Salt Reduction Initiatives in Malaysia Feisul Idzwan Mustapha MBBS, MPH, AM(M) Public Health Physician, NCD Section, Disease Control Division Ministry of Health, Malaysia Seminar Kesedaran Garam bersama Media 5 Februari 2015 Kuala Lumpur [email protected]Ministry of Health Malaysia
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Salt reduction initiatives Malaysia, seminar with media 2015
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Salt Reduction Initiatives in Malaysia
Feisul Idzwan Mustapha MBBS, MPH, AM(M)
Public Health Physician, NCD Section, Disease Control DivisionMinistry of Health, Malaysia
Seminar Kesedaran Garam bersama Media5 Februari 2015
Salt Reduction InitiativesStrategy 4 ACTION WITH NGOS, PROFESSIONAL BODIES & OTHERS
STAKEHOLDERS
Different government ministries and agencies
Ministry of Health
Ministry of Education
Ministry of Agriculture and Agro-based Industry
Ministry of Domestic Trade, Cooperatives and Consumerism
Ministry of International Trade and Industry
Food industry All sectors, including retail associations and catering groups
Professional organisations
Including universities, research institutes
Mass media TV,Radio, Newspaper, magazine, etc
NGOs & consumer groups
e.g: MASRI (Malaysian Alliance of Salt Reduction Initiatives), Malaysian Society Of Hypertension (MSH), MDA (Malaysian Dieticians Association), NSM (Nutrition Society Of Malaysia) etc.
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Salt Reduction Initiatives
Strategy 5 MONITORING, RESEARCH & SURVEILANCE
Establish baseline data on salt intake and health through:
Daily Mean salt intake in six (6) studies in Malaysia using different methods
Salt Reduction Initiatives
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Strategy 5 MONITORING, RESEARCH & SURVEILANCE
Research: New product development
Reformulate processed foods
Partnership with food industries (voluntary or self regulatory) since 2011– Up to now there are 30 foods items with reduced sodium content ranging from 2% to 40% reduction from previous formula
Tahun Jenis Produk Bilangan
2011 Biskut 2
Kicap 1
Mee Segera 8
JUMLAH 11
2012 Makanan ringan 2
Daging beku 1
Kicap 2
JUMLAH 5
2013 Perasa tiruan 11
Sapuan roti 3
JUMLAH 14
JUMLAH KESELURUHAN 30Source: Nutrition Division 2014
Top Ten food sources of Highest Sodium Consumption and Mean Sodium Intake
•
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• Soy sauce was the most popular seasoning consumed daily which contributed to
the highest daily sodium intake.
• Fried rice, nasi lemak, fried meehoon and soups also appeared to increase the
sodium intake.
• This was followed by roti canai, oyster sauce, anchovy sauce and tomato / chilli
sauce.
Source:IPH 2013
Salt Reduction Initiatives
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Strategy 7 POLICY AND REGULATORY INTERVENTIONS
Legislation
• Writing to Food , Safety and Quality Division to request for mandatory labeling of sodium in all products.
• Regulation in specific settings (e.g. school meals, catering in civil services)
Next steps for KKM
• Educating the public
• Working with the media
• Labelling of food/beverages – on salt/sodium content
• Database on salt/sodium content
• Targeting specific groups
• School-children
• Housewives
• Food operators/hawkers
• Working together with food and beverages industries
• Product reformulation
26Empowering individuals and communities to achieve behavioural change
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Source of icons: World Heart Federation Champion Advocates Programme