Table 6 Roles of other agencies outside of health

Food industries, catering operators, food vendors

• Reformulation of food products with reduced and low sodium content in line with the Healthier Choice Logo requirements

• Reformulation of food products by gradually reducing the amount of salt added, particularly to meet the salt targets

• Contributing to the MyFCD database of reformulated food with reduced and low sodium content

• Labelling of food with sodium level following the mandatory sodium labelling by the Food Act

Researcher/academia

• Conduct translational research to reduce salt in foods, that is, survey on salt content in processed or cooked foods, salt intake survey in targeted group, intervention study to reduce salt in targeted group, knowledge, attitude and practice (KAP) on salt reduction and its relationship to hypertension and cardiovascular diseases

• Collaboration with food industries to reformulate foods that are high in salt

NGOs, for example, MyWASSH Malaysian Society for World Action on Salt, Sugar and Health

• Awareness and education to general population

• Advocate target groups on salt reduction programs and initiatives

Media (i.e. famous/celebrity chefs or influencers)

• Consumer awareness about reduced and lower salt foods

• Promotion of lower salt foods

• Promotion of safe salt alternative and substitutes

• Educate the public to reduce salt in their food preparation

Schools, parent teacher associations and consumers

• Both parents and teachers are actively sought to take part in the salt reduction campaign

• Gradually reduce salt intake by reduction of consumption of high salt foods and reduce the use of salt and sauces during cooking whether at home (by parents) or at school (by food providers)

• Read the food labelling and chose foods with lower salt content

• Request less salt when eating outside

• Promote the consumption of low sodium foods