Cross-Sectional Analysis of Sodium in Chinese Restaurants and Implications for Salt Reduction Initiatives

Abstract

\n BackgroundSodium intake in China is extremely high. Given the increasing consumption of restaurant foods, and limited research has explored the sodium level of these foods. The present study aims to assess the content and sources of sodium in Chinese restaurants. MethodsCross-sectional data were obtained from the baseline survey of Restaurant-based Intervention Study (RIS) in 2019. 8131 best-selling restaurant dishes with detailed recipe information from 192 restaurants in China were selected. Sodium levels per 100g and per serving were calculated according to Chinese Food Composition Table. The proportions of serving-size restaurant dishes exceeding the daily sodium reference intake level and sodium contributions by major sources were also explored. ResultsIn total, the median values of sodium in restaurant dishes were 487.3mg per 100g, 3.4mg per kcal, and 2543.7mg per serving. 74.9% of dishes per serving exceeded Chinese adults’ daily sodium adequate intake (AI, 1500mg per day), while 62.6% of dishes exceeded the proposed intake for preventing non-communicable chronic diseases (PI, 2000mg per day). Cooking salt was the leading source of sodium in Chinese restaurant dishes, accounting for 45.8%, followed by monosodium glutamate (17.5%), food ingredients (17.1%), soy sauce (9.4%), and other condiments/seasonings (10.2%). More categories of salted condiments/seasonings usage were related to higher sodium level. ConclusionsThe sodium level in Chinese restaurants is high. Coordinated salt reduction initiatives are needed according to the major sources of sodium in restaurant foods.