Browse > Article
http://dx.doi.org/10.13103/JFHS.2015.30.2.189

Contents of Sodium and Potassium for Restaurant Dishes in Seoul  

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)
Publication Information
Journal of Food Hygiene and Safety / v.30, no.2, 2015 , pp. 189-195 More about this Journal
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.
Keywords
sodium; potassium; Na/K ratio; restaurant dish;
Citations & Related Records
Times Cited By KSCI : 7  (Citation Analysis)
연도 인용수 순위
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).   DOI
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).   DOI
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).   DOI
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).   DOI   ScienceOn
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 Choi M.: Bone health and calcium, vitamin D, potassium - Shortfall nutrients in Korean. Korean J. Obes., 22(3), 129-136 (2013).   DOI
15 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).   DOI
16 Korean Food Code.: Korea Food & Drug Administration. pp. 9-7-2 (2013).
17 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).   DOI
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).   DOI   ScienceOn
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).