Measures to Restrict Distribution of Food and Beverage Products with High Glycemic Index
Ministry of HealthSpeakers
Summary
This question concerns measures to restrict high glycemic index (GI) food and beverage products to reduce diabetes risk, as raised by Mr Darryl David. Minister Gan Kim Yong highlighted that major beverage manufacturers committed to a 12% sugar limit, while the ministry explores warning labels and advertising restrictions. To address refined staples, $20 million is being invested through the Healthier Ingredient Development Scheme to help manufacturers innovate lower-GI products like wholegrain noodles. Additionally, the Healthier Dining Programme targets having 40% of hawker and coffee shop stalls offering healthier, low-GI meal options by mid-2019 to improve consumer choices. These combined strategies aim to reduce sugar consumption and promote healthier dietary habits among Singaporeans through industry collaboration and expanded public dining initiatives.
Transcript
45 Mr Darryl David asked the Minister for Health what measures can be taken to restrict or control food and beverage products with a high glycemic index (GI) so as to reduce the risk of diabetes among our population.
Mr Gan Kim Yong: Consuming large amounts of high glycemic index (GI) food is one of the risk factors for diabetes. Common high GI foods consumed in Singapore include refined staple grain products, such as white rice and white bread, and sugar-sweetened beverages like soda.
From 2007 to 2016, the Health Promotion Board's (HPB's) efforts to work with beverage manufacturers have resulted in a 30% reduction in the median sugar level of sugar-sweetened beverages sold in Singapore. More recently, seven leading beverage manufacturers whose products comprise 70% of Singapore's beverage market, have committed to limit the sugar content of their beverages sold in Singapore to 12% or less. This is the first time major beverage companies have made such a public commitment, as part of their move towards healthier offerings for consumers.
These efforts are a good start, but we are not stopping here. The Ministry of Health (MOH) is studying additional measures to further reduce sugar consumption in Singapore, taking reference from experiences in other countries. These include the use of warning labels and advertising restrictions on prepackaged beverages with high sugar content.
For refined staple grain products, MOH will invest $20 million over the next three years under the Healthier Ingredient Development Scheme to support food manufacturers to innovate and produce healthier ingredients, such as wholegrain noodles and brown rice bee hoon, which have lower GI but taste just as nice as the original versions.
In addition, HPB's Healthier Dining Programme encourages consumers to choose wholegrain, low GI and lower-calorie meal options. As of August 2017, there are over 3,100 food and beverage stalls across 67 hawker centres and 450 coffee shops offering at least one healthier option in their menus. Our target is to increase this to 40% of stalls across all hawker centres and coffee shops by mid-2019.
These are part of HPB's efforts to help Singaporeans choose healthier food options and lead healthier lives.