The number of Victorians who die as a result of diseases caused by too much salt consumption is nearly six times the number killed in road accidents, a VicHealth study suggests.
The study found more than 15,000 tonnes of salt was eaten each year in Victoria – almost twice the recommended limit.
VicHealth CEO Jerril Rechter said Victorians were putting themselves at risk of high blood pressure, which accounted for about half of all strokes, heart disease and chronic kidney disease deaths.
“Almost one in 20 deaths in Victoria is attributable to high salt intake – that’s six times the annual road toll,” she said.
“In particular, children, who generally need less salt than adults, are eating far too much salt, and this can lead to a lifetime of health risks.”
Ms Rechter said VicHealth hoped to increase Victorians’ awareness of just how much salt they consumed as part of a new campaign to reduce salt intake.
“Most salt in the Australian diet comes from added salt in processed foods like bread, breakfast cereal, processed meats and ready made sauces,” she said.
“Shoppers are often unaware how much salt they’re eating.”
Australia has already agreed to a 30 per cent reduction in salt intake by 2025 as part of the World Health Organisation’s (WHO) global targets to prevent and control non-communicable diseases.
The WHO’s Collaborating Centre on Population Salt Reduction estimates that by reducing the amount of salt Victorians consume by 30 per cent, 800 lives could be saved along with $50 million in healthcare costs.