Fleming Mwashako Mwalugho Sheffield Hallam Research Introduction High sodium content is a global issue. Most countries have enacted laws to help curb the sodium content in food. However, some of the enactments are not fully enforced exposing the food industry to high food sodium especially in processed food and in certain cuisines. It is now established that high salt content leads to an increase in blood pressure and greatly increases the risk for cardiovascular diseases. According to (Du et al., 2022) cardiovascular diseases are one of the leading causes of death in most western countries accounting for more than 30% of the deaths. It is widely accepted that the consumption of high sodium foods is above the Food Standard Agency (FSA) recommended levels in the United Kingdom. The WHO targets a 30% of salt reduction by 2025 with an adult consumption recommendation of fewer than 5 grams of salt per day. The United Kingdom set a target to reduce salt content for more than 85% of food categories ten years ago and this resulted in more than 20% reduction in high blood pressure and cardiovascular disease-related deaths. In China, intake of sodium is very high ranging from 12-14g/d, this is accompanied by the increase in the consumption of sauces like soy sauce which account for the highest rates, and processed food that also has high sodium content. This is also witnessed in the UK where most urban populations indulge in foreign cuisines. In developed countries, it is estimated that processed foods account for more than 75% of the salt consumed (Tan et al., 2019). Studies have shown that Chinese food, ingredients, and accompaniments in the United Kingdom contain higher levels of sodium than recommended by the FSA 2024 (Tan et al., 2019). Further in a study that was conducted in 2017 most UK products met the FSA standards but only 13% of Chinese products met the recommended FSA standards for sauces and Ingredients. Studies have demonstrated that it is possible to reduce salt content in Chinese food. Following the enactment of policies in past on salt regulation in the UK, there is a substantial decrease in the sodium content in Chinese cuisines this is in comparison to china where the same products are consumed. The most important strategy in reducing salt consumption is identifying the amount of salt consumed and how it is consumed. The aim of the study was to establish the sodium content in Chinese meal components, ingredients, and sauces and to determine if they are in line with the FSA 2024 standards. The final report provides actual values of salt content and helps in reviewing targets and informing consumer decisions. This was achieved by systematically collecting data on sodium levels on the UK processed Chinese products and comparing the sodium values against the UK FSA 2024 standard on salt content. Literature review He & MacGregor (2018) in a research on the relationship between high salt intake and cardiovascular diseases ...

1. Fleming Mwashako Mwalugho
Sheffield Hallam
Research
Introduction
High sodium content is a global issue. Most countries have
enacted laws to help curb the sodium content in food. However,
some of the enactments are not fully enforced exposing the food
industry to high food sodium especially in processed food and
in certain cuisines. It is now established that high salt content
leads to an increase in blood pressure and greatly increases the
risk for cardiovascular diseases. According to (Du et al., 2022)
cardiovascular diseases are one of the leading causes of death in
most western countries accounting for more than 30% of the
deaths. It is widely accepted that the consumption of high
sodium foods is above the Food Standard Agency (FSA)
recommended levels in the United Kingdom.
The WHO targets a 30% of salt reduction by 2025 with an adult
consumption recommendation of fewer than 5 grams of salt per
day. The United Kingdom set a target to reduce salt content for
more than 85% of food categories ten years ago and this

2. resulted in more than 20% reduction in high blood pressure and
cardiovascular disease-related deaths. In China, intake of
sodium is very high ranging from 12-14g/d, this is accompanied
by the increase in the consumption of sauces like soy sauce
which account for the highest rates, and processed food that
also has high sodium content. This is also witnessed in the UK
where most urban populations indulge in foreign cuisines. In
developed countries, it is estimated that processed foods
account for more than 75% of the salt consumed (Tan et al.,
2019). Studies have shown that Chinese food, ingredients, and
accompaniments in the United Kingdom contain higher levels of
sodium than recommended by the FSA 2024 (Tan et al., 2019).
Further in a study that was conducted in 2017 most UK products
met the FSA standards but only 13% of Chinese products met
the recommended FSA standards for sauces and Ingredients.
Studies have demonstrated that it is possible to reduce salt
content in Chinese food. Following the enactment of policies in
past on salt regulation in the UK, there is a substantial decrease
in the sodium content in Chinese cuisines this is in comparison
to china where the same products are consumed. The most
important strategy in reducing salt consumption is identifying
the amount of salt consumed and how it is consume d. The aim
of the study was to establish the sodium content in Chinese
meal components, ingredients, and sauces and to determine if
they are in line with the FSA 2024 standards. The final report
provides actual values of salt content and helps in reviewing
targets and informing consumer decisions. This was achieved by
systematically collecting data on sodium levels on the UK
processed Chinese products and comparing the sodium values
against the UK FSA 2024 standard on salt content.
Literature review
He & MacGregor (2018) in a research on the relationship
between high salt intake and cardiovascular diseases propose
that a high level of sodium in food is highly detrimental and
takes a toll on the life of a person. They explain that high
sodium in foods increases the risk of hypertension which is

