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Differences Between Analyzed and Estimated Sodium Contents of Food Composition Table or Food Exchange List

나트륨 실측치와 식품교환표 및 식품성분표를 이용한 추정치의 비교

  • Kwon, Yong-Ju (Dept. of Food and Nutrition, Hanyang University) ;
  • Rhee, Moo-Yong (Cardiovascular Center, Dongguk University International Hospital) ;
  • Kim, Jee-Young (Nutrition Policy Division, Korea Food & Drug Administration) ;
  • Kwon, Kwang-Il (Nutrition Policy Division, Korea Food & Drug Administration) ;
  • Kim, So-Jin (Nutrition Policy Division, Korea Food & Drug Administration) ;
  • Shin, Hee-Jun (Nutrition Policy Division, Korea Food & Drug Administration) ;
  • Park, Seong-Soo (Nutrition Policy Division, Korea Food & Drug Administration) ;
  • Lee, Eun-Ju (Nutrition Policy Division, Korea Food & Drug Administration) ;
  • Park, Hye-Kyung (Nutrition Policy Division, Korea Food & Drug Administration) ;
  • Park, Yong-Soon (Dept. of Food and Nutrition, Hanyang University)
  • 권용주 (한양대학교 식품영양학과) ;
  • 이무용 (동국대학병원 심장혈관센터) ;
  • 김지영 (식품의약품안전청 영양정책과) ;
  • 권광일 (식품의약품안전청 영양정책과) ;
  • 김소진 (식품의약품안전청 영양정책과) ;
  • 신희준 (식품의약품안전청 영양정책과) ;
  • 박성수 (식품의약품안전청 영양정책과) ;
  • 이은주 (식품의약품안전청 영양정책과) ;
  • 박혜경 (식품의약품안전청 영양정책과) ;
  • 박용순 (한양대학교 식품영양학과)
  • Published : 2010.04.30

Abstract

Excessive intake of sodium is known as a risk factor for hypertension, and Korean adults consume sodium 3 times higher than Dietary Reference Intakes (DRIs). The purpose of this study was to evaluate the difference on sodium content between analyzed and estimated by food composition table and food exchange list. Seven days of low salt diet and seven days of high salt diet were prepared, and sodium contents were estimated by food composition table and food exchange list and measured by atomic absorption spectrophotometer. Sodium contents of diet per day estimated by food exchange list significantly differed from analyzed content, but those estimated by food composition table were not. However, when absolute differences from analyzed content were compared by dishes in the low and high salt diet periods, there were significant differences among estimated sodium content by food composition table and food exchange list and analyzed sodium content. The discrepancy between those results was due to that absolute value was used to compare sodium contents of dishes but not to compare sodium contents of days. In addition, main dish, side dish, and soup were significantly different among estimated sodium content by food composition table and food exchange list and analyzed sodium content. Actual sodium contents of Jap-Chae Deop-Bap and Roasted chicken with oyster sauce differed to a great extent from estimated contents by food exchange list and food composition table. In conclusion, actual sodium contents of Korean dishes were significantly different from those estimated by food composition table and food exchange list, and thus these differences in salt content should be considered on planning of low-salt menu for hypertensive patients.

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