Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
권호 표지
DOI QR코드

DOI QR Code

Contents of Sodium, Potassium and Food-borne Pathogens Contamination of Side Dishes Distributed in Seoul Area

서울지역 유통 반찬류의 나트륨, 칼륨 함량 및 식중독균 오염도 조사

  • Hwang, In-Sook (Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Jang, Mi-Ra (Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Kim, Ouk-Hee (Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Lee, Sung-Deuk (Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Park, Young-Ae (Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Choi, Bu-Chul (Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Lee, Kyeong-Ah (Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Kim, Li-La (Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Kim, Dong-Kyu (Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Jung, Ae-Hee (Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Oh, Young-Hee (Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Kim, Jung-Hun (Seoul Metropolitan Government Research Institute of Public Health and Environment) ;
  • Jung, Kweon (Seoul Metropolitan Government Research Institute of Public Health and Environment)
  • 황인숙 (서울특별시보건환경연구원) ;
  • 장미라 (서울특별시보건환경연구원) ;
  • 김욱희 (서울특별시보건환경연구원) ;
  • 이성득 (서울특별시보건환경연구원) ;
  • 박영애 (서울특별시보건환경연구원) ;
  • 최부철 (서울특별시보건환경연구원) ;
  • 이경아 (서울특별시보건환경연구원) ;
  • 김리라 (서울특별시보건환경연구원) ;
  • 김동규 (서울특별시보건환경연구원) ;
  • 정애희 (서울특별시보건환경연구원) ;
  • 오영희 (서울특별시보건환경연구원) ;
  • 김정헌 (서울특별시보건환경연구원) ;
  • 정권 (서울특별시보건환경연구원)
  • Received : 2016.06.27
  • Accepted : 2016.11.15
  • Published : 2017.02.28
Download PDF
⟨ Previous Next ⟩

Abstract

To determine the contents of sodium and potassium in side dishes, 92 samples from 22 different kinds of side dishes that can be classified into 3 groups were collected in Seoul area and analysed using ICP-OES. The highest sodium content was detected in pepper doenjang muchim, while potassium content was the highest in kong jorim. When comparing the content of sodium and potassium in 3 groups, namely namul, muchim, and jorim, the sodium content of namul group was significantly different from those of jorim and muchim (p-value < 0.05). Sodium intake per serving size was the highest in parae muchim among the samples as estimated to 20.2% of WHO recommendation that is 2,000 mg/day. The amount of sodium by simultaneously intake of soybean sprouts namul, anchovy jorim and parae muchim per one serving size was estimated to 1,000 mg. The potassim/sodium ratios of spinach namul and kong jorim were 1.70 and 0.81, respectively, while that of bracken namul was very low as about 0.1. Food-borne pathogens were not detected out of 92 side dishes.

나트륨 저감화를 위한 식생활 기초자료를 확보하고자 서울지역 백화점, 대형마트, 재래시장 등에서 포장되어 판매되는 반찬류를 대상으로 나트륨 및 칼륨 함량을 조사하였다. 반찬류 22종류 92건의 100 g당 평균 나트륨 함량 및 칼륨 함량은 각각 $893.5{\pm}449.7mg/100g$, $307.4{\pm}213.5mg/100g$으로 나타났다. 조림류의 나트륨 함량이 $1,003.6{\pm}322.2mg/100g$으로 가장 높았으며, 조리방법에 따른 평균 나트륨 함량은 조림류, 무침류, 나물류로 조사되어 나물류가 나트륨을 적게 섭취할 수 있는 반찬유형으로 적합할 것으로 사료된다. 조림류와 무침류의 나트륨함량은 나물류와 통계적으로 유의한 차이가 있었다. 주요 반찬류의 1회 제공량당 나트륨 함량은 174.9~404.5 mg으로, 세계보건기구의 1일 최대 권고량(2,000 mg)대비 섭취비율이 8.7~20.2% 수준으로 나타났다. 멸치조림, 콩나물, 파래무침의 1회 분량 당 나트륨 섭취비율은 각각 WHO 권고량의 14.2%, 15.5%, 20.2%로 나타나, 3가지 반찬을 동시에 섭취한다고 가정하면 1일 최대 권고량의 약 50%(1,000 mg)를 섭취하게 된다. 그러므로 식단을 작성할 때 나트륨 함량 등을 고려하여 반찬을 선택하고, 즉석반찬의 표준 저염조리법 개발 및 포장반찬의 나트륨 함량 표시도 적극적으로 시행하여 소비자에게 선택권을 제공하여야 할 것으로 생각된다. 칼륨/나트륨 비는 나물 0.51, 무침 0.40, 조림 0.37로 반찬유형별로 유의한 차이가 없었다. 시금치나물 및 콩조림에서 각각 1.70, 0.81로 나타났으며, 고사리는 0.09로 나타났다. 칼륨/나트륨비가 1 이상이면 고 나트륨 섭취에 의한 고혈압 예방 및 개선효과가 있다고 보고되어 식단표 작성에 참고하면 유용할 것이다. 서울시내 일부 백화점, 대형마트, 재래시장 내 반찬가게에서 구입한 나물류 20건, 무침류 34건, 조림류 38건 총 92건 반찬시료에서 식중독균은 모두 검출되지 않았다.

