Salt is a compound of the elements sodium and chlorine, and is commonly used to flavour and preserve foods. Most of the salt we eat comes from processed and packaged foods such as sauces, processed meats, stock cubes and soups as well as breads and cereals.
Both salt and salt preserved foods are probably associated with an increased risk of stomach cancer. Salt is also a leading cause of high blood pressure and cardiovascular disease.
This position statement explores the epidemiological evidence around salt and cancer risk and explains why Cancer Council supports the recommendation made by the National Health and Medical Research Council’s (NHMRC) Dietary Guidelines. Cancer Council recommends that people choose foods low in salt, and avoid adding salt at the table or in cooking.
Cancer Council supports efforts to reduce population salt intakes, particularly through reducing salt levels in processed and takeaway foods.
For general health and wellbeing, people should aim to consume no more than 2300mg of sodium (6g of salt) per day.
Ways to limit salt intake include purchasing “no added salt” or “low salt” foods in the supermarket, flavouring foods with herbs and spices instead of salt, eating more fresh fruit and vegetables and limiting processed and take-away foods.