Karnataka on Tuesday (September 22) launched a State action plan aimed at reducing population salt intake by 30% by 2030 and promoting healthier dietary habits as part of efforts to prevent non-communicable diseases (NCDs).

The Karnataka State Multisectoral Action Plan for Salt Reduction and Promotion of Healthy Dietary Habits focuses on reducing salt consumption at three levels — households, food consumed outside the home, and processed and packaged foods. It also seeks to encourage healthier food choices and strengthen dietary counselling through the health system.

The plan proposes measures to reduce the use of discretionary salt, encourage food manufacturers to reduce salt in processed and packaged foods, and promote awareness of healthier diets. It also envisages strengthening research and evidence on potassium-enriched low-sodium salt.

The action plan seeks to align Karnataka’s efforts with India’s commitment to the global target of reducing population salt intake by 30% by 2030, while encouraging progress towards the World Health Organisation (WHO) recommendation of less than five grams of salt per person per day.

Health Minister U.T. Khader launched the plan at a Technical Advisory Group (TAG) meeting at Vidhana Soudha. Former Health Minister Dinesh Gundu Rao and Rajya Sabha member Mansoor Ali Khan were present.

The TAG was constituted under the chairpersonship of Rajiv Gandhi University of Health Sciences (RGUHS) Vice-Chancellor Bhagavan B.C. to provide technical guidance and support evidence-based action on salt reduction and healthier dietary practices. 

The TAG brings together experts and representatives from the State Health department, Sri Jayadeva Institute of Cardiovascular Sciences and Research, NIMHANS, academic and nutrition institutions, and public health organisations including the Institute of Public Health (IPH), Resolve to Save Lives and Vision for Social Development.

The Minister said the plan would build on existing initiatives, including salt-reduction measures under PM POSHAN, dietary counselling through Gruha Arogya and dietary risk-factor counselling under the National Programme for Prevention and Control of Non-Communicable Diseases (NP-NCD).

Mr. Khader called for a State Steering Committee involving multiple departments to ensure coordinated and sustained action on healthier diets. Karnataka has already introduced measures addressing foods high in fat, sugar and salt, providing a basis for strengthening healthier food environments, the government said.

Jayadeva institute director Dinesha B. participated in the technical deliberations and stressed the need for coordinated action to address dietary risk factors.

Jnanesh Kamath, State Joint Director, presented the key priorities, objectives and proposed actions under the State plan. Raghunandan, State Deputy Director - Non-Communicable Diseases (NCD), Amrut Kadam of RGUHS; U.S. Vishal Rao, member of the Consultative Group to the Principal Scientific Adviser to the Government of India; Syed Imran Farooq, Executive Director, and Manika Sharma, Principal Advisor, Food Policy, Resolve to Save Lives; and Amit Karnik, Director, Vision for Social Development, were among those present.