• Journal of Nutrition and Health
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• v.53 no.6
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• pp.663-675
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• 2020

Purpose: The aim of this study was to measure the sodium content of the solid and liquid components of soup-based dishes (SBD) including Korean soup, stew, noodle/dumplings, and watery kimchi and to compare the sodium content in the dishes from home, schools, and restaurants in Seoul. Methods: The dishes were divided into 3 groups, namely home, restaurant and school food. We separated the dishes into solid and liquid to measure the weight, salinity, and sodium content. The sodium content of the dishes was analyzed using inductively coupled plasma atomic emission spectrometry. Results: The proportion of sodium content in the liquid component of SBD were 65.2%-66.7% in soup, 49.8%-61.2% in stew, 48.7%-56.7% in noodle/dumpling, and 43.7%-73.2% in watery kimchi. The sodium content per 100 g of the whole dishes of the same kind from the schools was significantly lower than that from the restaurants and home. However, there was no significant difference in sodium content per 100 g of whole dishes between the restaurants and home. The sodium content per 100 g of liquid in the same kind of dishes from the schools was significantly lower than those from the restaurants and home, and that from home was significantly lower than from the restaurants. Conclusion: The sodium content of the liquid in SBD accounted for at least about half of the total sodium content of the whole dishes. It is important to establish a separate database with the sodium content in the solid and liquid portions of SBD and to evaluate how much liquid and/or solid would be consumed to estimate individual sodium intake more accurately. Also, it should be noted that the sodium content varies with the origin of the dishes, whether dishes were from home, restaurants, or schools.

• Journal of Food Hygiene and Safety
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• v.32 no.2
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• pp.123-128
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• 2017

The purpose of this study was to determine the sodium (Na) and potassium (K) content of seasonal foods Four hundred food samples classified into 8 different kinds of seasonal foods were collected from 150 restaurants located in Seoul. The Na and K content in seasonal foods were the analyzed by ICP-OES. The Average content of Na and K in spicy seafood noodle soup were highest as $391.4{\pm}72.7mg$/100 g and $88.6{\pm}21.4mg$/100 g, respectly, while average content of Na was lowest in spicy buckwheat noodles as $255.3{\pm}67.0mg$/ 100 g and the average content of K was lowest in Udon as $36.3{\pm}17.8mg$/ 100 g, respectively. The Na/K ratio of spicy buckwheat noodles was $3.2{\pm}1.0$, while those of cold buckwheat noodles, fish cake, Udon were very high as measured more than 8. Among the seasonal foods, the average content of Na was highest in Winter group as $366.9{\pm}81.8mg$/ 100 g and the average content of K was highest in Autumn group as $84.8{\pm}24.1mg$/ 100 g. The ratio of Na/K was lowest in Summer group as $5.9{\pm}3.3$.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.15 no.5
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• pp.2923-2929
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• 2014

This research was conducted to grasp the characteristics of excessive sodium intake and its related factors in Korean middle-aged workers to help prevent and manage cardio-cerebrovascular disease. Study subjects were 40-59-year-old workers (n=1,438) who took part in the 2010 Korean National Health and Nutrition Examination Survey (KNHANES). Subjects were divided into: 1) a group that ingested more than 4,000 mg of sodium per day and 2) a group that ingested less than 4,000mg of sodium/day. We analyzed the relationship between general characteristics, sodium-related disease, health behaviors, and frequency of eating out with excessive sodium intake. The proportion of subjects with sodium intake of more than 4,000 mg/day was high in men, smokers, and drinkers. As educational level and frequency of eating out went up, so did the proportion of subjects with sodium intake more than 4,000 mg/day. It's necessary to educate the public and create policies regarding sodium reduction in middle-aged men for the prevention and management of cardio-cerebrovascular disease, and various approaches are necessary to reduce overall sodium intake in the restaurant environment.

• Journal of Nutrition and Health
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• v.50 no.1
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• pp.64-73
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• 2017

