Which Countries Eat Salty Food? A Global Perspective on Sodium

December 22, 2025 •

4 min read

The World Health Organization reports that the global average salt intake is more than double the recommended amount, at 10.78 g/day. This excess consumption highlights significant regional and cultural differences, prompting the question: which countries eat salty food and what drives this trend?

Quick Summary

An examination of global dietary habits reveals high salt intake in Central Asia, Eastern Europe, and East Asia, influenced by culinary traditions, sauces, and processed foods.

Key Points

Top Consumers: Countries in East Asia, Central Asia, and Eastern Europe report some of the world's highest average salt intakes, driven by distinct culinary habits.
Cultural Roots: Traditional food preservation methods like pickling and heavy salting, necessary for historical food security, significantly contribute to current high sodium consumption in some regions.
Processed Food Problem: In developed nations like the US and increasingly in urbanized areas globally, the majority of salt intake comes from processed and restaurant-prepared foods, not the salt shaker.
Health Risks: Consuming excessive sodium is a major risk factor for hypertension, cardiovascular disease, stroke, and kidney disease, posing a severe public health threat.
WHO Recommendations: The World Health Organization recommends limiting daily salt intake to less than 5 grams, a target most countries exceed substantially.
Global Effort: Many countries are implementing strategies to reduce salt consumption, such as food reformulation and public awareness campaigns, to combat the health risks associated with high sodium.

A Global Look at Sodium Intake

Excessive sodium intake is a global public health concern, with nearly all populations consuming more than the recommended daily limit of 5 grams (less than one teaspoon) of salt. While the sources of salt vary between nations, from traditional cooking methods to processed foods, the health consequences, such as increased risk of high blood pressure and cardiovascular disease, are universal. Understanding which countries eat salty food and the reasons behind it is key to addressing this issue.

The World's Saltiest Diets: Top Contenders

Central Asia and Eastern Europe

According to data from sources like the World Population Review, several countries in Central Asia and Eastern Europe stand out for their particularly high salt consumption. Kazakhstan, for instance, has reported one of the highest levels globally, with an average intake almost four times the WHO-recommended amount. Traditional practices, such as heavily salting meat for preservation, contribute to this trend. Other Eastern European nations, including Hungary, Bulgaria, and Croatia, also show significantly high per capita salt intake. Cultural diets, which often feature cured meats, pickles, and salty cheeses, play a significant role.

East Asian Nations

East Asia, particularly China and South Korea, is another region with consistently high sodium intake. In China, salt intake has been among the highest in the world for decades, with cooking salt being the main source for many adults. A traditional preference for strong, salty flavors, as well as the use of soy-based condiments and preserved foods, drives this trend. In South Korea, high sodium consumption is also common, largely due to fermented foods like kimchi and frequent use of sauces.

Cultural and Dietary Factors Driving High Salt Intake

High salt intake is not just a matter of taste; it's deeply rooted in culture and dietary practices. In many colder regions, salting and pickling have long been essential for preserving food through long winters, a practice that continues today. Elsewhere, regional preferences for specific condiments, sauces, or processed ingredients are the main culprits. While Western countries get most of their sodium from processed foods and restaurant meals, many Asian populations traditionally add large amounts of salt while cooking. However, as economies develop, processed and out-of-home foods are becoming increasingly significant sources of sodium in many developing countries as well.

List of traditional salty foods

Kazakhstan: Heavily salted and cured meats like et, often prepared for winter storage.
China: Fermented and pickled vegetables, a staple in many regional cuisines, particularly in the north.
South Korea: Kimchi, a fermented cabbage dish, and various soy-based sauces and pastes used in cooking.
Japan: Umeboshi, or pickled plums, known for their intensely salty and sour flavor.
Eastern Europe: Cured and smoked meats, sausages, and fermented products like sauerkraut.
Jewish Cuisine: Salt beef and other cured meats have long been a staple in parts of Jewish cuisine.

A Regional Comparison of Sodium Consumption


Country/Region	Average Salt Intake (g/day)	Main Source of Sodium	Primary Drivers	Notes
China	10.5 g (historically)	Cooking salt, sauces, processed foods	Traditional cooking habits, urban processed food increase	Declining in some areas, rising in others
Kazakhstan	17 g	Traditional salted foods, cooking	Preservation traditions, ready meals	Significantly higher than WHO guidelines
Eastern Europe	12-14 g (e.g., Hungary, Slovenia)	Cured meats, cheeses, processed foods	Regional culinary traditions, some processed foods	Higher than Western Europe
United States	~9 g	Processed foods, restaurant meals	High processed food consumption	More than 70% from packaged/restaurant food
Western Europe	7-8 g (e.g., UK, France)	Processed foods, condiments	Increasing processed food consumption	Some reduction efforts showing results

The Health Implications of a High-Salt Diet

Consuming too much salt poses significant health risks. The primary health effect of a high-sodium diet is raised blood pressure, or hypertension, which is a major risk factor for cardiovascular diseases, including heart attacks and strokes. The kidneys, which regulate salt and fluid levels, can be put under stress by chronic high sodium intake, potentially leading to kidney disease. Additionally, links have been found between high sodium consumption and gastric cancer, obesity, and osteoporosis. For most populations, reducing sodium intake is a cost-effective measure for improving overall public health and reducing the burden of non-communicable diseases.

Conclusion: Shifting Global Salt Palates

Identifying which countries eat salty food reveals a complex picture influenced by history, culture, and modern food systems. While some high-intake regions rely on age-old culinary traditions, others are increasingly affected by the prevalence of processed and restaurant foods. The data clearly shows that global sodium consumption remains alarmingly high, well above WHO recommendations, pointing to a need for continued public health interventions. Gradual, population-wide salt reduction is a vital strategy for improving health outcomes worldwide.

For more information on global sodium reduction strategies, visit the World Health Organization.

Frequently Asked Questions

In China, a long-standing culinary preference for salty flavors and heavy reliance on sauces and preserved foods are key factors. For Kazakhstan, traditional preservation techniques like salting meat for winter have historically led to very high sodium levels.

Western countries generally consume less salt than the highest-intake Asian and Eastern European nations, but still exceed WHO recommendations significantly. The primary source of salt in Western diets is processed, packaged, and restaurant food.

High sodium intake is strongly linked to health problems such as high blood pressure (hypertension), which increases the risk of heart attacks and strokes. It can also contribute to kidney disease, gastric cancer, and osteoporosis.

Yes, research indicates that men generally consume more salt than women in many countries. This is often attributed to higher overall food intake and more frequent consumption of meals prepared outside the home.

The main source depends on the region. In many East Asian and Eastern European countries, salt added during cooking is a major contributor. In developed countries like the US, most sodium (over 70%) comes from processed and restaurant foods.

Reducing salt intake can be achieved by eating mostly fresh, minimally processed foods, limiting the use of commercial sauces, and choosing low-sodium products. Using herbs and spices instead of salt for flavoring is also effective.

Yes, the WHO has a global target to reduce mean population salt intake by 30% by 2025. Many countries have implemented policies like food reformulation, better labeling, and public campaigns to work towards this goal.

No, not all processed foods are high in sodium. While many processed items, such as cured meats and canned goods, contain significant amounts, single-ingredient processed foods like frozen vegetables are not culprits. It is essential to read and compare nutrition labels.