The Manila Times
HEALTH experts urged the passage of House Bill 6334, which seeks to regulate sodium in food products to meet the World Health Organization’s (WHO) recommendations limiting daily sodium intake to 2 grams. This is significantly lower than the current national average of 4.1 grams. The measure aims to promote a healthier food environment to curb the rising incidence of noncommunicable diseases (NCD), such as hypertension and chronic kidney disease. The WHO noted that around 70 percent of deaths in the country are linked to NCDs. Nutritionist Jeline Corpuz said the growing consumption of high-sodium food among Filipinos, particularly those from low-income households, is largely due to multinational companies penetrating the market, which has changed the country’s food environment. "Our food environment is changing because prepackaged food is spreading. That's why the consumption of noodles and canned goods is increasing because they can be bought because they're more affordable. So, without changing the nutrition landscape or the food environment landscape in the country, I think this is really a high time that we have policies to protect our Filipino people, particularly those who are vulnerable,” Corpuz said in a roundtable organized by ImagineLaw on Saturday. She proposed that the government identify food items that significantly contribute to sodium intake among Filipinos, using available data from the Food and Nutrition Research Institute. These products would then be prioritized for reformulation. "Once it's identified and targeted, the reduction is gradual. So, meaning to say, probably in the first three years, maybe a 10 percent reduction in the existing amount, and then, for the next three years, another 10 percent,” she said, emphasizing that sodium reduction should be implemented in phases rather than a one-time, large-scale cut. Corpuz said that a gradual approach would give food manufacturers time to adjust their formulations while also allowing consumers to adapt their taste preferences, noting that Filipinos generally have a strong preference for salty food. “It's really to prepare the food industry as well as the consumers for the reduction of sodium in the food items,” she said. Dr. Valerie Ulep of the Philippine Institute for Development Studies–Health Economics and Financing program stressed the need for population-wide interventions. “While some groups may not immediately benefit, it does not mean we should stop aiming to benefit the majority. Sodium reformulation will not solve everything, but it will address a significant portion of high sodium consumption,” Ulep said. The Department of Health said it will continue to push for the expansion of taxes on sugar- and sodium-rich products, alongside other initiatives, including pilot programs that promote vegetable intake recommendations in patient consultations.
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