Push targets excessive salt, sugar intake fuelling NCDs
KUALA LUMPUR: Three in four Malaysian adults are consuming excessive amounts of salt, averaging 7.3g daily, far above the World Health Organisation’s recommended limit of less than 5g, says Health Minister Datuk Seri Dr Dzulkefly Ahmad.
This trend is fuelling a wider non-communicable disease (NCD) crisis, he said.
“This situation is not merely a personal health issue. It is a ticking time bomb,” he said in his speech when launching the “Mai Kurang Gula, Garam dan Kalori” initiative’s recipe book here yesterday.
He said the alarming dietary pattern reflects broader health challenges, with one in six adults living with diabetes and one in three suffering from hypertension.
Poor eating habits remain a key contributor to the worsening situation, pointing to excessive sugar and salt intake among Malaysians, he said.
“Some 47% of adults consume sugar beyond the recommended level of more than 7.5 teaspoons per day, largely driven by sweetened beverages.”
Citing the latest findings from the National Health and Morbidity Survey, Dzulkefly said more than half a million adults in the country are living with at least four major NCDs simultaneously, underscoring the severity of the issue.
He stressed that the implications go far beyond individual health, warning of significant economic consequences.
Dzulkefly said that NCDs cost Malaysia an estimated RM64.2bil annually, with direct healthcare expenses amounting to RM12.4bil, while indirect costs – including premature deaths, absenteeism and reduced productivity – total RM51.8bil.
“The true burden of NCDs is far greater and more critical than what we see in hospitals or clinics,” he added.
Against this backdrop, the Mai Kurang recipe book is being positioned as a practical step towards improving dietary habits nationwide.
Describing it as a “vibrant blueprint for healthier living”, Dzulkefly said the first edition features 30 recipes aimed primarily at promoting healthier eating practices in workplaces.
“This recipe book is first and foremost for the workplace because that’s where we want to promote healthy eating habits.”
He added that the initiative would be expanded to include up to five editions comprising 150 recipes, with new releases planned every three months.
“We are planning to share this with all vendors – food courts, restaurants, cafe operators.
“So far, we have 130 vendors who have expressed interest in carrying these recipes.”
Dzulkefly said the recipe book would be made available free of charge and can also be accessed online via the National Cancer Society Malaysia’s website, with recipes to be shared daily on social media.
All recipes had been reviewed by nutritionists and dietitians to ensure they are practical and aligned with healthier eating standards, he said.
