Comparison of Nutrition Label-Based Nutrient Contents of Spicy and Non-Spicy Ready-To-Heat Soups, Stews, Hot Pots, and Instant Noodles:With a Focus on Sodium and Sugar Content
10.14373/JKDA.2026.32.2.94
- Author:
Min-Ju LEE
1
;
Ga-Eun CHOI
;
Mi-Hyun KIM
Author Information
1. Dept. of Food and Nutrition, Kongju National University, Yesan 32439, Korea
- Publication Type:Original Article
- From:Journal of the Korean Dietetic Association
2026;32(2):94-104
- CountryRepublic of Korea
- Language:English
-
Abstract:
Food choice is strongly influenced by taste preferences, and spicy-flavored products have become increasingly diverse in the processed food market. This study aimed to compared nutrition label-based nutrient contents between spicy and non-spicy products, focusing on the sodium and sugar contents, and to evaluated the potential impact of tastebased food choices on nutrient intake. Nine hundred and seventy-eight processed food products available in Korea were collected through an online market survey, including ready-to-heat Guk (soups) (n=231), Tang (soups) (n=220), Jjigae (stews) (n=132), Jeongol (stews/hot pots) (n=206), and instant noodles consumed with broth, including cup-type (n=87) and bag-type (n=102). Information on price, nutrition labeling, and food labeling characteristics was collected. Products were classified as spicy or non-spicy according to predefined criteria, and the nutrient contents per serving and per 100 g were compared.Significant differences in sodium, sugar, and several nutrient contents were observed according to spiciness in ready-to-heat Guk, Tang, Jjigae, Jeongol, and instant noodles.In particular, spicy Guk, Tang, Jjigae, and packaged instant noodles had higher sodium contents compared with non-spicy products. In addition, spicy Guk and Tang products contained higher sugar contents than their non-spicy counterparts. These differences were supported by correlation analysis among nutrients. The findings suggest that taste-based food choices may influence nutrient intake, particularly sodium and sugar consumption.Therefore, consumers should carefully review nutrition labeling and select products appropriate for their health status rather than relying primarily on taste preference or market trends.
