Just to check—is the 230mg target additive to sodium, or substitutive? I can imagine the interventions would look different if we merely had to fortify food vs start replacing sodium.
In general, I’m hugely in favour of EA considering this (and similar interventions like mandating/favouring sugar substitution). Health issues that face rich countries today are likely already facing poor countries in large quantities and will only get relatively worse as we solve other problems.
It’d depend on the food in question. The analysis however was under the assumption of it being additive, i.e. typical fortification.
I’m not a baker or a cow farmer so I don’t know in what situations salt can be replaced with potassium chloride. I think in a lot of cases potassium chloride should be able to be added with limited issues as saltier things tend to taste better.
Just to check—is the 230mg target additive to sodium, or substitutive? I can imagine the interventions would look different if we merely had to fortify food vs start replacing sodium.
In general, I’m hugely in favour of EA considering this (and similar interventions like mandating/favouring sugar substitution). Health issues that face rich countries today are likely already facing poor countries in large quantities and will only get relatively worse as we solve other problems.
You’ll be interested to note that EA has already been considering this for a while, e.g. CEARCH’s deep report on preventing hypertension via advocacy for top sodium reduction policies and controlling diabetes mellitus type 2 via advocacy for sugar-sweetened beverages taxes, Founders Pledge’s recommendation of the Resolve to Save Lives program to eliminate industrially-produced trans fat, GiveWell’s 2019 conversation with Action on Salt as part of its investigation into sodium reduction policy in LMICs (including the country I’m from), etc.
I misread:
It’d depend on the food in question. The analysis however was under the assumption of it being additive, i.e. typical fortification.
I’m not a baker or a cow farmer so I don’t know in what situations salt can be replaced with potassium chloride. I think in a lot of cases potassium chloride should be able to be added with limited issues as saltier things tend to taste better.