3. dangerous, especially for people with comorbidities. The above
argument is further supported by Bandy et al (2021) in research
on U.K food safety and sodium levels found that high sodium
levels increased the risk of cardiovascular diseases,
hypertension, renal diseases, and stroke by 55% in a sample
population of 1045 on a study conducted between 2019 and
2021. A study conducted by (Barton et al., 2011) raised blood
pressure accounted for 47% of strokes and this is linked to
evidence that high consumption levels of salt consumed in diets
is the leading cause for high blood pressure.
Elsewhere Rippin et al., (2019) in a research on the effects of
high sodium levels in energy foods in the UK by use of urinary
sodium surveys, also found that the risk of hypertension and
stroke was increased by 49% in a study sample size of 2200
drawn from various age groups. Additionally, the study also
revealed, that 76% of the sodium taken was drawn from
processed foods. The above therefore creates the need to
investigate sodium levels in foods in the UK if they are in line
with the F.S.A 2024 standards.
Antúnez et al., (2019) in a research on the F.S.A guidelines and
standards on foods, explains various standards. Among the main
findings is that there are various subcategories of targets to be
met by food manufacturers by 2024. For instance, slices of
bacon are set at 1035 sodium (2.59g of sodium) per 100 grams
of bacon and 430mg sodium (1.08g sodium) per 100 grams of
sausages. Tan et al., (2019) in research on the same, support the
above findings by further giving more targets as set out by the
F.S.A. further, the author lists and explains the targets like meat
pies with a target of 370 mg sodium (0.93 sodium) per 100 gram
of meat pie and standard of 320mg sodium (0.8g salt) for meat-
based pasties by 2024.
Menyanu, Russell & Charlton (2019) further in their
discussion they expound more on the above standards by
discussing several standards and their anticipated importance.
Among the foods standards the writers discuss are the above and
more such as pizza, soups, crisps, snacks and biscuits. Sampling

4. the standards, the target for biscuits is 220 mg sodium (0.55g
salt) and for children’s main meals is 685 mg sodium (1.71g
salt) per 100 mg of their food. The authors further posit that the
above targets are part of the campaign started in 2003 by the
F.S.A to reduce salt intake to 6mg per day per person by 2024.
Zhang et al., (2020) in research on Chinese processed foods,
argues that Chinese processed foods are among the most popular
cuisines in the U.K. additionally the writer argues that Chinese
foods are four-fold saltier and higher in sodium in the U.K. Tan
et al., (2019) further agree with the above by discussing that
Chinese foods have high salt levels with an average of 13 g per
day. Additionally, he explains that Chinese products such as
sauces account up to 6% of total salt levels.
He et al., (2018) in their research reaffirms the above findings
through research on Chinese salt and sodium levels research
conducted in 2018-2019. In the study findings, the Chinese
cuisine had more salts than the U.K foods. Specifically, from
the researcher’s findings on instant noodles, of 10 sampled, 4
had more salt levels as compared to 2 of the U.K noodles.
Additionally, 8 out of 11 food groups in China had more salt
and sodium content compared to the same sampled in the UK.
On average the writer affirms that Chinese products mostly non-
processed had 4.5 times more salt than those from U.K. The
comparison was done largely on non-processed and large groups
of processed foods with little focus on processed foods.
In the longitudinal study conducted by (Ni Mhurchu et al.,
2010) there was high sodium content in the food served in UK
households. More than 50% of the salt consumed was added as
table salt (Ni Mhurchu et al., 2010). The other 50% was mainly
salt added at the point of processing ready meals. With the
increase in ready meal consumption, there has been a
substantial increase in dietary sodium levels in the UK (Ni
Mhurchu et al., 2010). The intake of Chinese food from
supermarkets has also increased over time reducing the gains
that were instituted by the FSA in 2004.
In the UK the FSA recommends the reduction of salt intake to 6

