CFS Announces Results of Risk Assessment Study on Sodium Content in Bread, Suggesting Room for Trade's Reduction

CFS announces results of risk assessment study on sodium content in bread

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department today (July 27) announced the results of a risk assessment study on sodium levels of bread products available in the local market. The study found that the overall average sodium content of the bread samples remained below the "high sodium" threshold. However, wide variations in sodium levels were observed among samples within the same bread type, suggesting that there is still room for the trade to reduce sodium content.

A total of 112 non-prepackaged bread samples were collected at the retail level for the determination of sodium content. The study covered 12 varieties of bread, namely bagel, butter loaf, cheese bread, cocktail bun, croissant, French bread, "pineapple" bun, sausage bun, sesame roll/bun, sweet plain roll/bun, tuna fish bun and wheat bread with raisins. Moreover, the bread and the stuffings of sausage and tuna fish buns were separately analysed to determine the two portions' contribution to the overall sodium content.

The findings showed that the average sodium content across all 12 types of commonly consumed bread samples was 320 milligrams/100 grams. French bread recorded the highest average sodium content at 550mg/100g, followed by cheese bread at 490mg/100g and bagels at 470mg/100g. The bread types with the lowest average sodium levels were wheat bread with raisins at 100mg/100g, and butter loaves and sweet plain rolls/buns which both averaged 130mg/100g. The study also found that the sausage and tuna fish stuffing portions accounted for an average of 55per cent and 35 per cent of the total sodium content in their respective buns. Moreover, compared to overseas studies covering similar types of bread, the sodium levels of bagel, croissant, French bread and sweet plain roll/bun were comparable or lower.

A spokesman for the CFS said, "While the study found that the overall average sodium content of the bread samples remained below the 'high sodium' threshold (exceeding 600mg/100g), the sodium levels in some bread types were higher. For instance, consuming approximately one serving size of French bread (about 100g, equivalent to about one third of a long baguette of French bread) or one cheese bun could reach about one quarter of the maximum daily intake of 2000 mg recommended by the World Health Organization. The study also revealed significant variations in sodium content in the same type of bread produced by different suppliers, indicating that there is substantial room for the trade to reduce sodium through recipe reformulation."

In light of the study findings, the CFS suggests the food trade consider reducing the sodium content of bread by modifying the preparation methods, ingredient(s) and formulations. The trade could also provide more bread products with lower sodium content for consumers to choose from, consider offering bread in smaller portion sizes, and establish a company database to record the sodium content of their bread products for monitoring. The CFS is also implementing a salt reduction scheme in bread by working with the industry to offer white bread and wholemeal bread with reduced sodium content via recipe reformulation. As for consumers, they should maintain a balanced and varied diet, avoiding excessive consumption of high-sodium bread to prevent excessive intake of sodium. When purchasing prepackaged bread, consumers should refer to the nutrition labels and select products with lower sodium levels and also pay attention to the levels of other nutrients (such as sugar and fat).

Details and results of the study are available on the CFS website at www.cfs.gov.hk.

The Centre for Food Safety, Photo source: reference image

Statement by Chief Justice of Court of Final Appeal

The following is issued on behalf of the Judiciary:

Regarding the multiple instances of judicial copying in the judgments written by Mr Justice Wilson Chan of the Court of First Instance of the High Court, Chief Justice Andrew Cheung, Chief Justice of the Court of Final Appeal,made the following statement today (July 27):

The primary duty of a judge in adjudicating cases is to hear and determine them in accordance with the applicable law and the evidence presented before the court. In doing so, a judge must exercise an independent judicial mind in carefully considering and resolving the issues raised and in determining the disputes before the court. The exercise of independent judicial judgment, which lies at the heart of the adjudicative process, is principally reflected in the reasons and judgments delivered by the judge.

Judicial copying strikes at the very core of this fundamental requirement. It raises serious concerns as to whether a judge has brought an independent mind to bear on the issues and disputes requiring determination. Such conduct is wholly unacceptable.

The public concern arising from the multiple instances of judicial copying involving Mr Justice Wilson Chan in recent years is fully recognised. The high standards expected by the community of both the Judiciary and individual judges are entirely justified.

Notwithstanding the severe reprimand previously issued and the undertaking given by Mr Justice Chan to improve, judicial copying has continued to occur. A number of appeals have arisen over time, some of which have led to orders for retrial. Such conduct has not only adversely affected the interests of the parties concerned and imposed an unnecessary burden on appellate judicial resources, but has also undermined public confidence in Mr Justice Chan's continued ability to discharge his judicial responsibilities properly.

Having given the matter the most serious and careful consideration, I have concluded that further action is required to safeguard public confidence in the administration of justice and in the independent and professional discharge of judicial duties. I have therefore today formally requested Mr Justice Chan to take early retirement from judicial office. Mr Justice Chan has submitted his retirement application accordingly, and I have approved it in the public interest, effective 31 July 2026.

Although these incidents of judicial copying relate to a single judge, I have taken this opportunity to remind judges and judicial officers at all levels of the court system of the importance of avoiding any form of judicial copying. Training in judgment writing will also be strengthened where appropriate.

I remain fully confident that judges and judicial officers will continue to perform their duties diligently, independently and professionally, in accordance with the Judicial Oath.

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