Caribbean eating too much salt as hypertension, heart disease surge — CARPHA warns

The Caribbean Public Health Agency, CARPHA, is sounding the alarm over dangerously high salt consumption across the region, warning that excessive sodium intake is contributing to rising rates of hypertension, heart disease and strokes among Caribbean populations.

As the region observes World Salt Awareness Week 2026 from May 11 to 17 under the theme “Salt It Out,” CARPHA says many Caribbean adults are consuming nearly double the amount of salt recommended by the World Health Organization.

According to the agency, between 21 and 27 per cent of Caribbean adults are hypertensive, reflecting a growing public health concern tied closely to diet and lifestyle.

The World Health Organization recommends that adults consume less than five grams of salt daily — roughly one teaspoon. However, global average consumption is estimated at more than 10 grams per day.

Health officials warn that many people underestimate how much salt they are actually consuming because a significant portion comes from processed and ultra-processed foods rather than salt added during cooking or at the table.

Lisa Indar, Executive Director of CARPHA, said excessive salt intake has become a “silent but significant contributor” to non-communicable diseases across the region.

She noted that hypertension, heart disease and stroke continue to place major pressure on Caribbean healthcare systems, with cardiovascular diseases accounting for nearly one-third of non-communicable disease-related deaths in the region.

CARPHA says reducing salt intake is one of the simplest and most cost-effective ways to improve public health outcomes and prevent chronic illness.

In response, the agency continues to work with regional governments, the Pan American Health Organization and other partners on strategies aimed at reducing sodium consumption through stronger food policies, public education campaigns and healthier food environments.

Among the measures being promoted are front-of-package nutrition labelling, reformulation of processed foods to reduce sodium content, restrictions on advertising high-sodium foods to children, school nutrition programmes and broader public awareness campaigns.

CARPHA has also developed its Regional Sodium Reduction Framework and a broader Six-Point Policy Package aimed at tackling childhood obesity and non-communicable diseases throughout the Caribbean.

The agency says its long-term goal is to help Caribbean populations reduce average salt intake to below the global target while encouraging healthier eating habits from an early age.