Takeaway Salt Levels Exceed Menu Claims, New Study Warns
Food scientists have uncovered concerning discrepancies between advertised and actual salt content in popular takeaway meals, raising significant questions about menu labelling accuracy and consumer health protection.
Research Methodology and Key Findings
The comprehensive study conducted by researchers at the University of Reading examined 39 takeaway meals from 23 different chains and independent outlets across a UK town. The results revealed that almost half of the tested foods contained more salt than their menus indicated, with particular concerns around curries, pasta dishes, and pizzas.
Professor Gunter Kuhnle, who led the research team, emphasised the implications for consumers: "Salt content is incredibly variable and the labels don't necessarily tell you how much is in there - it's not even the upper level. Menu labels are only rough guidelines at best and not accurate measures."
Alarming Salt Concentrations in Popular Dishes
The investigation uncovered particularly worrying statistics regarding specific meal categories:
- Meat pizzas demonstrated the highest salt concentration at 1.6g per 100g
- Pasta dishes contained the most salt per serving, averaging 7.2g - exceeding the entire daily recommended intake of 6g for adults in a single meal
- One extreme pasta dish contained a staggering 11.2g of salt
- Curry dishes showed the greatest variation, with salt levels ranging from 2.3g to 9.4g per portion
- Some independent restaurant meals contained more than 10g of salt in a single serving
Unexpected Findings and Industry Variations
Interestingly, the research revealed that traditional fish and chip shop meals contained relatively low salt levels, as seasoning is typically added after cooking and according to customer preference. Chips from these establishments showed the lowest salt concentrations at just 0.2g per serving, compared to an average of 1g per serving from other fast food outlets.
Professor Kuhnle explained the practical challenges facing restaurants: "It is very difficult for restaurants to provide accurate values without measuring each meal. Variations in preparation methods, ingredients used and portion sizes mean food labels are often guess work."
Standardisation Challenges and Labelling Limitations
Even within large chains where food preparation is supposedly standardised, significant variations occur. "This could be as simple as one burger contains more sauce than another," noted Professor Kuhnle, who provided a telling example: "If you buy a sandwich and it says 343 kilocalories, it's obviously not exactly 343, it's sort of somewhere around it. But there is this really funny idea that this is very accurate and actually it isn't."
The professor highlighted the particular challenge for those monitoring their diet: "I think if you're dieting, you count the calories to get to 2500, and then you realise probably the sandwich could be anywhere between 200 and 300 calories. You actually don't know."
Proposed Solutions and Industry Context
Professor Kuhnle suggested that food labels should display ranges rather than absolute amounts, allowing consumers to better understand whether foods are low or high in salt. This recommendation comes against a backdrop where food companies have been gradually reducing salt levels in shop-bought products, while high street takeaways continue to serve meals with concerningly high salt concentrations.
Public Health Implications and Expert Response
The World Health Organization estimates that excess salt intake contributes to 1.8 million deaths worldwide annually, with high-salt diets known to raise blood pressure and increase risks of heart attacks and strokes.
Sonia Pombo, head of impact and research at Action on Salt & Sugar, responded strongly to the findings: "This study is a stark reminder that you can't 'choose healthier' if the information in front of you is unreliable. Salt levels in takeaway meals are clearly all over the place, and when menu labels don't match what's actually in the food, it risks misleading people and undermining public health efforts to cut salt intake."
Broader Implications for Food Labelling
The study, published in the respected journal PLOS One, raises broader questions about the accuracy of other nutritional information provided on menus, including calories, fat, and sugar levels. As consumers increasingly rely on menu labelling to make informed dietary choices, these findings highlight significant gaps in current food information systems that require urgent attention from both industry and regulators.
The research underscores the complex relationship between food preparation practices, consumer information, and public health outcomes, suggesting that current labelling approaches may be insufficient for protecting consumer interests in the takeaway food sector.
