Nutrition labels on many packaged foods sold in Bangladesh are failing to tell consumers what they are actually eating, with laboratory tests finding significant differences between declared and actual levels of salt, sodium, fat and trans-fat.
Four studies conducted over the past five years by researchers have found that popular processed foods, ready-to-eat items and edible oils often contain higher levels of unhealthy nutrients than stated on product labels.
One study found salt content was underreported in 67 per cent of tested packaged food products, while trans-fat and total fat levels were understated in 58 per cent and 54 per cent of products, respectively.
Another study found that 40 per cent of processed and ultra-processed foods declared lower sodium levels than laboratory tests detected, while 9 per cent provided no sodium information at all.
The findings come as processed food consumption expands across Bangladesh, increasing concerns over dietary risks in a country where non-communicable diseases account for around 71 per cent of deaths, including 19 per cent that are premature.
Bangladeshis consume an estimated 6.7 to 9 grams of salt daily, above the World Health Organization’s recommended maximum of 5 grams. About 13.9 million people are living with diabetes, while 23.5 per cent of adults have hypertension.
According to the Global Burden of Disease 2021 study, unhealthy diets, including excessive sodium intake, trans-fat consumption and sugary drinks, contribute to around 27,387 deaths annually in Bangladesh.
The first study, “Commonly Consumed Processed Packaged Foods in Bangladesh Are Unhealthy and Their Nutrient Contents Are Not in Conformity with the Label Declaration”, published in Food Science & Nutrition, analysed 24 nationally representative composite samples from nine popular food categories.
The products included chips, chanachur, fried pulses, noodles, biscuits, chocolate, ice cream, chutney and confectionery.
Laboratory analysis showed that many products failed to accurately declare basic nutritional information. Nearly half of the products did not disclose saturated fat content, while 38 per cent omitted dietary fibre or trans-fat information.
Sugar and salt information was missing from 21 per cent of products, while 17 per cent failed to adequately declare protein, carbohydrates, total fat or energy values.
Under the researchers’ assessment criteria, none of the tested products accurately declared salt, sugar, saturated fat and trans-fat levels simultaneously.
Only 4 per cent correctly reported total fat content, while 8 per cent accurately reported dietary fibre.
Even under more flexible European Union tolerance standards, compliance remained limited, with only 38 per cent of salt declarations, 33 per cent of saturated-fat declarations and 21 per cent of sugar declarations falling within acceptable ranges.
The researchers concluded that nutrition labels require regular laboratory verification and stronger consumer warning systems.
Sodium-heavy diets
The second study, “Sodium Content and Label Discrepancies in Processed and Ultra-Processed Foods in Bangladesh: A Public Health Concern”, published by the Multidisciplinary Digital Publishing Institute, examined 105 processed and ultra-processed foods across 14 categories.
It found that soups contained the highest average sodium level at 3,149.6 milligrams per 100 grams, followed by instant noodles at 1,515.8 milligrams, pickles and chutneys at 1,378.6 milligrams, and chanachur at around 852 milligrams.
The researchers warned that rising consumption of high-sodium processed foods requires stricter sodium limits, product reformulation and stronger monitoring.
The study also examined food consumption patterns among 974 children, adolescents and adults.
It found that 97 per cent of respondents had consumed at least one processed or ultra-processed food product in the previous week.
Children consumed such products most frequently, averaging 21 times a week, compared with 16 times among adolescents and 11 times among adults.
Consumption was higher in metropolitan areas, averaging 17 times a week compared with 11 times in rural areas.
Sweet biscuits were the most widely consumed packaged food, followed by chanachur and instant noodles.
Processed foods enter daily diets
A separate study, “Identification of Frequently Consumed Commercially Prepared Ready-to-Eat Foods and Beverages in Bangladesh”, published in Bioresearch Communications, surveyed 480 households across all eight divisions.
It found that ready-to-eat foods had become deeply integrated into everyday diets, with puffed rice, peyaju, chanachur, chips, unbranded ice cream, jilapi, chocolates and cakes among commonly consumed items.
The study highlighted how convenience, affordability and wider availability have accelerated dependence on commercially prepared foods.
Trans-fat concerns extend to cooking oils
The risks are not limited to packaged snacks.
A paper published in the Food Chemistry Advances journal, titled “Fatty Acid Profile Emphasising Trans-Fatty Acids in Commercially Available Soybean and Palm Oils and Its Probable Intake in Bangladesh”, analysed 106 soybean and palm oil samples collected from all eight divisions.
It found that trans-fat levels exceeded the internationally accepted limit of 2 per cent in 66.7 per cent of branded soybean oil samples and 24.5 per cent of unbranded soybean oil samples.
None of the palm oil samples exceeded the threshold.
Researchers estimated that consuming 27 grams of branded soybean oil daily could expose consumers to around 0.75 grams of trans-fat, raising concerns over refining practices, production standards and quality control.
Most crude edible oil used in Bangladesh is imported before being processed locally.
Industry growth outpaces oversight
The findings come as Bangladesh’s processed food industry expands rapidly.
One of the studies estimated that the processed agro-products and food-processing industry is growing at around 8 per cent annually and has reached a market size of about $2.2 billion.
Higher incomes, urbanisation, changing lifestyles and wider retail networks have increased demand for convenient foods. Researchers, however, said regulatory oversight has not kept pace with industry expansion.
The Bangladesh Food Safety Authority is now moving to tighten packaged food labelling rules.
Professor Mohammad Shoeb, a member of the authority, said draft packaged food labelling regulations have been finalised and submitted to the Ministry of Food.
After consultations with the Ministry of Commerce, the draft will be sent to the Ministry of Law for vetting before gazette publication.
Manufacturers will receive one year after publication to comply before legal action is taken against violators.
Shoeb said the rules aim to help consumers identify foods high in salt, sugar and fat and make healthier choices.
Abu Ahmed Shamim, associate scientist at BRAC James P Grant School of Public Health, said processed foods have become difficult to avoid because of convenience and availability.
He said front-of-pack warning labels would help consumers quickly identify products high in salt, sugar and saturated fat, as many consumers lack the time or technical knowledge to interpret detailed nutrition panels.
Together, the four studies point to a common challenge: Bangladesh’s food market is changing faster than its safeguards.
Researchers said regular laboratory verification of labels, stricter enforcement of food standards, reformulation of products with excessive sodium and unhealthy fats, improved monitoring of edible oil processing and clearer warning labels are needed to reduce health risks.
As processed foods become a larger part of daily diets, accurate nutrition information is becoming more than a consumer issue. Researchers say it is now a public health requirement.
ABM Zubair, executive director of Progga, a Bangladesh-based organisation working on public health research, advocacy and awareness, said front-of-pack labelling could help prevent non-communicable diseases by enabling consumers to identify foods high in salt, sugar and saturated fat.
He urged the government to finalise the draft regulations without delay.
