The ratio of salt in packaged food will be reduced gradually by 2023 according to the protocol signed between the Ministry of Health and Federation of Turkish Food Associations.
In Turkey, salt consumption per capita is 9,9 gram, which needs to be under 5 gram according to WHO.
Ministry of Health has launched another project to prevent chronic diseases associated with nutrition, and cooperated with the food sector for reduction of salt ratio in packaged foods. The “Sodium/Salt Reduction Protocol” signed between the General Directorate of Public Health and Federation of Turkish Food Associations covers the period of 2018-2023, according to which firms accepted to reduce the amount of salt in packaged foods and drinks gradually.
Under the Protocol, salt amount will be reduced in foods and drinks in 18 categories, which includes cheese, olives, spices, ready soups, meat, dried nuts, pickles, chips, biscuits-cakes, milk products, oils and margarines, pasta, fish products, etc. The protocol also enables reduction of salt consumption at workplace and encouragement of physical activity.
Salt consumption in Turkey doubles the recommended amount
World Health Organization (WHO) recommends salt intake of less than 5 grams per day, which corresponds to a heaping tea spoon. However, in Turkey, daily salt intake is 9.9 gram according to 2017 Turkey Household Health Research conducted by the Ministry of Health in cooperation with WHO.
Excessive salt intake causes many diseases
Many scientific researches have indicated that excessive salt intake causes hypertension, stroke, heart attack, heart failure and kidney diseases. It also increases the risk of stomach cancer, badly affects the bone health as it facilitates discharge of calcium out of the body, and may cause obesity together with the sweet foods. Therefore, reduction of sodium/salt intake is recommended to prevent chronic diseases associated with nutrition.
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