Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Consumer Perception Survey for the Improvement of Nutrition Labeling (Nutrition Comparative Claim) on Sodium Content

가공식품의 나트륨함량표시 개선을 위한 소비자 인식도 조사

  • Kang, Eun-Jin (Department of Food & Nutrition, Duksung Women's University) ;
  • Lee, Hwa Jung (Nutrition and Functional Food Research Team, National Institute of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety) ;
  • Hwang, Kyung Mi (Nutrition and Functional Food Research Team, National Institute of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety) ;
  • Koo, Yong Eui (Nutrition and Functional Food Research Team, National Institute of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety) ;
  • Kim, Gun-Hee (Department of Food & Nutrition, Duksung Women's University)
  • 강은진 (덕성여자대학교 식품영양학과) ;
  • 이화정 (식품의약품안전평가원 영양기능연구팀) ;
  • 황경미 (식품의약품안전평가원 영양기능연구팀) ;
  • 구용의 (식품의약품안전평가원 영양기능연구팀) ;
  • 김건희 (덕성여자대학교 식품영양학과)
  • Received : 2017.05.16
  • Accepted : 2017.06.14
  • Published : 2017.06.30
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Abstract

Nutrition labeling can provide information in order for people to select products suitable for their own health, and sodium content labeling for processed foods is important since sodium is one of the main causes of cardiac diseases. This study had carried out to propose the desirable sodium content labeling by conducting surveys on the awareness of sodium content in processed foods, understanding of sodium content labeling, and requirements for new sodium comparative claims. The survey period was from 12th of September, 2016 through the 24th, during which a self-administered questionnaire survey was given to 1,003 persons through demographic quota sampling by age and region. As a result of the survey, 66.0% of respondents assuring nutrition labeling answered they check sodium content labeling, whereas 83.2% were aware of excessive intake of sodium having a negative effect on health. Exactly 49.9% of respondents answered that the current system for nutrition labeling on processed foods does not help one to understand the content of sodium, whereas 72.9% answered they wanted to compare sodium contents with those of other products when buying or taking processed foods. As 92.5% cited the importance of sodium comparative claims made by processed foods, preparation of a new system for food labeling should be considered by which consumers can easily compare sodium contents with those of other similar products.

Keywords

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