Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
권호 표지
DOI QR코드

DOI QR Code

Contents of Sodium and Potassium for Restaurant Dishes in Seoul

서울지역 음식점 메뉴의 나트륨 및 칼륨 함량 비교

  • Jang, Mi-ra (Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Hong, Mi-sun (Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Choi, Bu-chuhl (Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Han, Sung-hee (Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Lee, Kyeong-ah (Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Kim, Li-la (Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Lee, Jib-ho (Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Kim, Jung-hun (Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Jung, Kweon (Seoul Metropolitan Government Research Institute of Public Health and Environment)
  • 장미라 (서울시보건환경연구원) ;
  • 홍미선 (서울시보건환경연구원) ;
  • 최부철 (서울시보건환경연구원) ;
  • 한성희 (서울시보건환경연구원) ;
  • 이경아 (서울시보건환경연구원) ;
  • 김리라 (서울시보건환경연구원) ;
  • 이집호 (서울시보건환경연구원) ;
  • 김정헌 (서울시보건환경연구원) ;
  • 정권 (서울시보건환경연구원)
  • Received : 2015.01.28
  • Accepted : 2015.04.08
  • Published : 2015.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

To determine the contents of sodium (Na) and potassium (K) for restaurant dishes, 194 cases classified 26 kinds of restaurant dishes were collected from restaurants in Seoul and were analysed using the atomic absorption spectroscopy. Average contents of Na and K in Kimchi among restaurant dishes were highest as $554.9{\pm}155.5mg/100g$, $225.1{\pm}69.1mg/100g$, while average contents of Na and K were lowest in Seolleongtang as $24.2{\pm}5.8mg/100g$, $12.7{\pm}3.9mg/100g$ respectively. The contents between Na and K in restaurant dishes had a strong correlation of positive linear judging from 0.782 (p-value < 0.01) of the correlation coefficient. The Na/K ratio of Bulgogi was appropriate as $1.17{\pm}0.44$, while those of Udon, banquet noodles, Kalguksu were very high as shown more than 10. The contents of Na and K were examined 5 dish groups as Gook/Tang, Jjigae/Jeongol, stir-fried dish, noodle and Kimchi. Average contents of Na and K classified by dish groups were significantly difference (p-value < 0.001). Average content of Na among dish groups was highest in Kimchi as $554.9{\pm}155.5mg/100g$ followed by Jjigae/Jeongol, Gook/Tang, stir-fried dish and noodle. Similar to Na content, average content of K was highest in Kimchi as $225.1{\pm}69.1mg/100g$ followed by stir-fried dish, Jjigae/Jeongol, Gook/Tang and noodle. The ratio of Na/K by classified groups of dishes was shown as significantly difference (p-value < 0.001). Stir-fried dish was $1.18{\pm}0.44$ close to 1 followed by Kimchi, Jjigae/Jeongol, Gook/Tang, and noodle.

나트륨 저감화를 위한 식생활 지도의 기초자료로 활용하고자 서울지역 다소비 음식점 메뉴를 대상으로 나트륨 함량이 높은 국 및 탕류, 찌개 및 전골류, 면류 등에 대한 나트륨 및 칼륨 함량을 조사하였다. 음식점 메뉴는 생선찌개 등 25종류 144건과 김치 50건이다. 음식점 메뉴 중 김치의 나트륨 및 칼륨 평균 함량이 각각 $554.9{\pm}155.5mg/100g$, $225.1{\pm}69.1mg/100g$으로 가장 높았으며, 반면 설렁탕의 나트륨 및 칼륨 평균 함량이 각각 $24.2{\pm}5.8mg/100g$, $12.7{\pm}3.9mg/100g$으로 가장 낮게 나타났다. 음식점 메뉴의 나트륨과 칼륨 평균 함량간의 상관관계를 분석한 결과, 상관계수가 0.782(P < 0.01)로 양의 선형관계가 있는 것으로 나타났다. 나트륨/칼륨비는 불고기가 $1.17{\pm}0.44$로 가장 적합한 비를 나타내었고, 우동, 잔치국수, 칼국수의 나트륨/칼륨 비는 10이상으로 높게 나타나 칼륨 함량에 비해 나트륨 함량이 높음을 알 수 있었다. 음식군 분류별 나트륨 및 칼륨 평균 함량은 통계적으로 유의한 차이가 있는 것으로 나타났다(p < 0.001). 음식군별 나트륨 평균 함량은 김치류가 $554.9{\pm}155.5mg/100g$으로 가장 높았고, 찌개 및 전골류, 국 및 탕류, 볶음류, 면류 순이었다. 칼륨 평균 함량도 김치류가 $225.1{\pm}69.1mg/100g$으로 가장 높았고 볶음류, 찌개 및 전골류, 국 및 탕류, 면류 순이었다. 음식군 분류별 나트륨/칼륨 비도 통계적으로 유의한 차이가 있는 것으로 나타났다(p < 0.001). 볶음류가 $1.18{\pm}0.44$로 나트륨/칼륨 비가 1에 가장 근접하였고 김치류, 찌개 및 전골류, 국 및 탕류, 면류 순이었다. 적절한 나트륨/칼륨 비의 유지가 건강에 도움이 되므로 나트륨 섭취를 줄이고 칼륨 섭취를 증가시킬 수 있는 방법에 대한 홍보와 함께 효과적인 식단 및 식생활교육의 개발과 보급이 필요할 것으로 판단된다.

