Embedded Files
Overview
Overview
In Singapore, the Health Promotion Board is trying to reduce the consumption of sodium (or salt) in population diet.
Sodium contributes to hypertension and is a risk factor for non-communicable disease such as cardiovascular disease (CVD).
CVD is the top cause of mortality (31% all deaths) in Singapore (2022).
The estimated economic burden of CVD is USD$8.1 billion.
Key actors
Key actors
Health Promotion Board, Singapore
Ministry of Health, Singapore
Trade associations like Singapore Food Manufacturers’ Association (SFMA), Singapore Chefs’ Association (SCA), Singapore Halal Culinary Federation
Local food retailers such as Kopitiam
Lessons Learned
Lessons Learned
Challenge: obtaining buy-in for reformulation/swapping to low-sodium salt
Surprise: other chefs helping to promote and giving confidence to other risk-averse chefs
Alignment with the EAT-Lancet Commission
Alignment with the EAT-Lancet Commission
Promoting healthy and deliciousness choices: by emphasising natural flavours and educating the public about dulled taste due to excessive salt used and the benefits of reducing risk of hypertension and non-communicable disease.
Making lower-sodium options more available.
Progress:
25% of sauces and seasonings available in the market being lower in sodium, aiming for 50%.
1.3% or 350 hawker and food court stalls out of 27,077 started using lower sodium ingredients.
Next steps
Next steps
Increase market share of lower-sodium sauces and seasoning to 50%
Continue to engage with hawker and food court stalls about grant support (dining, ingredient) to reformulate recipe
Increase demand of lower-sodium options through public education/campaigns
For more information contact: Geraldine Oh at geraldineWeez@gmail.com
Page updated
Report abuse