5. grams in adults, it is also estimated that 75% of salt intake is
derived from the consumption of processed foods retailed in
supermarkets such as Tesco and Sainsbury with 27.5% and 16%
respectively. This project was aimed at assessing the salt
content in Chinese food, sauces, ingredients, and
accompaniments sold in the above supermarkets.
Methodology
Data collection
The chosen method for this study was a systematic sampling of
main Chinese food from two outlets, Tesco and Sainsbury. The
outlets were chosen based on the number of Chinese cuisines
available on their menu. One of the advantages of using
systematic sampling is its convenience and the ability to single
out samples and access the desired sample size and
characteristics (Elfil & Negida, 2017). However, this is limiting
as it may not be representative of the entire population. Further,
there was a risk of data manipulation which was countered by
ensuring the data was collected randomly (Elfil & Negida,
2017)..
A systematic survey was conducted in Tesco and Sainsbury with
a primary goal of establishing the mean average sodium
concentration in the main Chinese cuisine categories that
contribute to salt in the diet bearing in mind most Chinese food
uses soy products and other refined oils (Diez-Simon et al.,
2020). Data was collected to include mainly Chinese cuisines,
however, there was data from Thai and Japanese cuisines that
had similar formulations. The data include quality ranges from
top middle and bottom, this also included chilled, frozen, and
ambient cuisines from across all the categories. For each
cuisine, the data also included the weight of the product, price,
brand name, serving size, and the amount of salt/100g. Not all
products had salt contents, therefore, those that had nil or
missing data were rounded up to zero for consistency.
Data analysis
The data was collected and stored in an excel datasheet. It was
then imported to the Statistical Package for Social Sciences

6. (SPSS) version 26, where descriptive and inferential statistics
were conducted. Out of the 49 observations surveyed, the
Chinese ready meal was 82 % followed by the Chinese ready
sauces which were 8% of the total product category, and lastly,
the Japanese ready sauces and Thai ready meal sauces had 2%
each. Descriptive statistics were used to measure the mean
value, frequency, standard deviation, and median.
An independent t-test was used to investigate if the mean of the
two unrelated groups statistically differed where Salt g/100g
was used as the dependent variable and the product subcategory
was used as the independent variable. Seven observations were
used to conduct the T independent t-test which produced 46
observations as the degrees of freedom. The total number of
observations in Tesco was 23 while the total number of
observations in Sainsbury’s was 25.
ANOVA test was used to determine the analysis of variance
where more Chinese products were selected (89%) as compared
to other products from Japan and Thai cuisines. Further, the
One-way ANOVA analysis involved three groups that include
the complete Chilled meal, complete ambient meal, and
complete frozen meal. The product subcategories were used as
the independent variable and the Salt g/100g was used as the
dependent variable. A subsequent post hoc test was done to
detect any significant difference in means between the groups.
The average salt content was measured against the FSA 2024
guidelines on sauce-based foods (≤6 g/100 g). (Reference)
Results
Below are the results as analyzed using the SPSS 26 statistical
tool. They included descriptive and inferential analysis.
Statistics
Product category
Product sub-category
Outlets
Product Name

7. Brand name
Brand type
Quality range
N
Valid
49
49
49
49
49
49
49
Missing
0
0
0
0
0
0
0
Table 1.1: frequencies_product category
The total number of valid observations was 49 with 0 missing
values for all product categories.
Product category
Frequency
Percent
Valid Percent
Cumulative Percent
Valid
Chinese ready meal

8. 42
85.7
85.7
85.7
Chinese ready sauces
4
8.2
8.2
93.9
Japanese ready sauces
1
2.0
2.0
95.9
Japanese ready meals
2
4.1
4.1
100.0
Total
49
100.0
100.0
Table 1.2: frequencies product subcategory
There were four categories of Chinese cuisine processed foods
products (n=4). There were 8.2% (n=4) Chinese ready sauces,
85.7% (n=42) Chinese ready meals, 4.1% (n=2) Japanese ready
meal and 2% (n=1) Japanese ready sauces.
Product sub-category
Frequency

9. Percent
Valid Percent
Cumulative Percent
Valid
chilled meal , complete
27
55.1
55.1
55.1
Ambient meal complete
20
40.8
40.8
95.9
frozen meal complete
2
4.1
4.1
100.0
Total
49
100.0
100.0
Table 1.3: product subcategories
There were three subcategories of the product which included
Chilled meal, ambient meal, and frozen meal. There were 55.1%
(n=27) Chilled meals, 40.8% (n=20) ambient meals, and 4.1%
(n=2) frozen meals.

