Table 1 Comparison of salt reduction strategy to prevent and control NCDs for Malaysia 2015–2020 and 2021–2025
Activity | Salt reduction strategy to prevent and control NCDs for Malaysia | |
|---|---|---|
2015–2020 | 2021–2025 | |
Monitoring | ||
Population-based survey | Among the health staff | The population-based survey to be incorporated in the National Health and Morbidity Survey-Nutrition Survey |
Online Malaysian Food Composition Database (MyFCD) | Create the MyFCD database | Strengthen the MyFCD database by increasing the number of food items analysed via primary/lab analysis and items entered in the Industry Database by the food industries |
Conduct a survey to determine barriers and enablers towards salt reduction among targeted groups (e.g. out-of-home sector, B40) | ||
Research | Research on salt intake among specific groups | Conduct a survey to determine health literacy related to salt intake among Malaysians |
Population-based survey to be incorporated in the National Health and Morbidity Survey-Nutrition Survey | ||
Awareness | ||
Health promotion and education | Generally stated as health promotion and education without further clarification | Health promotion activities to increase the health literacy including reading of food labelling (to maximize benefits of mandatory salt content labelling) to specific groups |
Intervention | Incorporate salt reduction interventions into Komuniti Sihat Pembina Negara (KOSPEN) | Use existing platforms and programs in specific target groups (i.e. preschool and school children, adolescents or young adults, adults and working population, chronic disease and elderly) |
Promotion | Promotion through mass media and social media | Develop a strategic communication plan to improve health promotional activities relating to reducing salt intake |
Product | ||
Product reformulation | Product reformulation of high-salt content processed foods | Product reformulation of pre-packaged food towards a healthier sodium level |
Sodium labelling | Labelling of sodium content in processed foods | Inclusion of mandatory maximum salt/sodium level in high-risk food through/in Amendment of Food Act 1983 |
Enforce the labelling of sodium content in processed food by 2022 | ||