Concerns over the alarming rate of heart attacks in the workplace were highlighted by Minister for Health and Medical Services, Dr. Atonio Lalabalavu. A survey conducted over a year across 107 workplaces identified heart attack as the leading cause of death, alongside issues related to obesity and high blood pressure.
In a recent parliamentary session, Dr. Atonio presented findings from a study involving 3,456 participants, executed by the ministry in collaboration with the Japan International Cooperation Agency (JICA). On February 14, 2024, Prime Minister Sitiveni Rabuka officially introduced new standard operating procedures (SOP) and guidelines as part of a national initiative promoting healthier eating options within government ministries and institutions.
The Cabinet has also approved the implementation of this new policy, which replaces the “healthy catering guideline” established in 2017. The survey indicated that 50 percent of workers were classified as obese, while 32 percent experienced high blood pressure, with 5 percent facing severe hypertension.
Dr. Atonio stated that the policy represents a significant effort to combat non-communicable diseases (NCDs) in Fiji, aiming to reduce the incidence of these diseases and their consequences, which are prevalent causes of illness and death in the country. Alarmingly, 60 percent of workers aged 20 to 25 are at high risk for developing NCDs, and 31 percent could be susceptible to heart disease in the future.
These statistics raise critical concerns about health in the workforce, emphasizing the need for a collective approach to address the challenges noted by the minister. One crucial aspect is how Fijians will react to the recommendations and the practicality of healthy dietary choices given their financial constraints.
Affordability emerges as a significant barrier, with the average individual needing to consider how to integrate healthy eating into their budgets and lifestyles. This highlights the necessity for policymakers to take into account prices and the overall cost of living in their considerations.
The path to improvement is undoubtedly complex, and the key question remains: how willing are Fijians to make the necessary changes? Without the ability to afford healthy food, a substantial obstacle must be addressed. If take-home pay falls short, further challenges arise.
While acknowledging the complexities of the situation, it is essential to initiate efforts to prevent a workforce plagued by health issues. The pressing health crisis requires a unified approach to enhance health through improved dietary practices and supportive economic measures.
Fijians and policymakers must engage in discussions to devise actionable solutions for better health outcomes.