10. Brand name
Frequency
Percent
Valid Percent
Cumulative Percent
Valid
1
25
51.0
51.0
51.0
2
24
49.0
49.0
100.0
Total
49
100.0
100.0
Table 1.4: frequencies brand name
There were two brand names included Sainsbury’s and Tesco.
There were 25 Sainsbury’s outlets accounting for 51% and 24
Tesco outlets representing the other half.
Quality range
Frequency
Percent
Valid Percent
Cumulative Percent
Valid

11. Basic
2
4.1
4.1
4.1
Middle
46
93.9
93.9
98.0
Top
1
2.0
2.0
100.0
Total
49
100.0
100.0
Table 1.1: frequencies quality range
Across all products, 4.1% (n=2) were basic range quality, 93.9%
(n=46) mid-range quality and 2% (n=1) top range quality
product.
Group statistics
Independent sample t Test
Group Statistics
Brand name
N
Mean
Std. Deviation
Std. Error Mean

12. Salt g/100g
1
23
1.488696
1.9117681
.3986312
2
24
.971563
.9326120
.1903686
Independent Samples Test
Levene's Test for Equality of Variances
t-test for Equality of Means
F
Sig.
t
df
Sig. (2-tailed)
Mean Difference
Std. Error Difference
95% Confidence Interval of the Difference
Lower
Upper

13. Salt g/100g
Equal variances assumed
4.027
.051
1.186
45
.242
.5171332
.4358778
-.3607698
1.3950361
Equal variances not assumed
1.171
31.606
.250
.5171332
.4417545
-.3831310
1.4173973
Table 2: independent T test _ product category
The independent T-test indicated a difference in the salt content
t (46) =1.253, p=0.043. The salt g/100g did not differ
significantly between Tesco branded products (M=1.49,
SD=1.91) and Sainsbury’s branded products (M=0.97,
SD=0.93).
The p-value is 0.051 which is less than the level of significance
thus we fail to reject the null hypothesis and conclude that there
is no significant difference in the means of the salt g/100g in
the two groups (Tesco branded products and the Sainsbury’s
branded products). In the independent T-test table, the mean
difference of the salt content g/100g under the equal variances
assumed is 0.54 which is not different from the equal variance
not assumed.

14. Table 3: One-way Anova
Descriptive
Salt g/100g
N
Mean
Std. Deviation
Std. Error
95% Confidence Interval for Mean
Minimum
Maximum
Lower Bound
Upper Bound
chilled,meal ,complete
27
.994352
.9232977
.1776887
.629107
1.359596
.0800
4.6000
Ambient meal complete
18
1.645000
2.1124289
.4979043
.594514
2.695486

15. .2000
8.0000
frozen meal complete
2
.550000
.0707107
.0500000
-.085310
1.185310
.5000
.6000
Total
47
1.224628
1.5003789
.2188528
.784100
1.665155
.0800
8.0000
ANOVA
Salt g/100g
Sum of Squares
df
Mean Square
F
Sig.
Between Groups
5.523
2
2.761
1.239
.299
Within Groups

16. 98.029
44
2.228
Total
103.552
46
Results for One-Way ANOVA for the measure of salt content
g/100g
The Chilled meal, ambient meal and frozen meal identified
were not significant F (2, 44) = 1.24, p = 0.299. The degree of
freedom between the groups is 2, and the degree of freedom
within the group is 45. The mean of the Chilled meal is 0.99g
and the standard deviation is 0.923. The mean of the ambient
meal is 1.65g and the standard deviation is 2.11.
The mean of the frozen meal is 0.55g and the standard
deviation is 0.07. The sum of squares between the groups is
5.52 and the sum of squares within the group is 98.03. The p-
value is 0.26 which is greater than 0.05 thus we fail to reject the
null hypothesis and conclude there is no significant difference
in the means of the salt content across the three product
subcategories.
Multiple Comparisons
Dependent Variable: Salt g/100g
Tukey HSD
(I) Product sub-category

17. (J) Product sub-category
Mean Difference (I-J)
Std. Error
Sig.
95% Confidence Interval
Lower Bound
Upper Bound
chilled,meal ,complete
Ambient meal complete
-.6506481
.4541927
.333
-1.752284
.450988
frozen meal complete
.4443519
1.0938409
.913
-2.208740
3.097443
Ambient meal complete
chilled,meal ,complete
.6506481
.4541927
.333
-.450988
1.752284
frozen meal complete
1.0950000

