Department of Food Science and Nutrition, Kyungpook National University, 80, Daehak-ro, Buk-gu, Daegu 702-701, Korea.
Nutr Res Pract. 2014 Oct;8(5):558-63. doi: 10.4162/nrp.2014.8.5.558. Epub 2014 Sep 15.
BACKGROUND/OBJECTIVES: Most Koreans consume nearly 70-80% of the total sodium through their dishes. The use of a salinometer to measure salinity is recommended to help individuals control their sodium intake. The purpose of this study was to compare sodium content through chemical analysis and salinity measurement in foods served by industry foodservice operations and homemade meals.
MATERIALS/METHODS: Workplace and homemade meals consumed by employees in 15 cafeterias located in 8 districts in Daegu were collected and the sodium content was measured through chemical analysis and salinity measurements and then compared. The foods were categorized into 9 types of menus with 103 workplace meals and 337 homemade meals.
Workplace meals did not differ significantly in terms of sodium content per 100 g of food but had higher sodium content via chemical analysis in roasted foods per portion. Homemade meals had higher broth salt content and higher salt content by chemical analysis per 100 g of roasted foods and hard-boiled foods. One-dish workplace meals had higher salinity (P < 0.05), while homemade broths and stews had higher sodium content (P < 0.05 and P < 0.01, respectively). The sodium content per 100 g of foods was higher in one-dish workplace meals (P < 0.05) and in homemade broths and stews (P < 0.01 and P < 0.05, respectively).
The use of a salinometer may be recommended to estimate the sodium content in foods and control one's sodium intake within the daily intake target as a way to promote cooking bland foods at home. However, estimated and actual measured values may differ.
背景/目的：大多数韩国人通过菜肴摄入总钠量的 70-80%。建议使用盐度计来测量盐度，以帮助个人控制钠的摄入量。本研究的目的是比较工业餐饮服务和自制餐中供应食品的化学分析和盐度测量的钠含量。
材料/方法：收集了位于大邱 8 个区的 15 家自助餐厅员工食用的工作餐和自制餐，并通过化学分析和盐度测量来测量钠含量，然后进行比较。这些食物分为 9 种菜单类型，包括 103 份工作餐和 337 份自制餐。
每份食物的钠含量在工作餐中没有显著差异，但每份烤食物的化学分析结果显示钠含量较高。自制餐的汤盐含量和烤食物及煮鸡蛋的化学分析每 100 克的钠含量较高。一道菜的工作餐盐度较高（P<0.05），而自制汤和炖菜的钠含量较高（P<0.05 和 P<0.01）。每 100 克食物的钠含量在一道菜的工作餐中较高（P<0.05），在自制汤和炖菜中也较高（P<0.01 和 P<0.05）。
建议使用盐度计来估计食物中的钠含量，并控制每日摄入量目标内的钠摄入量，以促进在家中烹饪清淡食物。然而，估计值和实际测量值可能存在差异。
