新加坡：根据周六（10月3日）发布的全国性调查，新加坡成年人的身体活动量增加、糖分摄入减少，但热量、脂肪和钠的摄入量却有所上升。
SINGAPORE: Adults in Singapore are more physically active and consuming less sugar, but their calorie, fat and sodium intake has risen, according to national surveys released on Saturday (Oct 3).
卫生部（MOH）和健康促进局（HPB）发布了全国人口健康调查和全国营养调查的结果。
The Ministry of Health (MOH) and Health Promotion Board (HPB) released findings from the National Population Health Survey and National Nutrition Survey.
健康调查于2024年8月至2025年7月进行，追踪了18至74岁居民的健康状况、风险因素和生活习惯。营养调查于2025年6月至12月进行，考察了18至69岁居民的饮食模式和营养状况。
The health survey, conducted from August 2024 to July 2025, tracked the health, risk factors and lifestyle practices of residents aged 18 to 74. The nutrition survey, conducted from June to December 2025, examined the dietary patterns and nutritional status of residents aged 18 to 69.
热量、脂肪和盐分摄入增加 平均每日热量摄入量从2019年的2360千卡上升至2025年的2460千卡。超过一半的新加坡居民（57%）摄入的热量超过了其建议的每日能量需求（已考虑其身体活动水平）。
MORE CALORIES, FAT AND SALT Average daily calorie intake rose from 2,360 in 2019 to 2,460 in 2025. More than half of Singapore residents, or 57 per cent, consumed more calories than their recommended daily energy requirements after accounting for their levels of physical activity.
18至29岁的年轻成年人热量摄入最多，日均达2655千卡。但增幅最大的是30至49岁年龄段，其平均摄入量从2019年增加了141千卡，达到2576千卡。该群体中有63%的人摄入量超标。
Younger adults aged 18 to 29 consumed the most calories, at an average of 2,655 a day. But the biggest increase was among those aged 30 to 49, whose average intake rose by 141 calories from 2019 to 2,576. Of this group, 63 per cent consumed more than they needed.
精制碳水化合物（如白米饭和白面包）的摄入量增加，总膳食脂肪摄入量从2019年的94克增至2025年的103克。饱和脂肪占总脂肪摄入量的35%，高于建议上限30%。
Consumption of refined carbohydrates such as white rice and white bread increased, while total dietary fat intake rose from 94g in 2019 to 103g in 2025. Saturated fat accounted for 35 per cent of total fat intake, above the recommended limit of 30 per cent.
然而，老年人的蛋白质摄入可能不足。健康促进局建议长者每餐（一日三餐）摄入20克至25克蛋白质，大约相当于一掌心大小的熟瘦肉、鱼肉或禽肉。
Older adults, however, may not be getting enough protein. HPB advised seniors to aim for 20g to 25g of protein at each of their three meals, roughly the amount in a palm-sized piece of cooked lean meat, fish or poultry.
鸡蛋、豆腐和豆浆也是富含蛋白质的选择，购物者可留意标有“高蛋白”或带有“更健康选择”标识的包装产品。
Eggs, tofu and soy milk are other protein-rich options, and shoppers can look for packaged products labelled “higher in protein” or carrying the Healthier Choice symbol.
钠的摄入量也持续攀升，平均每日摄入量从2019年的3480毫克增至2025年的4000毫克。
Sodium intake also continued to climb, with average daily intake rising from 3,480mg in 2019 to 4,000mg in 2025.
新加坡近95%的居民，即几乎所有居民，每日钠摄入量均超过了建议上限2000毫克（约等于一茶匙食盐）。这一比例较2019年的88%有所上升。
Nearly all Singapore residents, or 95 per cent, exceeded the recommended daily sodium limit of 2,000mg, equivalent to about one teaspoon of salt. This is up from 88 per cent in 2019.
