Karnataka unveils multisectoral plan to cut salt intake by 30% by 2030

Karnataka has launched a State action plan aimed at bringing down population salt intake by 30% by 2030, as part of its efforts to prevent non-communicable diseases (NCDs) and encourage healthier eating habits.

The Karnataka State Multisectoral Action Plan for Salt Reduction and Promotion of Healthy Dietary Habits, unveiled on Tuesday, September 22, works at three levels: households, food consumed outside the home, and processed and packaged foods. It also seeks to promote healthier food choices and to strengthen dietary counselling through the health system.

Among its proposed measures are steps to cut the use of discretionary salt, encourage food manufacturers to lower salt content in processed and packaged products, and build awareness of healthier diets. The plan also envisages strengthening research and evidence on potassium-enriched low-sodium salt.

The initiative aligns Karnataka's efforts with India's commitment to the global goal of a 30% reduction in population salt intake by 2030, while pushing progress towards the World Health Organization's recommendation of less than five grams of salt per person per day.

Health Minister U.T. Khader launched the plan at a Technical Advisory Group (TAG) meeting at Vidhana Soudha. Former Health Minister Dinesh Gundu Rao and Rajya Sabha member Mansoor Ali Khan were present.

The TAG, constituted under the chairpersonship of Rajiv Gandhi University of Health Sciences (RGUHS) Vice-Chancellor Bhagavan B.C., is tasked with providing technical guidance and supporting evidence-based action on salt reduction and healthier dietary practices. It brings together experts and representatives from the State Health department, Sri Jayadeva Institute of Cardiovascular Sciences and Research, NIMHANS, academic and nutrition institutions, and public health organisations including the Institute of Public Health (IPH), Resolve to Save Lives and Vision for Social Development.

Speaking at the meeting, the Minister said the plan would build on existing initiatives, including salt-reduction measures under PM POSHAN, dietary counselling through Gruha Arogya, and dietary risk-factor counselling under the National Programme for Prevention and Control of Non-Communicable Diseases (NP-NCD).

Mr. Khader also called for a State Steering Committee involving multiple departments to ensure coordinated and sustained action on healthier diets. The government noted that Karnataka has already introduced measures addressing foods high in fat, sugar and salt, providing a basis for strengthening healthier food environments.

Jayadeva institute director Dinesha B. took part in the technical deliberations and stressed the need for coordinated action to address dietary risk factors. Jnanesh Kamath, State Joint Director, presented the key priorities, objectives and proposed actions under the State plan.

Among those present were Raghunandan, State Deputy Director - Non-Communicable Diseases (NCD); Amrut Kadam of RGUHS; U.S. Vishal Rao, member of the Consultative Group to the Principal Scientific Adviser to the Government of India; Syed Imran Farooq, Executive Director, and Manika Sharma, Principal Advisor, Food Policy, Resolve to Save Lives; and Amit Karnik, Director, Vision for Social Development.