Table 3.

Sodium intake contribution values (%) of processed meat and fish products*

Food categories	China	UK	Australia	SA	USA
All categories	47.2	27.1	34.6	36.9	47.1
Meat alternative products	55.1	20.7	–	–	23.9
Bacon	40.3	80.6	57.5	50.9	83.4
Canned meat	38.1	13.8	35.9	33.0	30.4
Frozen meat	8.0	13.8	22.0	23.0	26.6
Meat burgers	30.6	19.7	23.8	31.9	23.8
Salami and cured meats	60.0	78.7	70.5	81.7	80.4
Sausage and hot dogs	49.6	27.5	35.2	40.7	41.5
Sliced meat	56.6	33.4	49.5	45.0	43.8
Dried meat	75.5	–	88.0	107.2	76.8
Pate and meat spreads	95.8	31.5	24.0	39.5	34.0
Kebabs	–	19.7	20.4	–	24.7
Other meat products	52.5	13.8	28.5	43.3	29.5
Raw flavoured meats	28.2	9.9	18.4	23.3	22.3
Whole hams and similar products	52.0	54.1	54.0	42.0	42.4
Roasted chicken	44.7	9.9	18.0	20.8	28.2
Raw unflavoured meats	6.1	4.0	3.3	3.5	3.6
Canned fish	45.1	17.7	19.0	17.7	19.4
Chilled fish	87.2	25.6	29.4	22.5	19.5
Frozen fish	6.6	13.8	17.0	14.8	17.4
Other fish	65.3	27.5	43.0	22.6	269.5

*The contribution value, calculated as median sodium content (mg/100 g)/2000 (mg/day)*100%, was a ratio of daily sodium intake from 100 g product against the WHO maximum sodium recommendation (2000 mg/day), assuming the daily consumption of processed meat and fish food for a person were 100 g/day. The contribution values were highlighted as red, yellow and green to represent high (>66%), medium (>33%, ≤66%) and low (≤33%) contribution to sodium intake, respectively.