Measures to curb sodium intake will be shaped by local context

Key priority is to work with manufacturers of salt and sauces, says Rahayu Mahzam

- Lee Li Ying

Singaporeans' sodium intake comes mostly from added condiments when dining out, and the Government's efforts to tackle excessive sodium consumption will be shaped by such local context.

"In many European and Western countries, their main source of sodium is processed food, which households buy from shops or supermarkets. In Singapore, sodium comes mainly from added salt, such as sauces and seasonings, soya sauce, dark sauce, fish sauce and chilli sauce, and we consume them the most when we eat out," said Senior Parliamentary Secretary for Health Rahayu Mahzam in Parliament on Monday.

A key priority is therefore to work with manufacturers of salt and sauces, she said, adding that the Government is also planning a series of engagement sessions on the need to cut salt intake with food operators, and their industry and professional associations.

Currently, the Health Promotion Board (HPB) offers grant support to salt and sauce suppliers to reformulate their products through the Healthier Ingredient Development Scheme. As a result, lower-sodium alternatives have now become more accessible.