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

Abstract

BackgroundExcess 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. MethodsOne adult per household was randomly selected to participate (n=700). Sociodemographic characteristics; blood pressure, weight, and height; a 24-hour diet recall; and spot-urine samples were collected, with 24-hour urine samples from a sub-sample (n=200). Sugar intake was estimated from the 24-hour 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. Findings534 adults (response rate 76%, 50% women, mean age 42 years) participated. Salt intake was 8.8 g/day (95% CI, 8·7 to 9·0), and free sugar intake was 74.1 g/day (67·5 to 80·7), 16.1% of total energy intake (15.0 to 17·1%). Main sources of salt were mixed cooked dishes (40·9% (38·2 to 43·5)), and bread and bakery products (28·7% (26·5 to 31·0)). Main sources of sugar were table sugars, honey, and related products (24.3% (21·7 to 26·8)), non-alcoholic beverages (21·4% (18·8 to 24·0)) and bread and bakery products (18·0% (16·2 to 19·9)). InterpretationSalt 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. FundingNHMRC and GACD grant APP1169322.