Table 2.
Sodium concentration (mg/per serving) across food categories in the Hong Kong food supply in 2017
| Food group | Typical serving size* | Na concentration per serving size† | ||
|---|---|---|---|---|
| Median | IQR | Range | ||
| All products | 100 | 135 | 13–607 | 0–39 000 |
| Fish and fish products | 100 | 531 | 364–791 | 8–6400 |
| Meat and meat products | 56 | 444 | 351–593 | 0–2944 |
| Convenience foods | 100 | 406 | 242–600 | 0–10 956 |
| Snack foods | 28 | 361 | 252–514 | 0–2263 |
| Sauces, dressings, spreads and dips | 15 | 176 | 67–525 | 0–5094 |
| Fruit and vegetables | 100 | 120 | 10–620 | 0–39 000 |
| Bread and bakery products | 30 | 98 | 57–144 | 0–606 |
| Eggs | 50 | 70 | 69–79 | 46–1281 |
| Dairy | 100 | 52 | 36–96 | 0–3500 |
| Cereal and grain products | 30 | 38 | 1–303 | 0–8182 |
| Confectionery | 40 | 15 | 2–32 | 0–1550 |
| Non-alcoholic beverages | 100 | 10 | 1–34 | 0–19 900 |
| Sugars, honey and related products | 20 | 1 | 0–3 | 0–66 |
| Edible oils and oil emulsions | 15 | 0 | 0–1 | 0–194 |
IQR, interquartile range.
Table rows sorted in descending order by median Na concentration per serving, by food category.
*
The typical serving size (g) is the most frequent serving size reported on packs within each food category.
†
Units for Na concentration include both mg per serving (g or ml).