Proposal for regulation of sugar, salt, and fat (SSF) control in Indonesia and its comparison with other countries

¹ IPB University, Food Safety Master’s Study Program, Postgraduate School, IPB Baranangsiang Campus, 16128 Bogor, Indonesia
² IPB University, Food Science and Technology Department, IPB Darmaga Campus, 16680 Bogor, Indonesia
³ IPB University, SEAFAST Center IPB Darmaga Campus, Bogor, Indonesia

^* Corresponding author: wpr@apps.ipb.ac.id

Abstract

The proposal for the regulation of sugar, salt, and fat (SSF) in Indonesia aims to address the high prevalence of non-communicable diseases (NCDs), which account for 73% of current mortality rates, with cardiovascular diseases, cancer, chronic respiratory diseases, and diabetes being the leading causes. The background highlights the comparison of SSF regulations and limits in various countries and the World Health Organization (WHO). The research employs a literature study method, collecting and synthesizing data from scientific journals and official government sources. A systematic search using keywords such as “sugar,” “salt,” “fat,” and “regulation” was conducted in the Scopus database, yielding 6,254 documents, which were narrowed to 1,828 based on specific inclusion criteria. A bibliometric analysis using VOSviewer was performed to visualize trends and article connectivity. Additionally, Indonesian regulatory documents, such as the Ministry of Health Regulation No. 30 of 2013, and international regulations were analyzed. This Indonesia regulation is reinforced by the 2015 amendment to improve its effectiveness. The results section examines Indonesia’s existing regulations, and the discussion includes strategic recommendations for enhancing SSF regulation, inspired by successful policies from other countries. The results highlight the need for stricter implementation, improved nutritional labelling, product reformulation, and public education to mitigate the health risks associated with high SSF consumption. Recommendations also include taxation on high SSF products, advertising restrictions, and enhanced industry cooperation, alongside increased access to healthy foods, stronger policy enforcement, and robust monitoring are suggested.