18. 1.1125404
.591
-1.603447
3.793447
frozen meal complete
chilled,meal ,complete
-.4443519
1.0938409
.913
-3.097443
2.208740
Ambient meal complete
-1.0950000
1.1125404
.591
-3.793447
1.603447
A subsequent Tukey post hoc test demonstrated that the
subcategories of the products were more likely to have a high
salt content in the Ambient meal (M = 1.65, SD = 2.11) than in
the chilled meal (M = 0.99, SD = 0.92). However, there were no
significant differences in the amount of salt intake in Frozen
meals (M = 0.54, SD = 0.06) and either Ambient meals or
chilled meals.
Moreover, there is no significant difference between the three
subcategories. There is no significant difference in the amount
of salt in chilled meals and Ambient meals (p=0.33), there is no
difference between the chilled milled and the Frozen meal
(p=0.91) and there is no difference between Ambient meals and
the Frozen meal (p=0.59).
Table 4:
Salt g/100g
Tukey HSDa,b
Product sub-category

19. N
Subset for alpha = 0.05
1
frozen meal complete
2
.550000
chilled,meal ,complete
27
.994352
Ambient meal complete
18
1.645000
Sig.
.479
Means for groups in homogeneous subsets are displayed.
a. Uses Harmonic Mean Sample Size = 5.063.
b. The group sizes are unequal. The harmonic mean of the group
sizes is used. Type I error levels are not guaranteed.
As represented in the table above, there is one subset. The
Ambient meal (M = 1.645), chilled milled (M = 0.994) and
frozen meal (M=0.55) fall under one subset. Therefore, the
three conditions did not differ from each other.
Figure 1: histogram
Discussion
There were 4 categories of the products, which include the
Chinese ready sources, Chinese ready meals, Japanese ready
meals, and Japanese ready sources. According to the survey, the
Chinese ready meal is the most product category that was

20. sampled. According to the study, the Chinese ready meal was
85.7%, followed by the Chinese ready sauces which were 8.2%
of the total product category, 4.1 % of the Japanese ready
meals, and 2 % of the Japanese ready sauces.
According to the literature review, Zhang et al. (2020) in
research on Chinese processed foods sodium and general safety
levels, argues that Chinese processed foods are among the most
popular cuisines in the U.K. In addition, the Chinese foods are
four-fold saltier and higher in sodium than in the U.K (Zhang et
al,2020). Moreover, it explains why Chinese cuisines interest
many stakeholders who seek to investigate their salt levels
specially to see if they conform to the F.S.A. 2024 standards.
Tan et al., (2019) further agree with the above by discussing
that Chinese foods have high salt levels with an average of 13 g
per day. Additionally, he explains that Chinese products such as
sauces account up to 6% of total salt levels. He et al., (2018) in
their research reaffirm the above findings through research on
Chinese salt and sodium levels research conducted in 2018-
2019. In the study findings, the Chinese foods had more salts
than the U.K. foods. Specifically, from the researcher's findings
on instant noodles, of 10 sampled, 4 had more salt levels as
compared to 2 of the U.K. noodles.
Additionally, 8 out of 11 food groups in China had more salt
and sodium content compared to same sampled in the U.K. On
average the writer affirms that Chinese products mostly non-
processed had 4.5 times more salt than those from U.K. The
comparison was done largely on non-processed and large groups
of processed foods with little focus on processed foods.
Therefore, from the results above, it is true that the Chinese
cuisines have more salt content than the Japanese and Thailand
meals.
The purpose of the Food standard agencies is to protect public
health from risks that may arise in connection with the
consumption of food (including risks caused by how it is
produced or supplied) and otherwise to protect the interests of
consumers concerning food.