Keywords

References

  1. Choi H.M.: Nutrition. 2th ed. Kyomunsa Co., Seoul. pp. 301 (2000).
  2. Kweon S.H.: Intakes of calcium and dairy products in Korean national health and nutrition examination survey. PHWR., 6(41), 811-827 (2013).
  3. Kim H.N.: Sodium reduction policy of foreign nations and perception of institutional foodservice customers on low sodium diet. Master's thesis. Chung-ang university. pp. 19-32 (2012).
  4. Kim Y.S., Paik H.Y.: Measurement of Na intake in Korean adult females. Korean J. Nutr., 20(5), 341-349 (1987).
  5. Son S.M., Park Y.S., Lim H.J., Kim S.B., Jeong Y.S.: Sodium intakes of Korean adults with 24-hour urine analysis and dish frequency questionnaire and comparison of sodium intakes according to the regional area and dish group. Korean J. Community Nutr., 12(5), 545-558 (2007).
  6. Hong S.M., Lee J.H., Kim H.K., Yu R., Seo J.H., Huh E.J., Cho S.S., Yang J.: Study on sodium reduction - Healthy restaurant for sodium reduction. J. Korean Diet Assoc., 20(3), 174-182 (2014). https://doi.org/10.14373/JKDA.2014.20.3.174
  7. The Fifth Korea National Health and Nutrition Examination Survey (KNHANES V-II), Korea Centers for Disease Control & Prevention. (2011).
  8. He F.J, MacGregor G.A.: Reducing population salt intake world wide - From evidence to implementation. Progress in Cardiovascular Diseases, 52, 363-382 (2010). https://doi.org/10.1016/j.pcad.2009.12.006
  9. He F.J, MacGregor G.A.: Effect of modest salt reduction on blood pressure - A meta-analysis of randomized trials. Implications for public health. J. Hum Hypertens, 16(11), 761-770 (2002). https://doi.org/10.1038/sj.jhh.1001459
  10. Kim H.R., Kim M.S., Kim M.H., Son C.W., Kwak E.S., Heo O.S., Kim M.R.: Analysis of sodium (Na) and potassium (K) content of side dishes purchased from traditional and super market in Daejeon area. J. East Asian Soc. Dietary Life, 19(3), 350-355 (2009).
  11. Lim H.J.: A study on the sodium and potassium intakes and urinary excretion of adults in Busan. Korean J. Community Nutr., 17(6), 737-751 (2012). https://doi.org/10.5720/kjcn.2012.17.6.737
  12. Dietary Reference Intakes for Koreans. (c)The Korean Nutrition Society, pp. 6 (2010).
  13. The Fifth Korea National Health and Nutrition Examination Survey (KNHANES V-II) Research Report, Ministry of Health & Welfare, Korea Centers for Disease Control & Prevention, pp. 339 (2012).
  14. Yon M., Lee Y., Kim D., Lee J., Koh E., Nam E., Shin H., Kang B., Kim J., Heo S., Cho H., Kim C.: Major source of sodium intake of korean population at prepared dich level - Based on the KNHANES 2008 & 2009. Korean J. Community Nutr., 16(4), 473-487 (2011). https://doi.org/10.5720/kjcn.2011.16.4.473
  15. Korean Food Code.: Korea Food & Drug Administration. pp. 9-7-2 (2013).
  16. Yoon J., Lee M.J.: Calcium status and bone mineral density by the level of sodium intake in young women. Korean J. Community Nutr., 18(2), 125-133 (2013). https://doi.org/10.5720/kjcn.2013.18.2.125
  17. Choi M.: Bone health and calcium, vitamin D, potassium - Shortfall nutrients in Korean. Korean J. Obes., 22(3), 129-136 (2013). https://doi.org/10.7570/kjo.2013.22.3.129
  18. The Forth Korea National Health and Nutrition Examination Survey (KNHANES IV-III), Korea Centers for Disease Control & Prevention. (2010).
  19. Park S.J., Paik H.Y., Lee S.Y.: The influence of mixed NaCl-KCl salt on sodium intake and urinary excretion of sodium and potassium. Korean J. Nutr., 40(6), 500-508 (2007).
  20. Song D.Y., Park J.E., Shim J.E., Lee J.E.: Trends in the major dish groups and food groups contributing to sodium intake in the Korea National Health and Nutrition Examination Survey 1998-2010. Korean J. Nutr., 46(1), 72-85 (2013). https://doi.org/10.4163/kjn.2013.46.1.72
  21. Son S.M., Huh G.Y., Lee H.S.: Development and evaluation of validity of dish frequency questionnaire(DFQ) and short DFQ using Na index for estimation of habitual sodium intake. Korean J. Community Nutr., 10(5), 677-692 (2005).

Cited by

  1. Correlation analysis of sodium-related knowledge, dietary behavior, attitudes towards a low-salt diet and meal attitude guidance for elementary school teachers in Jeonbuk area vol.50, pp.2, 2017, https://doi.org/10.4163/jnh.2017.50.2.180
  2. Analysis of sodium content of representative Korean foods high in sodium from home meal, foodservice, and restaurants vol.50, pp.6, 2017, https://doi.org/10.4163/jnh.2017.50.6.655
  3. Salinity of Representative Korean Foods High in Sodium from Home Meals, Foodservices, and Restaurants vol.23, pp.4, 2018, https://doi.org/10.5720/kjcn.2018.23.4.333