S1E127: The war on salt and saturated fats

How to choose a healthier salt and cooking oil.

Synopsis: Every first Wednesday of the month, The Straits Times helps you make sense of health matters that affect you.

Singapore is planning to introduce Nutri-Grade labelling for salt, sauces and seasonings, instant noodles and cooking oil.

These are labels that will allow consumers to tell at a glance how healthy they are. The products will be graded A to D – with D being the least healthy choice, having the highest levels of sodium and/or saturated fat, among other possible nutrients.

The mandatory Nutri-Grade label has been successfully used on pre-packaged and freshly prepared beverages. Drinks that exceed a threshold of sweetness are graded C and D, and there are also prohibitions on advertising such beverages that are grade D.

Still, it would appear easier for someone to cut down on sugary drinks, or even eliminate them, than it is to significantly reduce the intake of sodium and saturated fats as savoury foods can form a big part of our diets.

Will this new labelling requirement truly benefit us, and what should we watch out for, when it comes to maintaining healthier diets in the meantime? 

ST senior health correspondent Joyce Teo finds out more from the president of the Singapore Nutrition Dietetics Association, Dr Kalpana Bhaskaran.

She is the deputy director of Industry Partnerships and the head of the Glycemic Index Research Unit at the School of Applied Science at Temasek Polytechnic.

Highlights (click/tap above)

2:29 The taste test: what’s the difference between potassium salt and table salt?

3:08 Watch out for hidden sodium

6:59 Salty tolerance for the elderly is much higher

10:39 What exactly are saturated fats? 

13:17 How to pick out a healthier cooking oil?

15:13 Is there any truth to the claim that coconut oil is actually good for health? 

Read Joyce Teo's stories: https://str.sg/JbxN

Host: Joyce Teo (joyceteo@sph.com.sg)

Produced and edited by: Eden Soh

Executive producers: Ernest Luis, Lynda Hong

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