Chia Yook Chin, Say Yee-How, Cheng Maong Hui, Chung Felicia Fei Lei, Lau Tze Pheng, Ooi Pei Boon
Department of Clinical Medicine and Surgery, Sir Jeffrey Cheah Sunway Medical School, Faculty of Medical and Life Sciences, Sunway University, Bandar Sunway, Malaysia.
Ageing, Health and Well-Being Research Centre, Faculty of Medical and Life Sciences, Sunway University, Bandar Sunway, Malaysia.
JMIR Res Protoc. 2025 Jul 21;14:e69610. doi: 10.2196/69610.
University students and staff members, especially those who frequently eat out and spend considerable time on campus, form a crucial demographic facing challenges related to high salt and sugar intake in out-of-home food. Recognizing the high prevalence of eating out among these populations, it is imperative to understand the salt and sugar consumption levels of campus communities.
This protocol describes the rationale and design of a 3-part cross-sectional and longitudinal interventional study to reduce salt and sugar contents in canteen foods and intakes among students and staff at Sunway University and Sunway College in Malaysia.
First, the knowledge, attitudes, and practices (KAPs) and perception, barriers, and enablers (PBEs) of salt and sugar intake and reduction were assessed among students and staff (part 1 of the study). Second, the KAPs and PBEs of salt, oil, and sugar reduction were assessed among canteen staff (part 2 of the study). Third, a longitudinal interventional study was conducted by implementing a campus-wide executive order to reduce salt and sugar in all foods sold on campus (part 3 of the study). The salt and sugar contents of selected foods were measured at baseline and at 3 months and 6 months postreduction. Participants who eat frequently on campus were selected as the intervention group, while those who do not comprised the control group. All participants had their urine electrolytes and body compositions measured and recorded 24-hour dietary intakes for 2 weekdays and 1 weekend at baseline, 3 months, and 6 months after salt and sugar reduction.
The study protocols were approved by the institutional review board of Sunway University (SUREC 2024/029 and SUREC 2024/040). Recruitment for the cross-sectional studies began in May 2024, while that for the longitudinal intervention study began in June 2024. The 6-month intervention began in September 2024 immediately after the official launch of the campus-wide executive order to reduce salt and sugar. We targeted recruitment of 1000, 50, and 300 participants for parts 1, 2, and 3, respectively. We anticipate reduced dietary salt and sugar intakes by 30% and 50%, respectively (World Health Organization targets), and beneficial health effects on the participants.
The insights gained from this study will help to create a healthier food environment, benefitting individuals who regularly eat out, especially at the workplace.
ClinicalTrials.gov NCT06473038; https://clinicaltrials.gov/study/NCT06473038.
INTERNATIONAL REGISTERED REPORT IDENTIFIER (IRRID): DERR1-10.2196/69610.
大学生和教职员工，尤其是那些经常外出就餐且在校园花费大量时间的人，是面临与外出就餐时高盐高糖摄入相关挑战的关键人群。鉴于这些人群中外出就餐的比例很高，了解校园社区的盐和糖消费水平至关重要。
本方案描述了一项三部分的横断面和纵向干预研究的基本原理和设计，该研究旨在降低马来西亚双威大学和双威学院食堂食品中的盐和糖含量以及学生和教职员工的摄入量。
首先，在学生和教职员工中评估盐和糖摄入及减少方面的知识、态度和行为（KAP）以及认知、障碍和促进因素（PBE）（研究的第1部分）。其次，在食堂工作人员中评估盐、油和糖减少方面的KAP和PBE（研究的第2部分）。第三，通过实施一项全校园行政命令来减少校园内销售的所有食品中的盐和糖，进行一项纵向干预研究（研究的第3部分）。在基线以及减少后3个月和6个月测量选定食品的盐和糖含量。经常在校园就餐的参与者被选为干预组，不经常在校园就餐的参与者为对照组。所有参与者在基线、盐和糖减少后3个月和6个月时，测量并记录其尿电解质和身体成分，并记录2个工作日和1个周末的24小时饮食摄入量。
研究方案已获得双威大学机构审查委员会的批准（SUREC 2024/029和SUREC 2024/040）。横断面研究的招募工作于2024年5月开始，纵向干预研究的招募工作于2024年6月开始。为期6个月的干预于2024年9月在全校园减少盐和糖的行政命令正式发布后立即开始。我们计划分别为第1、2和3部分招募1000名、50名和300名参与者。我们预计饮食中的盐和糖摄入量将分别降低30%和50%（世界卫生组织的目标），并对参与者产生有益的健康影响。
本研究获得的见解将有助于营造更健康的饮食环境，使经常外出就餐的人受益，尤其是在工作场所。
ClinicalTrials.gov NCT06473038；https://clinicaltrials.gov/study/NCT06473038。
国际注册报告识别码（IRRID）：DERR1-10.2196/69610。
