Knowledge, perceptions, and behaviors related to salt use among Chinese take-out restaurant owners and chefs in Philadelphia

Background: Americans consume twice the recommended daily amount of sodium; most of which comes from processed and restaurant foods. Excessive sodium intake greatly increases the risk of developing hypertension, a primary risk factor for heart disease and stroke. Chinese restaurant dishes contain large amounts of sodium. In Philadelphia, there are approximately 400 Chinese take-out restaurants clustered in low-income communities.

Objective: The Philadelphia Department of Public Health (PDPH) partnered with Temple University's Center for Asian Health to implement the Philadelphia Healthy Chinese Take-out Initiative, which aims to reduce the sodium content in Chinese take-out dishes by 10-15% in an effort to prevent and control hypertension in Philadelphia residents.

Methods: Through a process of mapping and outreach, Chinese take-out restaurants in low-income neighborhoods were recruited into the program. A baseline survey measuring knowledge, perceptions and behaviors related to salt use was administered to 100 Chinese take-out restaurant owners and chefs from August 2012 to January 2013.

Results: Nearly all of the chefs indicate that a high salt diet is harmful and can lead to chronic disease, but less than 21% knew that processed and restaurant foods were the main source of sodium in the diet. While only 22% offered low salt dishes, 92% were willing to learn new methods to prepare low salt dishes.

Conclusion: Preliminary data show that owners and chefs are willing to prepare healthier dishes for their customers and there is a need to provide education, strategies and support to restaurant owners and chefs on preparing low salt dishes.