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Factors contributing to the reduction of sodium intake by food manufacture and cooking venues according to the national sodium reduction policies
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국가 나트륨 저감화 정책에 따른 생산 및 조리 주체별 나트륨 섭취 감소 기여 요인 분석

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Type
Academic journal
Author
Kirang Kim (단국대학교) Sohyun Park (한림대학교) Jee Young Kim (식품안전정보원)
Journal
The Korean Nutrition Society Journal of Nutrition and Health Vol.53 No.6 KCI Accredited Journals SCOPUS
Published
2020.12
Pages
648 - 662 (15page)

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Factors contributing to the reduction of sodium intake by food manufacture and cooking venues according to the national sodium reduction policies
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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 ㎎ 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.
#sodium #food #nutrition policy #manufacturing industry #cooking

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Kim HR / 2014 / Socioeconomic, behavioral, nutritional, and biological determinants of mortality in South Korea: analysis of Korea National Health and Nutrition Examination Survey (K-NHANES) linked data google schola World Health Organization / The top 10 causes of death google schola Beevers D / 2005 / The atlas of heart disease and stroke / J Hum Hypertens 19(6):505 google schola He FJ / 2013 / Effect of longer-term modest salt reduction on blood pressure / Cochrane Database Syst Rev (4):CD004937 google schola Aburto NJ / 2013 / Effect of lower sodium intake on health : systematic review and meta-analyses / BMJ 346:f1326 google schola

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