The rising popularity of Himalayan pink salt

In recent years, Himalayan pink salt has become a popular item on supermarket shelves, in cafes, and in restaurants. Its attractive pink hue and claims of health benefits, such as containing a variety of minerals like iron, calcium, potassium, and magnesium, have contributed to its growing appeal. However, there is little scientific evidence to support these claims, and there are significant concerns regarding its potential negative impact on health, particularly in relation to iodine intake.

While Himalayan pink salt is often marketed as a healthier alternative to ordinary table salt, this is not the case. A main critical issue is that these salts are not iodized. If used as a substitute for iodized salt, Himalayan pink salt could contribute to iodine deficiency, particularly as its popularity grows.

In an article titled “What are the facts about Himalayan pink salt?” Professor Creswell Eastman, IGN National Coordinator for Australia and the 2023 Basil Hetzel Award winner, identifies and dispels common myths surrounding pink salts. One key point he raises is that despite its name, Himalayan pink salt does not actually come from the Himalayan mountains. Instead, it is mined from vast underground crystalline rock salt deposits in Pakistan, far from the Himalayan region.

The pink color of the salt, often marketed as a sign of its superior nutritional value, is due to contamination by mineral compounds in the salt crystals, which offers no significant health advantages. The sodium content in pink salt is roughly the same as that of regular table salt, meaning it is not inherently healthier. Misleading claims, such as the salt’s ability to detoxify the body or hydrate better are based on the presence of trace minerals which are found in amounts too small to have any real impact. Another popular but unfounded claim is that salt lamps made from pink salt can improve air quality by releasing negative ions and thereby alleviating respiratory conditions, which is not supported by any scientific evidence. [1]

Consuming Himalayan pink salt over table salt does not provide additional nutritional benefits. A study by Australian scientists, for instance, found that to make any significant contribution to nutrient intake, an individual would need to ingest about 30 grams—or six teaspoons—of pink salt daily. Such a level of consumption could lead to excessive sodium intake, posing potential harmful effects on health (Flavia Fayet-Moore et al, Foods 2020).

Additionally, the rise in popularity of plant-based alternatives to key animal food sources of iodine, coupled with the increasing consumption of non-iodized salts like Himalayan pink salt, further exacerbates the risk of iodine deficiency. A recent report by IGN and the World Health Organization (WHO) highlighted that poor public and health authority knowledge of iodine deficiency consequences is a significant barrier to improving iodine intake. WHO continues to identify salt iodization as the primary strategy for improving and sustaining adequate iodine levels in populations.

Iodine deficiency remains a pressing public health concern. The use of iodized salt has been one of the most effective and inexpensive public health interventions to prevent iodine deficiency worldwide. Thanks to the widespread adoption of iodized salt, the prevalence of iodine deficiency disorders has significantly decreased in most countries around the world.

Our mission at IGN is to ensure that salt is iodized forever, protecting children’s brain development and overall health.  We work closely with governments, industry, and other partners to make salt iodization programs as effective, efficient, equitable and sustainable as possible. As the debate around salt choices continues, it’s crucial to prioritize health over trends and recognize the importance of iodized salt in our diets.

[1] https://www.webmd.com/diet/himalayan-salt-good-for-you