The Hong Kong Consumer Council (CHOICE) recently published alarming findings regarding the nutritional profile and safety of Chinese sausages (lap cheong), a winter staple integral to dishes like claypot rice and turnip cake. The investigation, detailed in issue 566 of CHOICE Magazine, analyzed 30 samples purchased from various local retailers, including supermarkets, specialty shops, and dry goods stores. The results highlighted pervasive issues, including excessive levels of fat, sodium, and sugar across nearly all products, alongside the detection of prohibited colorants and plasticizers in several samples.
Nutritional Risks Dominate Findings
The comprehensive review of 30 samples—16 pre-packaged and 14 non-pre-packaged—revealed that while lap cheong is a culinary favorite, it poses significant health risks due to its composition.
High Fat and Saturated Fat Content:
Alarmingly, 29 of the 30 tested samples were classified as “high-fat,” exceeding the Food Safety Centre’s threshold of 20 grams of total fat per 100 grams. Total fat content ranged from 21.7g to a maximum of 47.0g per 100g, found in the “Taishing” Three Flower Chinese Sausage. Furthermore, eight samples explicitly marketed as “lean” were also categorized as high-fat, demonstrating that claims on packaging do not necessarily translate to healthier options. For instance, “On Kee” Extra Lean Sausages (loose) contained 35.9g of total fat per 100g. Consumption of a single serving of the fattiest sample could exceed an adult’s recommended total fat intake limit for an entire meal, according to WHO guidelines.
Excessive Sodium Levels:
The study found that absolutely all 30 lap cheong samples were classified as “high-sodium,” defined as over 600mg of sodium per 100g. The samples’ sodium content ranged from 1,258.5mg to 1,971.6mg per 100g—exceeding the high-sodium benchmark by up to 2.3 times. The most sodium-dense product, “Cheung Tak” Premium Chinese Sausages, contained 1,029.2mg of sodium per single sausage, accounting for over half of an adult’s maximum daily intake recommendation (2,000mg). Excessive sodium intake is strongly linked to elevated risks of hypertension and cardiovascular disease.
Sugar Content Concerns:
Beyond salt and fat, over 80% (25 samples) were also deemed “high-sugar,” containing more than 15g of sugar per 100g. The highest sugar content (25.9g/100g) was measured in “Wing Wah” Selected Lean Meat Chinese Sausage, consuming one serving of which occupies about 85% of the WHO-recommended sugar limit for one meal.
Unsafe Chemicals Detected
In addition to nutritional imbalances, the testing revealed the presence of prohibited and concerning chemical compounds:
- Prohibited Dyes: Six non-pre-packaged samples contained banned synthetic colorants. One sample, “Mong Kok Kam Wong Chinese and Western Medicine Wholesaler” Local Extra Lean Three Flower Chinese Sausage, contained Red 2G, which is prohibited in Hong Kong due to its metabolic product, aniline, posing potential genotoxic and carcinogenic risks. Five other samples tested positive for Rhodamine B, a bright red dye also banned for use in food.
- Plasticizer Overages: Two pre-packaged sausages were found to have levels of the plasticizer DBP (Dibutyl Phthalate) that exceeded the action level set by the Centre for Food Safety (0.3mg/kg). Products from “Yue Hwa” (Golden Chinese Sausage) and “Shang Pin” (Secret Recipe King Chinese Sausage) showed DBP concentrations of 0.42mg/kg and 0.66mg/kg, respectively—the latter resulted in product removal from shelves. While the intake limit for an average consumer is generally not exceeded by normal consumption, the presence highlights potential contamination issues during processing or packaging.
Recommendations for Safer Consumption
While these findings urge consumers to moderate their intake of lap cheong, CHOICE identified a few relatively better-performing options in the testing. Four brands achieved the highest overall rating of 4.5 stars: Kwun Yuen Tsuen Classic Chinese Sausage King, Lo On Gourmet Canton Style Chinese Sausage, Taishing Canadian All Natural Chinese Sausage (notably the lowest in sodium and sugar), and Yan Yu Tong Premium Selected Chinese Sausage King.
The Consumer Council emphasizes that shoppers should prioritize purchasing from reputable sources, inspect packaging carefully, and refrain from relying solely on descriptors like “lean” to gauge healthfulness. For safer preparation, the council advises minimizing portion sizes, maintaining a balanced diet, thoroughly removing the string binding before cooking, and proper refrigeration.
To ensure public safety, food manufacturers are strongly urged to review their recipes and processes to substantially reduce sodium, fat, and sugar contents, and immediately eliminate the use of non-approved additives and dyes. Consumers should check for updates on product advisories and recalls from regulatory bodies.