Factors contributing to the reduction of sodium intake by food manufacture and cooking venues according to the national sodium reduction policies
10.4163/jnh.2020.53.6.648
- Author:
Kirang KIM
1
;
Sohyun PARK
;
Jee Young KIM
Author Information
1. Department of Food Science and Nutrition, Dankook University, Cheonan 31116, Korea
- Publication Type:Research Article
- From:Journal of Nutrition and Health
2020;53(6):648-662
- CountryRepublic of Korea
- Language:English
-
Abstract:
Purpose:Sodium intake is persistently decreasing because of the government's sodium reduction policy. This study aimed to identify foods and dishes that contributed to the reduction of sodium intake and evaluate the effects of the sodium reduction policy.
Methods:The subjects were 57,809 participants in the Korea National Health and Nutrition Survey from 2010 to 2017. To identify food and dish sources of sodium intake, the food and dish groups were classified into 23 and 21 groups, respectively. Foods and dishes that contributed to sodium intake were categorized according to the production and cooking venues: production by manufacturers, home cooking, cooking at catering service, and restaurant cooking.
Results:Sodium intake was 4,876 mg in 2010 to 3,477 mg in 2017, showing a 29.7% decrease in intake in 2010. Sodium intake was decreased mainly in foods produced by manufacturers and home-cooked foods. The main contributory factors to sodium from the food and dish groups differed according to the food manufacturer and cooking venue. The kimchi produced by manufacturers, cooked soup/tang/jjigae/hotpot at home and catering services, and cooked noodles/dumplings in restaurants were the main contributors to the sodium intake.
Conclusion:The type of foods and dishes that contribute to sodium intake tended to expand over the years from specific foods and dishes to various groups of foods and dishes. These results provide evidence for the development and production of low-salt foods and dietary education related to low-salt intake.
