Malaysia advances healthier food environments with new research on added sugar in popular drinks served at food premises
Policymakers, researchers, public health experts, industry representatives and civil society partners came together this week to discuss new evidence on the sugar content of beverages served at food service establishments across Malaysia, marking another important step in the country's efforts to promote healthier diets and prevent noncommunicable diseases through advancing evidence-based behaviour changes.
/countries/malaysia/key-findings-from-the-study-being-shared-with-participants.jpg?sfvrsn=aea580a6_3 "Key findings from the study being shared with participants")
Key findings from the study being shared with participants. Photo: WHO/V. Chaudhary
The World Health Organization Representative Office for Malaysia, Brunei Darussalam and Singapore provided technical and financial support for the research to be conducted by Universiti Putra Malaysia (UPM) for ‘Assessment of sugar content of sugar-sweetened beverages served at food service outlets in Malaysia.’
The study provides valuable evidence on the sugar levels found in beverages commonly sold at food service establishments across the country, including popular drinks served at mamak restaurants and other food outlets. The drinks assessed during the study were, Tea with sugar (Teh O); Tea with condensed milk (Teh Tarik); Coffee with sugar (Kopi O); Coffee with condensed milk (Kopi Susu); Malted chocolate drink with condensed milk; Fruit juice (Orange juice); Tea with sugar and lime (Teh O Limau); Café latte; Rose syrup drink (Air Sirap) and Lemon/lime drink (Air Limau).
findings contribute to ongoing national efforts to create healthier food environments. Beyond informing policy, the study also provides valuable insights to support behaviour change initiatives in Malaysia. By improving understanding of the sugar content in commonly consumed drinks, the findings can help consumers make more informed food and beverage choices. The evidence can also be used to strengthen public education and behavioural interventions that encourage healthier consumption patterns, making healthy choices easier and more accessible in everyday settings.
Presenting the study findings, Professor Dr Norhasmah Sulaiman from the Department of Nutrition, Faculty of Medicine and Health Sciences, UPM, highlighted key insights from the research and their implications for public health. The presentation was followed by an interactive townhall session, allowing participants to exchange perspectives and explore practical approaches to reducing excessive sugar consumption.
/countries/malaysia/townhall-session-advocating-for-sugar-reduction-in-beverages-at-food-service-premises.jpg?sfvrsn=bc45f0db_3 "Townhall session advocating for sugar reduction in beverages at food service premises")
Townhall session advocating for sugar reduction in beverages at food service premises
The seminar served not only as a platform for sharing research findings but also as an opportunity to strengthen collaboration among stakeholders working to improve nutrition and public health. Discussions focused on how evidence can inform advocacy, policy development and interventions aimed at creating healthier food environments for all Malaysians.
“Reducing sugar consumption is not about restricting choice. It is about enabling and supporting healthier choices for everyone,” said Dr Deepa Gamage, Team Lead for Health Promotion, Disease Prevention & Control, WHO Representative Officer for Malaysia, Brunei Darussalam and Singapore. She added, “While individual responsibility is important, people make food choices within environments based on what is available, affordable, accessible and promoted. WHO believes people should be empowered to make healthier choices by creating awareness regarding sugar content in the beverages they consume. Healthier food environments require collaboration across multiple sectors, including health, education, local government, academia, civil society and industry.”
/countries/malaysia/group-photo-of-participants-at-the-seminar.jpg?sfvrsn=c475c554_4 "Group photo of participants at the seminar")
Group photo of participants at the seminar
Participants emphasized that evidence-based approaches are essential to addressing the growing burden of diet-related diseases. The exchange of ideas and recommendations during the seminar is expected to support future policy discussions and strengthen advocacy efforts aimed at fostering healthier food choices and environments. Efforts to reduce sugar consumption are most effective when they combine public awareness, product reformulation, nutrition information, healthier food procurement practices and supportive policies.
WHO stands committed for supporting Malaysia's efforts to promote healthier diets and prevent noncommunicable diseases through research, evidence-based policies and multisectoral collaboration. Together with national partners, WHO will continue working towards creating food environments that make healthier choices easier, more accessible and more affordable for everyone.
The findings sharing seminar was co-organized by the Universiti Putra Malaysia, Department of Nutrition, Ministry of Health Malaysia and the WHO Representative Office for Malaysia, Brunei Darussalam and Singapore.
Assessment of Sugar Content of SSB Served in Food Service Operations in Malaysia