Your Takeaway Is Saltier Than the Menu Claims — Here's What Research Found
Nearly half of tested takeaway meals exceeded their advertised salt content, with pasta dishes averaging a full day's intake in one serving.
Summary
A University of Reading study published in PLOS One tested 39 takeaway meals from 23 outlets and found that 47% contained more salt than their menu labels stated. Pasta dishes were the worst offenders, averaging 7.2g of salt per serving — exceeding the UK's 6g daily recommended limit in a single meal. One pasta dish hit 11.2g. Meat pizzas had the highest salt concentration by weight, and curries varied wildly. Surprisingly, fish and chips ranked among the lowest-salt options because salt is typically added only after cooking and on request. The WHO links excess salt consumption to 1.8 million deaths annually, making accurate labelling a genuine public health concern.
Detailed Summary
High salt intake is one of the most well-documented drivers of cardiovascular disease, hypertension, and premature death — yet millions of people unknowingly consume far more than recommended when eating out. A new study from the University of Reading, published in PLOS One, reveals that restaurant menu labels are often unreliable guides to actual salt content, with nearly half of tested meals exceeding their advertised figures.
Researchers purchased 39 takeaway meals from 23 locations across Reading, England, sampling both national chains and independent outlets. They measured actual salt content and compared results against menu-listed values. The findings were striking: 47% of meals with salt labels contained more salt than declared. Some meals from independent restaurants delivered over 10g of salt — nearly double the UK's recommended daily adult limit of 6g.
Pasta dishes were the most concerning category, averaging 7.2g of salt per serving, with one dish reaching 11.2g. Meat pizzas recorded the highest salt concentration at 1.6g per 100g. Curries showed the widest variability, ranging from 2.3g to 9.4g per serving — making them difficult to predict. In contrast, chips from traditional fish and chip shops averaged just 0.2g per serving, compared to 1g from other takeaway outlets, because salt is typically added only after cooking.
Lead researcher Professor Gunter Kuhnle noted that accurate labelling is structurally difficult for restaurants, given variations in preparation methods, ingredients, and portion sizes. He cautioned that menu labels should be treated as rough guides rather than precise measurements.
For health-conscious individuals, the practical implication is clear: eating out regularly without accounting for hidden salt can silently erode cardiovascular health over time. The WHO attributes 1.8 million deaths annually to excess salt consumption. Requesting no added salt, choosing fish and chips over pasta or pizza, and treating menu nutrition data with scepticism are reasonable mitigation strategies.
Key Findings
- 47% of takeaway meals tested contained more salt than their menu labels declared.
- Pasta dishes averaged 7.2g of salt per serving — exceeding the entire UK recommended daily limit.
- One pasta dish contained 11.2g of salt, nearly twice the recommended daily adult intake.
- Fish and chip shop chips averaged just 0.2g salt per serving when salt is added only on request.
- Curry dishes varied enormously in salt content, ranging from 2.3g to 9.4g per serving.
Methodology
This is a research summary based on a peer-reviewed study published in PLOS One by the University of Reading. The study tested 39 real-world meals from 23 outlets and directly measured salt content against menu labels. Sample size is modest and geographically limited to one UK town, which warrants caution about broad generalisability.
Study Limitations
The study tested only 39 meals from one UK town, limiting generalisability to other regions or cuisines. Not all restaurants provided salt labelling, creating gaps in the comparison dataset. Primary source data on measurement methodology and statistical analysis should be reviewed in the full PLOS One paper.
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