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

ABSTRACT:

Objective

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)

SUBMITTER: Shahar S 

PROVIDER: S-EPMC6538051 | biostudies-literature | 2019 May

REPOSITORIES: biostudies-literature