Developing a policy to reduce the salt content of food consumed outside the home in Malaysia

制定政策以减少马来西亚户外消费食品的盐含量

• 批准号: MR/V005847/1
• 负责人: Feng He
• 金额: $ 9.49万
• 依托单位: Queen Mary University of London
• 依托单位国家: 英国
• 项目类别: Research Grant
• 财政年份: 2020
• 资助国家: 英国
• 起止时间: 2020 至 无数据
• 项目状态: 已结题
• 来源: https://gtr.ukri.org/projects?ref=MR%2FV005847%2F1
• 关键词: Developing; policy; reduce; salt; content

Salt intake in Malaysia is very high, with an average intake of around 9g per day. A high salt intake raises blood pressure and high blood pressure increases the risk of developing a cardiovascular disease (CVD), which includes stroke and heart disease. Almost a third of adults have high blood pressure in Malaysia and CVD is the main cause of death and disability, which places a huge burden on communities and health services.We previously assessed awareness and knowledge of salt in Malaysia. The majority of the population knew that eating too much salt could cause health problems but more than half thought they consumed just the right amount of salt. We also found that foods consumed outside the home e.g. from restaurants are major contributors of salt to the typical diet and the majority of the population eat out on a regular basis. The salt content of food consumed outside the home is likely to be very high, but without nutrition labelling consumers are unaware of the salt content.We will interview stakeholders across the country to determine what factors they feel might prevent a policy to reduce salt levels in the out of home sector and we will use this data to develop a strategy, addressing all issues raised. We will then gain commitment from policy makers to implement our strategy as policy. To ensure engagement and support for the policy, we will organise workshops to explain to chefs and other food industry representatives why salt should be reduced, and the methods they can use to reduce salt in food.Our work will benefit the entire population - almost everyone stands to benefit from a reduction in salt intake as almost everyone eats far more salt than recommended.

马来西亚的食盐摄入量非常高，平均每天摄入量约为9克。高盐摄入量会增加血压，高血压会增加患心血管疾病(CVD)的风险，其中包括中风和心脏病。在马来西亚，近三分之一的成年人患有高血压，心血管疾病是导致死亡和残疾的主要原因，这给社区和医疗服务带来了巨大的负担。我们之前评估了马来西亚人对盐的认识和知识。大多数人知道吃太多盐会导致健康问题，但超过一半的人认为他们摄入的盐量恰到好处。我们还发现，在家外消费的食物，例如从餐馆吃的食物，是典型饮食中盐分的主要贡献者，大多数人经常外出就餐。户外食品的含盐量很可能非常高，但如果没有营养标签，消费者就不知道含盐量。我们将采访全国各地的利益相关者，以确定他们认为哪些因素可能会阻止降低户外食品含盐量的政策，我们将利用这些数据制定战略，解决所有提出的问题。然后，我们将获得政策制定者的承诺，将我们的战略作为政策来实施。为了确保这项政策得到参与和支持，我们将组织工作坊，向厨师和其他食品行业代表解释为什么应该减少盐分，以及他们可以使用哪些方法来减少食物中的盐分。我们的工作将使所有人受益-几乎每个人都将从减少盐分摄入量中受益，因为几乎每个人的盐分摄入量都远远超过推荐摄入量。

项目成果

Perceptions, Barriers and Enablers on Salt Reduction in Malaysia Out of Home Sectors (MyOH): From Point of View of the Policy Makers and Food Industries

马来西亚户外行业 (MyOH) 减盐的看法、障碍和推动因素：从政策制定者和食品行业的角度

• DOI: 10.21203/rs.3.rs-1908014/v1
• 发表时间: 2022
• 作者: Harun Z

Comment on Hogas et al. Salt, Not Always a Cardiovascular Enemy? A Mini-Review and Modern Perspective. Medicina 2022, 58, 1175.

• DOI: 10.3390/medicina59010051
• 发表时间: 2022-12-27
• 期刊: Medicina (Kaunas, Lithuania)

2022 World Hypertension League, Resolve To Save Lives and International Society of Hypertension dietary sodium (salt) global call to action.

