Open Access, Peer-reviewed
eISSN 2951-3146
    Korean J Community Nutr. 2018 Aug;23(4):333-340. Korean.
    Published online Aug 31, 2018.
    https://doi.org/10.5720/kjcn.2018.23.4.333
    Copyright © 2018 The Korean Society of Community Nutrition
    Original Article

    Salinity of Representative Korean Foods High in Sodium from Home Meals, Foodservices, and Restaurants

    Lin Jiang, Damin Shin and Yeon-Kyung Lee
      • Department of Food Science and Nutrition, Kyungpook National University, Daegu 41566, Korea.
    • Corresponding author: Yeon-Kyung Lee. Department of Food Science and Nutrition, Kyungpook National University, Daegu 41566, Korea. Tel: (053) 950-6234, Fax: (053) 950-6229, Email: yklee@knu.ac.kr
    Received July 05, 2018; Revised August 24, 2018; Accepted August 24, 2018.

    This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

    Abstract

    Objectives

    This study was conducted to analyze the salinity of representative Korean foods high in sodium to generate data for use as a fundamental resource for setting salinity standards in foods.

    Methods

    A total of 480 foods from 16 representative Korean foods high in sodium were collected from 10 households, 10 industry foodservice establishments, and 10 Korean restaurants in four regions (Capital area, Chungcheong Province, Gyeongsang Province, and Jeolla Province) and analyzed for salinity.

    Results

    Among the foods, stir-fried anchovies (4.07~4.45%) showed the highest salinity, followed by pickled onion (1.86~2.62%), cabbage kimchi (1.83~2.2%), braised burdock and lotus root (1.79~2.17%), and sliced radish kimchi (1.78~1.89%) (p<0.001). The salinity of kimchi from home meals (2.2%) was significantly higher than that of foodservice (1.83%) and restaurant (1.93%) kimchi (p<0.05). Salinity in each group of food was highest in kimchi (1.83~2.04%), followed by braised dishes (1.54~1.78%), steamed dishes (1.0~1.22%), stir-fried dishes (1.02~1.18%), and soup or stew (0.74~1.02%) (p<0.001). The salinity of soup and stew from restaurants (1.02%) was significantly higher than that of home meal (0.84%) and foodservice (0.74%) soup and stew.

    Conclusions

    Determination of the salinity of representative Korean foods known to be high in sodium by eating place is expected to be useful to establishing guidelines for reduction of salinity.

    Keywords
    Korean food; salinity; sodium; home meal; foodservice; restaurants

    Tables

    Table 1
    Salinity of representative Korean one-dish meal and soup?stew high in sodium by eating place

    Table 2
    Salinity of representative Korean side dishes high in sodium by eating place

    Table 3
    Salinity of one-dish meal and soup/stew by region

    Table 4
    Salinity of salted foods by region

    Table 5
    Salinity of dish groups by eating place

    Table 6
    Salinity of dish groups by region

    Acknowledgments

    This work was supported by grants from Ministry of Agriculture, Food and Rural Affairs.

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    MeSH Terms
    Arctium
    Brassica
    Eating
    Family Characteristics
    Lotus
    Meals*
    Onions
    Raphanus
    Restaurants*
    Salinity*
    Sodium*
    Steam
    Metrics
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    Tables
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