Singapore has seen a decline in sugar consumption among its residents, accompanied by increased participation in physical activity and health screenings, according to recent survey findings released by the Ministry of Health (MOH) and the Health Promotion Board (HPB). However, despite progress in reducing sugar intake, concerns have grown over rising calorie and sodium consumption linked to more frequent dining out.

Minister for Health Ong Ye Kung revealed these results on October 3 during the National Heart Week and World Heart Day event at Heartbeat@Bedok, organised by the Singapore Heart Foundation. The findings draw from two national surveys: the 2025 National Nutrition Survey, which involved 3,000 residents aged 18 to 69, and the National Population Health Survey, which surveyed around 8,100 participants.

The National Nutrition Survey showed that average daily sugar intake fell from 60 grams in 2018 to 48 grams in 2025, equating to a reduction of about two-and-a-half teaspoons per day. Correspondingly, the proportion of respondents keeping their sugar intake within the recommended limit—defined as no more than 10% of total daily energy intake—rose from 61% in 2019 to 79% in 2025. This shift is attributed primarily to decreased consumption of sugar-sweetened beverages, driven by both industry reformulation and consumer preference for lower-sugar options. The implementation of mandatory Nutri-Grade labels for beverages, which provide guidance on sugar and saturated fat content, has also played a role. Median sugar levels in prepackaged drinks dropped from 7.1% in 2017 to 4.6% in 2024, while freshly prepared drink sugar content fell from 7.5% in 2020 to 4.1% in 2025.

On the health screening front, the National Population Health Survey revealed higher participation rates in chronic disease and cancer screenings. Screening uptake increased from 62.6% in 2023 to 66.4% in 2024 for chronic diseases, with colorectal cancer screening rising from 41.7% in 2023 to 46.9% in 2025, and breast cancer screening from 34.7% in 2023 to 40.8% in 2025. These improvements align with the government’s Healthy SG preventive health initiative launched in 2023, which had enrolled 1.5 million individuals—about 61% of those eligible—by the end of August.

Despite these positive trends, the surveys revealed a rise in caloric and sodium intake, both of which pose health risks. Average daily calorie consumption increased from 2,360 kilocalories in 2019 to 2,460 kilocalories in 2025. According to Ong, an excess of 100 calories per day could lead to a weight gain of approximately five kilograms annually, increasing the likelihood of obesity and cardiovascular diseases. The survey found that 57% of Singaporeans exceeded their recommended daily calorie requirements after adjusting for physical activity levels.

Sodium intake showed a more alarming increase, climbing from an average of 3,488 milligrams per day in 2019 to 4,000 milligrams in 2025, double the recommended limit of 2,000 milligrams. The proportion of residents exceeding this limit rose from 88% in 2019 to 95% in 2025. Excessive sodium consumption is linked to elevated blood pressure and heightened risks of heart disease and stroke—conditions responsible for about one-third of deaths in Singapore. Ong noted that more than 60 individuals suffer heart attacks or strokes daily in the country.

A key factor contributing to higher sodium intake is the increase in eating out; the frequency rose from an average of six times weekly in 2019 to nine times weekly in 2025, with 70% of respondents reporting eating out at least once a day. Ong added that dishes have become saltier, as cooks use more salt and sodium-rich sauces. He urged consumers to request less salt and soy sauce when dining out and encouraged the food and beverage industry to continue reformulating products with lower sodium content. Currently, around 3,000 F&B outlets use lower-sodium ingredients, up from 500 four years ago, but Ong said more comprehensive efforts are required to reverse the upward trend.

Plans to extend mandatory Nutri-Grade labeling and advertising restrictions to salt, sauces, and seasonings—major contributors to sodium and saturated fat intake—have been postponed from mid-2027 to 2028 to allow manufacturers additional time for reformulation.

At the event, senior consultant Muhammad Idu Jin from the National Heart Centre Singapore emphasized the importance of healthy lifestyle choices in preventing cardiovascular diseases, which account for a significant share of mortality and chronic health burdens in the country. He highlighted that small, consistent decisions regarding diet and physical activity can substantially reduce risk.