Korean Journal of Community Nutrition (대한지역사회영양학회지)

The Korean Society of Community Nutrition (대한지역사회영양학회)
권호 표지
DOI QR코드

DOI QR Code

Comparison of Sodium Reduction Practice and Estimated Sodium Intake by Salty Food Preference on Employees and Customers of Sodium Reduction Restaurant in Daegu, Korea

대구시 나트륨 줄이기 실천음식점 종사자와 고객의 짠 음식 선호도에 따른 나트륨 저감화 실천도 및 나트륨 추정섭취량 비교

  • Lee, Su-Jin (Graduate School of Education, Kyungpook National University) ;
  • Kim, Keon-Yeop (Department of Preventive Medicine, Kyungpook National University) ;
  • Lee, Yeon-Kyung (Department of Food Science and Nutrition, Kyungpook National University)
  • 이수진 (경북대학교 교육대학원 영양교육전공) ;
  • 김건엽 (경북대학교 예방의학교실) ;
  • 이연경 (경북대학교 식품영양학과)
  • Received : 2022.01.03
  • Accepted : 2022.02.16
  • Published : 2022.02.28
Download PDF
⟨ Previous Next ⟩

Abstract

Objectives: The purposes of this study were to compare the degree of sodium reduction practice and estimate sodium intake by salty food preference. Methods: Sodium reduction practices, salty food preferences and estimated sodium intake were surveyed for restaurant owners (n = 80), employees (n = 82) and customers (n = 727) at the restaurants participating in the sodium reduction project in Daegu, Korea. Estimated sodium intake was performed by examining sex, age, body mass index (BMI), salty eating habit and dietary behaviors. Results: The degree of sodium reduction practice was significantly higher in salinity meter use (P < 0.001), low salt seasonings (P < 0.001) and efforts to make the foods as bland as possible overall (P < 0.001) in the restaurants participating in sodium reduction project than in homes (P < 0.001). The degree of sodium reduction practice appeared lower in the high salty food preference group than in the low-preference group in such items as efforts to make the foods as bland as possible overall (P < 0.05) and washing the salty taste and then cooking (P < 0.05). The high-preference group showed high-salt dietary behavior, including eating all the soup until nothing was left (P < 0.05) more than the low-preference group, but low-salt dietary behavior included checking the sodium content in processed foods (P < 0 .0 5) less than the low-preference group. The high-preference group was higher in the soup and stew intake frequency than the low-preference group (P < 0.05) and much lower in nuts (P < 0.05) and fruits (P < 0.05) intake frequency. The high-preference group had a higher salty eating habit (P < 0.05), salty taste assessment (P < 0.05) and estimated sodium intake (P < 0.05) than the low-preference group. Conclusions: The present study showed that the salty food preference was strongly associated with lower sodium reduction practice and higher estimated sodium intake.

Keywords

Acknowledgement

This work was supported by grants from Daegu Metropolitan City.

