Hidden Salt In Takeaway Meals? Why A UK Study Holds Lessons For India

As takeaway meals become an increasingly routine part of urban life in India, an important public health question arises: who is checking whether the food delivered to millions of homes actually contains the amount of salt claimed on menus and nutrition labels?

With non-communicable diseases (NCDs) such as hypertension, heart disease, diabetes and chronic kidney disease steadily rising, experts say the nutritional content of restaurant and app-based takeaway meals deserves far greater scrutiny.

In fact, a study from the United Kingdom published in the journal PLOS One also had found that many takeaway meals contain significantly more salt than advertised, potentially exposing consumers to health risks despite their efforts to make informed food choices.

The study titled ‘Variability in sodium content of takeaway foods: 'Implications for public health and nutrition policy', by researchers at the University of Reading, had analysed 39 takeaway meals purchased from 23 restaurants, including national chains and independent outlets. It found that 47 per cent of the meals contained more salt than declared on menus or nutritional labels. Pizzas, pasta dishes and curries were among the saltiest items analysed.

Although conducted in the UK, health experts believe the findings have important implications for India too. Online food delivery has grown exponentially, and eating outside the home has become a regular feature of urban lifestyles.

Experts point out that while packaged foods are increasingly subject to nutritional labelling standards, restaurant and takeaway meals often escape the same level of scrutiny.

Dr. Sanjay Chugh, Director Cardiology, Aakash Healthcare said that excessive salt consumption is closely linked to hypertension and cardiovascular disease, including heart attacks and brain strokes. “Many restaurant dishes especially Curries, Chinese or Asian dishes cooked in various sauces; Barbecues, Fried items, Momos and Dipsums are often eaten after dipping in chutneys and sauces, which contain loads of hidden salt that consumers cannot easily detect when ordered online."

"Inaccurate menu information makes it even more difficult for people to monitor their intake, particularly those living with high blood pressure, heart disease or kidney disorders," emphasised Dr. Sanjay Chugh.

He also said that many urban Indians now consume multiple meals prepared outside the home each week. "The concern is not just one salty meal, but the cumulative sodium intake from processed foods, snacks and restaurant dishes. Clear and accurate nutrition labelling can help consumers make healthier choices."

Kidney specialists too cautioned that excessive sodium intake affects far more than blood pressure.

According to Dr. Sagar Gupta Director & Head – Kidney Diseases & Transplant Medicine, Asian Hospital Faridabad, excessive sodium intake can also affect kidney health. "High salt consumption increases the workload on the kidneys and contributes to fluid retention and elevated blood pressure. People should ask for less salt where possible, avoid adding extra table salt, and balance takeaway meals with fresh, home-cooked foods.”

Dr. Sagar Gupta said the study highlights the need for greater public awareness about "hidden sodium" in restaurant and takeaway foods. "Many people believe they are making healthy choices by ordering dishes that do not taste particularly salty. However, sodium is often present in sauces, seasonings, cheese, processed meats and packaged ingredients used in restaurant cooking. Over time, excess salt intake can contribute not only to hypertension but also increase the risk of stroke and heart disease.”

The researchers in the study too said consumers should view menu nutrition labels as estimates rather than exact measurements and encourage restaurants to adopt more standardised recipes and improve the accuracy of nutritional information.

Public health experts said the study findings should prompt Indian regulators to examine whether similar discrepancies exist in restaurant meals and food sold through online delivery platforms.

Describing the findings as "deeply concerning", Dr. Anand Vishal, Professor of Medicine and Endocrinologist at ABVIMS and Dr. Ram Manohar Lohia Hospital, Delhi, felt inaccurate disclosure of sodium content was not merely a labelling issue but also one of patient safety and consumer rights.

"For individuals with hypertension, diabetes, kidney disease and other chronic illnesses, even modest excess sodium intake can have important health consequences. Consumers may unknowingly exceed the recommended daily sodium intake despite consciously trying to choose healthier options, compromising both disease control and the benefits of ongoing treatment," he warned.

The health experts said it is high time the top food regulator, the Food Safety and Standards Authority of India (FSSAI), should undertake a country-specific assessment of sodium levels in restaurant and takeaway foods, particularly those sold through rapidly expanding online food delivery platforms. Such an exercise would help determine whether nutritional declarations accurately reflect what consumers are actually eating and whether Indian restaurant foods comply with global sodium reduction goals, they said.

The World Health Organization's Global Sodium Benchmarks have been introduced to help countries and the food industry progressively reduce salt levels in processed and prepared foods. WHO recommends that adults consume less than five grams of salt a day—equivalent to less than two grams of sodium—to reduce the risk of hypertension, stroke and cardiovascular disease.

The University of Reading researchers themselves observed that larger country-specific investigations would be needed to assess compliance with these international benchmarks.

"As restaurant dining and app-based food delivery become increasingly common, accurate nutritional disclosure should become a public health necessity rather than an optional practice," Dr. Anand Vishal asserted.