Hooray! Study shows dim sum in Hong Kong is now healthier due to lower average sodium content


Here is some good news for dim sum fans. Cantonese foods in Hong Kong are generally considered healthier now due to the decreasing trend in their sodium content.

The Center for Food Safety said in a press release on Tuesday that the total sodium content of dim sum served in Hong Kong was lower in its latest study than in previous studies.

120 unpackaged food samples covering 12 types of dim sum, along with samples from four types of sauces, were collected from several Chinese restaurants and dim sum shops to analyze their sodium content.

The results showed that the sodium content of all unpackaged dim sum samples ranged from 3 to 680 mg/100 g, while the average sodium content was 330 mg/100 g.

Compared to the results of the previous study, the sodium content decreased in nine out of the 11 types of dim sum tested before, indicating a trend towards lower sodium content in dim sum found in city restaurants.

Among the different types of dim sum, siu mai shrimp was found to have the highest average sodium content (590 mg/100g), followed by shrimp spring roll (480mg/100g) and steamed ground beef (440mg). / 100 grams).

Five samples of siu mai shrimp and two samples of spring roll with shrimp were considered high in sodium, containing more than 600 milligrams/100 grams, according to the center.

On the other hand, the dim sums with the lowest average sodium content were plain steamed rice (66 milligrams/100 grams), beef rice rolls (160 milligrams/100 grams) and pork steamed rice rolls. Roast (180 milligrams/100 grams).

A center spokesperson said, “With reference to the study results, an individual’s sodium intake would reach 32 percent of the WHO recommended daily upper limit (ie 2,000 mg of sodium) if two people ate one plate of siu mai prawns and one plate of Spring roll with shrimp in a Chinese restaurant.

The center said the study also showed that there was a large discrepancy in sodium content between samples of the same specific types of dim sum, such as steamed plain rice rolls, steamed fan, and steamed buns with pork and vegetables, which are sold in Chinese dishes. different. Restaurants and dim sum stores, which revealed that restaurants can use their peer practices on how to reduce the sodium content of these types of dim sum.

The speaker reminded the audience that some types of dim sum can be served with sauces, either by the food sector or added by customers.

He added that consuming dim sum with sauces may increase overall sodium intake by more than twice, indicating how much sodium content sauces contributed to in dim sum meals.

The spokesperson said that sodium is essential for body functions, but that excessive intake of it may increase the risk of developing high blood pressure. Untreated high blood pressure can lead to health problems including heart attack, stroke, and kidney failure.



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