Sodium chloride (NaCl), commonly known as salt, consists of 40% sodium, and excessive consumption can cause numerous health side effects. The World Health Organization recommends consuming 5g or 1 tablespoon of salt per day, as 5g of salt is equivalent to 2000~2300mg of sodium.

The regional distribution of salt consumption in Mongolia

Cancer prevention data is collected and reported worldwide through the Continuous Update Project /CUP/. As of 2018, a study investigating the relationship between cancer risk and industrially preserved food has been published.

According to this study, consumption of salt-preserved products in large quantities (more than 20g) increases the risk of stomach cancer by 6-9%, which is confirmed with Strong Evidence/Probable grade/.

It has been confirmed, with strong evidence and a convincing grade, that consuming processed meat products in large quantities (more than 50g) increases the risk of colon cancer by 16%.

Eating Cantonese-style salted fish more than once a week (more than 50g) increases the risk of nasopharyngeal cancer by 31% in adults and 35% in children. This association has been confirmed with strong evidence and a probable grade.

Mongolia ranks first in the prevalence of stomach cancer and deaths attributed to stomach cancer.

The stomach cancer prevalence survey in Mongolia reveals that stomach cancer rates are higher in western provinces and areas with high salt consumption.

According to the STEPS survey conducted among Mongolians in 2019, it is evident that citizens have a high daily consumption of salt.

From this, it can be inferred that Mongolians have one of the highest salt consumption rates globally, contributing to numerous cases of stomach cancer. Excessive intake of salt or sodium elevates the risk of stomach cancer. Therefore, following the World Health Organization’s recommendations, daily salt consumption should not exceed 5 grams.

The following five steps are recommended to decrease salt intake:

Dr.Davaadash