The Hong Kong Consumer Council (HCC) has released the findings of its latest product review, revealing significant nutritional and safety concerns across 30 samples of Chinese sausage (lāp chēung), a popular staple in local winter dishes. The investigation, published in Choose Magazine Issue 566, found that all tested samples were extremely high in sodium, over 80% were classified as high-sugar, and nearly all exceeded the regulatory definition for high fat, despite some being labeled as “lean.” Furthermore, testing identified banned colouring agents and excessive amounts of plasticizers in several non-compliant brands, prompting a public advisory on mindful consumption.
Widespread Nutritional Deficiencies Revealed
The HCC collected 30 samples—16 pre-packaged and 14 non-pre-packaged—from various sources, including supermarkets, department stores, and specialty shops. The nutrient analysis exposed a severe overall health risk associated with the traditional delicacy.
High Fat and Misleading “Lean” Labels: According to the Centre for Food Safety’s (CFS) benchmark, food containing more than 20 grams of total fat per 100 grams is considered high fat. Twenty-nine of the 30 samples surpassed this limit, with fat content ranging from 21.7g to 47.0g per 100g. Notably, eight samples explicitly marketed as “lean” still contained 21.7g to 35.9g of fat, demonstrating that consumers cannot rely solely on product descriptions for healthier options. The highest fat content was recorded in Dai Sun Dried Seafood’s Three Flower Sausage (47.0g/100g).
Pervasive High Sodium Content: All 30 samples were labeled as “high sodium,” exceeding the CFS benchmark of 600mg per 100g. Sodium levels ranged dramatically from 1,258.5mg to 1,971.6mg per 100g, over double the safe threshold in some cases. Consuming just one serving of the highest sodium sample, Cheung Tak’s Premium Grade Lap Cheong (1,971.6mg/100g), could account for over half of an adult’s recommended daily limit of 2,000mg, significantly increasing the risk of hypertension and cardiovascular disease.
Excessive Sugar in Majority of Products: Twenty-five samples (over 80%) qualified as high-sugar (over 15g per 100g). The sugar content varied widely, from 8.6g to 25.9g per 100g, with the highest recorded in Hong Kong Wing Wah’s Premium Lean Meat Sausage. Excessive sugar intake is linked to elevated risks of obesity and diabetes.
Safety Concerns: Banned Dyes and Plasticizers Detected
Beyond the nutritional concerns, the investigation uncovered serious issues regarding food safety in several products.
Banned Colouring Agents: Six non-pre-packaged samples were found to contain unpermitted synthetic dyes. One sample from Mong Kok Kam Wong Chinese and Western Medicine Wholesale detected Red 2G, a dye banned in Hong Kong since 2008 due to its potential to metabolize into aniline, which poses a genotoxicity risk. An additional five samples tested positive for the bright red dye Rhodamine B, also prohibited for use in food locally.
Plasticizer Exceeds Action Levels: Two pre-packaged brands, Yue Hwa’s Golden Brand Sausage (0.42 mg/kg) and Shang Pin’s Signature Sausage King (0.66 mg/kg), contained the plasticiser DBP (Dibutyl Phthalate) at levels exceeding the CFS action level of 0.3 mg/kg. While the health risk from normal consumption of these products is considered low based on the European Food Safety Authority’s safety limits, the presence of plasticizers demands attention from manufacturers.
Choosing and Safely Preparing Lap Cheong
The HCC highlighted a handful of brands that achieved high overall scores (4 to 4.5 stars) due to better nutritional profiles and minimal safety risks, including products from Royal Bird’s Nest, Lo Shang, and Ta Tsan.
The Council advises consumers to moderate their intake of Chinese sausages due to the high levels of fat, sodium, and sugar. When selecting products, consumers should:
- Prioritize labels with genuinely lower sodium and sugar content. Ta Tsan’s Canadian All Natural Sausage recorded the lowest sugar (8.6g/100g) and one of the lowest sodium contents (1,340mg/100g) among the tested samples.
- Avoid relying solely on marketing terms like “lean” or “extra lean.”
- Store all Chinese sausages in the refrigerator to maintain quality.
Consumers are encouraged to consult the full HCC report before purchasing ingredients for festive classics such as claypot rice or lo bak go.