한국인의 나트륨 섭취 급원 음식 및 섭취 양상 - 2008-2009 국민건강영양조사 자료에 근거

• Published in: Korean journal of community nutrition Vol. 16; no. 4; pp. 473 - 487
• Main Authors: 연미영, 이윤나, 김도희, 이지연, 고은미, 남은정, 신혜형, 강백원, 김종욱, 허석, 조해영, 김초일, Yon, Mi-Yong, Lee, Yoon-Na, Kim, Do-Hee, Lee, Jee-Yeon, Koh, Eun-Mi, Nam, Eun-Jeong, Shin, Hye-Hyung, Kang, Baeg-Won, Kim, Jong-Wook, Heo, Seok, Cho, Hea-Young, Kim, Cho-Il
• Format: Journal Article
• Language: Korean
• Published: 01.08.2011
• Subjects: prepared dish level; broth; KNHANES; Sodium intake; major source
• ISSN: 1226-0983; 2951-3146

We attempted to define the sources of sodium intake for the Korean population at prepared dish level to provide a basis for developing sustainable nutrition policies and feasible programs for sodium intake reduction. Dietary intake data from 2008 and 2009 Korea National Health and Nutrition Examination Survey was used in the analysis for sodium intake sources. Sodium intake from individual dish consumed by each subject was calculated and used in delineating major sodium sources at dish and dish group level for sub-populations of different sex and age. Also, sodium intake was compared between eaters and non-eaters of some specific dish groups with considerable contribution to total sodium intake. The number of subjects included in the analysis was 18,022 and mean sodium intake was 4,600 mg/capita/day. Major sources of sodium intake at dish group level were in the following order: kimchi (1125 mg, 24.5%), noodles (572 mg, 12.4%), soups (488 mg, 10.6%), stews (399 mg, 8.7%), and cooked rice (284 mg, 6.2%). The magnitude of contribution to total sodium intake by soups and stews was different by age group. Sodium intake difference between eaters and non-eaters was much larger for kimchi group (2,343 mg for male, 1,452 mg for female) than for soups or stews. Interaction between consumption of aforementioned specific dish groups and age was highly significant (p < 0.0005) for both sexes. This study revealed an importance of having not only the control over sodium content of foods/dishes, but also the customized approach for different groups of population to accomplish an appreciable reduction in sodium intake.