Evaluation of salt content and effectiveness of excessive salt reduction methods in selected commercially available dried fish types in Sri Lanka

High salt intake elevates the risk of non-communicable diseases such as high blood pressure, cardiovascular diseases and stroke worldwide. Sri Lanka has recorded in 2010 as the country with highest average fish & fish products consumption in South Asia. In the current study, salt in ten types of commonly available dried fish namely; sprats, prawns, smoothbelly sardinella, queen fish, cat fish, sail fish, shark, skipjack tuna, Bombay duck and trenched sardinella was analyzed and determined salt reduction methods with minimal protein loss. Four salt reduction methods were tested; Method 1: washed with water at Room Temperature (RT) for five times; Method 2: washed with water for five times at RT and kept in hot water for 5min; Method 3: washed with water for five times at RT and boiled for 5min; Method 4: washed with water for five times at RT and kept in coconut water for 5min. Using Volhard method, sodium chloride was analyzed while protein was determined using Kjeldahl method. All four methods showed significant reduction of salt level in tested dried fish (p < 0.05). Among the tested salt reduction methods, Method 3 showed the highest salt reduction for all types of dried fish except smoothbelly sardinella and cat fish.The highest salt mean value of 28.8% was recorded in queen fish and the lowest mean value of 12.8% was recorded in smoothbelly sardinella. The highest protein loss was recorded in Method 3. To reduce considerable amount of salt, the easiest and fairly effective method is method 1 except for prawns and Shark. Although higher salt reduction showed in method 2 and 3, they are not recommended due to high protein loss, high energy expenditure and reduction of freshness of dried fish. Method 4 can be applied for all dried fish types because it is economical and reduces considerable amount of salt, removes less amount of protein comparatively. The results revealed that all tested dried fish except smoothbelly sardinella contain significantly high amount of salt (p < 0.05) than the standard value specified (12%) by the Sri Lanka Standards Institution (SLSI).Keywords: Dried fish, protein loss, salt-intake, salt reduction, non-communicable diseases

Download Full-text

Estimated contribution of most commonly consumed industrialized processed foods to salt intake and iodine intakes in Sri Lanka

PLoS ONE ◽

10.1371/journal.pone.0257488 ◽

2021 ◽

Vol 16 (9) ◽

pp. e0257488

Author(s):

Renuka Jayatissa ◽

Chandima Haturusinghe ◽

Jacky Knowles ◽

Karen Codling ◽

Jonathan Gorstein

Keyword(s):

Sri Lanka ◽

Salt Intake ◽

Iodine Intake ◽

Iodized Salt ◽

Processed Foods ◽

Salt Reduction ◽

Iodine Status ◽

Per Capita ◽

Dried Fish ◽

Per Capita Consumption

In Sri Lanka dietary patterns are shifting towards increased consumption of industrially processed foods (IPF). This study aimed to estimate the contribution of IPF to salt and iodine intake and assess the possible impact of salt reduction on iodized salt intake. The assessment was conducted using guidance published by the Iodine Global Network. National nutrition and household income expenditure surveys were used to estimate adult per capita consumption of household salt and commonly consumed salt-containing IPF. Industry and laboratory data were used to quantify salt content of IPF. Modelling estimated the potential and current iodine intake from consumption of household salt and using iodized salt in the identified IPF. Estimates were adjusted to investigate the likely impact on iodine intake of achieving 30% salt reduction. IPF included were bread, dried fish and biscuits, with daily per capita consumption of 32g, 10g and 7g respectively. Daily intake of household salt was estimated to be 8.5g. Potential average national daily iodine intake if all salt in these products was iodized was 166μg. Estimated current daily iodine intake, based on iodization of 78% of household salt and dried fish being made with non-iodized salt, was 111μg nationally, ranging from 90 to 145μg provincially. Estimated potential and current iodine intakes were above the estimated average requirement of 95μg iodine for adults, however, current intake was below the recommended nutrient intake of 150μg. If the 30% salt reduction target is achieved, estimated current iodine intake from household salt, bread and biscuits could decrease to 78μg. The assessment together with data for iodine status suggest that current iodine intake of adults in Sri Lanka is adequate. Recommendations to sustain with reduced salt intake are to strengthen monitoring of population iodine status and of food industry use of iodized salt, and to adjust the salt iodine levels if needed.

