Bengaluru: The Karnataka government is preparing new guidelines to regulate and create awareness about salt consumption, while also considering mandatory warning labels on salt packets to caution consumers about the health risks associated with excessive intake.

Health and Family Welfare Minister U T Khader said the government was working on the proposed guidelines and was considering placing warnings on salt packets similar to statutory health warnings used on other products. The move comes shortly after Karnataka launched a state-level action plan aimed at reducing population salt intake by 30% by 2030.

Government considers warning labels on salt packets

Speaking to the media, Khader said excessive salt consumption was a growing public health concern and that the government wanted consumers to be more aware of the quantity of salt they consume.

The minister said the government was considering making warning labels compulsory on salt packets. These labels would inform consumers about the potential health problems associated with excessive salt intake.

The proposal is part of a broader effort to promote healthier dietary habits and prevent non-communicable diseases. The government has also indicated that separate guidelines will be prepared for schools and colleges based on expert research and available evidence.

The government is also considering measures to ensure that healthier varieties of salt are available in the market. Khader has previously spoken about encouraging fortified salt and suggested that salt packets could potentially include a spoon to help consumers measure the quantity they use.

Karnataka targets 30% reduction in salt intake

The proposed warning labels come soon after Karnataka launched its State Multisectoral Action Plan for Salt Reduction and Promotion of Healthy Dietary Habits.

The plan, launched on September 22, aims to achieve a 30% reduction in population salt intake by 2030. It focuses on reducing excessive salt consumption in households, food consumed outside homes and processed and packaged foods.

The initiative was launched by U T Khader at a Technical Advisory Group meeting at Vidhana Soudha in Bengaluru.

The state government plans to strengthen dietary counselling through the health system and encourage healthier food choices. It is also supporting research into potassium-enriched low-sodium salt as part of the strategy.

Focus extends beyond household salt

Health experts have pointed out that reducing salt consumption will require measures beyond warning labels on packets.

Public health researcher Prasanna Saligram said clear information about salt content in packaged foods would also be important, particularly because consumers may not always be aware of the amount of salt present in processed and ultra-processed food.

The action plan therefore covers three major areas: salt added at home, food consumed outside the home, and processed and packaged food.

The health department has identified measures such as reducing discretionary salt use, encouraging healthier food choices, promoting salt reduction in packaged products and strengthening dietary counselling.

Experts have also noted that dietary habits vary across regions and communities. Veena Shatrugna, a retired medical scientist from the ICMR-National Institute of Nutrition, said salt-reduction efforts should take local food practices into account, including the use of spices, pickles and chutneys.

Schools and colleges to get separate guidelines

The Karnataka government is also planning separate guidance for educational institutions.

According to Khader, guidelines for schools and colleges will be prepared using research and information provided by experts. The government has said action will be taken against food practices considered hazardous to health.

The move is intended to make healthier dietary habits part of preventive healthcare efforts among younger people.

Existing initiatives such as salt-reduction measures under PM POSHAN and dietary counselling through Gruha Arogya and the National Programme for Prevention and Control of Non-Communicable Diseases are also being incorporated into the state’s wider strategy.

Street food vendors to receive hygiene training

The government is also looking at food safety beyond salt consumption.

Khader said street food vendors across Karnataka would receive food hygiene training. The initiative is intended to improve awareness about safe food preparation and handling practices among vendors.

The move comes alongside the government’s broader focus on healthier food environments and prevention of non-communicable diseases.

The state’s multisectoral action plan has brought together government departments, academic institutions, public health experts and other organisations to coordinate measures aimed at improving dietary practices.

Why Karnataka is focusing on salt reduction

Excessive dietary salt is a recognised risk factor for high blood pressure, while reducing population salt intake is considered an important component of strategies to prevent cardiovascular and other non-communicable diseases.

The Karnataka government has linked its salt-reduction initiative to the wider prevention of non-communicable diseases.

The state’s action plan aims to align its efforts with the broader target of reducing population salt consumption and promoting healthier diets. The health department has also highlighted the World Health Organization recommendation of less than 5 grams of salt per person per day.

However, experts have stressed that consumer awareness must be accompanied by clear food labelling, practical dietary guidance and measures targeting processed foods.

Broader preventive healthcare strategy

The salt initiative forms part of Karnataka’s wider preventive healthcare agenda.

The government has said it wants to address dietary risk factors through coordinated action involving multiple departments. A State Steering Committee has also been proposed to oversee sustained implementation of the measures.

The Technical Advisory Group, chaired by Rajiv Gandhi University of Health Sciences Vice-Chancellor Dr Bhagavan B C, is expected to provide technical guidance and support evidence-based measures on salt reduction and healthier dietary practices.

The strategy also includes research and evidence-building around low-sodium salt options, along with dietary counselling through existing public health programmes.

Conclusion

Karnataka is preparing new guidelines on salt consumption and considering mandatory warning labels on salt packets as part of a wider effort to promote healthier diets.

The move follows the launch of a state action plan targeting a 30% reduction in population salt intake by 2030. The government’s strategy covers household consumption, food served outside homes and processed and packaged foods, while also proposing dietary guidance for schools and colleges and hygiene training for street food vendors.