Wise advice on dim sum, but spare a thought for tradition

The health problems that can result from a poor diet are often attributed to the popularity of western-style fast food. Fat-laden burgers, greasy fries and super-sweet fizzy drinks are routinely blamed for making an increasing number of Asians overweight and susceptible to all manner of serious medical conditions.

The invasion by fast-food restaurants from overseas has undoubtedly had a negative impact. But some traditional Asian culinary delights have also played their part. Take, for example, the survey released by the government on Wednesday. It studied the nutritional content of some favourite dim sum dishes. The results are a little worrying.

The survey found relatively high levels of fat, saturated fat and sodium in some of the 75 dishes studied. An excessive intake of these ingredients can, as the government points out, lead to serious health problems. The survey also concluded that dim sum in general is low in calcium and dietary fibre. So people should not live on dim sum alone.

These findings are not particularly surprising. And the message conveyed by the government was not to avoid eating dim sum - it was a plea for a balanced diet.

But the official advice on offer, if strictly adhered to, could bring about a quiet revolution in Hong Kong's eating habits. The popular steamed beef ball was among the fattiest dishes. Steamed chicken with fish maw was number two on the list of saltiest delicacies. And that great favourite, the egg tart, contains some of the highest levels of saturated fat.

Even more revolutionary, perhaps, is the recommendation that diners should avoid dipping their morsels of dim sum into oyster or soy sauce. Eat it dry, seems to be the message.