Reducing sodium in Chinese takeout is focus of hypertension initiative

(Report from Temple News on June 4th, 2013)

Temple University’s Center for Asian Health (CAH), in partnership with the Philadelphia Department of Public Health, the Asian Community Health Coalition and the Greater Philadelphia Chinese Restaurant Association, is spearheading an initiative aimed at reducing salt consumption as a means of preventing hypertension in the city.

The Philadelphia Healthy Chinese Takeout Initiative aims to decrease hypertension-related mortality rates by working with Chinese takeout restaurants in Philadelphia to reduce the amount of sodium in their food by 10 to 15 percent. The initiative will use several approaches, including training chefs to cook menu items in new ways that preserve taste and reduce sodium, often a major ingredient in the sauces used in food preparation and cooking.

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