Costa Ricans consume twice the sodium rate recommended by international health agencies.
The conclusion is part of an investigation of the INCIENSA, which states that Costa Ricans’ average salt consumption would exceed 5 grams per day.
This is due to the amount of seasoning used by Costa Ricans when it comes to cooking.
Other factors that help raise sodium levels are products such as mixtures for ceviche, condiments, sauces and eating mango with salt.
The main problem is that sodium is considered as a risk factor for suffering from hypertension.
Hypertension has many causes. Stress, lack of exercise, sedentary lifestyle. It is a multi-causal disease, but 30% is attributed to excess sodium,”
explained INCIENSA expert, Adriana Blanco.
It is estimated that in Costa Rica, 60% of people over 20 years old have a blood pressure problem. 36% of them are hypertensive.
For the expert, the key is not to stop eating products with salt, but to regulate their consumption.
On the other hand, the industry passed the test of labeling, as most products report their sodium content.
However, cold cuts are among the products that still have a way to go.
The idea is to select the products with the lowest content, as even the bread has sodium.
At this moment, there is an alliance between the food industry and the health sector with INCIENSA to improve product quality and labeling.
Costa Rica has a national policy to reduce sodium consumption by 2020. This is part of the commitment with the Pan American Health Organization for the reduction of cardiovascular diseases.