{"id":4911,"date":"2026-07-01T12:36:22","date_gmt":"2026-07-01T04:36:22","guid":{"rendered":"https:\/\/www.ukm.my\/beritaukm\/?p=4911"},"modified":"2026-07-01T12:36:24","modified_gmt":"2026-07-01T04:36:24","slug":"reformulasi-produk-makanan-pendekatan-praktikal-bantu-pengguna-kurang-pengambilan-garam","status":"publish","type":"post","link":"https:\/\/www.ukm.my\/beritaukm\/reformulasi-produk-makanan-pendekatan-praktikal-bantu-pengguna-kurang-pengambilan-garam\/","title":{"rendered":"Reformulasi Produk Makanan Pendekatan Praktikal Bantu Pengguna Kurang Pengambilan Garam"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>Oleh Syazwani Mastor<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">SERDANG, 1 Julai 2026 \u2013 Malaysia masih berdepan cabaran pengambilan garam yang tinggi apabila purata pengambilan garam harian rakyat dianggarkan sebanyak 7.3 gram sehari dan melebihi saranan Pertubuhan Kesihatan Sedunia (WHO) iaitu kurang daripada lima gram sehari.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Dekan Fakulti Sains Kesihatan (FSK) merangkap Ketua projek penyelidikan <em>Strengthening Salt Reduction Policy for Malaysia through Maximum Salt Targets<\/em>, Prof. Dr. Suzana Shahar berkata pengambilan garam berlebihan merupakan antara faktor risiko utama kepada penyakit kardiovaskular dan hipertensi sekali gus memerlukan tindakan yang bersepadu melibatkan pelbagai pihak.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u201cReformulasi produk makanan merupakan salah satu pendekatan yang praktikal dan mampan untuk membantu pengguna mengurangkan pengambilan garam tanpa perlu mengubah tabiat pemakanan secara ketara.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&#8220;Usaha ini memerlukan kerjasama erat antara penyelidik, agensi kerajaan dan pemain industri makanan,\u201d katanya semasa menyampaikan ucapan di Bengkel Pengurangan Garam dalam Kategori Makanan Terpilih melalui Kerangka 100 Hari, baru-baru ini.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Melalui bengkel itu beliau berharap peserta dapat membangunkan model reformulasi yang lebih sistematik, praktikal dan mampan seterusnya boleh diperluaskan ke seluruh negara bagi menyokong agenda nasional pengurangan garam.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Bengkel Pengurangan Garam dalam Kategori Makanan Terpilih melalui Kerangka 100 Hari diadakan bagi memperkukuh usaha nasional dalam mengurangkan pengambilan garam rakyat Malaysia melalui pembangunan sasaran kandungan garam maksimum serta pelaksanaan strategi reformulasi bagi kategori makanan terpilih.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Program itu menjadi platform mempererat kerjasama antara institusi penyelidikan, agensi kerajaan dan industri makanan dalam menghasilkan produk yang lebih sihat serta menyokong agenda pencegahan penyakit tidak berjangkit (NCD).<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Bengkel yang turut mendapat sokongan daripada lebih 15 syarikat industri makanan itu diadakan oleh Pusat Kajian Penuaan Sihat dan Kesejahteraan (H-CARE), FSK Universaiti Kebangsaan Malaysia (UKM) dengan kerjasama Kementerian Kesihatan Malaysia (KKM), Institut Penyelidikan dan Kemajuan Pertanian Malaysia (MARDI), Universiti Putra Malaysia (UPM), Universiti Teknologi MARA (UiTM), Universiti Sains Islam Malaysia (USIM) dan Universiti Malaysia Terengganu (UMT) dan dirasmikan oleh Ketua Pengarah MARDI, Dato&#8217; Dr. Haji Mohamad Zabawi Abdul Ghani.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Hasil daripada bengkel ini diharapkan dapat memperkukuhkan kerjasama antara penyelidik, agensi kerajaan dan industri makanan, seterusnya menyumbang kepada pembangunan produk makanan yang lebih sihat serta mengurangkan risiko penyakit tidak berjangkit dalam kalangan rakyat Malaysia.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"676\" src=\"https:\/\/www.ukm.my\/beritaukm\/wp-content\/uploads\/2026\/07\/2-1024x676.jpg\" alt=\"\" class=\"wp-image-4912\" srcset=\"https:\/\/www.ukm.my\/beritaukm\/wp-content\/uploads\/2026\/07\/2-1024x676.jpg 1024w, https:\/\/www.ukm.my\/beritaukm\/wp-content\/uploads\/2026\/07\/2-300x198.jpg 300w, https:\/\/www.ukm.my\/beritaukm\/wp-content\/uploads\/2026\/07\/2-768x507.jpg 768w, https:\/\/www.ukm.my\/beritaukm\/wp-content\/uploads\/2026\/07\/2.jpg 1124w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Oleh Syazwani Mastor SERDANG, 1 Julai 2026 \u2013 Malaysia masih berdepan cabaran pengambilan garam yang tinggi apabila purata pengambilan garam harian rakyat dianggarkan sebanyak 7.3 gram sehari dan melebihi saranan&hellip; <\/p>\n","protected":false},"author":123457,"featured_media":4913,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12,17,7],"tags":[],"class_list":["post-4911","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-jaringan-industri","category-khidmat-masyarakat","category-penyelidikan"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.0 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Reformulasi Produk Makanan Pendekatan Praktikal Bantu Pengguna Kurang Pengambilan Garam - Berita UKM<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ukm.my\/beritaukm\/reformulasi-produk-makanan-pendekatan-praktikal-bantu-pengguna-kurang-pengambilan-garam\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta 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