Salt is more dangerous than expected

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It is no secret that the use of certain foods and additives on a systematic basis can lead to the development of diseases of a very different spectrum and direction – that is, edible salt has long been no exception to this rule. Many health organizations around the world urge people to somewhat limit and more strictly control the use of salt and adding it to dishes, since an excessively large amount of it can cause various pathological disorders of the organs – as well as indirectly cause cancer and digestive diseases. That is why today one unique decision was made on this issue.

From now on, in many countries of the world – in particular, in Europe – food products and prepared dishes with high salt concentration will be appropriately marked to prevent the end user. This decision was made at the last summit of the World Health Organization and supported by the government of many European and American states. It is worth noting that a similar decision was earlier made in Finland and Ecuador, where control over consumption and the addition of salt to food products is one of the priorities of national health care, but now similar measures will be implemented in some other states.

It is worth noting that recent studies of several independent groups of scientists have clearly demonstrated that even a relatively small amount of salt, used on a systematic basis, can be very detrimental to the body, especially if there is a tendency to develop cancer or digestive diseases.

So at this point in time, such a solution looks like something really suitable and interesting, and in the broadest sense of this format of healthcare. The salt itself, necessary to maintain normal regulation of the body in large doses, can cause its decline – and it is this message that WHO is trying to broadcast to the whole world, along with several other thematic organizations at this point in time.

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