• DOI: 10.1038/s41371-022-00690-0
• 发表时间: 2023-06
• 期刊: JOURNAL OF HUMAN HYPERTENSION
• 影响因子: 2.7
• 作者: Campbell, Norm R. C.;Whelton, Paul K.;Orias, Marcelo;Wainford, Richard D.;Cappuccio, Francesco P.;Ide, Nicole;Neal, Bruce;Cohn, Jennifer;Cobb, Laura K.;Webster, Jacqui;Trieu, Kathy;He, Feng J.;McLean, Rachael M.;Blanco-Metzler, Adriana;Woodward, Mark;Khan, Nadia;Kokubo, Yoshihiro;Nederveen, Leo;Arcand, JoAnne;MacGregor, Graham A.;Owolabi, Mayowa O.;Lisheng, Liu;Parati, Gianfranco;Lackland, Daniel T.;Charchar, Fadi J.;Williams, Bryan;Tomaszewski, Maciej;Romero, Cesar A.;Champagne, Beatriz;L'Abbe, Mary R.;Weber, Michael A.;Schlaich, Markus P.;Fogo, Agnes;Feigin, Valery L.;Akinyemi, Rufus;Inserra, Felipe;Menon, Bindu;Simas, Marcia;Neves, Mario Fritsch;Hristova, Krassimira;Pullen, Carolyn;Pandeya, Sanjay;Ge, Junbo;Jalil, Jorge E.;Wang, Ji-Guang;Wideimsky, Jiri;Kreutz, Reinhold;Wenzel, Ulrich;Stowasser, Michael;Arango, Manuel;Protogerou, Athanasios;Gkaliagkousi, Eugenia;Fuchs, Flavio Danni;Patil, Mansi;Chan, Andy Wai-Kwong;Nemcsik, Janos;Tsuyuki, Ross T.;Narasingan, Sanjeevi Nathamuni;Sarrafzadegan, Nizal;Ramos, Maria Eugenia;Yeo, Natalie;Rakugi, Hiromi;Ramirez, Agustin J.;Alvarez, Guillermo;Berbari, Adel;Kim, Cho-il;Ihm, Sang-Hyun;Chia, Yook-Chin;Unurjargal, Tsolmon;Park, Hye Kyung;Wahab, Kolawole;McGuire, Helen;Dashdorj, Naranjargal J.;Ishaq, Mohammed;Ona, Deborah Ignacia D.;Mercado-Asis, Leilani B.;Prejbisz, Aleksander;Leenaerts, Marianne;Simao, Carla;Pinto, Fernando;Almustafa, Bader Ali;Spaak, Jonas;Farsky, Stefan;Lovic, Dragan;Zhang, Xin-Hua
• 通讯作者: Zhang, Xin-Hua

Salt-Related Knowledge, Attitudes, and Behaviors and Their Relationship with 24-Hour Urinary Sodium Excretion in Chinese Adults.

与盐有关的知识，态度和行为及其与中国成年人的24小时尿钠排泄的关系。

• DOI: 10.3390/nu14204404
• 发表时间: 2022-10-20
• 期刊: NUTRIENTS
• 影响因子: 5.9
• 作者: Fan, Fang;Li, Yinghua;Li, Li;Nie, Xueqiong;Zhang, Puhong;Li, Yuan;Luo, Rong;Zhang, Gang;Wang, Lanlan;He, Feng J.
• 通讯作者: He, Feng J.

Developing a policy to reduce the salt content of food consumed outside the home in Malaysia: protocol of a qualitative study.

• DOI: 10.1136/bmjopen-2020-044628
• 发表时间: 2021-07-23
• 期刊: BMJ open
• 影响因子: 2.9
• 作者: Brown MK;Shahar S;You YX;Michael V;Majid HA;Manaf ZA;Haron H;Sukiman NS;Chia YC;He FJ;MacGregor GA
• 通讯作者: MacGregor GA