Salt and Sugar Intakes of Adults in the Central Division of Fiji – Findings from a Nutrition Survey of over 500 People

Abstract

Abstract Background Excess salt and sugar consumption contribute to diet-related diseases, such as obesity, diabetes, and hypertension. Given the increasing burden of these conditions in Fiji, this study aimed to estimate salt and sugar intakes and their main sources, in a population of adults in the Central Division of Fiji.Methods One adult (≥ 18 years) per household was randomly selected to participate in the survey in 2022, with sampling stratified by age, sex, and ethnicity (n = 700). The survey included questions on sociodemographic characteristics; measures of blood pressure, weight, and height; and a 24-hour diet recall. 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 as grams per day and as a percentage of total energy intake, in terms of total sugar and free sugar (excluding sugar from fruits, vegetables and dairy). Salt intake was estimated from the spot-urines. 24-hr dietary recall was used to estimate the main sources of salt and sugar by food groups.Results Five hundred and thirty-four people participated in the survey (response rate 76%), 50% were women, and the mean age was 42 years. Salt intake was estimated at 8.8 g/day (95% CI, 8.7 to 9.0). Free sugar intake was estimated at 74.1 g/day (67.5 to 80.7), with 16.1% of total energy intake coming from free sugars (15.0 to 17.1%). The 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)). The 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)).Conclusion Salt and sugar intakes were more than World Health Organization maximum recommendations in this representative sample of Fijian adults. Given salt and sugar was mainly coming from foods with high salt and sugar content along with the addition of salt and sugar to food or drinks, interventions to reduce the amount of sugar and salt in foods are needed along with strategies to help people make healthy food choices.