Nationwide Variation of Sodium Levels and Portion Sizes of Chinese Restaurant Menu Items

Abstract

Sodium levels are typically high in Chinese dishes due to the use of ingredients such as soy sauce. Chinese restaurants are popular among many Americans, outnumbering in total number the combined top three major fast food establishments. The Nutrient Data Laboratory expanded the number of Chinese foods in its USDA National Nutrient Database for Standard Reference with new analytical data. This study aimed to examine the variability of sodium and order size in Chinese entrées. Eleven popular entrées were sampled from independent restaurants in up to 12 nationwide locations and sent for nutrient analysis according to National Food and Nutrient Analysis Program protocol. Mean sodium levels ranged from 252 to 553 mg/100 g among the 11 entrées; differences in variability were indicated by CV's ranging from 13% (general Tso's chicken) to 56% (lemon chicken). The weight of an order varied among the different restaurants for each dish, creating an even greater impact on the sodium level per order. Sodium levels per order showed significant differences across four U.S. regions (p<0.0001). The high variability of sodium levels in prepared Chinese foods impacts the amount of sodium consumed from these foods.

Comparison of participant and non-participant perceptions on healthy restaurant for sodium reduction: a qualitative study

“…The major concern of restaurant owners who are reluctant to participate in the HRSR project was that their low-sodium menus would be labeled as bland [ 22 23 ]. The restaurant owners who do not participate in the project commented that the reason for using more spices or seasoning with high amounts of sodium is to meet the taste demands of their customers as some customers described the heavily seasoned food as savory and delicious [ 24 25 ]. In other words, the participants reported that they had no choice than to use more salt to survive the competition with large franchise restaurants and differentiate themselves from other restaurants.…”

Perceptions and Feasibility of Actions Related to Sodium Reduction among Restaurant Owners and Cooks in Seongnam, South Korea: Comparison According to Stages of Behavioral Change

“…Furthermore, these factors were associated with a high probability of taking actions beyond the preparation stage. While the amount of sodium in most western foods primarily comes from standardized ingredients, the amount of sodium in Asian foods is largely determined by cooks through seasoning addition while cooking [26,27]; this finding indicates why the comprehension of perception and the behavioral stage of reducing sodium among restaurant staff is an important factor for reducing sodium in restaurant foods in Asian countries. Therefore, weighing salty condiments and measuring salinity are significant guidelines for practicing sodium reduction in restaurants.…”

Systematic Review on International Salt Reduction Policy in Restaurants

“…Some less adopted strategies, which perhaps were limited by objective factors to be widely used as a general method, also provided ideas for salt reduction in restaurants. Take chef training, for example: most fast foods served in quick service restaurants are produced by standardized ingredients, so their salt content cannot be changed by chefs, while in Asian countries like China, India, and Thailand, the amount of salt added to dishes is largely determined by the chef when cooking [ 30 , 63 , 117 ]. Under this circumstance, menu labeling and standardized low-salt menu are less applicable.…”