Food Science and Industry (식품과학과 산업)

Korean Society of Food Science and Technology (한국식품과학회)
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A Guideline for Sodium Reduction of Processed Foods

가공식품 나트륨 저감화 가이드라인

  • 김의수 (한국식품산업협회) ;
  • 임구상 (한국식품산업협회) ;
  • 최경숙 (한국식품산업협회) ;
  • 정광호 (한국식품산업협회) ;
  • 이미영 (식품의약품안전처 영양안전정책과) ;
  • 류승호 (식품의약품안전처 영양안전정책과) ;
  • 윤은경 (식품의약품안전처 영양안전정책과)
  • Published : 2016.06.30
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Abstract

Sodium is a component of salt and naturally taken in the process of taking in table salt. For food processing, salt is very important. In general, salt adds flavor and taste including a salty taste and rheologically, it plays an important role in forming tissues. Also, it helps in improving preservability of food by controling growth of microorganisms. But excessive intake of salt has been blamed for outbreak of high blood pressure, heart disease, stroke, osteoporosis, kidney stone, stomach cancer and others. For this reason, there are active efforts to reduce sodium of processed foods all around the world. In Korea, a guideline for sodium reduction in 27 items and 44 kinds of foods including confectionery was suggested as part of the 'processed food sodium reduction guideline development project', which has been conducted since 2012.

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References

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