Publication: Comparative analysis of sodium, fat, and protein content in nuggets and sausages across diverse brands in the Malaysian market
No Thumbnail Available
Date
2025-01
Authors
Mogan, Shalinie A/P
Journal Title
Journal ISSN
Volume Title
Publisher
Abstract
This study investigates the nutritional content of chicken nuggets and sausages from diverse brands in the Malaysian market, focusing on three important nutrients: sodium, fat, and protein. It addresses the lack of comparative data essential for informed consumer choices and public health strategies in light of Malaysia's growing consumption of ultra-processed foods. Nutritional information was obtained from product labels, and statistical analysis, including the Kruskal-Wallis test, was used to identify differences. The assessment showed consistency of nutrient compositions in all chicken nuggets where there is no significant difference between nutrients in nuggets. However, the study found significant differences in the sodium, fat, and protein content of sausages, depending on the brand and flavor. Notably, the original flavor has the lowest sodium and fat content. Regarding protein content, cheese flavors have the highest protein level. The study emphasizes the usage of price-effectiveness to ensure nutrient intake efficiency and highlights the importance of standardized portion sizes and clear, accurate labeling. These findings offer valuable guidance for consumers, policymakers, and food manufacturers, supporting efforts to promote healthier dietary choices and implement regulatory measures to improve the nutritional quality of processed meat products in Malaysia.