Home cooking alone cannot solve Malaysia’s rising obesity, diabetes, and heart disease, as many traditional meals remain high in salt, sugar, and fat.
Dr Leong Sze Ying of Taylor’s University notes that processed foods aren’t always harmful—techniques like pasteurisation, freezing, and fortification improve safety and nutrition.
Especially for older adults with chewing or swallowing challenges. While countries like Japan and South Korea embrace nutritionally optimised foods for ageing populations, Malaysia has been slower to adopt such strategies.
Experts urge focusing on foods designed to support health and safety rather than simply home-cooked versus processed, allowing Malaysians to make better choices and improve overall health.
