ASUPAN GULA, GARAM, DAN LEMAK DI INDONESIA: Analisis Survei Konsumsi Makanan Individu (SKMI) 2014
Article Sidebar
Read Counter : 7517
Download : 4954
Main Article Content
Abstract
ABSTRACT
Indonesia is facing a very complex health problems. Non-communicable diseases is increasing, while infectious diseases still quite dominant. Among other contributing factors is the imbalance of daily required nutrients intake. Overweight is closely associated with daily intake level of consumed foods, especially the calorie contributors such as sugar and fat, besides, excessive salt intake drives people to eat more. This article is intended to determine the intake of sugar, salt and fat of Indonesian population that is exceeding the WHO recommendations. The analysis used the data of Individual Food Consumption Survey or SKMI 2014 that collected data and asked all food consumed in the last 24 hours from 45,802 households and 145,360 household members in all provinces in Indonesia. Descriptive analysis of all 17 food groups was undertaken to calculate the intake level of sugar, salt, and fat of each individual, and also calculated the proportion based on the characteristics of age group, sex, place of residence, socio-economic, and by province as well. The analysis showed that 77 million people or 29.7 percent of Indonesia's population consumed sugar, salt, and fat exceeding WHO recommendations: sugar (> 50 g/day), salt (> 5 g/day), and fat (> 67 g/day). This should be anticipated due to the increasing trend of people with non-communicable diseases, such as obesity, hypertension, diabetes mellitus, and stroke which have already apparent from 2007 to 2013. It was suggested to reduce the intake of sugar, salt, and fat need of the population through advocacy, counseling, socialization at schools, food and beverage industries, restaurants, factories, and other relevant institutions.
ABSTRAK
Indonesia menghadapi masalah kesehatan yang sangat kompleks. Penyakit tidak menular semakin meningkat, sementara penyakit menular masih cukup dominan. Faktor penyebabnya antara lain adalah tidak seimbangnya asupan zat gizi yang dibutuhkan sehari-hari. Kelebihan berat badan sangat erat kaitannya dengan konsumsi makanan sehari-hari, terutama penyumbang kalori, seperti gula dan lemak, selain asupan garam yang cenderung membuat orang untuk mengonsumsi makan lebih banyak. Artikel ini ditujukan untuk mengetahui asupan gula, garam, dan lemak penduduk Indonesia yang melebihi rekomendasi WHO. Analisis menggunakan data Survei Konsumsi Makanan Individu (SKMI) 2014 yang mengumpulkan data dan menanyakan semua yang dikonsumsi 24 jam terakhir dari 45.802 rumah tangga dan 145.360 anggota rumah tangga di seluruh provinsi di Indonesia. Analisis deskriptif dari ke-17 kelompok makanan dilakukan untuk menghitung asupan gula, garam, dan lemak (GGL) dari setiap individu, dan juga dihitung proporsi berdasarkan karakteristik: kelompok umur, jenis kelamin, tempat tinggal, sosial-ekonomi, dan juga menurut provinsi. Hasil analisis menunjukkan bahwa 29,7 persen penduduk Indonesia atau setara dengan 77 juta jiwa sudah mengonsumsi GGL melebihi rekomendasi WHO: gula (>50 gram/hari), garam (>5 gram/hari), dan lemak (>67 gram/hari). Hal ini perlu diantisipasi mengingat kecenderungan meningkatnya penderita penyakit tidak menular, seperti: obesitas, hipertensi, diabet mellitus, dan stroke yang sudah jelas dari tahun 2007 ke tahun 2013. Saran untuk mengurangi asupan GGL ini perlu segera dilakukan dengan target seluruh penduduk, melalui advokasi/penyuluhan/sosialisasi di sekolah, industri makanan-minuman, restoran, pabrik, dan institusi terkait lainnya.
Kata kunci: asupan gula-garam-lemak, penyakit tidak menular, penduduk Indonesia
Downloads
Article Details
Authors who publish with Gizi Indonesia (Journal of The Indonesian Nutrition Association) agree to the following terms:
- Authors retain copyright and grant Gizi Indonesia (Journal of The Indonesian Nutrition Association) right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to remix, adapt, build upon the work non-commercially with an acknowledgement of the work's authorship and initial publication in Gizi Indonesia (Journal of The Indonesian Nutrition Association).
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
References
Kementerian Kesehatan, Badan Penelitian dan Pengembangan Kesehatan. Laporan Nasional: Riset Kesehatan Dasar (Riskesdas) 2007. Jakarta: Balitbangkes Kemenkes RI; 2008.
Kementerian Kesehatan, Badan Penelitian dan Pengembangan Kesehatan. Laporan Nasional: Riset Kesehatan Dasar (Riskesdas) 2013. Jakarta: Balitbangkes Kemenkes RI; 2014.
World Obesity, http://www.worldobesity.org/resources/world-map-obesity/#country=IDN.