Purpose: Excess sodium intake may contribute to the etiology of hypertension and cardiovascular disease risk. World Health Organization (WHO) recommends a daily sodium intake of less than 2 g. The aim of this study was to estimate the association of sodium intake with obesity in Korean adults. Methods: This study used Dietary intake and Health data on 22,321 subjects aged 30 years and over from the Korea National Health and Nutrition Examination Survey (KNHANES) 2010~2014. Information on dietary intake was obtained by the one day 24-hour recall method in KNHANES, and sodium intake was classified into five groups (< 2,000 mg, 2,000~4,000 mg, 4,000~6,000 mg, 6,000~8,000 mg, ${\geq}8,000mg$). Obesity was defined as having a body mass index (BMI) higher than $25kg/m^2$. Intake of sodium and obesity status were analyzed by logistic regression with SPSS Statistics 23. Results: Men tended to have a higher sodium intake than women (p < 0.001). After adjusting for age, sex, year, daily energy intake, education level, smoking status, drinking status, physical activity, and chronic diseases and comparing the highest sodium intake group (${\geq}8,000mg$) with the lowest intake group (< 2,000 mg), the OR of obesity was 1.351 (95% CI: 1.032~1.767) in men. The OR of obesity in the sodium intake group (4,000~6,000 mg) was 1.232 (95% CI: 1.063~1.427) in women. Conclusion: Our findings suggest an independent relationship between sodium intake and as increased risk of obesity in Korean adults, implying the necessity for future research on low-sodium diet intervention in relation to obesity.

• Polymer(Korea)
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• v.37 no.4
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• pp.533-538
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• 2013

Sodium chloride is present in our body fluids, and the blood contains approximately 0.9 wt% salt, which plays an important role in maintaining the osmotic pressure. However, the amount of salt intake has consistently increased, and an excessive intake can be the cause of high blood pressure, etc. In this study, it was investigated in vivo and in vitro whether biocompatible ionic polymers with K or Ca ions can be replaced by Na ions through an ion exchange process to be excreted. Among the polymers, Ca-polystyrene sulfonate, K-polystyrene sulfonate, Ca-carrageenan, and Ca-tamarind had an excellent Na exchange ability in the body temperature, simulated gastric fluid and also simulated intestinal fluid. The mechanism of Na removal by absorption and excretion without changing food taste in the mouth through the insolubility properties of these polymers is expected to be a solution for the current problems related with excess sodium intake.

• Journal of Nutrition and Health
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• v.55 no.1
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• pp.174-187
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• 2022

Purpose: This study was performed to evaluate an education program for housewives to reduce sodium intake based on the social cognitive theory. Methods: Housewives (n = 387) received 2 education sessions focused on food purchase and cooking, and completed a questionnaire on their perceptions of environmental, cognitive, and behavioral factors and the stages of behavioral change to reducing sodium intake both before and after the education program. Results: After the education program, the recognition of social efforts for sodium reduction and sodium labeling and experience with low-sodium products increased. Positive expectancies for the prevention of osteoporosis by the reduction of sodium were enhanced while the main barriers in practicing sodium reduction decreased, especially 'interrupting social relationships when dining with others', 'bad taste', 'preference for soup or stew', and 'limited knowledge and skills to practice'. In addition, cognition and nutrition knowledge related to reducing sodium intake were improved on all scores, but the effect on self-efficacy and dietary behavior was limited to only a few items. The percentage of participants in the pre-action stage (including pre-contemplation, contemplation, and preparation stages) for reducing sodium intake decreased from 43.2% before education to 21.5% after education, while that in the action stage increased from 19.6% before education to 43.5% after education (p < 0.001). The education program had the most significant impact on participants who were in the pre-action stage and showed improved scores in all sections. Conclusion: These results suggest that a customized education program for housewives could be an effective tool to reduce sodium intake by improving personal expectancies, cognition, and nutrition knowledge regarding sodium reduction and enabling a greater section of the population to move to the action stage of reducing sodium intake.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.6
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• pp.1035-1042
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• 2002

This study was conducted to investigate the effect of sodium intake on serum lipids and glucose. 20 young adult women were fed the diets containing 290.5 mEq (high-Na diet) and 51.3 mEq (low-Na diets) Na for 6 days, respectively. Serum lipids, glucose, and other parameters after high-Na diet and low-Na diet were compared. The results would be summarized as follows. The mean age, body weight, height, and blood pressure of the subjects were 22.9$\pm$2.5 years,54.7+6.6 kg, 160.0$\pm$4.8 cm, 110.3$\pm$7.7/67.5$\pm$19.7 mmHg, respectively. Body weight, BMI, and diastolic blood pressure were significantly higher at the end of high-Na diet than of low-Na diet (p<0.001 p<0.001, p<0.05). However, there were not significantly different in height and systolic blood pressure between high- and low-Na diet. Serum cholesterol, LDL-cholesterol, and HDL-cholesterol were not significantly different with Na intakes. Serum triglyceride was significantly higher at the end of high-Na diet than of low- Na diet (p<0.05) Serum apo A-I was significantly decreased in low-Na diet, while apo B was increased (p<0.001, p<0.001). Thrombin time and prothrombin time, blood aggregation time were significantly faster following low-Na diet (p<0.001, p<0.05). There was not significantly different in serum glucose between high- and low-Na diet. However, serum insulin was significantly higher following low-Na diet (p<0.01). It is concluded that diastolic blood pressure, serum triglyceride, serum apo A-I, blood aggregation time were decreased in low-Na diet, while serum apo B and serum insulin were increased. These results suggest that Na-restricted diet affects not only blood Pressure but other biochemical parameters in blood. Therefore, for the patients who need restricted Na diet, it would be suggested that various biochemical changes should be carefully considered along with dietary Na manipulation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.5
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• pp.763-771
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• 2014

