A study has suggested that 76% of Asian soup noodles available in Hong Kong restaurants contained high levels of sodium. The Consumer Council and the Center for Food Safety jointly conducted tests of 100 samples of 10 types of Asian-style soup noodles collected from Hong Kong restaurants between April and June last year to check their sodium level, according to a release on the consumer watchdog’s website.

The tests found that 76 samples exceeded the World Health Organization’s recommended average daily intake of 2,000 milligrams of sodium for adults.

The average sodium content of the samples was 350mg per 100 grams.

A bowl of spicy rice noodle with pork belly and cuttlefish balls from Yunnan Guizhou and Sichuan Noodles contained the highest sodium content of 6,000mg, three times the WHO daily limit. Or, put another way, by eating one bowl of that dish, the diner would consume three days’ worth of a sodium.

Samples of barbecue pork ramen and wanton noodles were also found to contain excessive sodium.

Dr Henry Ng, the center’s principal medical officer, said excessive salt intake increased the risk of high blood pressure and cardiovascular diseases.

People are advised to minimize their consumption of noodle soup in order to reduce sodium intake.

Only eating the noodles and topping could reduce the sodium intake drastically, by 18% to 68%.

The 10 typical Asian-flavored noodles tested were: noodles in tom yum soup; spicy rice noodles with pork belly and cuttlefish ball; barbecue pork ramen in pork bone soup; wheat noodles (thin) in soup with wonton; dan dan noodles with spicy and minced pork; pho with thin sliced beef; noodles in soup with fried pork chop; stewed beef noodles; seafood laksa; and noodles with assorted seafood in spicy soup.