Measures to help Singaporeans kick their addiction to excess sodium in delicious but unhealthy food

SINGAPORE: Singapore’s battle against excess sodium consumption focuses on addressing the unique local context, where sodium intake primarily comes from added condiments when dining out, as highlighted by Senior Parliamentary Secretary for Health Rahayu Mahzam. This revelation was made during a parliamentary session held on Monday, as reported by The Straits Times.

One key initiative is to engage with food operators and their industry and professional associations, educating them on the importance of reducing salt intake. Furthermore, the Health Promotion Board offers grant support to salt and sauce suppliers through the Healthier Ingredient Development Scheme, which encourages the development of lower-sodium alternatives. These alternatives have become readily available, with competitive pricing compared to their regular counterparts.

While Singapore has studied the practices of countries like Chile and Hungary, which employ warning labels and taxes on high-sodium food items, Ms Rahayu emphasised that the Republic aims to adopt a unique approach suited to its specific context.

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