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Study: The poor eat more salt
Last reviewed: 01.07.2025
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Poor people in Britain consume more salt than the rich, regardless of where they live, according to scientists from the University of Warwick Medical College.
The study was conducted with the support of the World Health Organization, and its results were published in the journal BMJ Open journal.
The experts analyzed the dietary habits of the population depending on geographic location, as well as the level of education and professional employment of the population, as indicators of socio-economic status and the main determinants of health.
The researchers used data from the National Nutrition Survey, a nationally representative sample of 2,105 men and women aged 19-64 living in the UK.
Salt intake was assessed by two independent methods: a seven-day dietary intake, the menu of which was recorded by the volunteers, and also using the so-called “gold standard” - a 24-hour urine collection for quantitative determination of sodium (a direct marker of salt intake).
Researchers have provided evidence for the first time that salt consumption is influenced by a person's education and occupation. Less educated people in low-skilled jobs eat more salt than wealthier people. In the UK, for example, less industrialised Scotland has higher salt consumption than England and Wales.
Professor Francesco Cappuccio, lead author of the study, said: "These results are very important because they partly explain the high levels of morbidity and mortality among people of low socioeconomic status. In particular, we are talking about high blood pressure ( arterial hypertension ), stroke, myocardial infarction and kidney failure.
Experts say that in most cases, the usual salt consumption of the adult population exceeds ten grams per day, although the World Health Organization does not recommend exceeding the salt consumption norm, which is five grams.
Experts say salt reduction programmes are a cost-effective way to reduce the incidence of cardiovascular disease nationally and globally.
Professor Cappuccio notes that between 2004 and 2011, the amount of salt consumed by the population fell on average from 9.5 to 8.1 grams, thanks to effective policies that included awareness-raising.
“Despite the results achieved, it is too early to rejoice, because most people do not understand the consequences and underestimate the risk associated with high levels of salt consumption,” the researchers say. “Behavioural approaches to healthy eating are unlikely to lead to global changes that could stop the epidemic of cardiovascular diseases, but we need to move towards this and not stop.”
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