A NEW mixed methods study from Malaysia aims to reshape the campus food environment by reducing salt and sugar in canteen offerings, with expected benefits for student and staff health.
The study, conducted at Sunway University and Sunway College, outlines a three-part design to better understand and reduce high salt and sugar intake among individuals who frequently eat on campus. University populations are known to face heightened risks from processed and out-of-home food consumption, making them a key demographic for dietary interventions.
In the first phase, researchers assessed the knowledge, attitudes, and practices (KAPs) related to salt and sugar intake, along with perceived barriers and enablers (PBEs), among both students and staff. The second phase extended this analysis to canteen personnel, focusing on their readiness and challenges in reducing salt, sugar, and oil use.
The third phase implemented a longitudinal intervention that involved a campus-wide executive order mandating reductions in salt and sugar across all canteen food. Selected menu items were analyzed at baseline, then reassessed at 3 and 6 months. The study included 300 regular on-campus diners in the intervention group and a control group of participants who ate off-campus. All participants underwent body composition analysis, urine electrolyte testing, and dietary assessments over three time points.
Recruitment began in mid-2024, and the intervention officially launched in September 2024. Researchers aim to achieve a 30% reduction in salt intake and a 50% reduction in sugar consumption, benchmarks aligned with global health guidelines.
If successful, the initiative could serve as a scalable model for improving food environments in institutional settings. The study also provides a structured framework to evaluate both the effectiveness of nutritional interventions and the social and logistical dynamics that support or hinder change.
By targeting both food providers and consumers, the program may help shift long-standing dietary patterns and reduce chronic disease risks tied to excess sodium and sugar.
Reference:
Chia YC et al. Reduction of Salt and Sugar Contents in Canteen Foods and Intakes By Students and Staff at a Malaysian Higher Education Institution: Protocol for a Mixed Methods Study. JMIR Res Protoc. 2025:14:e69610.