Diet, nutrition and the prevention of chronic diseases: report of a Joint WHO/FAO Expert Consultation. WHO Technical Report Series, No. 916. Geneva: World Health Organization; 2003.
Kemenkes 2013. Permenkes Nomor 30 tahun 2013 tentang Pencantuman Informasi kandungan gula, garam, dan lemak serta pesan kesehatan untuk pangan olahan dan pangan siap saji.
Siswanto, dkk. Buku Survei Konsumsi Makanan Individu dalam Studi Diet Total Indonesia 2014. Jakarta: Badan Penelitian dan Pengembangan Kesehatan; 2014.
WHO. WHO Technical Report Series 916. Diet, nutrition and the prevention of chronic diseases. Geneva: WHO Press; 2003.
WHO, 2015. Guideline: Sugars intake for adults and children. Geneva: World Health Organization.
WHO, 2012. Guideline: Sodium intake for adults and children. Geneva: World Health Organization; 2012.
Land M-A, Jeffery P, Webster J, et al. Protocol for the implementation and evaluation of a community-based intervention seeking to reduce dietary salt intake in Lithgow, Australia. BMC Public Health. 2014;14:357. doi:10.1186/1471-2458-14-357.
Hooper L, Abdelhamid A, Moore HJ, Douthwaite W, Skeaff CM, Summerbell CD. Effect of reducing total fat intake on body weight: systematic review and meta-analysis of randomised controlled trials and cohort studies. BMJ. 2012; 345: e7666.
Diet, nutrition and the prevention of chronic diseases: report of a Joint WHO/FAO Expert Consultation. WHO Technical Report Series, No. 916. Geneva: World Health Organization; 2003.
Fats and fatty acids in human nutrition: report of an expert consultation. FAO Food and Nutrition Paper 91. Rome: Food and Agriculture Organization of the United Nations; 2010.
Nishida C, Uauy R. WHO scientific update on health consequences of trans fatty acids: introduction. Eur J Clin Nutr. 2009; 63 Suppl 2:S1–4.
Kemenkes 2015. Rencana Aksi Strategis Nasional Pencegahan dan Pengendalian Penyakit Tidak Menular (RAN PP-PTM) 2015-2019. Jakarta: Dirjen Pengendalian Penyakit dan Penyehatan Lingkungan, Kemenkes 2015.
Malik VS, Pan A, Willett WC, Hu FB. Sugar-sweetened beverages and weight gain in children and adults: a systematic review and meta-analysis. Am J Clin Nutr. 2013; 98(4):1084–1102.
Mozaffarian D, Fahimi S, Singh GM, Micha R, Khatibzadeh S, Engell RE, Lim S et al.; Global Burden of Diseases Nutrition and Chronic Diseases Expert Group. Global sodium consumption and death from cardiovascular causes. N Engl J Med. 2014;371(7):624−34. doi:10.1056/NEJMoa1304127.
He FJ, Li J, Macgregor GA. Eff ect of longer-term modest salt reduction on blood pressure. Cochrane Database Syst Rev. 2013;(4):C04937. doi:10.1002/14651858.CD004937.pub2
Sacks FM, Svetkey LP, Vollmer WM, Appel LJ, Bray GA, Harsha D et al.; DASH–Sodium Collaborative Research Group. Effects on blood pressure of reduced dietary sodium and the Dietary Approaches to Stop Hypertension (DASH) diet. N Engl J Med. 2001;344:3–10.
Cook NR, Cutler JA, Obarzanek E, Buring JE, Rexrode KM, Kumanyika SK et al. Long term eff ects of dietary sodium reduction on cardiovascular disease outcomes: observational follow-up of the trials of hypertension prevention (TOHP). BMJ. 2007;334:885–8.
Effect of reduced sodium intake on blood pressure, renal function, blood lipids and other potential adverse effects. Geneva: World Health Organization; 2012 (http://apps.who.int/iris/ bitstream/10665/79325/1/9789241504911_eng.pdf.
Pfister R, Michels G, Sharp SJ, Luben R, Wareham NJ, Khaw KT. Estimated urinary sodium excretion and risk of heart failure in men and women in the EPIC-Norfolk study. Eur J Heart Fail. 20 January 2014 (Epub ahead of print). doi:10.1002/ejhf.56.
Darvishi L, Hariri M, Hajishafiei M, et al. Comparison of fat intake between patients with stroke and normal population. Journal of Research in Medical Sciences: The Official Journal of Isfahan University of Medical Sciences. 2013;18(Suppl 1):S59-S61.
Boden-Albala B, Elkind MSV, White H, Szumski A, Paik MC, Sacco RL. Dietary Total Fat Intake and Ischemic Stroke Risk: The Northern Manhattan Study. Neuroepidemiology. 2009;32(4):296-301. doi:10.1159/000204914.