Currently, excessive sodium consumption is a major risk factor for non-communicable diseases (NCDs), such as hypertension, cardiovascular diseases, and chronic kidney disease. According to the World Health Organization (WHO), the recommended maximum daily sodium intake is 2,000 milligrams. However, a survey conducted in Thailand during 2008–2009 revealed that Thai people consume sodium at twice the recommended amount. On average, adults aged 19–59 were found to consume between 2,961.9 and 3,633.8 milligrams per d, with the northern region reporting a median intake of up to 3,733.2 milligrams per day (promote nutrition working age and elderly group, Bureau of Nutrition, Department of Health, Ministry of Public Health).
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Community Context and Local Issues:
In the past five years, the School of Medical Sciences at the University of Phayao has been conducting academic outreach efforts in Mae Ka Subdistrict, Phayao Province. These efforts have identified high sodium intake as a significant health problem among local residents. This excessive sodium consumption has been linked to hypertension, non-communicable diseases (NCDs), and other health issues (One Faculty, One Community Innovation Project, School of Medical Sciences, Fiscal Year 2024). According to a study by Farquhar WB et al. (2015), regular consumption of excessive sodium can lead to an imbalance of bodily fluids and is a major cause of NCDs, hypertension, cardiovascular diseases, and chronic kidney disease. The study also found that Thai people consume twice the recommended level of sodium set by the World Health Organization. One of the main contributors to this overconsumption is the widespread use of high-sodium seasoning powders in daily cooking. Consuming highly salty food on a regular basis increases the risk of hypertension, kidney strain, and cardiovascular overload, which can lead to severe illnesses. Commonly used condiments in Thai households include fish sauce, soy sauce, monosodium glutamate (MSG), and seasoning powders. Therefore, reducing sodium intake through food reformulation is a critical public health strategy that aligns with the Sustainable Development Goals (SDGs), particularly SDG 3: Ensure healthy lives and promote well-being for all at all ages.
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Development Approach: Plant-Based Seasoning Powder for Health
To promote safe dietary practices and reduce the risk of NCDs, the Kacharoen Community Enterprise Group in Mae Ka Subdistrict, Mueang District, Phayao Province, initiated a project to develop seasoning powder from local plants. This initiative effectively and responsibly utilizes natural local resources in alignment with SDG 12: Ensure sustainable consumption and production patterns.
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This health-focused plant-based seasoning powder incorporates ingredients such as:
• Jerusalem artichoke, rich in inulin, acts as a prebiotic beneficial to the digestive system.
• Garlic, which enhances flavor while helping reduce blood lipid levels.
• Chaya Spinash, which adds savory flavor and is rich in digestive enzymes, calcium, iron, and antioxidants.
• Stevia, a naturally sweet herb that adds sweetness without contributing calories.
The resulting seasoning powder is distinguished by the absence of MSG, animal products, and preservatives. It provides a naturally sweet flavor without added sugar and contains low sodium content (as verified using the INMUCAL nutrition analysis software). It retains over 80% of the original nutritional value of the vegetables used, making it suitable for consumers of all ages, particularly those needing to control sodium intake, such as Patient with chronic kidney diseases, the elderly, and people at risk for hypertension.
Health and Social Impacts:
This plant-based seasoning powder not only addresses the health needs of consumers, but also strengthens the local economy by utilizing locally sourced ingredients and increasing the value of agricultural products. This reduces dependency on external raw materials and decreases the use of harmful chemical food additives. In addition to its nutritional benefits, this product also has a positive impact on the environment. The majority of its ingredients are locally grown herbs and vegetables that are easy to cultivate, require minimal water, and need little to no chemical fertilizers. As a result, soil and water contamination is minimized, and greenhouse gas emissions from animal-based food production are significantly reduced. This aligns with SDG 13: Climate Action by promoting low-carbon food consumption and efficient use of resources through an environmentally friendly production cycle. Furthermore, it supports the development of resilient and sustainable food systems by enabling communities to produce and consume their own seasoning powders using local plants. This approach reduces transportation needs, energy use, packaging waste, and helps revive traditional organic farming practices. Ultimately, it integrates both human and planetary health in a holistic manner.
The development of plant-based seasoning powder represents an innovative solution that addresses both health and sustainability. It clearly supports SDGs 3, 12, and 13 by promoting access to safe and nutritious food choices, encouraging low-carbon dietary patterns, and empowering communities toward sustainable self-reliance through local development and the preservation of Thai wisdom.
Written by: Dr. Wittawas Sajjapong,
Lecturer of Program in Nutrition and Dietetics
School of Medical Sciences, University of Phayao