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Sodium content in sauces—a major contributor of sodium intake in Malaysia: a cross-sectional survey

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dc.contributor.authorSuzana Shahar
dc.contributor.authorYee Xing You
dc.contributor.authorNurZetty Sofia Zainuddin
dc.contributor.authorViola Michael
dc.contributor.authorRashidah Ambak
dc.contributor.authorHasnah Haron
dc.contributor.authorFeng J He
dc.contributor.authorGraham A MacGregor
dc.date.accessioned2024-07-31T08:19:26Z
dc.date.available2024-07-31T08:19:26Z
dc.date.issued2019
dc.description.abstractObjective: To investigate the sodium content in sauces sold in Malaysian supermarkets. Methods: A cross-sectional market survey was conducted in 2017 of 233 sauces sold in Malaysian supermarkets. Information on the sodium content was collected from the product packaging and nutrient information panels of the sauces sold in the seven top supermarkets in the capital of Malaysia. Results: Of the 233 sauces surveyed, 116 did not include sodium content information on the nutrient information panel (49.8%). Soy sauce (particularly sweet soy sauce) and ketchup (particularly chilli sauce) were found to be the highest number of products surveyed in the analysis (N=54 and N=48, respectively). The highest sodium content information was displayed by fish/prawn sauce (budu/cencalok) (5192±3228mg/100 g) which was followed by the light/thin soy sauce (5116±2084mg/100 g), and followed by salty soy sauce (4780±988mg/100 g). The sodium content information of the imported sauces was higher compared with local products produced in Malaysia. However, for sweet soy sauce, the sodium content information of the local products was higher compared with the imported products. Of the 116 sauces which displayed information regarding their sodium content, only 18.2% of the salty soy sauce and 25% of the light/thin soy sauce were found to be below the 2017 Malaysian sodium guidelines. Furthermore, only 21.7% of chilli ketchup and no tomato ketchup were below the 2017 UK salt guidelines. Conclusions Almost half of the sauces surveyed did not include sodium content information on the nutrient information panel. It is recommended that sodium content information is provided on all sauces sold in Malaysia. Also, manufacturers should be urged to reduce the sodium content level of their sauces to a minimum of 5%.
dc.identifier.doihttp://dx.doi.org/10.1136/bmjopen-2018-025068
dc.identifier.urihttps://bmjopen.bmj.com/content/9/5/e025068
dc.identifier.urihttps://repository.nih.gov.my/handle/123456789/789
dc.language.isoen
dc.publisherBMJ Publishing Group
dc.relation.ispartofBMJ Open
dc.relation.issn2044-6055
dc.relation.journalBMJ OPEN
dc.subjectSodium content
dc.subjectSauces
dc.subjectMalaysian supermarket
dc.titleSodium content in sauces—a major contributor of sodium intake in Malaysia: a cross-sectional survey
dc.typejournal-article
dspace.entity.typePublication
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