MINCED pork patty with salted egg (鹹蛋蒸肉餅) is the saltiest dish in Chinese restaurants, a collaborative study by the Consumer Council (消費者委員會) and the Centre for Food Safety (食物安全中心) has found.
The two organisations tested the nutrient content in 10 popular dishes sold at Chinese restaurants, local-style diners and fast food restaurants.
The test found that steamed pork patty with salted egg had the highest sodium content, containing an average of 530 milligrams per 100 grams. In the highest sample it found 730mg per 100g.
Fish fillet in sweetcorn sauce (粟米魚塊), and sauteed French bean with minced pork and Chinese preserved olives (欖菜肉鬆四季豆) both had an average sodium content of 450mg per 100g.
The upper daily limit of sodium intake set by the World Health Organisation (世界衛生組織) is 2,000mg, while in Hong Kong, food containing more than 600mg per 100g sodium is classified as “high sodium” food.
Excessive intake of sodium or salt may have higher risk of developing high blood pressure.
Untreated high blood pressure can lead to chronic diseases such as heart attack and stroke, said a CFS spokesperson.
The study results reflected that the trade has the responsibility to review sodium content in Hong Kong style savoury dishes through recipe reformulation, to facilitate consumers to reduce their sodium intake gradually when eating out.
(This article is published on Junior Standard on 23 November 2017)
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