High sodium food consumption pattern among Malaysian population

Area of Science:

• Nutrition Science
• Public Health
• Dietary Habits Research

Background:

• Sodium is essential but excess intake causes diseases.
• Food is the primary source of dietary sodium.
• Understanding consumption patterns is crucial for public health interventions.

Purpose of the Study:

• To investigate high sodium food consumption patterns.
• To analyze dietary sodium intake in the Malaysian adult population.
• To inform strategies for reducing sodium-related diseases.

Main Methods:

• Nationwide cross-sectional study (Malaysian Community Salt Study, MyCoSS).
• Face-to-face interviews using a validated 104-item Food Frequency Questionnaire (FFQ).
• Sampled 1047 Malaysian adults aged 18+.

Main Results:

• 54.1% of adults exceeded the recommended sodium intake (<2000mg/day).
• Most common high sodium foods: fried vegetables (86.4%), bread (85.9%), omelet (80.3%).
• Kolok mee/kampua mee, soy sauce, and curry noodles were significant sodium contributors.

Conclusions:

• Fried vegetables, bread, and soy sauce are primary sodium sources for Malaysian adults.
• Prioritizing sodium reduction in these staple foods is essential.
• Reducing population sodium intake can prevent related diseases in Malaysia.