At the same time, as their eating patterns shift, people are consuming less fruit vegetables and dietary fibre such as whole grains, that are key components of a healthy diet. Fruits and vegetables contain potassium, which contributes to reduce blood pressure. Salt in the diet can come from processed foods, either because they are particularly high in salt such as ready meals, processed meats like bacon, ham and salami, cheese, salty snack foods, and instant noodles, among others or because they are consumed frequently in large amounts such as bread and processed cereal products. Salt is also added to food during cooking bouillon and stock cubes or at the table soy sauce, fish sauce and table salt. However, some manufacturers are reformulating recipes to reduce the salt content of their products and consumers should read food labels and choose products low in sodium. Government policies and strategies should create environments that enable populations to consume adequate quantities of safe and nutritious foods that make up a healthy diet including low salt. Improving dietary habits is a societal as well as an individual responsibility. It demands a population-based, multisectoral, and culturally relevant approach. Salt reduction programmes and programmes that promote fortification with micronutrients of salt, condiments or seasonings high in salt bouillon cubes, soy and fish sauce can complement each other. WHO guidelines on sodium and potassium provide thresholds for healthy intake.
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