HONG KONG – A comprehensive examination of Chinese preserved sausages, known as Lap Cheong, by the Hong Kong Consumer Council (COC) has raised serious health concerns, revealing universally high levels of sodium, pervasive excessive fat and sugar content, and the presence of banned coloring agents in several non-prepackaged samples. The findings, published in the latest issue of Choice magazine, scrutinized 30 samples purchased from various retailers across the city, highlighting significant discrepancies between labeling and actual nutritional value, particularly for products marketed as “lean.”
Nutritional Overload and Misleading “Lean” Claims
The COC tested 30 samples of Lap Cheong—a winter staple used in dishes like claypot rice—which consisted of 16 pre-packaged and 14 non-prepackaged varieties. The results indicated that the majority of sausages pose substantial health risks due to their nutritional profile.
Every sample was classified as high in sodium, exceeding the Food Safety Centre’s standard of 600mg per 100g, with levels ranging from 1,258.5mg to 1,971.6mg per 100g. The maximum sodium content, found in “Xiang De” Grade 1 Sausage King, was 2.3 times the “high sodium” benchmark. Consuming a single sausage of the highest sodium content could constitute over half the World Health Organization’s (WHO) recommended daily limit for sodium intake (2,000mg).
Furthermore, a staggering 29 out of 30 samples were categorized as high fat (over 20g per 100g). Even eight samples explicitly labeled with “lean” terminology were found to be high fat, including “An Kee” Extra Lean Sausage (loose), which contained 35.9g of total fat per 100g. This suggests that marketing claims of “lean” may not accurately reflect the overall fat content. The sample with the highest total fat content was “Tai Sang” Sea Flavor Three Flower Sausage (47.0g per 100g).
In terms of sugar, over 80% (25 samples) were classified as high sugar (over 15g per 100g). “Wing Wah” Selected Lean Meat Sausage contained the most sugar at 25.9g per 100g.
Detection of Prohibited Additives and Phthalates
Perhaps the most alarming discovery was the presence of restricted or banned substances. Six non-prepackaged samples contained coloring agents prohibited for use in food in Hong Kong:
- Red 2G: Detected in one sample (“Mongkok Kam Wong Chinese Medicine Wholesale” Local Extra Lean Three Flower Sausage). Red 2G is banned due to concerns over its metabolite, aniline, which studies suggest may be genotoxic and potentially carcinogenic.
- Rhodamine B: Found in five samples, including brands such as Kam Yuen Nan Bei Zai Huo and San Hing Lung Dried Meats. Rhodamine B is a bright red, non-permitted dye.
Safety regulatory limits were also breached for phthalates in two pre-packaged samples. Dioctyl phthalate (DBP), a plasticizer, was found in exceedance of the Food Safety Centre’s action level (0.3 mg/kg) in:
- “Yue Hwa” Gold Label Sausage (0.42 mg/kg)
- “Shang Pin” Secret Recipe Sausage King (0.66 mg/kg)
Although the COC noted that the health risk from DBP in normal consumption quantities is low, due to the high consumption threshold required to exceed the European Food Safety Authority’s safety limit, the presence of these restricted chemicals raises quality control concerns.
Better Choices and Consumer Recommendations
Following the review, the COC highlighted four products receiving the highest overall rating of 4.5 stars for better quality control and relatively lower nutritional risks:
- Koon Wah Garden “Classic” Cured Sausage King
- Upstairs “Guangdong Style” Cured Sausage
- DS Dan Sai “Natural” Chinese Sausage (Canada)
- Yan Yu Tong “Premium Selected” Cured Sausage King
The Consumer Council urges the public to moderate their consumption of Lap Cheong due to its high fat, sodium, and sugar content, which contribute to elevated risks for cardiovascular disease, obesity, and diabetes. Consumers should not rely solely on descriptive terms like “lean” when making purchasing decisions.
Furthermore, the COC advised consumers to:
- Balance Intake: Limit consumption due to high nutrient density.
- Be Cautious with Children: Children should minimize intake due to their sensitivity to nitrites/nitrates used in curing.
- Proper Storage: Store sausages in the refrigerator.
- Remove Casing Strings: Ensure all connecting strings are removed before cooking.
The findings underscore the need for greater transparency in food labeling and stricter oversight in the production of traditional processed foods sold in Hong Kong’s diverse retail environment.