Analysis of sodium content of representative Korean foods high in sodium from home meal, foodservice, and restaurants

Lin Jiang; Yeon-Kyung Lee

doi:10.4163/jnh.2017.50.6.655

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J Nutr Health. 2017 Dec;50(6):655-663. Korean. Published online December 31, 2017. https://doi.org/10.4163/jnh.2017.50.6.655
© 2017 The Korean Nutrition Society


Analysis of sodium content of representative Korean foods high in sodium from home meal, foodservice, and restaurants
Lin Jiang and Yeon-Kyung Lee
Department of Food Science and Nutrition, Kyungpook National University, Daegu 41566, Korea.
To whom correspondence should be addressed. tel: +82-53-950-6234, Email: yklee@knu.ac.kr

Received August 04, 2017; Revised September 11, 2017; Accepted October 30, 2017.
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
Purpose The aim of this study was to analyze the sodium contents of representative Korean foods high in sodium and develop them as a fundamental resource for setting the standard amount of sodium in foods. Methods A total of 480 representative Korean foods high in sodium were collected from households, foodservice establishments, and restaurants in four regions (Capital region, Chungcheong & Gangwon Province, Gyeongsang province, and Jeolla province) and analyzed their sodium content. Results The sodium content (per 100 g) of food categorized by food group was highest in kimchi and braised food (p < 0.001), and the sodium content of each food was highest in stir-fried anchovies (1,896.6 mg) followed by braised burdock and lotus roots (820.6 mg) and picked onions (809.3 mg) (p < 0.001). However, the sodium content per portion of food was highest in steamed short ribs (1,429.6 mg) from home meals (p < 0.001), Bibimbap, (1,074.1 mg) and steamed short ribs (838.8 mg) from foodservice (p < 0.001), spicy beef soup (3,273.2 mg), and pollack stew (2,930.2 mg) from restaurants (p < 0.001). The sodium content per 100 g and portion of soups and stews from restaurants was significantly higher than that of home meals and foodservice meals (p < 0.001), and the sodium content per portion of steam dishes and stir-fried dishes from home meals was significantly higher than that of foodservice meals (p < 0.05). Conclusion These results suggest that developing and using low-sodium soybean sauces & soybean paste and kimchi is needed in an effort to reduce sodium intake. In addition, determination of the sodium contents of representative Korean foods known to be high in sodium is expected to be useful in establishing guidelines for reduction of sodium content.


Keywords: sodium content; representative Korean food; home meal; foodservice; restaurant meal

Tables


	Table 1 A recognition of validity on the representative Korean food high in sodium of the housewives n (%)
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	Table 2 A recognition of validity on the representative Korean food high in sodium of the restaurant owners n (%)
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	Table 3 Comparison of the sodium content of the representative Korean food high in sodium by eating place
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	Table 4 Sodium content of the representative Korean food high in sodium by eating place
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	Table 5 Comparison of the sodium content of the representative Korean food group high in sodium by eating place
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	Table 6 Sodium content per serving size of dish groups by eating place
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Notes

This work was supported by grants from Ministry of Agriculture, Food and Rural Affairs of 2014.

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