Indonesia's Obesity Prevalence Rises: How to Choose Processed Foods Wisely

The prevalence of obesity among Indonesians aged 18 and above is showing a worrying trend. Based on the latest data, the obesity rate rose from 21.8% in 2018 to 23.4% in 2023. This rise has triggered alarms in the public health sector due to its implications for the risk of non-communicable diseases. Dr Siti Nadia Tarmizi, M.Epid., Director of Prevention and Control of Non-Communicable Diseases at the Ministry of Health (Kemenkes), said that obesity should be regarded as a serious medical condition. ‘Obesity is not merely a matter of appearance or lifestyle. It is a chronic disease with significant health risks,’ Nadia said at the Nutrifood Media Briefing in central Jakarta on Tuesday (3/3). Obesity results from the accumulation of excess calorie intake over a long period. In the midst of a modern lifestyle, dependence on processed foods and ready-to-eat meals becomes a major risk factor. Nadia explained that society needs to recognise the close link between eating patterns and the risk of diabetes, hypertension, and heart disease. As a preventive measure, the Ministry of Health consistently campaigns to limit the intake of Sugar, Salt, and Fat (GGL). This educational programme has been running since 2013 through cross-sector collaboration between the Ministry of Health, the Food and Drug Supervisory Agency (BPOM), and private sector participants such as Nutrifood. The key to controlling obesity in the modern era is not to avoid processed foods entirely, but to enhance literacy in reading packaging labels. ‘What matters most is to recognise the nutrition information and composition on the packaging, so that the processed foods consumed can actually help reduce the risk of obesity,’ Nadia added. The public is also advised to seize Ramadan as a moment to detoxify eating patterns by gradually reducing sugar, salt, and fat at iftar and sahur. Tips for Reading Nutrition Labels: In line with the Ministry of Health, the Director of the Southeast Asian Food and Agricultural Science and Technology Center at IPB University, Puspo Edi Giriwono, emphasised that processed foods are produced on a science-based basis to guarantee quality and safety. According to Puspo, food additives listed on packaging have undergone stringent safety assessments and have permissible daily intakes (ADI). ‘The main challenge is not the existence of processed foods, but public understanding of the processing and label information,’ he explained. Mass public education is a long-term solution so that people can choose foods more wisely while maintaining a balanced diet to curb future obesity rates. Various local Indonesian tubers such as gembili, uwi, talas, sweet potatoes, potatoes, and sukun can serve as rice substitutes rich in fibre, vitamins and minerals. Since its launch in 2020, the Damping programme has supported and benefited more than 10,300 MSMEs across Indonesia. Sasagu’s sago-based processed foods are ready to penetrate international markets. Some products such as cakes and cookies have attracted potential buyers from Australia, Germany, and Japan. Badan Pengawas Obat dan Makanan (BPOM) has found 376 locations selling illegal processed foods without distribution licences (TIE), expired, or damaged.