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- Publisher Website: 10.1017/S1368980020002360
- Scopus: eid_2-s2.0-85090285735
- PMID: 32744220
- WOS: WOS:000566412200015
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Article: Sodium concentration of pre-packaged foods sold in Hong Kong
Title | Sodium concentration of pre-packaged foods sold in Hong Kong |
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Authors | |
Keywords | Sodium Salt Pre-packaged food Reformulation Hong Kong |
Issue Date | 2020 |
Publisher | Cambridge University Press. The Journal's web site is located at http://journals.cambridge.org/action/displayJournal?jid=PHN |
Citation | Public Health Nutrition, 2020, v. 23 n. 15, p. 2804-2810 How to Cite? |
Abstract | Objective:
To describe the Na concentration of pre-packaged foods available in Hong Kong.
Design:
The Na concentrations (mg/100 g or mg/100 ml or per serving) of all pre-packaged foods available for sale in major supermarket chains in Hong Kong were obtained from the 2017 Hong Kong FoodSwitch database. Median and interquartile range (IQR) of Na concentration for different food groups and the proportion of foods and beverages considered low and high Na (<120 mg/100 g or mg/100 ml and >600 mg/100 g or mg/100 ml, respectively) were determined.
Setting:
Hong Kong.
Participants:
Not applicable.
Results:
We analysed 11 518 pre-packaged products. ‘Fruit and vegetables (including table salt)’ had the highest variability in Na concentration ranging from 0 to 39 000 mg/100 g, followed by ‘sauces, dressings, spreads and dips’ ranging from 0 to 34 130. The latter also had the highest median Na concentration (mg/100 g or mg/100 ml) at 1180 (IQR 446–3520), followed by meat and meat products (median 800, IQR 632–1068) and snack foods (median 650, IQR 453–926). Fish and fish products (median 531, 364–791) and meat and meat products (median 444, IQR 351–593) had the highest Na concentration per serving. Overall, 46·7 and 26·7 % of products were low and high in Na, respectively.
Conclusions:
Our results can serve as a baseline for food supply interventions in Hong Kong. We have identified several food groups as priority areas for reformulation, demonstrating the potential of such initiatives to improve the healthiness of the food supply in Hong Kong. |
Persistent Identifier | http://hdl.handle.net/10722/288307 |
ISSN | 2023 Impact Factor: 3.0 2023 SCImago Journal Rankings: 0.861 |
ISI Accession Number ID |
DC Field | Value | Language |
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dc.contributor.author | WONG, ASC | - |
dc.contributor.author | Coyle, DH | - |
dc.contributor.author | Wu, JHY | - |
dc.contributor.author | Louie, JCY | - |
dc.date.accessioned | 2020-10-05T12:10:56Z | - |
dc.date.available | 2020-10-05T12:10:56Z | - |
dc.date.issued | 2020 | - |
dc.identifier.citation | Public Health Nutrition, 2020, v. 23 n. 15, p. 2804-2810 | - |
dc.identifier.issn | 1368-9800 | - |
dc.identifier.uri | http://hdl.handle.net/10722/288307 | - |
dc.description.abstract | Objective: To describe the Na concentration of pre-packaged foods available in Hong Kong. Design: The Na concentrations (mg/100 g or mg/100 ml or per serving) of all pre-packaged foods available for sale in major supermarket chains in Hong Kong were obtained from the 2017 Hong Kong FoodSwitch database. Median and interquartile range (IQR) of Na concentration for different food groups and the proportion of foods and beverages considered low and high Na (<120 mg/100 g or mg/100 ml and >600 mg/100 g or mg/100 ml, respectively) were determined. Setting: Hong Kong. Participants: Not applicable. Results: We analysed 11 518 pre-packaged products. ‘Fruit and vegetables (including table salt)’ had the highest variability in Na concentration ranging from 0 to 39 000 mg/100 g, followed by ‘sauces, dressings, spreads and dips’ ranging from 0 to 34 130. The latter also had the highest median Na concentration (mg/100 g or mg/100 ml) at 1180 (IQR 446–3520), followed by meat and meat products (median 800, IQR 632–1068) and snack foods (median 650, IQR 453–926). Fish and fish products (median 531, 364–791) and meat and meat products (median 444, IQR 351–593) had the highest Na concentration per serving. Overall, 46·7 and 26·7 % of products were low and high in Na, respectively. Conclusions: Our results can serve as a baseline for food supply interventions in Hong Kong. We have identified several food groups as priority areas for reformulation, demonstrating the potential of such initiatives to improve the healthiness of the food supply in Hong Kong. | - |
dc.language | eng | - |
dc.publisher | Cambridge University Press. The Journal's web site is located at http://journals.cambridge.org/action/displayJournal?jid=PHN | - |
dc.relation.ispartof | Public Health Nutrition | - |
dc.rights | Public Health Nutrition. Copyright © Cambridge University Press. | - |
dc.rights | This article has been published in a revised form in [Journal] [http://doi.org/XXX]. This version is free to view and download for private research and study only. Not for re-distribution, re-sale or use in derivative works. © copyright holder. | - |
dc.subject | Sodium | - |
dc.subject | Salt | - |
dc.subject | Pre-packaged food | - |
dc.subject | Reformulation | - |
dc.subject | Hong Kong | - |
dc.title | Sodium concentration of pre-packaged foods sold in Hong Kong | - |
dc.type | Article | - |
dc.identifier.email | Louie, JCY: jimmyl@hku.hk | - |
dc.identifier.authority | Louie, JCY=rp02118 | - |
dc.description.nature | link_to_subscribed_fulltext | - |
dc.identifier.doi | 10.1017/S1368980020002360 | - |
dc.identifier.pmid | 32744220 | - |
dc.identifier.scopus | eid_2-s2.0-85090285735 | - |
dc.identifier.hkuros | 314720 | - |
dc.identifier.volume | 23 | - |
dc.identifier.issue | 15 | - |
dc.identifier.spage | 2804 | - |
dc.identifier.epage | 2810 | - |
dc.identifier.isi | WOS:000566412200015 | - |
dc.publisher.place | United Kingdom | - |
dc.identifier.issnl | 1368-9800 | - |