Warning over 'DEADLY' ingredient in Brit Chinese takeaways

Eating too much salt has been linked to degenerative health conditions Credit Food and Drink REX

Eating too much salt has been linked to degenerative health conditions Credit Food and Drink REX

Of the 141 ready meals analysed, 43% were high in salt, meaning they would typically carry a red notification label on the pack.

With 22 million takeaways eaten by United Kingdom adults each week - Chinese being the most popular - there's an urgent demand to drastically cut salt content, they said.

Some supermarket meals contained more salt than two store-bought Pizza Express Margherita Pizzas AND certain rice dishes have more salt than 11 bags ready salted crisps.

Action on Salt is calling on the Government to force restaurants to put warning labels on high salt dishes and set new salt reduction targets for ready meals.

When served with egg fried rice, which also contains up to five grams of salt per portion, the total salt content rises to 11.5g, or twice the recommended daily limit.

Action on Salt found that a typical Chinese takeaway meal contained more than 6g of salt - the maximum recommended for an adult for an entire day. An additional serving of egg and fried rice could mean an extra 5.3 grams and 2.3 grams of salt.

Health campaigners have called for salt warnings to be compulsory for Chinese takeaways and ready meals.

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More salt is added when consumers add side dishes and dipping sauces to their meals as these provide almost another 4 grams of salt per person.

According to the Center for Disease Control and Prevention (CDC) and the WHP (and really, any health organization), excess sodium ('table salt' is a sodium salt) can increase blood pressure and the risk of heart disease and stroke.

Dr Alison Tedstone, Public Health England's chief nutritionist, said: "Our salt consumption has decreased over the last decade - a loaf of bread has forty per cent less than it used to".

"However, some products are still too high in salt and we know this can be reduced further".

"Reducing salt is the most cost-effective measure to reduce the number of people dying or suffering from strokes or heart disease.

We are now calling on Public Health England to take immediate action", said Graham MacGregor, the chairman of Action on Salt and a professor of cardiovascular medicine at Queen Mary University of London.

"This week, as part of Salt Awareness Week, we are asking everyone, including the food industry, to think first and use less salt".

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