Here is good news for dim sum lovers. Cantonese sweets in Hong Kong are generally healthier now due to a downward trend in their sodium content.
The Center for Food Safety said in a press release on Tuesday that the overall sodium content of dim sum served in Hong Kong was lower in its latest study compared to previous ones.
He collected 120 non-prepackaged food samples covering 12 types of dim sum, as well as samples of four types of sauces, from various Chinese restaurants and dim sum shops to analyze their sodium content.
The results showed that the sodium content of all non-prepackaged dim sum samples ranged from 3 to 680 milligrams/100 grams, while the average sodium content was 330 milligrams/100 grams.
Compared to the results of the previous study, the sodium content of nine of the 11 types of dim sum previously tested was reduced, showing a downward trend in sodium content in dim sum found in restaurants across the city. .
Among the different types of dim sum, shrimp siu mai has the highest average sodium content (590 milligrams/100 grams), followed by shrimp spring roll (480 milligrams/100 grams) and ground beef dumpling steamed (440 milligrams/100 grams).
Five samples of siu mai shrimp and two samples of shrimp spring rolls were found to be high in sodium, or more than 600 milligrams/100 grams, according to the center.
On the other hand, the types of dim sum with the lowest average sodium content were plain steamed rice roll (66 milligrams/100 grams), steamed rice roll with beef (160 milligrams/100 grams) and Steamed Rice Roll with BBQ Pork (180 milligrams/100 grams).
A spokesperson for the center said: ‘Referring to the results of the study, the sodium intake per person will reach 32% of the upper limit of daily intake recommended by the World Health Organization (this is i.e. 2000 mg of sodium) if two people eat a siu mai shrimp dish and a shrimp spring roll dish in a Chinese restaurant.
The center said the study also showed there was a wide variation in sodium content among samples of the same types of some dim sum, such as steamed plain rice roll, fan guo steamed and the steamed bun with pork and vegetables, sold in different Chinese stores. restaurants and dim sum shops, which revealed the possibility for restaurants to refer to the practices of their counterparts on how they can reduce the sodium content of these types of dim sum.
The spokesperson reminded the public that some types of dim sum may be served with sauces, either by the food business or added by customers.
Eating dim sum with sauces can increase overall sodium intake more than twice, indicating how much sodium-rich sauces contributed to dim sum meals, he added.
The spokesperson said sodium is essential for body functions, but excessive sodium intake can increase the risk of developing high blood pressure. Untreated high blood pressure can lead to health problems including heart attack, stroke, and kidney failure.