Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Analysis of Sodium(Na) and Potassium(K) Content of Side Dishes Purchased from Traditional and Super Market in Daejeon Area

대전 지역 일부 재래 시장과 대형 마트에서 시판되는 반찬류의 나트륨 및 칼륨 함량 비교

  • Kim, Hye-Ran (Dept. of Food & Nutrition, Chungnam National University) ;
  • Kim, Mi-Sun (Dept. of Food & Nutrition, Chungnam National University) ;
  • Kim, Min-Hee (Dept. of Food & Nutrition, Chungnam National University) ;
  • Son, Chan-Wok (Dept. of Food & Nutrition, Chungnam National University) ;
  • Kwak, Eun-Shil (Dept. of Food & Nutrition, Chungnam National University) ;
  • Heo, Ok-Soon (Daejeon Regional Food & Drug Administration) ;
  • Kim, Mee-Ree (Dept. of Food & Nutrition, Chungnam National University)
  • 김혜란 (충남대학교 식품영양학과) ;
  • 김미선 (충남대학교 식품영양학과) ;
  • 김민희 (충남대학교 식품영양학과) ;
  • 손찬욱 (충남대학교 식품영양학과) ;
  • 곽은실 (충남대학교 식품영양학과) ;
  • 허옥순 (대전지방식품의약품안전청) ;
  • 김미리 (충남대학교 식품영양학과)
  • Received : 2008.12.12
  • Accepted : 2009.04.21
  • Published : 2009.06.30
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Abstract

This study was performed to evaluate the sodium and potassium content of the 19 kinds of side dish purchased from traditional market and super market in Daejeon area. The results are summarized as follows. Sodium content(mg/100 g) among samples was the highest in the Jangachies. The sodium contents of Yeongeun jorim, Bellflower saengchae, Kkaetip jangachies, Chonggak kimchi, Changranjut in super market were significantly higher than those of the traditional market (p<0.05). On the other hand, the sodium contents of the other side dishes in traditional market were significantly higher those in super market. These results suggested that the sodium content of side dishes in the traditional market were higher than those in the super market. Sodium intake from Kimchi and Jangachies per one serving size is estimated significantly highest among samples. Also, potassium content of side dishes were low detected compare to sodium content and potassium content of side dishes in the traditional market were higher than those in the super market. From these results, it was suggested that food labeling (Na content) on the package of side dishes is to be required for lowering Na intake, and standard cooking methods is to be established.

Keywords

References

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