development of legislation and standards” to safeguard public health. Officials from the Ministry of Health and Prevention have since indicated that stricter regulations, including upper limits on salt content in bread, bakery items and selected processed foods, are under consideration.
Medical experts say such measures are both feasible and justified. Dr Rakesh Panjwani, Specialist Internal Medicine at LLH Hospital, Abu Dhabi, said legislation can play a decisive role if introduced thoughtfully. “Legislation alone cannot change behaviour, but it is feasible, evidence-based, and advisable when combined with reformulation, labelling, and public awareness,” he said, pointing out that with nearly the entire adult population exceeding sodium guidelines, “this is a population-wide exposure, not an individual choice problem.”
Much of the salt intake, he added, comes from processed foods, restaurant meals and bread, where consumers have limited control. Dr Panjwani explained that excess sodium causes the body to retain water, increasing blood volume and arterial pressure—an effect that is particularly pronounced in salt-sensitive populations common in the region. “Persistent hypertension damages blood vessel walls and significantly raises the risk of coronary artery disease, stroke, heart failure and kidney disease,” he said, adding that high salt intake also worsens arterial stiffness and contributes to long-term cardiovascular complications.
Dietitians echoed the call for regulation, noting that most excess salt is “hidden” in packaged and restaurant foods. Archana Baju, Head of Clinical Dietetics at Burjeel Hospital, Abu Dhabi, said the World Health Organization recommends less than five grams of salt per day, yet the majority of intake comes from sources beyond added table salt. “High sodium intake is a major contributor to high blood pressure, often called the silent killer, and is closely linked to heart disease, kidney damage and fluid retention,” she said.
She pointed to international experience showing that policy-led approaches work when governments and food manufacturers collaborate. Countries involved in structured sugar and salt reduction initiatives have achieved “modest but meaningful reductions in population salt intake” through food consumption reformulation, clearer labelling and public education, she noted.
Similarly, Jaseera Manipalambil, Clinical Dietitian at Aster Clinic, Bur Dubai, said policy-level interventions can reduce sodium intake without restricting consumer choice. “Setting sodium limits for processed and restaurant foods, improving front-of-pack labelling, and encouraging food reformulation can help reduce salt intake at a population level,” she said, stressing that such measures are most effective when rolled out gradually and supported by strong public awareness campaigns.
Manipalambil added that while specialty salts such as Himalayan or sea salt are often perceived as healthier, “they contain similar amounts of sodium as regular table salt,” and that the quantity consumed matters far more than the type.
The urgency is heightened by the broader findings of the National Health Survey, which showed that 22.4% of adults are living with obesity, 54.2% have high cholesterol, and 59.1% do not engage in sufficient physical activity. Health professionals argue that salt reduction should therefore form part of a wider lifestyle and prevention strategy but insist that regulation of food environments is a critical starting point.
Echoing these concerns, Dr Wasim Kadri, Specialist Internal Medicine at Prime Specialist Medical Centre, Sharjah, said rising blood pressure with age makes sodium control increasingly important. “Blood pressure generally rises as you get older, so limiting sodium intake becomes more important each year,” he said. “Controlling blood pressure is essential, as uncontrolled hypertension significantly raises the risk of heart attack, heart failure, stroke, kidney disease and blindness.”
“With 96.2% of adults exceeding sodium intake, salt consumption in the UAE is no longer a matter of personal preference,” Dr Panjwani said. “It is a public health exposure—and legal measures are both feasible and justified.”