A nationwide health survey has raised fresh concerns about dietary habits in the UAE, revealing that 96 per cent of residents consume more salt than recommended, significantly increasing their risk of high blood pressure, heart disease and stroke.
According to the Ministry of Health and Prevention’s National Nutrition Survey 2024–2025, most adults in the country exceed the World Health Organisation’s recommended daily salt intake of less than 5 grams.
Health authorities say the findings underline the urgent need for changes at both household and industry levels, as salt remains a key ingredient in many everyday foods, including bread and other bakery products.
While a salt tax — similar to the recently reformed sugar tax — is not currently being considered, officials are exploring food reformulation measures, encouraging manufacturers to reduce sodium levels below agreed thresholds to support public health goals.
Why excessive salt is a growing concern
Medical experts warn that high salt consumption is directly linked to elevated blood pressure, one of the leading causes of cardiovascular disease globally.
“Excessive sodium intake increases blood pressure and, over time, places additional strain on the heart and kidneys,” said Dr Doaa Zaki, specialist in family medicine at Medcare Medical Centre in Mirdif, Dubai.
“High blood pressure often develops silently, without noticeable symptoms. Reducing salt intake is therefore a critical preventive step in protecting long-term heart health,” she added.
Doctors say staple foods such as bread and processed products contribute significantly to daily salt intake when consumed regularly, with even small amounts accumulating over time.
Steps to reduce salt consumption
Health professionals say regulatory support for food reformulation can play a key role in lowering sodium levels in widely consumed products, making healthier choices more accessible and supporting national efforts to reduce non-communicable diseases.
At the household level, Dr Zaki advised individuals and families to:
- Choose fresh and minimally processed foods
- Check nutrition labels carefully
- Limit fast food and packaged meals
- Replace salt with herbs, spices and natural flavourings when cooking
“These simple but practical changes, combined with regular physical activity and routine health screenings, can make a meaningful difference to overall health and wellbeing,” she said.
Wider dietary challenges highlighted
The survey also flagged broader nutrition concerns across the population. It found that:
- 56 per cent of adults consume excessive fat
- 27 per cent drink sweetened soft drinks daily
- 16 per cent of children aged six to 17 are obese
- 2 per cent of children under five are also classified as obese
Health officials say the findings highlight the need for sustained public awareness campaigns targeting both adults and children.
Hidden salt in everyday foods
Salt is widely used to enhance flavour and preserve food and can be found in products often marketed as healthy, including wholegrain bread and vegan meals.
A report by the US Centers for Disease Control and Prevention (CDC) found that bread products, cold cuts, pizza and poultry account for the highest sodium intake, with just 10 food categories delivering nearly half of the recommended daily limit.
Foods commonly high in hidden salt include:
- Processed meats such as cold cuts, bacon and sausages
- Bread and bakery items, including wholegrain varieties
- Soups and canned vegetables
- Condiments like ketchup, soy sauce and salad dressings
- Cheese, including cheddar, feta and processed types
- Frozen and ready-made meals
- Breakfast cereals, crisps and savoury snacks
Simple ways to cut hidden sodium
Experts recommend:
- Choosing low-sodium or no-added-salt products
- Rinsing canned beans and vegetables before use
- Cooking fresh meals and flavouring food with herbs, spices and citrus instead of salt
Health specialists say gradual reductions can help retrain taste preferences, lowering the long-term health risks associated with excessive salt consumption.