Download Full-text

Awareness on family history of non communicable diseases and practice of preventive methods; among advanced level students in Gampaha, Sri Lanka

PsycEXTRA Dataset ◽

10.1037/e520292014-016 ◽

2014 ◽

Author(s):

M. D. A. I . Karunaratne ◽

S. N. Silva

Keyword(s):

Family History ◽

Sri Lanka ◽

Communicable Diseases ◽

Advanced Level ◽

Non Communicable Diseases ◽

History Of ◽

Preventive Methods

Download Full-text

Economic Costs of Tobacco Related Communicable and Non-Communicable Diseases in Sri Lanka

SSRN Electronic Journal ◽

10.2139/ssrn.3304302 ◽

2018 ◽

Author(s):

Nadeeka Chandraratne

Keyword(s):

Sri Lanka ◽

Communicable Diseases ◽

Economic Costs ◽

Non Communicable Diseases

Download Full-text

Evaluation of salt content in school meals

Revista de Nutrição ◽

10.1590/1415-52732015000200005 ◽

2015 ◽

Vol 28 (2) ◽

pp. 165-174 ◽

Cited By ~ 2

Author(s):

Cláudia Alexandra Colaço Lourenço Viegas ◽

Jorge Torgal ◽

Pedro Graça ◽

Maria do Rosário Oliveira Martins

Keyword(s):

High School Students ◽

Salt Intake ◽

Eating Habits ◽

Salt Content ◽

Food Samples ◽

Mean Value ◽

School Meals ◽

School Students ◽

Salt Reduction ◽

Reduction Strategies

OBJECTIVE: High blood pressure is a major rick factor for cardiovascular disease, and it is closely associated with salt intake. Schools are considered ideal environments to promote health and proper eating habits. Therefore the objective of this study was to evaluate the amount of salt in meals served in school canteens and consumers' perceptions about salt. METHODS: Meals, including all the components (bread, soup, and main dish) were retrieved from school canteens. Salt was quantified by a portable salt meter. For food perception we constructed a questionnaire that was administered to high school students. RESULTS: A total of 798 food samples were analysed. Bread had the highest salt content with a mean of 1.35 g/100 g (SD=0.12). Salt in soups ranged from 0.72 g/100 g to 0.80 g/100 g (p=0.05) and, in main courses, from 0.71 g/100 to 0.97 g/100g (p=0.05). The salt content of school meals is high with a mean value of 2.83 to 3.82 g of salt per meal. Moreover, a high percentage of students consider meals neither salty nor bland, which shows they are used to the intensity/amount of salt consumed. CONCLUSION: The salt content of school meals is high, ranging from 2 to 5 times more than the Recommended Dietary Allowances for children, clearly exceeding the needs for this population, which may pose a health risk. Healthy choices are only possible in environments where such choices are possible. Therefore, salt reduction strategies aimed at the food industry and catering services should be implemented, with children and young people targeted as a major priority.

Download Full-text

A Randomized Controlled Trial to Reduce Lifestyle Related Risk Factors for Non-Communicable Diseases through Funeral Societies in Sri Lanka

Gestão e Sociedade ◽

10.21171/ges.v12i31.2287 ◽

2017 ◽

Vol 12 (31) ◽

pp. 2194-2212

Author(s):

Thushani Marie Elizabeth Dabrera ◽

Arunasalem Pathmeswaran ◽

Anuradhani Kasturirathna ◽

Gayani Tillekeratne ◽

Truls Østbye

Keyword(s):

Randomized Controlled Trial ◽

Sri Lanka ◽

Fruits And Vegetables ◽

Controlled Trial ◽

Communicable Diseases ◽

Control Group ◽

Control Groups ◽

Non Communicable Diseases ◽

Randomized Controlled ◽

Western Province

A cluster randomized controlled trial was conducted to change diet, physical activity, smoking and alcohol consumption among participants through funeral societies in the Western Province. Twenty one administrative subdivisions in the Ragama area were randomized into intervention and control groups. Ten administrative subdivisions in the North Western Province were selected as an additional control group. The primary outcome was change in the proportion of individuals who consumed 5 servings or more of fruits and vegetables per day. The study showed only a modest, not significant increase in the proportion of people consuming 5 servings of fruits and vegetables or more per day. Of the secondary outcomes assessed, their intake of green leaves and mean MET minutes spent on leisure activities increased significantly more in the intervention group than in the control groups, but the differences were small. To effectively reduce non-communicable diseases (NCD) in Sri Lanka, community-based organizations could be utilized to deliver prevention programs.

