Singapore residents aged 18 to 69 consumed more calories, fat and sodium in 2025 than six years earlier, while a hawker stall changed its menu amid reported cost pressures.
The Health Promotion Board (HPB) found average daily energy intake rose to 2,460 kilocalories in 2025 from 2,360 in 2019. Daily fat intake increased from 94 grams to 103 grams, and sodium rose from 3,480 milligrams to 4,000 milligrams. Ninety-five percent of surveyed residents exceeded the recommended daily sodium limit of 2,000 milligrams.
The changes did not amount to a uniform shift toward carbohydrates. Their share of daily energy fell from 49% to 46%, while fat’s share rose from 36% to 38%. Carbohydrates from refined staples increased from 154 grams to 166 grams a day. HPB also reported that sugar intake declined from 60 grams in 2018 to 48 grams in 2025, linking the reduction to industry reformulation and consumer choices.
HPB said a typical portion of commonly eaten local dishes had nearly 10% more calories in 2025 than in 2023, with sodium content up 10%. CNA reported that HPB’s analysis of 182 dishes found the median calorie count rose from 560 to 600 kilocalories per serving, an increase of about 7%. The figures refer to different measures. CNA reported that HPB cited serving size and recipe composition as possible explanations for higher calorie counts.
CNA reported that costs at Ipoh Zai Hakka Noodle at 216 Bedok Food Centre rose about 10% to 15% in 2026. Operator Eunice Wong said the family kept its standard bowl at S$5.60 while cutting it from six items to five by removing a labor-intensive “bitter gourd ball.” Wong cited costs as one factor, alongside customer preferences and food waste.
Broader cost figures come from National Environment Agency (NEA) surveys cited by the Ministry of Sustainability and the Environment. In a 2024 parliamentary reply, the ministry said ingredients represented an average 56% of hawkers’ operating expenses in 2022, while labor accounted for 20%. Nationally, HPB found the share of adult residents eating out at least once daily rose from 60% in 2019 to 66% in 2025. Those eating out twice or more a day had higher calorie, saturated-fat and sodium intake than people eating out six times a week or less.
Dr. Soye Shin, an assistant professor at the National University of Singapore’s Saw Swee Hock School of Public Health, told CNA that vendors may shift meals toward less costly staples and away from pricier meat or fish to maintain customers’ sense of value.
HPB launched its “Ask for Less” movement on Sept. 22, encouraging diners to request less salt, sauces and gravy. The Ministry of Health plans by 2028 to extend Nutri-Grade labeling and advertising restrictions to specified packaged products, including pre-packed salt, sauces, seasonings, instant noodles and cooking oil.
