NUTRIENT VALUES OF CHINESE DIM SUM

Risk Assessment Studies Report No. 17

NUTRIENT VALUES OF CHINESE DIM SUM

April 2005 (Revised February 2007) Food and Environmental Hygiene Department The Government of the Hong Kong Special Administrative Region

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This is a publication of the Food and Public Health Branch of the Food and Environmental Hygiene Department (FEHD) of the Government of the Hong Kong Special Administrative Region. Under no circumstances should the research data contained herein be reproduced, reviewed, or abstracted in part or in whole, or in conjunction with other publications or research work unless a written permission is obtained from FEHD. Acknowledgement is required if other parts of this publication are used.

Correspondence: Risk Assessment Section Food and Environmental Hygiene Department 43/F, Queensway Government Offices, 66 Queensway, Hong Kong. Email: enquiries@.hk

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Contents

Page

Abstract

2

Objectives

3

Background

3

Scope of Study

5

Method

6

Sampling Plan

Laboratory Analysis

Data Analysis

Results and Discussion

7

Nutrient Contents in Chinese Dim Sum

Effects of Adding Sauces in the Boiled Vegetable

Effects of Consuming Soup on the Sodium Content of

Noodle-in-soup

Limitations of the study

Conclusion and Recommendations

16

References

21

Annex I: Recommendations of WHO and FAO on Nutrient Intake 22

Annex II: Nutrition and Health

24

Annex III: Chinese dim sum analyzed in this study

27

Annex IV: Testing Methods for the Determining Nutrient Contents 30 in Foods

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Annex V: Nutrient Contents of Chinese Dim Sum (per 100 g)

32

Annex VI: Nutrient Contents of Chinese Dim Sum (per

37

Serving/Unit)

Annex VII: Nutrient Contents of Three Chinese Dim Sum Menus

43

Annex VIII: Criteria for Evaluation of Nutrient Values of Chinese

46

Dim Sum Sets

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Risk Assessment Studies Report No. 17

NUTRIENT VALUES OF CHINESE DIM SUM

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