在钠摄入量最高的居群中，汤类菜肴是最大钠来源，每1000千卡热量贡献358毫克钠。加工食品以266毫克位居第二，风味饭面类及卤汁/酱汁菜肴各贡献261毫克。炒菜贡献198毫克，面包、面条和意面贡献110毫克。
Among residents with the highest sodium intake, soupy dishes were the biggest source, contributing 358mg of sodium per 1,000 calories consumed. Processed foods followed at 266mg, while flavoured rice and noodle dishes and gravy- and sauce-based dishes each contributed 261mg. Stir-fried dishes contributed 198mg and bread, noodles and pasta 110mg.
根据健康促进局（HPB）的分析，上述食品类别合计占该群体钠摄入总量的约80%。
Together, these food categories accounted for around 80 per cent of sodium consumed by this group, according to HPB's analysis.
外食频率增加 调查结果指向外食是导致热量、饱和脂肪和钠摄入量上升的因素之一。2025年，七成居民每天至少外食一次，高于2019年的六成。人均每周外食九次，而2019年为八次。
EATING OUT MORE OFTEN The findings pointed to eating out as a factor behind the rise in calorie, saturated fat and sodium intake. Seven in 10 residents ate out at least once a day in 2025, up from six in 10 in 2019. They ate out an average of nine times a week, compared with eight in 2019.
18至29岁成年人外食最频繁，中位数为每周10次，其中78%每天至少外食一次。30至49岁人群中，这一比例为70%。
Adults aged 18 to 29 ate out most often, at a median of 10 times a week, with 78 per cent doing so at least once a day. Among those aged 30 to 49, the figure was 70 per cent.
每天外食两次或以上者，其热量、饱和脂肪和钠摄入量均高于每周外食六次或以下者。
Those who ate out two or more times a day consumed more calories, saturated fat and sodium than those who ate out six times a week or less.
健康促进局对182道常见菜肴的分析显示，其热量和钠含量在2023年至2025/2026年间均有上升。例如，一份典型的海南鸡饭热量从557千卡增至646千卡，而印度香饭（nasi biryani）则从970千卡飙升至1310千卡。
An HPB analysis of 182 commonly consumed dishes found their calorie and sodium content rose between 2023 and 2025/2026. For example, a typical serving of chicken rice went from 557 to 646 calories, while nasi biryani climbed from 970 to 1,310.
新兴流行菜肴如麻辣香锅和番茄火锅，分量也普遍较大，且热量、脂肪和钠含量较高。
Emerging popular dishes such as mala xiang guo and tomato hot pot also tended to be larger in portion and higher in calories, fat and sodium.
在媒体简报会上被问及热量上升原因时，健康促进局表示，一种可能是食材成本上涨，餐饮业者可能增加精制碳水化合物的比例，同时减少成本较高的蛋白质。不过，该局强调这仅是假设，尚待验证。
Asked at a media briefing why calories had risen, HPB said one possibility was that amid rising food costs, F&B operators may be increasing the proportion of refined carbohydrates while reducing more expensive protein. However, it stressed that this was a hypothesis and yet to be verified.
HPB 一直鼓励餐饮业者改用低钠食材，但官员表示，鉴于该行业的分散性，要让个体小贩改变配方仍是一项挑战。
HPB has been encouraging F&B operators to switch to lower-sodium ingredients, but officials said getting individual hawkers to change their recipes remains a challenge given the fragmented nature of the sector.
HPB 表示，通过健康食材推广计划接触到的 4,000 名小贩中，约有 14% 改用了低钠酱料和调味料。
About 14 per cent of the 4,000 hawkers reached through the Healthy Ingredient Promotion Programme switched to lower-sodium sauces and seasonings, HPB said.
2025 年，约有 3,000 家餐饮场所使用低钠盐、酱料或调味料，较 2022 年的 500 家增加了六倍。这些场所包括小贩中心和咖啡店摊位、餐馆、食堂和餐饮服务商。
About 3,000 F&B establishments used lower-sodium salt, sauces or seasonings in 2025, up sixfold from 500 in 2022. These include hawker and coffee shop stalls, restaurants, canteens and caterers.
