Table 2.

Summary of overall CVD mortality, CVD mortality due to diets high in sodium, mean salt intakes (g/d) and existing salt reduction policies and actions in the selected Latin American countries.

Country	Overall CVD mortality	CVD mortality due to diets high in sodium	Mean salt consumption (g/d)	Salt reduction policy	Actions
Argentina	191.0 (174.9–209.0)	16.0 (1.2–38.3)	8.0	Unavailable	Survey determining an acceptable concentration of salt for consumers. Agreements with bakery industries to reduce the amount of sodium in processed foods. Conducting local and national evaluation to monitor sodium content.
Brazil	178.0 (175.9–180.0)	20.0 (3.7–41.1)	10.0	Unavailable	Reduction of sodium amount in processed foods. Educational sessions for increasing population’s awareness. Developing nutritional practice guidelines.
Chile	128.0 (117.0–139.5)	18.1 (3.7–35.3)	7.0	Unavailable	Educational awareness campaigns for decreasing added salt in processed foods. Efforts towards decreasing the concentration of salt in bread across nation.
Colombia	124.2 (113.7–135.4)	14.7 (2.9–29.9)	10.0	Unavailable	Voluntary agreements with the food industry and research on communication. Designing the protocol to determine the baseline sodium intake.
Peru	85.8 (75.7–96.1)	12.7 (0.9–29.6)	8.0	Ley de la Alimentación Saludable: Manual de Advertencias Publicitarias (2018)	Labeling products containing high salt.
Uruguay	160.7 (147.3–174.8)	9.0 (0.1–27.7)	7.0	Unavailable	Banning table salt and salty condiments from restaurants. Implementing low salt options in restaurants.
Costa Rica	138.0 (130.1–146.5)	7.2 (0.1–22.4)	8.0	The National Plan to Reduce Public Consumption of Salt/Sodium in Costa Rica (2011–2021)	Determining sodium intake and salt/sodium content of widely consumed foods. Identifying consumer knowledge, attitudes, and behaviours regarding salt/sodium intake, and nutritional labeling. Promoting behavioural changes among the general population to reduce dietary salt intake. Implementing strategies to reduce the salt/sodium content of processed foods and foods prepared at home. Monitoring and evaluation of salt/sodium intake in population.
Cuba	191.0 (174.1–208.8)	8.9 (1.2–19.6)	7.0	National Program of Non-Communicable Diseases (2010)	Mass media campaigns. Nutrition labelling (including salt). Workshops on dietary salt reduction. National implementation of Cuban dietary guidelines. Conducting studies on knowledge attitudes and beliefs. Coordinating salt reduction program with the iodine supplementation program.
Mexico	152.8 (149.8–156.2)	20.4 (4.0–38.9)	7.0	National Agreement for Nutritional Health—Strategy to Control Overweight and Obesity (2010)	Limiting the amount of sodium added to foods. Reducing dietary sodium intake.