21. Out of the 49 observations surveyed, the Chinese ready meal
was 85.7 %.
An independent t test was run where Salt g/100g was used as the
dependent variable while product-subcategory was used as the
independent variable. $7 observations were used to conduct the
T independent t-test which produces 46 observations as the
degrees of freedom. The total number of observations in Tesco
is 23 while the total number of observations in the Sainsbury’s
is 25. The mean of the Tesco is 1.49 with a standard deviation
of 1.91, while the mean of is 0.0953 with a mean of 0.953 with
a standard deviation of 0.918.
The p-value is 0.051, which is more than the level of
significance; thus we fail to reject the null hypothesis and
conclude that there is a significant difference in the means of
the salt g/100g in the two groups (Tesco and the Sainsbury's). In
the independent T-test table, the mean difference of the salt
content g/100g under the equal variances assumed is 0.5171
which is not different from the equal variance not assumed.
One-way Anova was ran. The analysis involved three groups:
the Chilled meal complete, ambient meal complete, and frozen
meal complete. The product subcategory was used as the
independent variable and the Salt g/100g was used as the
dependent variable. The degrees of freedom between the groups
are 2 and the degrees of freedom within the group is 44. The
mean of the Chilled meal complete is 0.994, and the standard
deviation is 0.923. the mean of ambient meal complete is 1.645
and the standard deviation is 2.11. the mean of the frozen meal
complete is 0.537 and the standard deviation is 0.055. the sum
of squares between the group is 6.022 g/100g and the sum of
squares within the group is 98.031g/100g. The p-value is 0.299
which is greater than 0.05; thus, we fail to reject the null
hypothesis and conclude there is no significant difference in the
means of the salt content across the three product subcategories.
The minimum amount of salt content in Chilled meal is 0.08 and
the maximum amount of salt content in the chilled meal is 4.6
g/100g. The minimum amount of salt content in Ambient meal

22. is 0.2 g/100g and the maximum amount of salt content in
Ambient meal is 8.0 g/100g.
The minimum amount of salt content in Frozen meal is 0.08
g/100g and the maximum amount of salt content in frozen meal
is 4.6 g/100g.
According to the subsequent Tukey post hoc test, Ambient meal
complete has high salt content with a mean of 1.645g/100g then
followed by the chilled milled complete which has a mean of
0.994 g/100g and lastly is the Frozen meal complete that has a
mean of 0.54 g/100g
According to the literature review, Antúnez et al. (2019)
research on the F.S.A. guidelines and standards on foods'
sodium (salt) content and the anticipated impact explains
various measures. Among the main findings is that there are
various sub categories of targets to be met by food
manufacturers by 2024. For instance, bacon is 1035 sodium
(2.59g of salt) per 100 grams of bacon and 430mg sodium
(1.08g salt) per 100 grams of sausages. Tan et al. (2019) on
research on the same, support the above findings by further
giving more targets as set out by the F.S.A. lists and explains
the targets like meat pies with a target of 370 mg sodium (0.93
salt) per 100 gram of meat pie and standard of 320mg sodium
(0.8g salt) for meat-based pasties by 2024.
Menyanu, Russell & Charlton (2019) further expound more on
the above standards by discussing several such standards and
their anticipated importance. Among the foods containing high
salt content include pizza, soups, crisps, snacks, and biscuits.
Sampling the standards, the target for biscuits is 220 mg sodium
(0.55g salt) and for children's main meals is 685 mg sodium
(1.71g salt) per 100 mg of their food. The writers further posit
that the above targets are part of the campaign started in 2003
by the F.S.A. to reduce salt intake to 6mg per day per person by
2024.
Generally, the Chinese foods have high salt content which is
harmful to the bodies of the human beings. According to the
Gregor (2018), the high salt content in foods leads to the

23. existence of cardiovascular diseases. High intake of slat foods
leads the risk of hypertension that endangers the life of the
human being.
CONCLUSION
The research provided a better view of the quantity of salt that
is found in the products processed by Chinese and UK products.
The aim of the study is to establish the sodium content in
Chinese cuisine products and determine if they are in line with
the F.S.A 2024 standards. There were two objectives of the
study. Firstly, the study was to systematically collect data on
sodium levels in processed Chinese products. Secondly, it was
to compare the sodium values against the FSA standard on salt
content. The research has revealed that Chinese products have a
high salt content (g/100g) than in the UK. Therefore, Chinese
foods are saltier than UK foods. This research will help the
Chinese companies to know the required salt content g/ 100g
and adhere to the F.S.A 2024 guidelines and standards on foods’
sodium (salt) content.
References.
Antúnez, L., Giménez, A., Alcaire, F., Vidal, L., & Ares, G.
(2019). Consumers' heterogeneity towards salt reduction:
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Bandy, L. K., Hollowell, S., Harrington, R., Scarborough, P.,
Jebb, S., & Rayner, M. (2021). Assessing the healthiness of UK
food companies’ product portfolios using food sales and
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