The objective of this study was to assess the relationship between dietary sodium intake and prevalence of abdominal obesity in Korean adults. We used data from the Korea National Health and Nutrition Examination Survey V-1 and analyzed data on 4,475 Koreans (${\geq}30$ years old). Subjects were divided into three groups according to fasting plasma glucose (FPG): 1) normal (FPG <100 mg/dL), 2) pre-diabetes ($100mg/dL{\leq}FPG{\leq}125mg/dL$), and 3) diabetes (FPG ${\geq}126mg/dL$ or subjects diagnosed with diabetes). The subjects in each category were stratified by dietary sodium intake as well as index of abdominal obesity. We found that dietary sodium intake was positively correlated with waist circumference (WC) (P=0.002) and was particularly high in the pre-diabetes group. In multiple logistic regression analysis, the normal and diabetes groups showed no association between dietary sodium intake and WC, whereas the pre-diabetes group with a high sodium intake exhibited a significant association (odds ratio (OR)=1.479, P=0.029) between dietary sodium intake and WC. Further, the OR for abdominal obesity in the high sodium intake group with pre-diabetes was 1.590 after adjusting for age and sex (P=0.012). In addition, the ORs for the prevalence of abdominal obesity with fasting glucose, fasting insulin, and homeostasis model assessment of insulin resistance were significantly higher in the pre-diabetes group with high sodium intake compared with low sodium intake. Moreover, these associations were significant even after adjusting for confounding variables (model 2: age and sex; model 3: age, sex, and total energy intake). Our results suggest a strong association between sodium intake and abdominal obesity in pre-diabetes Korean adults.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.1
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• pp.52-61
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• 2009

The purpose of this study was to investigate the extent of excessive sugar, sodium, cholesterol, and saturated fat consumptions by elementary school students through processed food's intake. A survey study was conducted with 384 fourth and sixth grade students and their mothers from two schools in Seoul and Gyeonggi province. The data were analyzed for the frequency analysis, chi-square test and Pearson correlation using the SPSS/Windows (ver. 15.0). Results showed that students consumed high amounts of sugars through processed milk and carbonated beverages, and yogurt. Additionally, they had high sodium and saturated fat levels in their diet through Ramen. There was significant correlation (p<0.01) between mothers' purchasing and students' intake of processed food. Overall, both students and mothers had some knowledge on the impact of sodium on human health. About 50 percent of the respondents did not have accurate information about cholesterol, saturated fat, and trans fat. More than 50 percent of students and mothers had no nutritional education on the risk of excessive intake of sugar, sodium, cholesterol, saturated fat, and trans fat. Top twenty percent of the students had 39.7 g of sugar, 940.1 mg of sodium, 17.8 mg of cholesterol, and 11.2 g of saturated fat through processed foods per day on the average. These results suggest that execution of nutritional education about processed food is needed for high risk group of elementary school students and their mothers. Moreover, government must enact the regulation and policy for the food industry to reduce the risky nutrients from children's favorite processed food.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.2
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• pp.226-233
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• 2015

The purpose of this study was to evaluate salt-related dietary attitudes, behaviors, and nutrition knowledge according to urinary salt signal of university students. Based on urinary salt signal, we classified subjects into an "adequate Na intake (ANI)" group (n=52) (salt ${\leq}6g$) and "excess Na intake (ENI)" group (n=66) (salt >6 g). Subjects were asked about general characteristics, lifestyle, salt-related dietary attitudes, behaviors, and nutritional knowledge using questionnaire. The ENI group had more subjects who were drinkers (P<0.05) compared to the ANI group. The ENI group (33.45) showed a significantly lower score in terms of salt-related dietary attitudes compared to the ANI group (35.50) (P<0.05). There was no significant difference in the total score of salt-related dietary behavior between the groups. The score of nutrition knowledge was significantly higher in the ANI (9.77) group than in the ENI (8.82) group (P<0.05). The correlation analysis indicated that the urinary salt signal had a negative correlation with the salt-related dietary attitude score after adjustments for age, sex, and body mass index (r=-0.2100, P<0.05). These results support the validity of using the urinary salt signal to simplify estimation of sodium intake.