Journal of Nutrition and Health

The Korean Nutrition Society (한국영양학회)
권호 표지
DOI QR코드

DOI QR Code

Factors contributing to the reduction of sodium intake by food manufacture and cooking venues according to the national sodium reduction policies

국가 나트륨 저감화 정책에 따른 생산 및 조리 주체별 나트륨 섭취 감소 기여 요인 분석

  • Kim, Kirang (Department of Food Science and Nutrition, Dankook University) ;
  • Park, Sohyun (Department of Food Science and Nutrition, Hallym University) ;
  • Kim, Jee Young (National Food Safety Information Service)
  • Received : 2020.10.14
  • Accepted : 2020.12.01
  • Published : 2020.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

Purpose: Sodium intake is persistently decreasing because of the government's sodium reduction policy. This study aimed to identify foods and dishes that contributed to the reduction of sodium intake and evaluate the effects of the sodium reduction policy. Methods: The subjects were 57,809 participants in the Korea National Health and Nutrition Survey from 2010 to 2017. To identify food and dish sources of sodium intake, the food and dish groups were classified into 23 and 21 groups, respectively. Foods and dishes that contributed to sodium intake were categorized according to the production and cooking venues: production by manufacturers, home cooking, cooking at catering service, and restaurant cooking. Results: Sodium intake was 4,876 mg in 2010 to 3,477 mg in 2017, showing a 29.7% decrease in intake in 2010. Sodium intake was decreased mainly in foods produced by manufacturers and home-cooked foods. The main contributory factors to sodium from the food and dish groups differed according to the food manufacturer and cooking venue. The kimchi produced by manufacturers, cooked soup/tang/jjigae/hotpot at home and catering services, and cooked noodles/dumplings in restaurants were the main contributors to the sodium intake. Conclusion: The type of foods and dishes that contribute to sodium intake tended to expand over the years from specific foods and dishes to various groups of foods and dishes. These results provide evidence for the development and production of low-salt foods and dietary education related to low-salt intake.

국내 나트륨 평균 섭취량은 2017년 3,477 mg으로 2010년 4,876 mg 대비 71.3% 수준으로 감소하였다. 나트륨 섭취량 감소 추이에서 생산 및 조리 주체별 구분에 따른 기여도에서는 산업체에서 생산된 식품과 가정에서 조리한 식품으로부터의 나트륨 섭취량 감소 비율이 단체급식과 외식업체에서 조리하여 제공하는 식품으로부터의 나트륨 섭취량 감소 비율보다 컸다. 식품군과 음식군으로부터 나트륨에 가장 많이 기여하는 요인은 생산 및 조리 주체별로 다르게 나타났는데, 산업체 생산에서는 김치류에서, 가정과 단체급식에서는 조리한 국/탕/찌개/전골류에서, 외식업체에서는 조리한 면/만두류였고, 나트륨 기여도가 가장 높았던 이들 식품 및 음식들은 연도에 따른 나트륨 섭취량 감소 폭도 가장 큰 것으로 나타났다. 특히 가정에서 조리한 국/탕/찌개/전골류와 면/만두류의 나트륨 함량 감소 폭은 외식업체 및 단체급식에서 조리한 음식보다 더 큰 것으로 나타났다. 나트륨 섭취량에 주로 기여하는 주요 식품군과 음식군의 종류는 연도가 증가함에 따라 나트륨 급원 식품이 특정 식품 위주에서 다양한 식품으로 확대되는 경향을 보여, 향후 나트륨 저감 대상 품목에 대한 다양한 접근이 요구됨을 시시하였다. 국내 나트륨 섭취에 기여하는 식품은 가공식품을 완제품 형태로 섭취하는 것 외에도 조리 단계에서 식재료로 다양하게 사용하는 비율이 높으므로 본 연구에서 제안한 생산 및 조리 주체별로 식품군 또는 음식군을 분류하여 나트륨 섭취 주요 급원 및 감소 요인을 파악한 결과는 저염 식품의 개발 및 생산, 저염 섭취와 관련된 식생활 교육 등과 같은 분야의 기초 자료로 활용될 것으로 기대된다. 향후 식문화를 고려한 다양한 식품 분류체계 방법을 마련하여 나트륨 섭취량 분석 및 저감 전략 수립에 활용하는 것이 필요할 것으로 생각된다.

Keywords

Acknowledgement

This work was supported by grants from National Food Safety Information Service.

