Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Monitoring of Total Sugar Contents in Processed Foods and Noncommercial Foodservice Foods

국내 유통 가공식품과 단체급식 메뉴의 당 함량 실태조사

  • Choi, Mi-Hee (Department of Food and Nutrition, Duksung Women's University) ;
  • Kwon, Kwang-Il (Nutrition Evaluation Team, Korea Food and Drug Administration) ;
  • Kim, Jee-Young (Nutrition Evaluation Team, Korea Food and Drug Administration) ;
  • Lee, Jee-Sun (Nutrition Evaluation Team, Korea Food and Drug Administration) ;
  • Kim, Jong-Wook (Nutrition Evaluation Team, Korea Food and Drug Administration) ;
  • Park, Hye-Kyung (Nutrition Evaluation Team, Korea Food and Drug Administration) ;
  • Kim, Myung-Chul (Nutrition Evaluation Team, Korea Food and Drug Administration) ;
  • Kim, Gun-Hee (Department of Food and Nutrition, Duksung Women's University)
  • 최미희 (덕성여자대학교 식품영양학과) ;
  • 권광일 (식품의약품안전청 영양평가과) ;
  • 김지영 (식품의약품안전청 영양평가과) ;
  • 이지선 (식품의약품안전청 영양평가과) ;
  • 김종욱 (식품의약품안전청 영양평가과) ;
  • 박혜경 (식품의약품안전청 영양평가과) ;
  • 김명철 (식품의약품안전청 영양평가과) ;
  • 김건희 (덕성여자대학교 식품영양학과)
  • Published : 2008.06.30
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Abstract

In this study, HPLC was used to determine the total sugar contents of processed foods as well as main and side dishes that were acquired from noncommercial foodservices. The total sugar content was identified as the total amount of both mono- and di-saccharides according to the nutritional information standard defined by the Korea Food and Drug Administration. The results for the processed foods were as follows: $25.3{\pm}9.5%$ for biscuits, $11.7{\pm}10.6%$ for snacks, $29.9{\pm}17.7%$ for chocolate, $35.5{\pm}9.3%$ for processed chocolate products, $11.0{\pm}2.7%$ for fruit juice, $10.0{\pm}3.6%$ for carbonated beverages, $23.0{\pm}3.2%$ for ice cream, $24.5{\pm}3.2%$ for ice milk, and $11.4{\pm}2.6%$ for stirred yogurt. Overall, candy items had relatively higher total sugar contents ($71.1{\pm}19.3%$ ) than any other items. Foods in the school zone had $52.3{\pm}24.4%$ total sugars. The noncommercial foodservice foods were classified into 5 main dish categories and 12 side dish categories. The total sugar contents of the main dishes were $2.6{\pm}1.9%$ for cooked rice with seasoning, and $4.7{\pm}0.1%$ for spaghetti. Among the side dishes, hard boiled foods and stir-fried foods contained the highest amounts of sugar, which were dependent on the main ingredients in the foods. Other side dishes with high sugar contents included seasoned vegetables/dried fish/seaweed ($5.5{\pm}5.3%$), salads ($5.6{\pm}3.1%$), and kimchies ($5.7{\pm}4.1%$). The total sugar contents of the side dishes ranged widely, and were significantly different according to main ingredients, cooking method, and amount of spice.

'06년-'7년 시중 유통되는 가공식품과 단체급식의 메뉴를 대상으로 과잉 섭취 시 위해 가능한 영양성분의 하나인 당 함량 실태 조사를 한 결과 사탕류, 캐러멜류 및 젤리류에서 31.7-71.1%로 가장 높게 나타났고, 특히 학교주변 문방구등에서 판매되는 저가의 어린이 기호식품의 경우 대부분 당 함량이 높은 것으로 나타났다. 또한, 단체급식에서 제공되는 반찬 중 찜류 및 볶음류, 조림류에서 물엿이나 설탕을 첨가하는 경우 29.6-49.2%로 어린이 기호식품과 유사한 수준의 당을 함유하고 있었다. 가공식품 및 단체급식 메뉴를 통한 당 섭취를 줄이기 위해서는 산업체나 단체급식 시설에서의 설탕이나 물엿과 같은 단맛 성분의 사용을 최소화하고 급식에 대한 영양표시제 활성화가 필요하며, 소비자들은 제품을 선택할 때 영양성분표시를 확인하여 당 함량이 적은제품을 선택하고, 섭취 시에도 가급적 1회 제공량 범위를 넘지않도록 해야 할 것이다. 본 연구 결과를 기초로 지속적인 실태조사를 통하여 가공식품 및 음식의 당 함량 데이터베이스 및 원료성 식품에 대한 데이터베이스를 구축한다면 소비자들에게 올바른 영양정보를 제공하고 당 저감화를 추진하는 등 어린이 먹거리의 영양 안전성을 확보하게 될 것이다.

Keywords

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