Philly's Chinese eateries slash sodium to save lives
By The Associated Press
Published: Friday, Aug. 23, 2013, 9:21 p.m.
PHILADELPHIA — Amar Jones knows that high-salt Chinese takeout is not good for his high blood pressure. But the lure of shrimp with broccoli is hard to resist.
So he was heartened recently to hear that his favorite dish now has 20 percent less sodium, thanks to a citywide effort to battle hypertension, which is a major risk factor for heart disease.
“People might think I'm being extreme, but you're probably going to save some lives,” Jones said. “You might save my life.”
Organizers have recruited more than 200 eateries across Philadelphia for the city's Healthy Chinese Takeout Initiative, which aims to reduce the food's salt content by 10 to 15 percent.
Participants have made several changes, such as flavoring orders with chilies or garlic instead of sodium; using less sauce; distributing soy sauce packets only on demand; and posting nutrition information.
It's the latest effort by a major city to help people eat better. Many have banned trans fats, and some require restaurants to post calorie counts.
Philadelphia has focused on salt consumption because 37 percent of residents have high blood pressure. The number jumps to 47 percent for blacks, according to a 2012 survey by the Public Health Management Corp.
The multi-agency initiative, which began about a year ago, focuses on mom-and-pop Chinese joints because they are “an enormous industry” in the city, serving about 3 million meals a year, said Health Commissioner Donald Schwarz.
The dishes are cheap and easily available, especially in low-income minority neighborhoods that often lack supermarkets and access to fresh produce.
But many residents — and even takeout owners — did not realize how the meals affected their health, said Schwarz.
“In some restaurants, the restaurateurs were really taken aback by the amount of sodium in their food,” Schwarz said.
Dietary guidelines recommend that Americans consume less than 2,300 milligrams of salt per day — about a teaspoon. Yet an order of chicken lo mein from local takeouts averaged 3,200 milligrams, while shrimp with broccoli had 1,900 milligrams.
Organizers offered a series of low-sodium cooking classes last summer with the goal of changing the ingredients but not the taste.
Nine months later, salt content in those two dishes was down 20 percent in samples from 20 restaurants. Researchers plan to test the food again in a few months, and expand the program to other items.
Steven Zhu, president of the Greater Philadelphia Chinese Restaurant Association, recruited participants by saying healthier food could attract more customers. Still, some owners declined because they worry about losing business.
“Change is always not an easy process, and there was some reluctance in the beginning when we started this project,” said Grace Ma, director of Temple University's Center for Asian Health.
Xue Xiu Liu, owner of Choy Yung Inn in the city's Point Breeze community, said through a translator that he got involved to improve customers' health. Business is about the same, Liu said.
Show commenting policy
TribLive commenting policy
You are solely responsible for your comments and by using TribLive.com you agree to our Terms of Service.
We moderate comments. Our goal is to provide substantive commentary for a general readership. By screening submissions, we provide a space where readers can share intelligent and informed commentary that enhances the quality of our news and information.
While most comments will be posted if they are on-topic and not abusive, moderating decisions are subjective. We will make them as carefully and consistently as we can. Because of the volume of reader comments, we cannot review individual moderation decisions with readers.
We value thoughtful comments representing a range of views that make their point quickly and politely. We make an effort to protect discussions from repeated comments either by the same reader or different readers.
We follow the same standards for taste as the daily newspaper. A few things we won't tolerate: personal attacks, obscenity, vulgarity, profanity (including expletives and letters followed by dashes), commercial promotion, impersonations, incoherence, proselytizing and SHOUTING. Don't include URLs to Web sites.
We do not edit comments. They are either approved or deleted. We reserve the right to edit a comment that is quoted or excerpted in an article. In this case, we may fix spelling and punctuation.
We welcome strong opinions and criticism of our work, but we don't want comments to become bogged down with discussions of our policies and we will moderate accordingly.
We appreciate it when readers and people quoted in articles or blog posts point out errors of fact or emphasis and will investigate all assertions. But these suggestions should be sent via e-mail. To avoid distracting other readers, we won't publish comments that suggest a correction. Instead, corrections will be made in a blog post or in an article.
- Court upholds EPA emissions restrictions
- Health insurance subsidies under Obamacare to cost slightly less than previously thought
- Shale oil, gas drilling boom wins favor with labor unions, thwarting environmentalists
- Bankrupt Detroit, retired cops, fire crews agree to deal that saves pensions
- Supreme Court voids overall contribution limits to political candidates
- Terror attorney guilty in tax case
- Phoenix firefighters can’t find keys to 850 lock boxes
- Dangers of Heartbleed bug grow every day
- Public employees union fights outside IRS collectors
- Medicaid paid $12M for Illinois dead, audit finds
- Iranian envoy officially blocked by law