Kim Mina K, Lee Kwang-Geun
Dept. of Food Science and Biotechnology, Dongguk Univ.-Seoul, 26 3-Ga, Pil-dong, Jung-gu, Seoul, 100-715, Republic of Korea.
J Food Sci. 2014 Jul;79(7):S1416-23. doi: 10.1111/1750-3841.12503. Epub 2014 Jun 28.
Reduction of dietary sodium intake by lowering amount of sodium in foods is a global industry target. Quantitative information on current consumer knowledge of sodium reduction trends in Korea is unknown. The objective of this study was to quantify the consumer knowledge and awareness of sodium and salt reduction in foods and to characterize consumer interest in health labeling on the food package. Additionally, comparison of consumer knowledge status between Korea and United States was followed. Consumers (n = 289) participated in an internet survey designed to gauge consumer knowledge and attitudes toward dietary sodium, the sodium content in representative food products (n = 27), and their interest toward specific health claims, including sodium labeling. Questions regarding demographics as well as consumption characteristics were asked. Sodium knowledge index and saltiness belief index were calculated based on the number of correct responses regarding the salt level and sodium content in given food products. Kano analysis was conducted to determine the role of nutrition labels in consumer satisfaction with products. Current consumer knowledge on the sodium content in food products was high, and consumers were adept at matching the sodium content with the salty taste intensity of food products. Consumers' knowledge of the relationship between diets high in sodium and an increased risk of developing previously reported sodium-related diseases, such as hypertension, coronary heart disease, kidney disease, and stomach cancer, were also high. Information on the nutrition panel that influences the consumer satisfaction (trans-fat, sodium, ingredient list, and country of origin) as well as adjective-nutrition claim pairs that appeal positively to purchase intent of the product were identified.
This work provided the current status of Korean consumer knowledge on the amount of sodium in food and that sodium can be a risk factor of developing chronic diseases. It also provided practical information to food marketers on what consumers like and what they want to see on product labels in Korea.
通过降低食品中的钠含量来减少膳食钠摄入量是一项全球行业目标。目前韩国消费者对钠减少趋势的了解程度尚无定量信息。本研究的目的是量化消费者对食品中钠和盐减少的认识和了解，并描述消费者对食品包装上健康标签的兴趣。此外，还对韩国和美国消费者的知识状况进行了比较。289名消费者参与了一项网络调查，该调查旨在评估消费者对膳食钠、代表性食品（共27种）中的钠含量的了解和态度，以及他们对包括钠标签在内的特定健康声明的兴趣。调查还询问了有关人口统计学以及消费特征的问题。根据对给定食品中盐含量和钠含量的正确回答数量计算钠知识指数和咸味信念指数。进行了卡诺分析以确定营养标签在消费者对产品满意度中的作用。目前消费者对食品中钠含量的了解程度较高，并且消费者能够熟练地将钠含量与食品的咸味强度相匹配。消费者对高钠饮食与患先前报道的与钠相关疾病（如高血压、冠心病、肾病和胃癌）风险增加之间关系的了解程度也较高。确定了影响消费者满意度的营养成分表信息（反式脂肪、钠、成分列表和原产国）以及对产品购买意愿有积极影响的形容词 - 营养声明组合。
这项工作提供了韩国消费者对食品中钠含量的了解现状，以及钠可能是慢性病发病风险因素的信息。它还为食品营销人员提供了实用信息，让他们了解韩国消费者喜欢什么以及他们希望在产品标签上看到什么。
