Department of Food and Nutrition, Myongji University, San 38-2 Nam-dong, Cheoin-gu, Yongin, Gyeonggi 449-728, Korea.
Nutr Res Pract. 2009 Winter;3(4):328-33. doi: 10.4162/nrp.2009.3.4.328. Epub 2009 Dec 31.
The average sodium intake of Koreans was reported to be 5,279.9 mg/day, which is one of the highest intake levels worldwide. The average Koreans intake 19.6% of sodium from kimchi, showing kimchi as the main contributor of sodium in this country (Ministry of Health and Welfare, 2005). The sodium content of dishes that are frequently chosen by workers, and which were served by foodservice cafeterias were chemically analyzed. The average sodium content of one meal provided by 10 foodservice cafeterias was 2,777.7 mg. Twenty-one, one-dish-meals, frequently chosen by workers for a lunch menu, were collected at 4 different restaurants for each menu by one male, aged in the twenties and analyzed chemically also. Workers who eat lunch at a workplace cafeteria everyday could intake about 8 g of salt at a one-time meal and those who eat out for a one-dish-meal would intake 3-8 g of salt without counting sodium content from the side dishes. From these study results, one could estimate that over 10 g of salt could be possible for a single meal for workers who eat out everyday. A nationwide nutrition campaign and education for low salt diets for restaurant owners and foodservice providers should be seriously considered.
韩国人的平均钠摄入量为 5279.9mg/天，是世界上摄入量最高的国家之一。韩国人平均 19.6%的钠摄入量来自泡菜，表明泡菜是这个国家钠的主要来源（韩国保健福祉部，2005 年）。对工人经常选择、由餐饮食堂供应的菜肴中的钠含量进行了化学分析。10 家餐饮食堂提供的一顿饭的平均钠含量为 2777.7mg。对 4 家不同餐厅的 21 种工人经常选择的午餐套餐进行了化学分析。每天在工作场所食堂吃午餐的工人，一顿饭可以摄入约 8 克盐，如果不计配菜中的钠含量，那些外出吃一顿套餐的工人可能会摄入 3-8 克盐。根据这些研究结果，对于那些每天外出就餐的工人来说，一顿饭摄入超过 10 克盐是可能的。应该认真考虑针对餐馆老板和餐饮服务提供商开展全国性的低盐饮食营养运动和教育。
