To reduce fat intake, Heidi Chan, a registered dietitian, suggests that we should pick the ingredients with “no skin, no fat and no bone”, as the part of meat that is attached to animal bones and skins always have a high fat content. For instance, 100 grams of spare ribs contains 15 grams of fat (220 Kcal), while chicken paws of the same weight contains 13 grams of such (190 Kcal). Preserved meats, on the other hand, have high fat and sodium content.100 grams of preserved meats contains 48.8 grams of fat, while the same amount of Canton-style sausages contains 48.3 grams of fat and also 1,420 mg of sodium.

Heidi say, “ Beware of the sauce; the sweet soya sauce used for clay pot rice also contains high sodium content, as one tablespoon of soya sauce contains 684 grams of sodium. Condiments, like salt and soya sauce, and additives, like flavour enhancer and meat tenderiser, also contain sodium, which places an extra solute load on the kidneys and further increases the risk of hypertension and renal diseases.”