Keywords

References

  1. The Fifth Korea National Health and Nutrition Examination Survey (KNHANES V-III) Research Report, Ministry of Health & Welfare, Korea Centers for Disease Control & revention, pp. 44-389 (2012).
  2. World Health Organization : Prevention of cardiovascular disease, guidelines for assessment and management of cardiovascular risk, Geneva. (2007).
  3. Hong S.M., Lee J.H., and Kim H.K.: Study on Sodium Reduction : 'Healthy Restaurant for Sodium Reduction'. J Korean Diet Assoc., 20(3), 175-182 (2014).
  4. Haddy F. J.: Role of dietary salt in hypertension. Life Sci., 79(17), 1585-1592 (2006). https://doi.org/10.1016/j.lfs.2006.05.017
  5. He F.J. and MacGregor G.A.: A comprehension review on salt and health and current experience of worldwide salt reduction programmes. J Hum Hypertens., 23(6), 363-384 (2009). https://doi.org/10.1038/jhh.2008.144
  6. He F.J. and MacGregor G.A.: Reducing population salt intake world wide - From evidence to implementation. Progress in Cardiovascular Diseases, 52, 363-382 (2010). https://doi.org/10.1016/j.pcad.2009.12.006
  7. The Korean Nutrition Society : Dietary Reference Intakes for Koreans. The Korean Nutrition Society, Seoul, Korea. pp. 1-6 (2010).
  8. Lim H.J.: A study on the sodium and potassium intakes and urinary excretion of adults in Busan.: Korean J. Community Nutr., 17(6), 737-751 (2012). https://doi.org/10.5720/kjcn.2012.17.6.737
  9. http://biz.chosun.com/site/data/html_dir/2016/08/02/20160-80203225.html
  10. http://www.seoulsbdc.or.kr/ebook/EB_10100_SL.do?boardCd=B073#/2016/08/03
  11. Kim H.R., Kim M.S., Kim M.H., Son C.W., Kwak E.S., Heo O.S., and Kim M.R.: Analysis of sodium (Na) and potassium (K) content of side dishes purchased from traditional and supermarket in Daejeon area. J. East Asian Soc. Dietary Life, 19(3), 350-355 (2009).
  12. National Institute of Food and Drug Safety Evaluation : Research for establishing microbial standards on Korean ready-to-eat side dishes. pp. 3-44 (2010).
  13. Korea Food and Drug Safety : Korean Food Code. Korea Food and Drug Safety, 9-1-65, 9-3 (2013).
  14. Lyu E.S., Lee D.S., and Chung S.K.: A survey of Korean housewives' on the commercial Korean basic side dishes in Busan Area. J Korean Soc Food Sci Nutr., 35(4), 440-447 (2006). https://doi.org/10.3746/jkfn.2006.35.4.440
  15. http://mfds.go.kr/nutrition/upload/ebook/20141229/main.html.
  16. Tannen RL.: Effects of potassium on blood pressure control. Ann. Intern. Med., 98, 773-780 (1983). https://doi.org/10.7326/0003-4819-98-5-773
  17. Goto A., Tobian L., and Iwai J.: Potassium feeding reduces hyperactive central nervous system pressor responses in Dahl salt-sensitive rats. Hypertension (Suppl.1), I128-I134 (1981).
  18. Macgregor G.A., Markandu N.D., Smith S.J, Banks R.A., Sagnella G.A.: Moderate potassium supplementation in essential hypertension. Lancet., 320, 567-570 (1982). https://doi.org/10.1016/S0140-6736(82)90657-2
  19. Dahl LK, Leitt G, Heine M. Influence of dietary potassium and sodium/potassium molar ratios on the development of salt hypertension. J. Exp. Med., 136, 318-330 (1972). https://doi.org/10.1084/jem.136.2.318
  20. Lee S.K., Chang E.J., Choi J.C., Bahn K.N., Kim M.H.: Current Assessment of Sodium and Potassium Intakes in Elementary and Middle School Students thorugh School Meals. Korean J. Food Sci. Technol., 42(5), 580-584 (2010).
  21. Choi J.H., Park J.Y., Lim E.G., Choi M,K., Kim J.S., Choi G.B., Jeong S.G., and Hahm Y.S.: AnInvestigation of Microbial Contamination of Side Dishes sold at Traditional Market and SuperMarket in Ulsan. J. Fd Hyg. Safety, 27(1), 87-95 (2012). https://doi.org/10.13103/JFHS.2012.27.1.087