Study reveals alarming salt levels in curry

Posted by Isobel Drake on 11th May 2010

First came the attack on bread for containing too much salt, now according to British Heart Foundation, some of the nation’s curries have five times above the recommended daily amount of salt. The UK study, conducted by specialists at Consensus Action on Salt and Health (CASH) investigated the salt content in curries at 787 takeaways, ready meals, cooking sauces, chutneys, pickles and side dishes.

The biggest survey of its kind found a traditional curry with all the usual accompaniments contained up to 31 grams of salt – five times the  recommended daily amount.

Mubeen Bhutta, Policy Manager at the British Heart Foundation, said:

“The level of salt in some of these curries is frankly outrageous, but it’s often tucked away behind unhelpful food labels where it’s difficult to spot.

Bhutta highlights the importance of food labelling and the responsibility food manufacturers have to informing consumers.

“We believe that universal front-of-pack labels, including traffic light colours, the words ‘high’, ‘medium’ and ‘low’ and guideline daily amounts, are key to helping people easily understand what’s in the food and drink they take to the tills.”