Analysis of sodium content of representative Korean foods high in sodium from home meal, foodservice, and restaurants

Purpose The aim of this study was to analyze the sodium contents of representative Korean foods high in sodium and develop them as a fundamental resource for setting the standard amount of sodium in foods. Methods A total of 480 representative Korean foods high in sodium were collected from households, foodservice establishments, and restaurants in four regions (Capital region, Chungcheong and Gangwon Province, Gyeongsang province, and Jeolla province) and analyzed their sodium content. Results The sodium content (per 100 g) of food categorized by food group was highest in kimchi and braised food (p less than 0.001), and the sodium content of each food was highest in stir-fried anchovies (1,896.6 mg) followed by braised burdock and lotus roots (820.6 mg) and picked onions (809.3 mg) (p less than 0.001). However, the sodium content per portion of food was highest in steamed short ribs (1,429.6 mg) from home meals (p less than 0.001), Bibimbap, (1,074.1 mg) and steamed short ribs (838.8 mg) from foodservice (p less than 0.001), spicy beef soup (3,273.2 mg), and pollack stew (2,930.2 mg) from restaurants (p less than 0.001). The sodium content per 100 g and portion of soups and stews from restaurants was significantly higher than that of home meals and foodservice meals (p less than 0.001), and the sodium content per portion of steam dishes and stir-fried dishes from home meals was significantly higher than that of foodservice meals (p less than 0.05). Conclusion These results suggest that developing and using low-sodium soybean sauces and soybean paste and kimchi is needed in an effort to reduce sodium intake. In addition, determination of the sodium contents of representative Korean foods known to be high in sodium is expected to be useful in establishing guidelines for reduction of sodium content.