HPB 表示，将通过“更健康餐饮计划”和“少盐更鲜味”行动等举措，加强与餐饮业者的互动。
HPB said it would step up engagement with F&B operators through initiatives such as the Healthier Dining Programme and the "Less Salt, More Taste" movement.
这包括与中央厨房和大众市场经营者（如小贩中心、咖啡店和美食广场）合作，鼓励使用更健康和低钠的食材，并减少盐、酱料和调味料的用量。
This includes working with central kitchens and mass-market operators such as hawker centres, coffee shops and food courts to encourage the use of healthier and lower-sodium ingredients and less salt, sauces and seasonings.
卫生部还将在 2028 年前把强制性的营养分级标签和广告限制从饮料扩展到其他领域，涵盖钠和饱和脂肪的主要来源。这些包括预包装盐、酱料、调味料、方便面和食用油。
MOH will also extend mandatory Nutri-Grade labelling and advertising restrictions beyond beverages by 2028, covering key sources of sodium and saturated fat. These include pre-packed salt, sauces, seasonings, instant noodles and cooking oil.
糖分摄入持续下降 每日总糖分摄入量从 2018 年的 60 克降至 2025 年的 48 克，含糖饮料的降幅尤为明显。
SUGAR INTAKE CONTINUES TO FALL Daily total sugar intake fell from 60g in 2018 to 48g in 2025, with the drop particularly pronounced for sugar-sweetened drinks.
每日能量摄入中糖分不超过建议上限 10% 的居民比例，从 2019 年的 61% 上升至 2025 年的 79%。
The proportion of residents keeping within the recommended limit of no more than 10 per cent of daily energy intake rose from 61 per cent in 2019 to 79 per cent in 2025.
卫生部和 HPB 表示，这一改善与饮料中位糖含量的下降一致。
MOH and HPB said the improvement was in line with falling median sugar levels in beverages.
就预包装饮料而言，中位糖含量从 2017 年的 7.1% 降至 2024 年的 4.6%，而现制饮料则从 2020 年的 7.5% 降至 2025 年的 4.1%。
For pre-packaged drinks, the median fell from 7.1 per cent in 2017 to 4.6 per cent in 2024, while freshly prepared beverages dropped from 7.5 per cent in 2020 to 4.1 per cent in 2025.
更多居民保持活跃、接受筛查 获得充足总身体活动的居民比例从2024年的84.7%上升至2025年的87.3%。然而，仅有37.6%的人进行充足的肌肉强化活动，这一数字自2020年以来保持稳定。慢性病和癌症健康筛查的参与率也有所上升。
MORE STAYING ACTIVE, GOING FOR SCREENING The proportion of residents getting sufficient total physical activity rose from 84.7 per cent in 2024 to 87.3 per cent in 2025. However, only 37.6 per cent did sufficient muscle-strengthening activities, a figure that has stayed stable since 2020. Participation in health screening for chronic diseases and cancers also increased.
卫生部和健康促进局表示，这些数据是健康新加坡计划支持居民寻求健康行为、以及疾病早期发现和诊断的早期迹象。该计划于2023年7月启动，让居民与家庭医生共同制定个性化健康计划。每日吸烟率和心理健康不佳情况大体保持稳定。
MOH and HPB said the figures were early signs that Healthier SG was supporting health-seeking behaviour and the early detection and diagnosis of disease. The scheme, launched in July 2023, has residents work with family doctors on personalised health plans. Daily smoking and poor mental health remained broadly stable.
卫生部和健康促进局表示，最新调查结果显示居民正在采取更健康的生活方式，但强调需要改善整体饮食质量。
MOH and HPB said the latest findings showed that residents were adopting healthier lifestyles, but stressed the need to improve overall diet quality.
他们表示：“健康饮食、增加身体活动、管理压力和戒烟，都能直接降低慢性病和其他健康风险。”他们补充说，定期健康筛查和复诊对早期发现和干预至关重要。
“Having a healthy diet, increasing physical activity, managing stress and ceasing smoking all have a direct impact on reducing the risk of chronic diseases and other health risks,” they said. They added that regular health screenings and follow-ups were important for early detection and intervention.