References

  1. Ministry of Health and Welfare, Korea Disease Control and Prevention Agency. Korea Health Statistics 2020: Korea National Health and Nutrition Examination Survey(KNHANES VIII-2). Cheongju-si: Ministry of Health and Welfare.
  2. Jiang L, Lee YK. Analysis of sodium content of representative Korean foods high in sodium from home meal, foodservice, and restaurants. J Nutr Health 2017; 50(6): 655-663. https://doi.org/10.4163/jnh.2017.50.6.655
  3. Park YH, Yoon JH, Chung SJ. Comparison of the sodium content of Korean soup-based dishes prepared at home, restaurants, and schools in Seoul. J Nutr Health 2020; 53(6): 663-675. https://doi.org/10.4163/jnh.2020.53.6.663
  4. Han B, Kim JY, Yang SB. An analysis on characteristics of high sodium intaker and affecting factors. Korean J Food Nutr 2018; 31(3): 395-399. https://doi.org/10.9799/KSFAN.2018.31.3.395
  5. Kwon YS, Han GS. Dietary assessment according to intake of Korean soup and stew in Korean adults: Based on the 2011-2014 Korea National Health and Nutrition Examination Survey. J Nutr Health 2016; 49(5): 335-346. https://doi.org/10.4163/jnh.2016.49.5.335
  6. Lee YK. 2018 Report of the project for sodium reduction restaurant in Daegu. Daegu Metropolitan City; 2018 Dec.
  7. Jung JE. Policy trends of sodium reduction. Food Sci Ind 2016; 49(2): 2-7. https://doi.org/10.23093/FSI.2016.49.2.2
  8. Ministry of Food and Drug Safety. Management guideline of sodium reduction practice restaurant. Cheongju-si: Ministry of Food and Drug Safety; 2017.
  9. Ministry of Health and Welfare, Korean Health Promotion Institute. The 5th Health Plan 2030 [internet]. Ministry of Health and Welfare; 2021 [cited 2021 Dec 20]. Available from: https://www.khealth.or.kr/board/view?pageNum=1&rowCnt=8&no1=34&linkId=1002152&menuId=MENU00829&schType=0&schText=&searchType=&boardStyle=Gallery&categoryId=&continent=&country=&contents1=
  10. Takamura K, Okayama M, Takeshima T, Fujiwara S, Harada M, Murakami J et al. Influence of salty food preference on daily salt intake in primary care. Int J Gen Med 2014; 7: 205-210.
  11. Matsuzuki H, Muto T, Haruyama Y. School children's salt intake is correlated with salty taste preference assessed by their mothers. Tohoku J Exp Med 2008; 215(1): 71-77. https://doi.org/10.1620/tjem.215.71
  12. Umesawa M, Iso H, Fujino Y, Kikuchi S, Tamakoshi A. Salty food preference and intake and risk of gastric cancer: The JACC study. J Epidemiol 2016; 26(2): 92-97. https://doi.org/10.2188/jea.je20150023
  13. Yang WG, Chen CB, Wang ZX, Liu YP, Wen XY, Zhang SF et al. A case-control study on the relationship between salt intake and salty taste and risk of gastric cancer. World J Gastroenterol 2011; 17(15): 2049-2053. https://doi.org/10.3748/wjg.v17.i15.2049
  14. Bobowski N. Shifting human salty taste preference: Potential opportunities and challenges in reducing dietary salt intake of Americans. Chem Percept 2015; 8(3): 112-116. https://doi.org/10.1007/s12078-015-9179-6
  15. Liu AH, Tang ZH, Zhang KQ, Shi L. Salty food preference is associated with osteoporosis among Chinese men. Asia Pac J Clin Nutr 2016; 25(4): 871-878.
  16. World Health Organization. Reducing salt intake in populations: Report of a WHO forum and technical meeting. Geneva: WHO; 2007.
  17. Lee YK, Hyun T, Ro H, Heo YR, Choi MK. Development and application of the sodium index to estimate and assess sodium intake for Korean adults. Nutr Res Pract 2022; 16: e2.
  18. Kim SH, Shin EK, Lee YK. Sodium reduction practice and importance-performance analysis of sodium reduction methods in school foodservice in Daegu. Korean J Community Nutr 2020; 25(5): 386-395. https://doi.org/10.5720/kjcn.2020.25.5.386
  19. Shin EK, Lee HJ, Ahn MY, Lee YK. Study on the development and evaluation of validity of salty taste assessment tool. J Nutr Health 2008; 41(2): 184-191.
  20. Hong SM, Lee JH, Kim HK, Yu R, Seo JH, Huh EJ et al. Study on sodium reduction: 'Healthy Restaurant for Sodium Reduction'. J Korean Diet Assoc 2014; 20(3): 174-182. https://doi.org/10.14373/JKDA.2014.20.3.174
  21. Shin HW, Lee YM. The effectiveness of Na reduction program for cook in child-care center: Focus on self-reevaluation and strengthen consciousness. Korean J Community Nutr 2014; 19(5): 425-435. https://doi.org/10.5720/kjcn.2014.19.5.425
  22. Takachi R, Ishihara J, Iwasaki M, Ishii Y, Tsugane S. Self-reported taste preference can be proxy for daily sodium intake in middle-aged Japanese adults. J Acad Nutr Diet 2014; 114(5): 781-787. https://doi.org/10.1016/j.jand.2013.07.043
  23. Kim HJ, Paik HY, Lee SY, Shim JE, Kim YS. Salt usage behaviors are related to urinary sodium excretion in normotensive Korean adults. Asia Pac J Clin Nutr 2007; 16(1): 122-128.
  24. Shim E, Ryu HJ, Hwang J, Kim SY, Chung EJ. Dietary sodium intake in young Korean adults and its relationship with eating frequency and taste preference. Nutr Res Pract 2013; 7(3): 192-198. https://doi.org/10.4162/nrp.2013.7.3.192
  25. Ikehara S, Iso H, Date C, Kikuchi S, Watanabe Y, Inabe Y et al. Salt preference and mortality from stroke and coronary heart disease for Japanese men and women: The JACC study. Prev Med 2012; 54(1): 32-37. https://doi.org/10.1016/j.ypmed.2011.10.013
  26. Ministry of Health and Welfare, Korea Disease Control and Prevention Agency. Community health survey, 2008-2017. Sejong: Ministry of Health and Welfare; 2018.