Table 3 Summary of dietary salt intake, risk factors and salt levels in food.

From: Strengthening salt reduction policy for Malaysia through proposed maximum salt targets of selected processed food groups

Dietary salt intake (3)

7.9 g

Risk factors (31)

Obesity, large waist circumference, male, urban living, and young adult.

Major salt contributor (32)

Mee kolok/Kampua, light soy sauce, curry noodle, vegetable with salted fish, fried vegetables, roti canai and fried rice

Street food with the highest salt level (11)

Processed food, fried noodles and noodle soup

Sauces with the highest salt level (18)

Fish/prawn sauce (budu/cencalok), light/thin soy sauce and salty soy sauce

Salt level of instant noodles (17)

4.3 ± 1.5/100 g

Processed food with the highest salt level (19)

Gravy and sauce, soup and cheese

Back to article page