Hong Kong’s favourite winter comfort foods may come with hidden health risks, according to a new Consumer Council report that reveals alarming levels of sodium, sugar, fat, and even banned dyes in popular lap cheong brands.
The Consumer Council tested 30 samples of Chinese sausages (臘腸) purchased from supermarkets, department stores, specialty shops, herbal medicine stores, and dried goods retailers across Hong Kong. Among the samples—16 pre-packaged and 14 sold loose—every single one was classified as high in sodium, more than 80 percent were high in sugar, and all but one were high in fat. The findings, published in the Council’s Choice magazine issue 566, have raised serious concerns about a staple ingredient in beloved cold-weather dishes like clay pot rice, glutinous rice, and turnip cake.
High Fat, High Risk Across the Board
According to the Centre for Food Safety’s guidelines, any food containing more than 20 grams of total fat per 100 grams is considered high-fat. Twenty-nine of the 30 samples met this criterion, with total fat content ranging from 21.7g to 47.0g per 100g. The fattiest sample was “Dai Sang” Seafood Three-Flower Sausage, while “皇上皇” Fengfeng Sausage contained the highest saturated fat. Only one sample—”好棧” Special Three-Flower Sausage—fell just below the high-fat threshold at 19.4g.
The World Health Organization (WHO) recommends that an adult consuming 2,000 calories daily should limit fat intake to about 22.2g per meal. Eating just one piece of the highest-fat sausage would already exceed that limit, reaching 23.5g of fat. “Prolonged intake of excessive fat raises the risk of heart disease, obesity, high blood pressure, diabetes, and even certain cancers,” the Council warned.
Even products marketed as “lean” fared poorly. Eight samples with “瘦” (lean) in their names were all high in fat, with an average of 28.5g per 100g—only slightly lower than the 33.0g average of other samples. “On Kee” Premium Lean Sausage, sold loose, contained 35.9g of fat despite its “lean” label. The Council advised consumers not to rely on product descriptions or shelf labels when seeking lower-fat options.
Sodium and Sugar Levels Exceed Health Benchmarks
All 30 samples exceeded the high-sodium threshold of 600mg per 100g, with levels ranging from 1,258.5mg to 1,971.6mg per 100g—roughly double to triple the limit. The saltiest was “祥德” First-Class Sausage King, while the least salty was “On Kee” Premium Lean Sausage. The WHO suggests adults consume less than 2,000mg of sodium daily, or about 667mg per meal. Eating one piece of the highest-sodium sausage would deliver 1,029.2mg, half the recommended daily intake. Excess sodium is linked to hypertension, stroke, and cardiovascular disease.
On sugar, 25 out of 30 samples (over 80%) were classified as high-sugar, containing more than 15g per 100g. “Hong Kong Wing Wah” Premium Lean Sausage topped the list at 25.9g of sugar per 100g—one piece would provide 14.2g, or 85% of a meal’s recommended limit of 16.7g. The lowest-sugar option was “大棧” Canadian All-Natural Sausage at just 8.6g per 100g.
Banned Dyes and Plasticizer Contamination Found
More concerning were the chemical findings. Six loose samples tested positive for banned industrial dyes: one contained Red 2G, a colourant prohibited in Hong Kong since 2008 due to concerns over its metabolite aniline, which the European Food Safety Authority deemed potentially carcinogenic. The offending sample was “Mong Kok Kam Wong Chinese & Western Medicine Wholesale” Hong Kong Style Premium Lean Three-Flower Sausage.
Five other samples contained Rhodamine B, a bright red dye also banned in food. These included sausages from:
- “Kam Yuen Nam Pak Grocery”
- “Sang Hing Preserved Meat Grocery” (Gold Medal Sausage King)
- “Kam Cheung Ho Preserved Meat” (Extra Lean Fresh Meat Sausage King)
- “Kui Lee Sauce Garden” (Premium Lean Sausage)
- “Sam Hing Lung Preserved Meat” (Premium Lean Chopped Meat Sausage)
Two pre-packaged samples exceeded safety limits for the plasticizer DBP: “Yue Hwa” Gold Medal Sausage (0.42mg/kg) and “尚品” Secret Recipe Sausage King (0.66mg/kg), both above the Centre for Food Safety’s action level of 0.3mg/kg. While the Council noted that a 60kg adult would need to eat 18.2 pieces of the highest-contaminated sausage daily to exceed the safe intake, the findings still raise questions about manufacturing practices.
Top-Rated Samples and Practical Advice
Despite the grim findings, four samples achieved the highest overall rating of 4.5 stars:
- “官燕棧” Ancient Recipe Classic Sausage King
- “樓上” Guangdong Style Sausage
- “大棧” Canadian All-Natural Sausage
- “仁御堂” Royal Selection Premium Sausage King
One sample—”On Kee” Premium Sausage King—received 4 stars.
The Council offered four key tips for consumers:
- Maintain dietary balance—lap cheong is high in fat, sodium, and sugar, so consume sparingly.
- Limit children’s intake due to nitrates and nitrites, which young children are more sensitive to.
- Store sausages in the refrigerator.
- Remove the string portion before cooking.
Local bakery chain Kee Wah also shared six tips for selecting quality sausages: check ingredients for minimal additives, verify the origin of raw materials, examine the casing for natural sheen, smell for a pleasant aroma rather than oily odour, ensure proper vacuum packaging, and compare manufacturing and expiry dates.
Broader Implications
This report comes as Hong Kong families increasingly turn to convenient preserved foods during the cooler months. The findings underscore the need for stronger regulatory oversight on imported and locally produced sausages, particularly regarding banned dyes and plasticizers. Consumers are urged to read nutrition labels carefully, choose products with lower sodium and sugar content, and treat lap cheong as an occasional indulgence rather than a dietary staple.
For those who cannot resist the comfort of a warm bowl of glutinous rice with sausage, the Council suggests pairing it with plenty of vegetables and limiting portion sizes. The full report is available in the Choice magazine issue 566, with updated product prices and availability.