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<p>This study investigates the availability, labeling, and pricing of salt-free/reduced versions of regular-salt packaged foods and table salt alternatives in Klang Valley, Malaysia. A cross-sectional market survey was carried out across 42 supermarkets, hypermarkets, and two online platforms, identifying 455 packaged food items and 302 table salt products from 13 different countries. Among packaged foods, only 7.0% displayed the 'healthier choice' logo. Sauces had the highest median salt content in mg/100&#xa0;g (5746 ± 2250). Only 9.1% of "salt-reduced" and 16.4% of "regular-salt" foods met guidelines for low-salt content (&lt; 120 mg/100 g). For table salt, Himalaya rock salt had the highest median sodium content, 77,205 ± 71,741, while truffle salt recorded the highest price (MYR 39.59/100&#xa0;g). A weak negative association was found between price and salt content for packaged foods. The study also identified 43 commonly consumed packaged foods that lacked a lower-sodium salt substitute, with instant noodles, sauces, and snacks having higher median sodium content (mg/100&#xa0;g) compared to other categories: 1708 ± 1,445, 880 ± 358, and 621 ± 570, respectively. The findings highlight the need for better labeling, more accessible and affordable lower-salt/sodium options, and increased consumer awareness to reduce sodium intake and improve public health in Malaysia. Regulatory measures such as mandatory sodium limits, front-of-pack labeling, and reformulation incentives are recommended to address these challenges.</p>

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Survey on the availability, labeling, and pricing of salt-free/reduced packaged foods and table salt alternatives in Klang Valley, Malaysia

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2025年11月24日

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  • Victoria Olubunmi Olarewaju,
  • Arthur Jun Keng Wong,
  • Yook Chin Chia,
  • Yee-How Say

摘要

This study investigates the availability, labeling, and pricing of salt-free/reduced versions of regular-salt packaged foods and table salt alternatives in Klang Valley, Malaysia. A cross-sectional market survey was carried out across 42 supermarkets, hypermarkets, and two online platforms, identifying 455 packaged food items and 302 table salt products from 13 different countries. Among packaged foods, only 7.0% displayed the 'healthier choice' logo. Sauces had the highest median salt content in mg/100 g (5746 ± 2250). Only 9.1% of "salt-reduced" and 16.4% of "regular-salt" foods met guidelines for low-salt content (< 120 mg/100 g). For table salt, Himalaya rock salt had the highest median sodium content, 77,205 ± 71,741, while truffle salt recorded the highest price (MYR 39.59/100 g). A weak negative association was found between price and salt content for packaged foods. The study also identified 43 commonly consumed packaged foods that lacked a lower-sodium salt substitute, with instant noodles, sauces, and snacks having higher median sodium content (mg/100 g) compared to other categories: 1708 ± 1,445, 880 ± 358, and 621 ± 570, respectively. The findings highlight the need for better labeling, more accessible and affordable lower-salt/sodium options, and increased consumer awareness to reduce sodium intake and improve public health in Malaysia. Regulatory measures such as mandatory sodium limits, front-of-pack labeling, and reformulation incentives are recommended to address these challenges.