The renowned restaurant “Zerno” in Bishkek, Kyrgyzstan, is usually packed with locals and families having dinner, appreciating its delicious cuisine and alcohol-free offerings. But on 2 November, it attracted 15 local journalists and over 600 online attendants as it hosted an exceptional culinary masterclass with an important message.
The cooking masterclass was part of a national information campaign to promote healthier lifestyles and increase awareness about the hazards of excessive salt intake. Dr Liviu Vedrasco, WHO Representative to Kyrgyzstan, and Bybyjan Arykbaeva, Deputy Minister of Health for Kyrgyzstan, both teamed up with chef Akbar in the restaurant’s kitchen. The participants cooked succulent dishes using only traditional and common ingredients, demonstrating that rich flavours do not depend on salt.
Opening the doors to a universe of low-salt culinary art, chef Akbar guided guests in the skilful preparation of salads and a delicious, local chicken dish simply using ingredients such as tomatoes, cucumbers, cheese, olive oil and onions, along with herbs and spices.
Creative cooking for better health
The national information campaign on reduced salt intake ran from 30 October to 6 November, spreading the message about all the health benefits that follow reduced salt consumption. According to WHO recommendations, salt intake should not exceed 5 grams per day – the equivalent of a teaspoon.
“We must realize that through changing our eating habits we can improve our quality of life and improve our health. Let’s take care of ourselves and our loved ones by making the right choice in favour of a healthy diet, full of taste and rich in nutrients,” said Deputy Minister Arykbaeva.
The chef’s creative, low-salt touch in the kitchen was appreciated by the participants, and many expressed their surprise at the tasty end result, despite the minimal use of salt.
“Today we showed how creativity in the kitchen helps make our food less salty using regular products. Reducing salt does not mean loss of taste, but on the contrary, it will help you stay healthy and get rid of the salt habit,” said Dr Vedrasco.
According to one of the participating journalists, traditional Kyrgyz food is more popular than ever among Kyrgyz people, and as an integral part of Kyrgyz culture is increasingly valued. The culinary masterclass resulted in several articles by the attending journalists on tips and tricks for preparing dishes while using less salt and more traditional ingredients.
Kyrgyz food is an integral part of traditional social events, where guests are served special baked and boiled dishes made from meat and dough. The popularity of traditional Kyrgyz food has also increased due to the growing tourism in the country, attracting foreign visitors to local restaurants.
Salt – a driver of the disease burden
In Kyrgyzstan, more than 80% of deaths and ill health are caused by noncommunicable diseases (NCDs), such as cancer, chronic respiratory diseases and diseases of the cardiovascular system. The main factor that contributes to the development of cardiovascular diseases in the country is the high consumption of salt.
According to national statistics, NCDs annually claim 28 842 lives (83% of all deaths) in Kyrgyzstan. In 2021, the total burden of the 4 main groups of NCDs for the Kyrgyz economy amounted to 29.8 billion Kyrgyz som, which was equivalent to 4% of gross domestic product (GDP) in 2021. Cardiovascular diseases were among the most expensive of the 4 major NCDs in terms of premature mortality, accounting for 11.1 billion Kyrgyz som.
