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Preventive Nutrition pp 765–792Cite as

Sodium Consumption in Southeast Asia: An Updated Review of Intake Levels and Dietary Sources in Six Countries

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Part of the book series: Nutrition and Health ((NH))

Abstract

Hypertension is a leading risk factor for cardiovascular disease and premature deaths globally, and is especially common in Asian populations. It has been shown that Southeast Asians develop hypertension at lower levels of BMI compared with other Asian populations, due to ethnic variation in body fat. Excess salt intake is a risk factor for high blood pressure. The use of traditional salted fermented foods and condiments has been part of the culinary culture of Southeast Asian countries. This, together with increasing urbanization and economic development, contributes to increasing levels of salt consumption in the region. A review was undertaken to examine current levels and sources of sodium consumption in six countries (Indonesia, Malaysia, Philippines, Singapore, Thailand, Vietnam), including the use of traditional salted foods and condiments. Information gaps regarding sodium intake in each country were identified and recommendations were given to improve the state of knowledge in the region.

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Authors and Affiliations

  1. International Life Sciences Institute Southeast Asia Region, 9 Mohamed Sultan Road #02-01, Singapore, 238959, Singapore

    Maria Sofia Amarra Ph.D.

  2. International Medical University, No. 126, Jln Jalil Perkasa 19, Bukit Jalil, 57000, Kuala Lumpur, Malaysia

    Geok Lin Khor Ph.D.

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  1. Maria Sofia Amarra Ph.D.
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Correspondence to Maria Sofia Amarra Ph.D. .

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  1. Consultants in Consumer Healthcare, Morristown, New Jersey, USA

    Adrianne Bendich

  2. Columbia University Inst. Human Nutrition, New York, New York, USA

    Richard J. Deckelbaum

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Amarra, M.S., Khor, G.L. (2015). Sodium Consumption in Southeast Asia: An Updated Review of Intake Levels and Dietary Sources in Six Countries. In: Bendich, A., Deckelbaum, R. (eds) Preventive Nutrition. Nutrition and Health. Springer, Cham. https://doi.org/10.1007/978-3-319-22431-2_36

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