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Yon, Lee, Kim, Lee, Koh, Nam, Shin, Kang, Kim, Heo, Cho, and Kim: Major Sources of Sodium Intake of the Korean Population at Prepared Dish Level - Based on the KNHANES 2008 & 2009 -
Original Article
Korean Journal of Community Nutrition

Korean Journal of Community Nutrition 2011; 16(4): 473-487.

Published online: 31 August 2011

DOI: https://doi.org/10.5720/kjcn.2011.16.4.473

Major Sources of Sodium Intake of the Korean Population at Prepared Dish Level - Based on the KNHANES 2008 & 2009 -

Miyong Yon, Yoonna Lee, Dohee Kim, Jeeyeon Lee, Eunmi Koh, Eunjeong Nam, Hyehyung Shin, Baeg-won Kang1, Jong Wook Kim1, Seok Heo1, Hea-young Cho1, Cho-il Kim

Nutrition Policy & Promotion Team, Korea Health Industry Development Institute, Chungbuk, Korea.

1Division of Nutrition Policy, Korea Food & Drug Administration, Chungbuk, Korea.

Corresponding author: Cho-il Kim, Department of Food & Nutrition Industry, Korea Health Industry Development Institute, Osong Health Technology Administration Complex, 187 Osongseangmyeong2-ro, Gangoe-myeon, Cheongwon-gun, Chungbuk 363-700, Korea. Tel: (043) 713-8611, Fax: (043) 713-8907, kimci@khidi.or.kr

Received 5 August 2011       Revised 19 August 2011       Accepted 25 August 2011

Copyright © 2011 The Korean Society of Community Nutrition

Abstract

We attempted to define the sources of sodium intake for the Korean population at prepared dish level to provide a basis for developing sustainable nutrition policies and feasible programs for sodium intake reduction. Dietary intake data from 2008 and 2009 Korea National Health and Nutrition Examination Survey was used in the analysis for sodium intake sources. Sodium intake from individual dish consumed by each subject was calculated and used in delineating major sodium sources at dish and dish group level for sub-populations of different sex and age. Also, sodium intake was compared between eaters and non-eaters of some specific dish groups with considerable contribution to total sodium intake. The number of subjects included in the analysis was 18,022 and mean sodium intake was 4,600 mg/capita/day. Major sources of sodium intake at dish group level were in the following order: kimchi (1125 mg, 24.5%), noodles (572 mg, 12.4%), soups (488 mg, 10.6%), stews (399 mg, 8.7%), and cooked rice (284 mg, 6.2%). The magnitude of contribution to total sodium intake by soups and stews was different by age group. Sodium intake difference between eaters and non-eaters was much larger for kimchi group (2,343 mg for male, 1,452 mg for female) than for soups or stews. Interaction between consumption of aforementioned specific dish groups and age was highly significant (p < 0.0005) for both sexes. This study revealed an importance of having not only the control over sodium content of foods/dishes, but also the customized approach for different groups of population to accomplish an appreciable reduction in sodium intake.

Keywords: Sodium intake, prepared dish level, major source, broth, KNHANES

Figures and Tables

Fig. 1
Mean sodium intake and contribution to total sodium intake by individual dish group.
kjcn-16-473-g001
Fig. 2
Comparison of sodium intake from Kimchi and Ramen by age.
kjcn-16-473-g002
Fig. 3
Comparison of total sodium intake of subjects by consumption of specific dish groups with broth and Kimchi (male).
*: p < 0.05, **: p < 0.001, ***: p < 0.0001
kjcn-16-473-g003
Fig. 4
Comparison of total sodium intake of subjects by consumption of specific dish groups with broth and Kimchi (female).
*: p < 0.05, **: p < 0.001, ***: p < 0.0001
kjcn-16-473-g004
Table 1
Distribution of subjects by gender and age
kjcn-16-473-i001

1) N (Proportion in %)

Table 2
Mean sodium intake of subjects by gender and age
kjcn-16-473-i002

*: p < 0.0001

Table 3
Comparison of sodium intake contribution from individual dish group by sex and age of subjects
kjcn-16-473-i003

*: p < 0.0001

1) Sodium intake contribution of each dish group(%)

2) a, b, c: Mean with by different superscripts are significantly different by Duncan's multiple range test

Table 4
Comparison of top 20 individual dishes contributing to total sodium intake of subjects by sex
kjcn-16-473-i004

1) Cumulative percentage

Table 5
Comparison of top 20 individual dishes contributing to total sodium intake of subjects by age
kjcn-16-473-i001

1) Cumulative percentage

Notes

This research was supported by grants from Korea Food and Drug Administration

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