Salinity of Representative Korean Foods High in Sodium from Home Meals, Foodservices, and Restaurants

Lin Jiang; Damin Shin; Yeon-Kyung Lee

doi:10.5720/kjcn.2018.23.4.333

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Jiang, Shin, and Lee: Salinity of Representative Korean Foods High in Sodium from Home Meals, Foodservices, and Restaurants

Research Article

Korean Journal of Community Nutrition 2018; 23(4): 333-340.

Published online: 31 August 2018

DOI: https://doi.org/10.5720/kjcn.2018.23.4.333

Salinity of Representative Korean Foods High in Sodium from Home Meals, Foodservices, and Restaurants

Lin Jiang, Damin Shin, Yeon-Kyung Lee

Department of Food Science and Nutrition, Kyungpook National University, Daegu 41566, Korea.

Corresponding author: Yeon-Kyung Lee. Department of Food Science and Nutrition, Kyungpook National University, Daegu 41566, Korea. Tel: (053) 950-6234, Fax: (053) 950-6229, yklee@knu.ac.kr

Received 5 July 2018 Revised 24 August 2018 Accepted 24 August 2018

The Korean Society of Community Nutrition

(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

Objectives

This study was conducted to analyze the salinity of representative Korean foods high in sodium to generate data for use as a fundamental resource for setting salinity standards in foods.

Methods

A total of 480 foods from 16 representative Korean foods high in sodium were collected from 10 households, 10 industry foodservice establishments, and 10 Korean restaurants in four regions (Capital area, Chungcheong Province, Gyeongsang Province, and Jeolla Province) and analyzed for salinity.

Results

Among the foods, stir-fried anchovies (4.07~4.45%) showed the highest salinity, followed by pickled onion (1.86~2.62%), cabbage kimchi (1.83~2.2%), braised burdock and lotus root (1.79~2.17%), and sliced radish kimchi (1.78~1.89%) (p<0.001). The salinity of kimchi from home meals (2.2%) was significantly higher than that of foodservice (1.83%) and restaurant (1.93%) kimchi (p<0.05). Salinity in each group of food was highest in kimchi (1.83~2.04%), followed by braised dishes (1.54~1.78%), steamed dishes (1.0~1.22%), stir-fried dishes (1.02~1.18%), and soup or stew (0.74~1.02%) (p<0.001). The salinity of soup and stew from restaurants (1.02%) was significantly higher than that of home meal (0.84%) and foodservice (0.74%) soup and stew.

Conclusions

Determination of the salinity of representative Korean foods known to be high in sodium by eating place is expected to be useful to establishing guidelines for reduction of salinity.

Keywords: Korean food, salinity, sodium, home meal, foodservice, restaurants

Figures and Tables

Table 1

Salinity of representative Korean one-dish meal and soup?stew high in sodium by eating place

Mean ± SD.

^*: p<0.05, ^**: p<0.01, ^***: P<0.001 by ANOVA

abc: Values with the different small letter superscript are significantly different among row by Duncan's multiple range test at p<0.05.

ABC: Values with the different capital letter superscript are significantly different among column by Duncan's multiple range test at p<0.05.

Table 2

Salinity of representative Korean side dishes high in sodium by eating place

Mean ± SD.

^*: p<0.05, ^**: p<0.01, ^***: P<0.001 by ANOVA

abc: Values with the different small letter superscript are significantly different among row by Duncan's multiple range test at p<0.05.

ABC: Values with the different capital letter superscript are significantly different among column by Duncan's multiple range test at p<0.05.

Table 3

Salinity of one-dish meal and soup/stew by region

Mean ± SD.

^*: p<0.05, ^***: P<0.001 by ANOVA

abc: Values with the different superscript are significantly different among row by Duncan's multiple range test at p<0.05.

ABC: Values with the different superscript are significantly different among column by Duncan's multiple range test at p<0.05.

Table 4

Salinity of salted foods by region

Mean ± SD.

^*: p<0.05, ^***: P<0.001 by ANOVA

abc: Values with the different superscript are significantly different among row by Duncan's multiple range test at p<0.05.

ABC: Values with the different superscript are significantly different among column by Duncan's multiple range test at p<0.05.

Table 5

Salinity of dish groups by eating place

Mean ± SD.

^*: p<0.05, ^***: P<0.001 by ANOVA

abc: Values with the different small letter superscript are significantly different among row by Duncan's multiple range test at p<0.05.

ABC: Values with the different capital letter superscript are significantly different among column by Duncan's multiple range test at p<0.05.

†: Stir-fried anchovy is not included in stir-fired dishes.

Table 6

Salinity of dish groups by region

Mean ± SD.

^*: p<0.05, ^**: p<0.01, ^***: P<0.001 by ANOVA

abc: Values with the different superscript are significantly different among row by Duncan's multiple range test at p<0.05.

ABC: Values with the different superscript are significantly different among column by Duncan's multiple range test at p<0.05.

†: Stir-fried anchovy is not included in stir-fired dishes

Acknowledgments

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

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ORCID iDs: Yeon-Kyung Lee
https://orcid.org/0000-0002-5975-3969
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