Packaged food supply in Fiji: nutrient levels, compliance with sodium targets and adherence to labelling regulations

Abstract

Objective To estimate the proportion of products meeting Fiji government labelling regulations, assess compliance with national sodium reformulation targets, and examine the sodium and total sugar levels in packaged foods sold in selected major supermarkets. Design We selected five major supermarkets in 2018 and collected the product information and nutritional content from the labels of all packaged foods sold. We organised 4,278 foods into 14 major food categories and 36 sub-categories and recorded the proportion of products labelled in accordance with the Fiji labelling regulations. We looked at the levels of sodium and total sugar in each food category and assessed how many products complied with the Fiji reformulation targets set for sodium. We also listed the companies responsible for each product. Setting Suva, Fiji. Results Fourteen percent of packaged foods in fourteen major categories met Fiji national labelling regulations. Sodium was labelled on 95.4% products, and total sugar labelled on 92.4%. The convenience foods category had the highest sodium levels (1699mg/100g) while confectionery had the highest content of total sugar (52.6g/100g). Forty percent of eligible products did not meet the proposed voluntary sodium reformulation targets. Conclusions Our findings indicate significant room for improvement in nutrient labelling, as well as a need for further enforcement of reformulation targets and monitoring of changes in food composition. Through enacting these measures and establishing additional regulations such as mandatory front-of-pack labelling, government and food industry can drive consumers towards healthier food choices and improve the nutritional quality of packaged foods in Fiji.

The tide of dietary risks for noncommunicable diseases in Pacific Islands: an analysis of population NCD surveys

“…In this study, overall prevalence of hypercholesterolemia was over 40%, and in the two countries where salt intake was measured, it was over 10 g/day, more than double that recommended by WHO. These indicators support the need to disrupt current dietary patterns in the Pacific, specifically excessive consumption of fatty meat, hydrogenated vegetable oil [26,29,79], and foods high in sodium [28,80].…”

Salt and sugar intakes of adults in the central division of Fiji: findings from a nutrition survey in 2022

“…58 Fiji adopted a salt reduction strategy (“Fiji Salt Action Challenge Strategy”, 2010) targeting food manufacturers, consumers and bakers, but these were largely voluntary with limited impact on sodium intakes. 13 , 28 Bread and bakery products account for close to one third (29%) of sodium intake, and were also a key contributor to sugar intake, high salt and sugar content in this category could be addressed through policies that incentivize reformulation and reward lower-salt and sugar alternatives. Lessons can be learnt from other settings globally, where mandatory salt targets for bread and bakery products have been successful in lowering salt content of products, 59 aided in success by stringent monitoring to ensure these are adhered to.…”

“…A food categorization system was developed based on previous surveys in Fiji. 12 , 28 Foods reported during the 24-h diet recall were assigned to one of 17 food categories (1–alcohol, 2–bread and bakery products, 3–cereal and grain products, 4–coconut products, 5–confectionery, 6–convenience foods (including takeaway meals), 7–dairy, 8–edible oil and oil emulsions, 9–egg and egg products, 10–fruit, vegetables, nuts and legumes, 11—meat, poultry and meat alternatives, 12—mixed cooked dishes, 13—non-alcoholic beverages, 14—sauces, dressings, spreads and dips, 15—seafood and seafood products, 16—snack foods (sweet and savory snacks), and 17—table sugars, honey and related products (such as syrups and molasses), Supplementary Table S1 . The main sources of sugar and salt in the diet were identified by calculating the percent contribution of each of the 17 major food categories, by dividing the sugar/salt consumed from each category by the total sugar/salt intake.…”

Salt and Sugar Intakes of Adults in the Central Division of Fiji – Findings from a Nutrition Survey of over 500 People

“…The contribution of sugar intake to total energy intake was calculated by multiplying sugar intake (in grams) by an Atwater factor of 17 and dividing by the energy intake [29]. A food categorization system was developed based on previous surveys in Fiji [13,30]. Foods reported during the 24-hour diet recall were assigned to one of 17 food categories (1 -alcohol, 2 -bread and bakery products, 3 -cereal and grain products, 4 -coconut products, 5 -confectionery, 6 -convenience foods, 7dairy, 8 -edible oil and oil emulsions, 9 -egg and egg products, 10 -fruit, vegetables, nuts and legumes, 11 -meat, poultry and meat alternatives, 12 -mixed cooked dishes, 13 -non-alcoholic beverages, 14sauces, dressings, spreads and dips, 15 -seafood and seafood products, 16 -snack foods, and 17 -table sugars, honey and related products (such as syrups and molasses).…”

“…Hypertension signals a pipeline of future NCDs in the Paci c with major implications for health systems [53]. Fiji adopted a salt reduction strategy ("Fiji Salt Action Challenge Strategy", 2010) targeting food manufacturers, consumers and bakers, but these were largely voluntary with limited impact on sodium intakes [14,30]. Bread and bakery products account for close to one third (29%) of sodium intake, and were also a key contributor to sugar intake, high salt and sugar content in this category could be addressed through policies that incentivize reformulation and reward lower-salt and sugar alternatives.…”