Sodium Content of Popular Local Recipes in NortheastThailand

Abstract

            Excess consumption of sodium is an important factor for hypertension. The study of sodium content in food is necessary for reducing sodium intake among Thai population. This cross-sectional study aimed to evaluate sodium content of popular local recipes in three provinces of northeast Thailand, Buriram, UbonRatchathani and KhonKaen. Ingredients of each recipes were weighted before and after cooking from two different cooking sources, household (HH) cooking and restaurants. Sodium content was calculated using INMUCAL program.

            Total of 29 menus (295 recipes) from HH cooking, and 23 menus (194 recipes) from restaurants were calculated for sodium content. Median sodium content per 100 g of papaya salad (Somtam) from HH cooking (666-828 mg) was lower than those of restaurants (767-1,036 mg). Sodium content of Tamsua and Tamtua from restaurants (936 and 1,028 mg/100 g, respectively) were significantly higher than those of HH cooking (698 and 828 mg/100g, respectively) (p<0.05). Amount of sodium in 100 g roasted chicken from both cooking sources (1,173 mg from HH cooking and 1,130 mg from restaurants) were more than half of the recommendation (2,000 mg/day).  One table spoon of sauces contained about one-fourth to one-fifth of recommended sodium per day (ranged from 360-523 mg).

            Most of the popular local menus in the northeast region of Thailand have high sodium content. Eating food with proper amount, avoid having menu with sauce frequently and eat less amount of sauce in order to reduce the risk of having high sodium intake. Education on reducing seasoning use for cooking should be considered.