Availability and Price of Low-Sodium Condiments and Instant Noodles in the Bangkok Metropolitan Region

Details

• Journal Article:
  Preventing Chronic Disease (PCD)
• Personal Author:
  Chailek, Chanatip ; Thitichai, Phanthanee ; Praekunatham, Hirunwut ; Taweewigyakarn, Pantila ; Chantian, Thanawadee
• Description:
  Introduction
  
  Excess sodium consumption can cause hypertension. One component of Thailand’s 5-part strategy to reduce sodium intake is reform of the food environment to increase access to low-sodium foods. Our research aimed to describe the availability and price of low-sodium food products in retail stores in the Bangkok Metropolitan Region.
  
  Methods
  
  In June and July 2021, we used multistage cluster sampling to conduct a cross-sectional study of the availability of low-sodium foods. Availability referred to a retail store offering at least 1 version of low-sodium condiment or instant noodles. We applied the Thai Healthier Choice criteria and World Health Organization (WHO) global benchmark as the low-sodium criteria for these products. We surveyed 248 retail stores in 30 communities in 6 districts in the Bangkok Metropolitan Region. We observed store shelf availability and price by using a survey form and used the Fisher exact test and independent t test to compare availability and price by sodium content and store size.
  
  Results
  
  All subcategories of low-sodium condiments, except black soy sauce in small stores, were less available than regular-sodium condiments. The proportional difference ranged from 11.3% to 90.6% (P < .001). We found no difference in the 4 condiment subcategories, including fish sauce, thin soy sauce, seasoning sauce, and oyster sauce in large stores. Low-sodium versions of instant noodles were unavailable in either large or small stores. The price of low-sodium condiments was 2 to 3 times higher than that of regular-sodium condiments (P < .05).
  
  Conclusion
  
  Low-sodium food options are not generally available in the Bangkok Metropolitan Region, and access to them is inequitable because of pricing. Instant noodles, a popular food, were unavailable in low-sodium versions. Their reformulation should be promoted. Government subsidies of the price of commonly used low-sodium condiments could increase their use and reduce sodium consumption overall.
  
  
• Subjects:
  Animals Condiments Cross-Sectional Studies Food Humans Sodium
• Source:
  Prev Chronic Dis. 2023; 20
• DOI:
  http://dx.doi.org/10.5888/pcd20.220218
• ISSN:
  1545-1151
• Pubmed ID:
  36996406
• Pubmed Central ID:
  PMC10109498
• Document Type:
  Journal Article
• Place as Subject:
  Thailand
• Volume:
  20
• Collection(s):
  Preventing Chronic Disease
• Main Document Checksum:
  urn:sha-512:0e40f4b0199317986602ec204bbd2ee162c0a0ba66456154d86d2dd6c633cba54ac3a588aa9493a6571b7f6397af308fce1ee791dd7855b6cdb1351a859858fc
• Download URL:
  https://stacks.cdc.gov/view/cdc/150988/cdc_150988_DS1.pdf
• File Type:
  [PDF - 449.44 KB ]