ArticleBMC research notes2026
Food types, preparation methods, and use of high-sodium seasonings in chain restaurants in Jamaica-implications for sodium consumption and food policy.
Article in BMC research notes, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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14 authors.
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Abstract
objectivesFood sold in restaurants is a major contributor to sodium consumption patterns. We conducted a cross-sectional study on the types of foods sold, preparation methods, and use of high-sodium seasonings in chain restaurants in Jamaica and discuss the implications for sodium consumption and food policy. Data were collected from chain restaurants (defined as ≥ 3 stores locally) as part of the Jamaica Salt Consumption Study. Interviewers collected information via questionnaire on restaurant characteristics, menu items, types of seasonings used during food preparation, and availability of low-salt options.
resultsOnly 24% of restaurant chains identified participated. Of the 107 menu items identified, the most frequently sold were chicken (21.5%), fish (15.9%), and soup (9.4%). The most common methods of preparation for meat were frying (20.6%), boiling (18.7%), baking (17.8%), and stewing (17.8%). Commonly used high-sodium seasonings included sea salt (37.4%), table salt (17.8%), and soy sauce (16.8%). Six of the restaurant chains implemented salt reduction measures, including portion control and the use of unsalted seasonings and herbs. Most restaurants evaluated used salt-containing seasonings but also offered lowsalt options. Healthier dietary options and meal preparation methods in restaurants will be a critical part of food policy and for national sodium reduction interventions.
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