Spark Study Buddy (Challenger): Dim sum can be tasty even with less salt, study finds

[3] All dim sum samples were made by the Chinese Culinary Institute and stored the same way. Participants were asked to rinse their mouths before and after each tasting to avoid any leftover flavours affecting their evaluations.

[4] A standard serving of shrimp siu mai has 576 milligrams of sodium per 100 grams. The sodium-reduced version has 464 milligrams, a 19 per cent decrease. A standard serving of steamed pork ribs with black bean sauce contains 632 milligrams of sodium, while the reduced version has 547 milligrams, a 13 per cent reduction.

[5] A group of three items was given to each participant during the trials. The items had either two standard and one low-sodium item or two low-sodium and one standard item. Participants were asked to identify which item was different from the other two.

[6] In the shrimp siu mai group, 15 participants selected the correct answer. Only 13 picked the right answer in the steamed pork rib group. Both results were below the 32 correct responses needed to show a significant taste difference between the two samples at a 95 per cent confidence level.

[7] “Based on our findings, we advise the trade to choose ingredients with lower sodium content, use natural ingredients for flavouring and marinating, and serve sauces in separate containers to allow consumers to add sauces based on their preferences,” said John Shum Kin-cheong, the senior medical officer of risk assessment at the centre.

[8] Shum said the public could ask for food to be served separately from sauces and to taste it first before dipping it. He also advised maintaining a balanced diet. People should try to get used to milder tastes by slowly cutting back on salty food. Many studies have proven that salty food could lead to high blood pressure, heart disease and stroke.

Source: South China Morning Post, January 13

1. What two types of dim sum were used in the study mentioned in paragraph 1? (2 marks)

2. According to paragraph 2, what was the purpose of participants rinsing their mouths before and after each trial?

3. In paragraph 4, by what percentage is the sodium lower in the reduced shrimp siu mai than the regular one?
A. 13 per cent
B. 19 per cent
C. 25 per cent
D. 30 per cent

4. According to paragraph 6, did the results of the taste test show a significant difference in taste between the two foods?

5. What health issues can be caused by eating too much salt?

6. Complete the following summary using the correct forms of the word “reduce”. (3 marks)

The city’s food safety experts conducted a study to see if they could (i) ... the amount of salt in dim sum without people noticing. They tested two popular local dishes with (ii) ... salt levels and found that most people could not tell the difference. The study showed that (iii) ... salt in these dishes did not significantly change the taste for most people.

1. shrimp siu mai and steamed pork ribs with black bean sauce
2. to prevent any carry-over taste from affecting their evaluations of the food
3. B
4. No, because both groups fell below the minimum threshold for a significant difference.
5. high blood pressure, heart disease and stroke
6. (i) reduce; (ii) reduced; (iii) reducing