Salt and sugar intakes of adults in the central division of Fiji: findings from a nutrition survey in 2022

Summary

Background

Excess salt and sugar consumption contribute to diseases, such as diabetes and hypertension. This study aimed to estimate salt and sugar intakes and main sources, in a population of adults in the Central Division of Fiji.

Methods

One adult per household was randomly selected to participate (n = 700). Sociodemographic characteristics; blood pressure, weight, and height; a 24-h diet recall; and spot-urine samples were collected, with 24-h urine samples from a sub-sample (n = 200). Sugar intake was estimated from the 24-h diet recalls and salt intake from the spot-urines. 24-hr diet recall was used to identify main sources of salt and sugar by food groups.

Findings

534 adults (response rate 76%, 50% women, mean age 42 years) participated. Salt intake was 8.8 g/day (95% CI, 8.7–9.0), and free sugar intake was 74.1 g/day (67.5–80.7), 16.1% of total energy intake (15.0–17.1%). Main sources of salt were mixed cooked dishes (40.9% (38.2–43.5)), and bread and bakery products (28.7% (26.5–31.0)). Main sources of sugar were table sugars, honey, and related products (24.3% (21.7–26.8)), non-alcoholic beverages (21.4% (18.8–24.0)) and bread and bakery products (18.0% (16.2–19.9)).

Interpretation

Salt and sugar intakes exceeded World Health Organization recommendations in this sample of adults. Given dietary sources were foods high in salt and sugar, along with the addition to food or drinks, interventions focused on behavior along with environmental strategies to encourage healthier choices are needed.

Funding

doi 10.13039/501100000925, NHMRC; and GACD grant APP1169322.