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Reduction of Dietary Sodium and Sugar

Reduction of Dietary Sodium and Sugar

Dietary sodium and sugar intakes are closely related to health. Excessive sodium intake will increase the risk of developing hypertension, fatal stroke and coronary heart disease while dietary sugar intake is a determinant of body weight and dental caries.

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department has been striving to safeguard food safety and promote healthy eating in Hong Kong, including conducting relevant risk assessment studies, implementing nutrition labelling scheme in prepackaged foods and preparing trade guidelines on reducing dietary sodium, sugar and fats.

To know more about Sodium (Salt) Reduction and Sugar Reduction, click the below links.

Sodium (Salt) Reduction
Sugar Reduction

International Advisory Panel on Reduction of Salt and Sugar in Food (formerly known as International Advisory Panel on Reduction of Dietary Sodium and Sugars in Hong Kong)

To promote healthy diets with less salt and sugar, the Government set up an International Advisory Panel (IAP) on Reduction of Dietary Sodium and Sugar in early 2014, and appointed five renowned public health experts from the Mainland and overseas as members. In Mar 2015, all members accepted the appointment by the Secretary for Food and Health, and the Panel was retitled to International Advisory Panel (IAP) on Reduction of Salt and Sugar in Food. IAP members will share experience in other jurisdictions and offer professional advice on the reduction of salt and sugar intake by the local population in Hong Kong, including but not limited to: (a) assessment of local situation; (b) setting out priority areas of reduction of salt and sugars in food and formulation of local reduction targets; (c) formulation, implementation and evaluation of action plans; and (d) promotion and public education strategy.

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