Salt, its role on health in Ghana 

A compound in the form of crystals that consists of sodium chloride (NaCI) and is used especially for seasoning or preserving food and in the industry is called also common salt.

Any of numerous compounds formed by the replacement of part or all of the hydrogen of an acid by a metal or by a group acting like a metal.

Ghana has a thriving salt mining and winning industry that has consistently produced around 250,000 metric tons annually over the last decade. The primary method of salt production in Ghana is through solar evaporation of concentrated seawater in salt pans, usually in areas with sources very close to the sea.

In 2022, Ghana exported $4.36 million worth of salt. This is 0.022 per cent of Ghana’s total export earnings of $20 billion for the same period. This made Ghana the 59 largest exporter of salt in the world for 2022.

Aside from Senegal, Ghana is the only country in the West Africa sub-region endowed with natural conditions suitable for the production of salt in commercial quantities.

On the other hand, the major benefits of salt, according to modern medicine resources, are aiding the balance of electrolytes and fluids carrying nutrients into cells, regulation of acid-base balance pH, support transfer of nerve impulses regulate blood pressure and secretion of gastric acid.

The human body needs salt for survival. It is one of the essential minerals that not only maintain proper blood pressure and water distribution in the body but also deliver nutrients to and from the cell nerve transmission and muscle movement. 

Classified

Salt has been classified into different types -Acidic, Basic, Neutral, Double and Mixed salt.

Acidic salt is a salt that is formed as a result of the reaction between a weak base and a strong base (NH4CI, CuSO4).

Basic salt is a salt that forms as a result of the reaction between a weak acid and a strong base (Na25, CH3COONa).

Neutral salt is a salt that is formed from the reaction between a strong acid and a strong base (NaCI, KNO3).

Double salt is a salt formed with an equimolar proportion of the two simple salts when they are crystallised at a slow pace and form a mixture of their saturated salt solution (KSO4, AI2(SO4)3.24H2O).

Mixed salt is a salt that contains more than one cation or anion atom different from H+ ions (CaOCI2).

Salt experimental materials are a salt solution, detergent solution, soup solution, orange juice, four glass beakers, water, dropper, dropper plate and litmus paper.

Salt is an essential ingredient in cooking and preserving food. It can have a major impact on the flavour and texture of food. 

Types

These are the types of cooking salt: Kosher salt, Table salt, Fleur De Sel, Sea salt, Celtic salt, Flake salt, Pink salt, Red salt and Black salt.

Approximately 2.6 million deaths, representing 35 per cent of all deaths, in the sub-Sahara African region, are attributable to noncommunicable diseases. 

Cardiovascular disease is a leading noncommunicable disease burden and mortality, accounting for 22.9 million disability-adjusted life years. 

The growing cardiovascular disease epidemic

There has been a significant increase in elevated blood pressure, a major risk factor for cardiovascular diseases among populations in sub-Saharan Africa.

Dietary sodium intake is high among Ghanaians, with women having a median value of 8.6g per day compared to 7.5g per day among men. Higher sodium intake is observed among younger adults aged below 50 years (9.7 g per day) compared to older adults aged 50 years and above (8.1g per day). 

Hajia Muni, a 65-year-old in Kumasi, suffers from cardiovascular disease (CVD) more than ten years after the death of her late husband. She has stopped salt intake but prefers Celtic salt.

Hajia Hadiza, 65 years old, had been discharged from the Komfo Anokye Teaching Hospital (KATH) and was advised to take more salt (sodium) as an intake of her meal and drink water due to the hypotensive value.

Recommendation

From Manhyia Government Hospital Kumasi, Dr Mathias Azure said it’s easy to have too much salt (for sodium). 

Around three-quarters of the salt we eat comes from packaged and everyday foods we buy, such as bread, breakfast, cereals, meat products and ready meals. It can also be found in takeaways, restaurant or café meals and fast-food outlets.

Dr says adults should have no more than 6g of salt a day (around one level teaspoon).

Eleven years old and over (not more than 6g around one teaspoon).

Seven to 10 years old (not more than 3g).

Four to six years old (not more than 3g).

One to three years old (not more than 2g).

Babies should not have much salt because their kidneys are not fully developed and cannot process it.

The writer is a Medical/Science Communicator.
E-mail: mustysallama@gmail.com