References

  1. Kim HR, Kang YH, Yeo JY. Socioeconomic, behavioral, nutritional, and biological determinants of mortality in South Korea: analysis of Korea National Health and Nutrition Examination Survey (K-NHANES) linked data. Sejong: Korea Institute for Health and Social Affairs (KIHASA); 2014.
  2. World Health Organization. The top 10 causes of death [Internet]. Geneva: World Health Organization; 2018 [cited 2020 Oct 5]. Available from: https://www.who.int/news-room/fact-sheets/detail/the-top-10-causes-of-death.
  3. Beevers D. The atlas of heart disease and stroke. J Hum Hypertens 2005; 19(6): 505. https://doi.org/10.1038/sj.jhh.1001852
  4. He FJ, Li J, Macgregor GA. Effect of longer-term modest salt reduction on blood pressure. Cochrane Database Syst Rev 2013; (4): CD004937.
  5. Aburto NJ, Ziolkovska A, Hooper L, Elliott P, Cappuccio FP, Meerpohl JJ. Effect of lower sodium intake on health: systematic review and meta-analyses. BMJ 2013; 346: f1326. https://doi.org/10.1136/bmj.f1326
  6. World Health Organization. Sodium intake for adults and children. [Internet]. Geneva: World Health Organization; 2012 [cited 2020 Oct 5]. Available from: https://apps.who.int/iris/handle/10665/77985.
  7. Karppanen H, Mervaala E. Sodium intake and hypertension. Prog Cardiovasc Dis 2006; 49(2): 59-75. https://doi.org/10.1016/j.pcad.2006.07.001
  8. Curtis CJ, Clapp J, Niederman SA, Ng SW, Angell SY. US Food Industry Progress during the national salt reduction initiative: 2009-2014. Am J Public Health 2016; 106(10): 1815-1819. https://doi.org/10.2105/AJPH.2016.303397
  9. Wyness LA, Butriss JL, Stanner SA. Reducing the population's sodium intake: the UK Food Standards Agency's salt reduction programme. Public Health Nutr 2012; 15(2): 254-261. https://doi.org/10.1017/S1368980011000966
  10. World Health Organization. Using dietary intake modelling to achieve population salt reduction - a guide to developing a country-specific salt reduction model. [Internet]. Geneva: World Health Organization; 2018 [cited 2020 Oct 5]. Available from: https://www.euro.who.int/en/health-topics/disease-prevention/nutrition/publications/2018/using-dietary-intake-modelling-to-achieve-population-salt-reduction-aguide-to-developing-a-country-specific-salt-reduction-model-2018.
  11. Ministry of Food and Drug Safety. Plan for the national movement to reduce sodium intake. Cheongju: Ministry of Food and Drug Safety; 2012.
  12. Lim AH, Hwang JY, Kim K. Evaluation of the sodium intake reduction plan for a local government and evidence-based reestablishment of objectives: case of the Seoul Metropolitan Government. J Nutr Health 2017; 50(6): 664-678. https://doi.org/10.4163/jnh.2017.50.6.664
  13. Ministry of Food and Drug Safety. Food code handbook-common standards & specification for general foods. Cheongju: Ministry of Food and Drug Safety; 2019.
  14. Powles J, Fahimi S, Micha R, Khatibzadeh S, Shi P, Ezzati M, et al. Global, regional and national sodium intakes in 1990 and 2010: a systematic analysis of 24 h urinary sodium excretion and dietary surveys worldwide. BMJ Open 2013; 3(12): e003733. https://doi.org/10.1136/bmjopen-2013-003733
  15. Department of Agriculture (US). Nutrient intakes from food and beverages: mean amounts consumed per individual, by gender and age. What we eat in America, NHANES 2013-2014. Washington, D.C.:U.S. Department of Agriculture; 2018.
  16. Health Canada. Sodium intake of Canadians in 2017. Ottawa: Health Canada; 2018.
  17. Public Health England. NDNS: assessment of dietary sodium in adults in England, 2014. London: Public Health England; 2016.
  18. Saito A, Imai S, Htun NC, Okada E, Yoshita K, Yoshiike N, et al. The trends in total energy, macronutrients and sodium intake among Japanese: findings from the 1995-2016 National Health and Nutrition Survey. Br J Nutr 2018; 120(4): 424-434. https://doi.org/10.1017/s0007114518001162
  19. Yu D, He Y, Fang H, Xu X, Wang X, Yu W, et al. Salt intake among Chinese adults in 2010-2012. Zhonghua Yu Fang Yi Xue Za Zhi 2016.50(3): 217-220.
  20. National Institute of Food and Drug Safety Evaluation. A study on the relation of nutrient intake and disease and intake of nutrients among Korean adults. Seoul: National Institute of Food and Drug Safety Evaluation; 2018.
  21. Song DY, Park JE, Sim JE, Lee JE. Trends in the major dish groups and food groups contributing to sodium intake in the Korea National Health and Nutrition Examination Survey 1998-2010. J Korean Soc Food Sci Nutr 2013; 46(1): 72-85.
  22. Harnack LJ, Cogswell ME, Shikany JM, Gardner CD, Gillespie C, Loria CM, et al. Sources of sodium in US adults from 3 geographic regions. Circulation 2017; 135(19): 1775-1783. https://doi.org/10.1161/CIRCULATIONAHA.116.024446
  23. Yu KW, Hwang JH. Fermentative characteristics of low-sodium Kimchi prepared with salt replacement. Korean J Food Nutr 2011; 24(4): 753-760. https://doi.org/10.9799/ksfan.2011.24.4.753
  24. Ahn SH, Kim HK, Kim KM, Yoon JS, Kwon JS. Development of nutrition education program for consumers to reduce sodium intake applying the social cognitive theory: based on focus group interviews. Korean J Community Nutr 2014; 19(4): 342-360. https://doi.org/10.5720/kjcn.2014.19.4.342
  25. Anderson CA, Appel LJ, Okuda N, Brown IJ, Chan Q, Zhao L, et al. Dietary sources of sodium in China, Japan, the United Kingdom, and the United States, women and men aged 40 to 59 years: the INTERMAP study. J Am Diet Assoc 2010; 110(5): 736-745. https://doi.org/10.1016/j.jada.2010.02.007