Philadelphia Aims to Lower Sodium Content in Chinese Food Takeouts

Philadelphia takes on a citywide effort to battle hypertension by lowering sodium content in Chinese foods, according to the Washington Post.

Organizers of the effort have taken on the initiative to recruit more than 200 eateries across Philadelphia for the city's Healthy Chinese Takeout Initiative, aimed at reducing food's salt content by ten to 15 percent.

The participants have already made several changes like using chilies or garlic as flavoring instead of sodium; using less sauce, distributing soy sauce sachets only on demand and posting accurate nutrition information.

This is the latest initiative in a major city in the United States to help people eat better.

Other major cities have already banned trans-fats and some restaurants are required to post calorie counts.

According to a 2012 survey by the Public Health Management Corporation, 37% of Philadelphia residents have high blood pressure and this figure jumps at 47% for African-Americans, hence the initiative.

"The multi-agency initiative, which began a year ago, focuses on mom-and-pop Chinese joints because they are "an enormous industry" in the city, serving about three million meals a year," said Health Commissioner Donald Schwarz to the Washington Post.

"The dishes are cheap and easily available, especially in low-income minority neighborhoods that often lack supermarkets and access to fresh produce," he further stated.