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KMID : 1134820100390040535
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Journal of the Korean Society of Food Science and Nutrition
2010 Volume.39 No. 4 p.535 ~ p.541
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Differences Between Analyzed and Estimated Sodium Contents of Food Composition Table or Food Exchange List
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Kwon Yong-Ju
Rhee Moo-Yong
Kim Jee-Young
Kwon Kwang-Il
Kim So-Jin
Shin Hee-Jun
Park Seong-Soo
Lee Eun-Ju
Park Hye-Kyung
Park Yong-Soon
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Abstract
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Excessive intake of sodium is known as a risk factor for hypertension, and Korean adults consume sodium 3 times higher than Dietary Reference Intakes (DRIs). The purpose of this study was to evaluate the difference on sodium content between analyzed and estimated by food composition table and food exchange list. Seven days of low salt diet and seven days of high salt diet were prepared, and sodium contents were estimated by food composition table and food exchange list and measured by atomic absorption spectrophotometer. Sodium contents of diet per day estimated by food exchange list significantly differed from analyzed content, but those estimated by food composition table were not. However, when absolute differences from analyzed content were compared by dishes in the low and high salt diet periods, there were significant differences among estimated sodium content by food composition table and food exchange list and analyzed sodium content. The discrepancy between those results was due to that absolute value was used to compare sodium contents of dishes but not to compare sodium contents of days. In addition, main dish, side dish, and soup were significantly different among estimated sodium content by food composition table and food exchange list and analyzed sodium content. Actual sodium contents of Jap-Chae Deop-Bap and Roasted chicken with oyster sauce differed to a great extent from estimated contents by food exchange list and food composition table. In conclusion, actual sodium contents of Korean dishes were significantly different from those estimated by food composition table and food exchange list, and thus these differences in salt content should be considered on planning of low-salt menu for hypertensive patients.
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KEYWORD
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sodium, food composition table, food exchange lis, , analyzed content
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