Download Full-text

Physical activity as a global risk factor for non-communicable diseases: time for action, what, why, when, who and how?

South African Journal of Sports Medicine ◽

10.17159/2413-3108/2012/v24i1a515 ◽

2016 ◽

Vol 24 (1) ◽

Author(s):

E V Lambert

Keyword(s):

Physical Activity ◽

Salt Intake ◽

Communicable Diseases ◽

World Health ◽

Global Risk ◽

Dietary Salt ◽

Discussion Paper ◽

Non Communicable Diseases ◽

Dietary Salt Intake ◽

Health Organization

Chronic, non-communicable diseases (NCDs) account for more than two-thirds of global mortality, at least 50% of which is preventable on the basis of modifiable lifestyle behaviours. In the wake of the UN Global Summit on NCDs, the World Health Organization produced a discussion paper that emphasised the need for a global monitoring framework and voluntary global targets for the prevention and control of NCDs.1 The WHO discussion paper presents 10 suggested voluntary targets including the reduction in deaths due to NCDs, cardiovascular disease and diabetes, an overall reduction in blood pressure and obesity, as well as reduced smoking, alcohol and dietary salt intake, increased screening for cervical cancer and the elimination of trans-fats from the food supply. Physical activity is notable by its absence from this critical list of voluntary global targets for preventing and controlling NCDs

Download Full-text

Estimation of Salt Consumption from 24-hour Urine Collection in a Nepalese Population (P18-084-19)

Current Developments in Nutrition ◽

10.1093/cdn/nzz039.p18-084-19 ◽

2019 ◽

Vol 3 (Supplement_1) ◽

Author(s):

Dinesh Neupane ◽

Megan Henry ◽

Di Zhao ◽

Per Kallestrup ◽

Bhagawan Koirala ◽

...

Keyword(s):

Salt Intake ◽

Daily Intake ◽

Communicable Diseases ◽

Processed Foods ◽

Urine Collection ◽

Community Based Interventions ◽

Community Based ◽

Dietary Counseling ◽

Non Communicable Diseases ◽

Increased Risk

Abstract Objectives High salt (sodium chloride) intake is associated with an increased risk of hypertension, which is a major risk factor for cardiovascular diseases. Current consumption of salt in Nepal is unknown. The objective of this study was to estimate average salt intake in a Nepalese population from 24-hr urine collection in a population-based survey. Methods Participants (n = 499) were recruited from the Community-Based Management of Non-Communicable Diseases in Nepal (COBIN) cohort in the peri-urban area of Pokhara municipality from July to December 2018. The modified version of STEPS survey of non-communicable diseases (NCD) risk factors was administered. Salt intake was estimated from a single 24-hr urine collection. Multivariate linear regression was used to estimate differences in salt intake (g) associated with a variety of factors including demographics, lifestyle, health care, and health literacy. Results Mean (SD) age was 50.0 (9.7) years; mean salt intake was 13.0 (4.8) g/person/d. Male gender, younger age, and higher body mass index were significantly associated with higher salt intake (Table). Although 55% of respondents thought that they consumed just the right amount of salt, 96% were consuming more than the WHO-recommended level of less than 5 g/d. Almost half of the respondents reported that they consumed processed food containing high amounts of salt. In multivariate analyses, systolic blood pressure was 0.4 mmHg (95% CI: 0.05, 0.7) higher per 1-gram increase in salt intake. Conclusions Daily intake of salt in this Napalese population was over twice the WHO recommended upper limit, indicating a substantial need to reduce salt across the entire population. Community-based interventions for behavior modification through health education and dietary counseling may be effective in this population where salt is added during cooking. Still, interventions targeting the marketing, availability, and labeling of processed foods is also important, as intake of processed foods was also commonplace in Nepal. Funding Sources PHI through financial support from Centers for Disease Control and Prevention (CDC), USA; Jayanti Memorial Trust (JMT), Nepal; Nepal Development Society (NEDS), Nepal. Supporting Tables, Images and/or Graphs

Download Full-text