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A new survey shows Singapore's daily sugar intake dropped from 60g in 2018 to 48g in 2025, while 95% of residents now exceed the recommended sodium limit and average calorie intake rose to 2,460kcal.
Singapore's daily sugar intake has fallen from 60g in 2018 to 48g in 2025, according to the National Nutrition Survey conducted by the Health Promotion Board.
Singapore's Sugar Intake Declines
Health Minister Ong Ye Kung said this is the equivalent of cutting down about 2.5 teaspoons of sugar daily. He attributed the drop to industry reformulation and consumers shifting to lower-sugar drinks. Ong said the change shows taste buds are shifting for the better, noting that our taste buds are changing, which is good. The share of respondents whose sugar intake was within the recommended limit of about 50g daily rose from 61% in 2019 to 79% in 2025.
This limit equals no more than 10% of total daily energy intake. Median sugar levels in beverages also fell. Pre-packaged drinks dropped from 7.1% in 2017 to 4.6% in 2024, while freshly prepared drinks fell from 7.5% in 2020 to 4.1% in 2025. These declines were supported by mandatory Nutri-Grade labels, which grade drinks by sugar and saturated fat content.
However, calorie and sodium consumption have risen. Mean calorie intake increased from 2,360kcal in 2019 to 2,460kcal in 2025. Ong said this extra 100 calories could lead to 5kg of weight gain a year, raising the risk of obesity and heart disease. The survey found 57% of the population exceeded their daily recommended calorie intake after factoring in physical activity.
Sodium Intake and Health Risks
Average daily sodium intake rose from 3,480mg in 2019 to 4,000mg in 2025, double the recommended limit. The survey found 95% of people exceeded the recommended 2,000mg limit, equivalent to one teaspoon of salt, up from 88% in 2019. Ong said excessive sodium raises blood pressure and increases heart disease and stroke risk.
The findings come from MOH's National Population Health Survey and HPB's National Nutrition Survey, announced on Oct 3 at the National Heart Week and World Heart Day event at Heartbeat@Bedok. The National Nutrition Survey polled 3,000 residents aged 18 to 69. The National Population Health Survey surveyed about 8,100 residents. Screening rates improved.
Chronic disease screening rose from 62.6% in 2023 to 66.4% in 2024. Colorectal cancer screening rose from 41.7% in 2023 to 46.9% in 2025. Breast cancer screening increased from 34.7% to 40.8%. Ong said this aligns with preventive health efforts under Healthier SG, launched in 2023.
Screening Rates and Heart Disease
As at end-August, 1.5 million people, or 61% of those eligible, had signed up for Healthier SG, most completing their first health plan. Ong noted that more than 60 people suffer heart attacks or strokes in Singapore daily, while a third of all deaths here are due to heart disease. The main driver of rising sodium is more frequent eating out. Seven in 10 reported eating out at least once a day, up from six in 10 in 2019.
Eating out frequency rose from six times weekly in 2019 to nine times in 2025, with dishes getting saltier. Ong said the success in lowering sugar must be replicated for sodium. Mandatory Nutri-Grade labelling and advertising prohibitions will be extended to salt, sauces and seasonings, which are main contributors of sodium and saturated fat. This move has been delayed to 2028 to give businesses more time to reformulate products.
HPB will continue efforts to get more F&B outlets to use lower-sodium ingredients. Ong said three thousand F&B outlets now do so, up from 500 four years ago, but this is not enough. He said we need a very serious effort to step up engagement with the F&B industry. He encouraged consumers to request less salt and soya sauce when dining out, and cooks to cut back on salt and sodium-rich sauces.
Preventing Cardiovascular Disease
Senior consultant Muhammad Idu Jion from the National Heart Centre Singapore's cardiology department also spoke. The Singapore Heart Foundation board member said healthier habits can prevent cardiovascular disease, which causes about a third of all deaths in Singapore. He said prevention starts with small choices. Idu Jion added that the food we eat and the habits we build can help reduce this risk.
A campaign to normalise requests for less salt and sauces will roll out in the last quarter of 2026. Ong said the push for healthier diets must intensify to prevent heart disease.
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The Straits Times 
straits_times:Singapore’s sugar consumption falls, but sodium, calorie intakes have gone up, new surveys showThis story was compiled and edited by the HeadTopics newsroom and HT AI from the reports above.
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