The Salt Content of Ready-to-Eat Curry Dishes Sold in Plastic Pouches at Mai Phetcharoen Market, Mueang Subdistrict, Mueang District, Loei Province

Abstract

High sodium intake from food is significantly associated with the risk of developing non-communicable diseases, such as hypertension and chronic kidney disease. The objective of this study was to assess and compare the sodium content in ready-to-eat curry pouches sold at Mai Phetcharoen Market, Loei Province, Thailand. Samples were collected from five menu items: Pa-lo, Thai green curry, Thai sour curry, Clear soup with tofu and minced pork, and Panang pork curry. The salinity, expressed as sodium chloride, was measured using a food salinity meter and converted to sodium content. Differences in sodium content were analyzed using one-way ANOVA. The study revealed that ready-to-eat curry dishes had varying average sodium contents (mg/100 ml). Three menus were classified as high in sodium: Panang pork curry (546.27 ± 40.37 mg), Thai green curry (381.65 ± 37.77 mg), and Clear soup with tofu and minced pork (361.56 ± 12.11 mg). Two menus were classified as medium in sodium: Pa-lo (338.42 ± 30.34 mg) and Thai sour curry (338.42 ± 25.35 mg). Comparative analysis indicated that Panang pork curry contained significantly higher sodium than the other dishes. These findings demonstrate that most ready-to-eat curry dishes are high in sodium, with significant variations across menus, which may have long-term health implications. Therefore, efforts should be made to encourage food vendors to reduce sodium usage, alongside further studies on dietary behaviors combined with sodium content assessments, to better reflect actual consumption patterns and reduce the risk of non-communicable diseases.