High salt intake raises blood pressure risk in Aussie schoolkids
Most Australian children eat too much salt, putting them at risk of developing high blood pressure at a younger age, new research has found.
Researchers from Deakin University’s Institute for Physical Activity and Nutrition (IPAN) also found children weren’t getting enough potassium, an important nutrient for balancing the effect of salt in the body and supporting healthy blood pressure.
Research lead, Dr Carley Grimes, said three-quarters of Victorian primary school-aged children were consuming more sodium (salt) than recommended, while their potassium intake was below recommended guidelines.
‘It is often assumed high blood pressure is an adult problem, but this study shows risk factors start early in childhood,’ Dr Grimes said. ‘High blood pressure in childhood can lead to heart problems later in life, so prevention needs to start early.
‘We found that in some groups of children, especially girls and children living with obesity, higher salt intake was linked to raised blood pressure.
‘A child’s sex and body weight may influence how salt intake affects blood pressure, and these groups may be more sensitive to the effects of salt, but we need further research to better understand these differences.’
The study involved 755 primary school children from across Victoria, including public and private school students in city and regional areas.
The children’s salt and potassium intake was measured using a 24-hour urine collection, a highly accurate method as both nutrients are excreted in the urine and analysis doesn’t rely on children remembering what they ate. Researchers also measured each child’s blood pressure using standard methods to see how it related to their salt and potassium intake.
‘We found nearly one in five children (17%) had higher than normal blood pressure. High blood pressure is generally diagnosed over several clinical visits, so these findings are not a diagnosis, but they do suggest that raised blood pressure is present in some primary school aged children and could pose a future health risk,’ Dr Grimes said.
‘Policymakers can use this evidence to strengthen school canteen guidelines and policies aimed at reducing sodium in processed and packaged foods. Families and schools can help by reducing the availability of salty foods and encouraging children to eat more fruits and vegetables, which boost potassium.
‘By lowering children’s salt intake, these strategies could help support healthier blood pressure as children grow, especially when combined with efforts to promote healthy weight,’ Dr Grimes said.
The research used data from the SONIC study, Reducing Population Salt Consumption in Victoria, funded by a Heart Foundation of Australia Grant in-Aid, a Helen MacPherson Smith Trust Fund Project Grant, and a National Health and Medical Research Council (NHMRC) Partnership Project.
Deakin Media release, 11 February 2026
