From the global and national problem of Non-Communicable Diseases (NCDs), these illnesses have long-term impacts on public health. One of the major causes of such diseases is improper dietary behavior, particularly excessive sodium consumption among Thai people. Thailand currently has approximately 7.6 million people suffering from chronic kidney disease, with about 40,000 deaths per year from heart failure caused by cardiovascular diseases—equivalent to 108 deaths per day—and over 500,000 people living with stroke-related disabilities.

Mahidol University recognizes the importance of proper sodium consumption and has therefore implemented the Low Sodium Campaign Funding Project, which aligns with the National Strategy on Salt and Sodium Reduction in Thailand (2016–2025). The strategy aims to reduce salt and sodium intake among the population by 30% by 2025, in order to lower disease incidence, premature deaths, and the resulting social and economic impacts from the growing burden of NCDs.

In the context of the northeastern region of Thailand (Isan), dietary habits reveal a high proportion of sodium consumption—through foods such as salt, fermented fish (Pla Ra), and various seasonings. Addressing this issue requires not only knowledge but also a deep understanding of local culture and lifestyles. Moreover, effective sodium reduction efforts rely on collaboration among local agencies and organizations to promote behavioral changes toward healthier sodium intake.

As Mahidol University, Amnatcharoen Campus, is an institution closely connected to the local community, it recognizes the potential of Village Health Volunteers (VHVs)—who are part of the university’s collaboration network—as key agents in disseminating knowledge and implementing health-related policies within their communities. Therefore, the Model Community Development Project for Reducing Sodium Consumption and Non-Communicable Diseases was initiated.

The project engaged 100 Village Health Volunteers from Non Nam Thaeng Subdistrict and Bung Subdistrict, Mueang District, Amnatcharoen Province.

Project Objectives

1. To increase knowledge, awareness, and skills among the public, communities, and health professionals regarding sodium reduction.

2. To develop model communities that promote sodium reduction and help prevent non-communicable diseases.

During the event, activities included demonstrations on measuring sodium levels in food, educational sessions on appropriate sodium consumption, and a community forum titled “Reducing Sodium, Reducing NCDs.”

Benefits of the Project

1. Academic Benefits
Knowledge exchange on appropriate sodium consumption, policy planning, and the implementation of sodium reduction strategies at regional, provincial, and community levels through forum discussions.

2. Community Benefits
2.1 Participants were able to apply the knowledge gained from the project to their daily lives — in making informed food choices, consuming, and cooking with proper sodium levels according to nutritional principles.
2.2 Strengthened collaboration within the community to further develop the model community initiative for sodium reduction and the prevention of non-communicable diseases.