A Collaboration between HPB and FIRC @ SP: Fighting Hypertension using Lower-Sodium Salt Alternatives
May 19, 2023
Ninety percent of Singaporeans consume an alarming estimation of 3600 mg sodium or 9 g of salt every day, which is almost double the daily recommendation of <2000 mg sodium or 5 g (1 teaspoon) of salt set by the World Health Organisation (WHO)!
Almost 50% of the sodium that we eat comes from salt itself and the rest from sauces and processed foods. Hawker centres, coffee shops and food courts form majority of the dining places for many Singaporeans and a recent survey done by Health Promotion Board (HPB) has shown that a typical dish could easily contribute to about 1500 mg of sodium. Therefore, it is of no surprise that we get most of our sodium from foods eaten at these places.
Too much sodium intake over time can lead to health conditions like high blood pressure (hypertension), cardiovascular disease (heart diseases & stroke) and even cause osteoporosis. And alarmingly, more than 1 in 3 Singaporeans, regardless of age, have hypertension. Believe it or not, statisticsᵝ show that 21 Singaporeans die from cardiovascular disease every day!
To turn this around, HPB has run several nation-wide campaigns to create awareness and educate Singaporeans on sodium reduction. HPB aims to reduce Singapore’s sodium intake by about 15%, which amounts to ¼ tsp of salt per person per day by the year 2027. This year, HPB is focusing on salt substitution using reduced sodium alternatives by working with salt suppliers and foodservice operators, where it has implemented several support measures to encourage their participation. One such support is the collaboration by HPB with Singapore Polytechnic, Food Innovation and Resource Centre (FIRC), to develop three lower-sodium salt blends that can be used as a one-to-one replacement (by weight) for regular salt in foods. These different blends were specifically formulated to achieve about 30% to 45% sodium reduction while still matching closely to the taste profile of regular salt, and comparable if not, better than some other salt alternatives available in the market.
In addition to the aim of achieving sodium reduction, it is important to continually assess the products available in the market to ensure individuals with different dietary needs have options to choose from. One such group includes people with increased risk for hyperkalaemia, who need to follow a low-potassium diet. Widening the range of salt alternatives in the market is crucial given the fact that many such salt alternatives contain potassium as a replacement for sodium, which may not be suitable for this group of individuals. Hence, with the added consideration, two out of the three salt blends developed by FIRC are able to cater to consumers with potassium restrictions.
FIRC and HPB are very hopeful for salt manufacturers and distributors to adopt the lower-sodium salt blends for commercialisation and thereby increasing the range of reduced sodium alternatives made available to food and beverage establishments. With the higher uptake by food and beverage establishments to use lower-sodium salt blends instead of normal regular salt, this shall translate to lesser amount of sodium to be added into foods, which in turn is for the greater benefits of the public health in Singapore.
Along with other HPB initiatives and the latest reduced sodium salt blends being developed by FIRC, let us join hands together to curb sodium in our diets for a healthier lifestyle!
For salt manufacturers and distributors that are interested to adopt the lower-sodium salt blend formulations for commercialisation, please kindly write in to FIRC@sp.edu.sg or call in at 6879 0634.
ᵝ Heart Disease Statistics | Singapore Heart Foundation (myheart.org.sg)
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