Decades of very strong evidence tells us unequivocally that salt increases blood pressure. It is this rise in blood pressure that leads to thousands of unnecessary deaths worldwide from heart attacks, heart failure and stroke – the biggest causes of deaths globally. Indeed, raised blood pressure is responsible for almost two thirds (62%) of stroke and half of heart disease (49%). High salt intake also contributes to kidney disease, stomach cancer and osteoporosis, and potentially to obesity too.

Excess sugar intake is also a known risk factor, associated with increased body weight. The Global Burden of Disease Study has highlighted the association between sugar-sweetened beverage (SSB) intake specifically and an increased risk of type 2 diabetes. The term sugar encompasses free, intrinsic and milk sugars:

• free sugars are defined as all monosaccharides and disaccharides added to foods by the manufacturer, cook or consumer plus the sugars naturally present in honey, syrups and fruit juices and fruit concentrates
• intrinsic sugars are those incorporated within the structure of intact fruit and vegetables;
• milk sugars are those found in milk products i.e. lactose and galactose.

Given that intrinsic and milk sugars cannot be altered without the need for much larger structural interventions, such as a change in agricultural practices, the focus of WASSH's work is free sugars.

This section contains resources related to salt and sugar reduction, including wider policy guidance and more practical guidance for food companies.