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Song, Park, Shim, and Lee: Trends in the major dish groups and food groups contributing to sodium intake in the Korea National Health and Nutrition Examination Survey 1998-2010
Research Article

Korean Journal of Nutrition 2013; 46(1): 72-85.

Published online: 28 February 2013

DOI: https://doi.org/10.4163/kjn.2013.46.1.72

Trends in the major dish groups and food groups contributing to sodium intake in the Korea National Health and Nutrition Examination Survey 1998-2010

Da Young Song1, **, Jong Eun Park1, **, Jae Eun Shim2, Jung Eun Lee1

1Department of Food and Nutrition, Sookmyung Women's University, Seoul 140-742, Korea.

2Department of Food and Nutrition, Daejeon University, Daejeon 300-716, Korea.

To whom correspondence should be addressed. (junglee@sm.ac.kr)

Equal contributor:

**These authors contributed equally to this work.

Received 14 August 2012       Revised 8 October 2012       Accepted 15 January 2013

© 2013 The Korean Nutrition Society

(open-access):

This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

The purpose of this study was to evaluate trends in the sources of dietary sodium intake in a representative Korean population in the Korea National Health and Nutrition Examination Survey (KNHANES) conducted in 1998, 2001, 2005, 2007, 2008, 2009, and 2010. The study consisted of 53,570 men and women aged 7 years or older participating in the KNHANES during the corresponding years. Overall sodium intake and the mean percent contribution of each dish and food group to dietary sodium intake across 1998-2010 were calculated. The means of sodium intake ranged between 4,572.6-5,498.9 mg/d across 1998-2010. The major dish groups contributing to dietary sodium intake were kimchi (1,154.8-1,521.2 mg/d), noodles and dumplings (505.3-760.5 mg/d), soups (465.3-714.8 mg/d), and stews and casseroles (387.0-579.8 mg/d). The combined mean percent contribution from the top four dish groups contributing to dietary sodium intake showed a slight decrease over the period; 64.4% in 1998, 64.5% in 2001, 59.3% in 2005, 58.2% in 2007, 56.3% in 2008, 56.7% in 2009, and 54.4% in 2010. The major food groups contributing to dietary sodium intake were seasonings (1,852.9-2,435.9 mg/d), vegetables (1,425.6-1,792.1 mg/d), grains (482.2-778.1 mg/d), and fish and shellfish (257.2-351.4 mg/d). In addition, the combined mean percent contribution from the top four food groups showed a slight decrease over the period; 92.8% in 1998, 93.2% in 2001, 93.8% in 2005, 92.1% in 2007, 91.7% in 2008, 90.9% in 2009, and 90.7% in 2010. In summary, we did not observe a reduction in dietary sodium intake over time, however, the percent contributions from the top major dish groups or food groups to dietary sodium intake showed a decrease over the last decade.

Keywords: dietary sodium, dish group, food group, Korean National Health and Nutrition Examination Survey (KNHANES)

Figures and Tables

Table 1
Number of participants by sex and age, KNHANES 1998-2010
kjn-46-72-i001

1) All values are expressed as number of participants (%) 2) Sampling weight was applied to all values

Table 2
Mean intake and percent recommended daily intake of dietary sodium among participants by sex and age, KNHANES 1998-2010
kjn-46-72-i002

1) All values are expressed as mean ± standard error (SE) 2) Sampling weight was applied to all values 3) Percent recommended daily intake of sodium

Table 3
Major dish groups contributing to dietary sodium intake, KNHANES 1998-2010
kjn-46-72-i003

1) All values are expressed as mean sodium intake (mean % of total sodium intake) 2) Sampling weight was applied to all values

Table 4
Major sources of the top four dish groups contributing to dietary sodium intake by sex, KNHANES 1998-2010
kjn-46-72-i004

1) All values are expressed as mean sodium intake (mean % of total sodium intake from their dish group) 2) Sampling weight was applied to all values

Table 5
Major food groups contributing to dietary sodium intake, KNHANES 1998-2010
kjn-46-72-i005

1) All values are expressed as mean (mean % of total sodium intake) 2) Sampling weight was applied to all values 3) Vegetables included fermented vegetables such as Kimchi 4) Prepared foods included retort pouch meals and instant dry soup mix, etc

Table 6
Major sources of the top four food groups contributing to dietary sodium intake by sex, KNHANES 1998-2010
kjn-46-72-i006

1) All values are expressed as mean sodium intake (mean % of total sodium intake from their food group) 2) Sampling weight was applied to all values

Notes

This research was supported the Brain Korea 21 (BK 21) Project from the Ministry of Education and Human Resources Develop-ment, Republic of Korea.

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