Sodium Content in Takeaway Meals Sampled from Three Large China Cities ()
Author(s)
Weisheng Xu1,2,
Shuang Rong3,
Jia Zhao1,2,
Ying Lu1,2,
Guodong Wang1,2,
Jingming Yang1,2,
Siyu Wang1,2,
Zhu Wang1,2*,
Yuexin Yang1,2
ABSTRACT
Objective: The aim of the present study was to evaluate salt levels in popular hot
takeaway meals in three large China cities, and to compare the difference in sodium content in
different types of takeaway meals. Methods: We randomly collected a total of 4450 samples of 7
different types of takeaway meals, which were the most consumed by local
residents from takeaway platforms. The main ingredients, auxiliary ingredients,
as well as the weight used in takeaway meals were collected. The sodium content in takeaway meals was
obtained by calculation. Results: Obtained results show that the sodium
content in three large China cities is alarmingly high. Comparing medians
(interquartile range) of takeaway meals from different cities, Beijing
contained the highest sodium content per portion (1371.3 mg (890.3 - 2137.4)), followed by Hangzhou (1348.45 mg (694.25 - 1541.62)) and Shanghai (340.1 (259.75 - 942.25)). In addition, the sodium content between
pasta and porridge, Chinese meals, and western meals show significant differences (p < 0.05). Compared
with Chinese Dietary Reference Intakes, the
average sodium content exceeded dietary recommendations for one takeaway meal.
The sodium content differed among takeaway meals prepared with various cooking
methods and meats. Conclusion: Notable differences are detected in
takeaway meals’ sodium content between several large cities in
China. To meet China’s target salt intake, consumers in these cities are
highly recommended to reduce sodium content in their everyday meals.
Share and Cite:
Xu, W. , Rong, S. , Zhao, J. , Lu, Y. , Wang, G. , Yang, J. , Wang, S. , Wang, Z. and Yang, Y. (2022) Sodium Content in Takeaway Meals Sampled from Three Large China Cities.
Food and Nutrition Sciences,
13, 471-478. doi:
10.4236/fns.2022.135035.
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