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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2018.8
- 수록면
- 333 - 340 (8page)
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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.
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.
목차
ABSTRACT
서론
연구내용 및 방법
결과
고찰
요약 및 결론
References
참고문헌 (28)
참고문헌 신청
[학술지(정기간행물)] - Pietinen P / 1982 / Estimating sodium intake from food consumption data / Ann Nutr Metab 26 (2) : 90 ~ 99
[학술지(정기간행물)] - Fregly MJ / 1983 / Estimates of sodium and potassium intake / Ann Intern Med 98 (5) : 792 ~ 799
[학술지(정기간행물)] - Meneton P / 2005 / Links between dietary salt intake, renal salt handling, blood pressure, and cardiovascular diseases / Physiol Rev 85 (2) : 679 ~ 715
[학술지(정기간행물)] - Cook NR / 2007 / Long term effects of dietary sodium reduction on cardiovascular disease outcomes: observational follow-up of the trials of hypertension prevention (TOHP) / BMJ 334 (7599) : 885 ~ 893
[학술지(정기간행물)] - Chobanian AV / 2000 / National heart, lung, and blood institute workshop on sodium and blood pressure: A critical review of current scientific evidence / Hypertension 35 (4) : 858 ~ 863
[학술지(정기간행물)] - Fregly MJ / 1983 / Estimates of sodium and potassium intake / Ann Intern Med 98 (5) : 792 ~ 799
[학술지(정기간행물)] - Meneton P / 2005 / Links between dietary salt intake, renal salt handling, blood pressure, and cardiovascular diseases / Physiol Rev 85 (2) : 679 ~ 715
[학술지(정기간행물)] - Cook NR / 2007 / Long term effects of dietary sodium reduction on cardiovascular disease outcomes: observational follow-up of the trials of hypertension prevention (TOHP) / BMJ 334 (7599) : 885 ~ 893
[학술지(정기간행물)] - Chobanian AV / 2000 / National heart, lung, and blood institute workshop on sodium and blood pressure: A critical review of current scientific evidence / Hypertension 35 (4) : 858 ~ 863
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