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KMID : 1134820210500111177
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Journal of the Korean Society of Food Science and Nutrition
2021 Volume.50 No. 11 p.1177 ~ p.1187
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Fat, Sugar, and Sodium Content in Commonly Consumed Bakery Bread in Korea
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Lee So-Hee
Choi Eun-Ji
Aum Jee-Ae
Yoon Sung-Won
Lee Jo-Won
Kim Hyun-Jeong
Kim In-Hwan
Lee Sam-Pin
Kim Hye-Young
Ahn Jang-Hyuk
Moon Bo-Kyung
Seo Dong-Won
Shin Jung-Ah
Sung Jee-Hye
Kim Byung-Hee
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Abstract
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This study sought to compare the fat, sugar, and sodium content in commonly consumed bakery bread distributed in Korea and compare these to their chronic disease risk reduction intake (CDRR) values. Samples of 13 different types of bakery bread were analyzed in this study. These comprised nine types of bread considered as key foods which provide 85% of the diet intake of 17 specific nutrients (including fat, sugar, and sodium) and four types of bread that are frequently searched by consumers through internet portal sites and mobile applications. All samples were collected in Seoul during 2020. Sweet red bean butter and croissants showed relatively greater total saturated and trans fatty acid content than the others. Castella had the lowest total saturated and trans fatty acid content and sodium content per 100 g or per serving, while having the greatest total sugar content per 100 g. Whole wheat bread and plain bread tend to have a greater sodium content, but lower total sugar content as compared to the others. The total saturated and total trans fatty acids, total sugar content, and sodium content per serving in all bread were at low levels (i.e., 4.7∼74.4%, 0.5∼20.8%, 3.1∼28.3%, 1.9∼20.3%, respectively) compared to their CDRR values. The reported results can be used to update the Korean food composition database and help consumers make healthy choices in their consumption of bakery foods.
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KEYWORD
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bakery bread, fats, sugar, sodium, chronic disease risk reduction intake
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