J Korean Soc Food Sci Nutr 한국식품영양과학회지 39(4), 535~541(2010) DOI: 10.3746/jkfn.2010.39.4.535 나트륨실측치와식품교환표및식품성분표를이용한추정치의비교 권용주 1 이무용 2 김지영 3 권광일 3 김소진 3 신희준 3 박성수 3 이은주 3 박혜경 3 박용순 1 1 한양대학교식품영양학과 2 동국대학병원심장혈관센터 3 식품의약품안전청영양정책과 Differences Between Analyzed and Estimated Sodium Contents of Food Composition Table or Food Exchange List Yongju Kwon 1, Mooyong Rhee 2, Jeeyoung Kim 3, Kwangil Kwon 3, Sojin Kim 3, Heejun Shin 3, Seongsoo Park 3, Eunju Lee 3, Hyekyung Park 3, and Yongsoon Park 1 1 Dept. of Food and Nutrition, Hanyang University, Seoul 135-791, Korea 2 Cardiovascular Center, Dongguk University International Hospital, Gyeonggi 410-773, Korea 3 Nutrition Policy Division, Korea Food & Drug Administration, Seoul 122-704, Korea Abstract Excessive intake of sodium is known as a risk factor for hypertension, and Korean adults consume sodium 3 times higher than Dietary Reference Intakes (DRIs). The purpose of this study was to evaluate the difference on sodium content between analyzed and estimated by food composition table and food exchange list. Seven days of low salt diet and seven days of high salt diet were prepared, and sodium contents were estimated by food composition table and food exchange list and measured by atomic absorption spectrophotometer. Sodium contents of diet per day estimated by food exchange list significantly differed from analyzed content, but those estimated by food composition table were not. However, when absolute differences from analyzed content were compared by dishes in the low and high salt diet periods, there were significant differences among estimated sodium content by food composition table and food exchange list and analyzed sodium content. The discrepancy between those results was due to that absolute value was used to compare sodium contents of dishes but not to compare sodium contents of days. In addition, main dish, side dish, and soup were significantly different among estimated sodium content by food composition table and food exchange list and analyzed sodium content. Actual sodium contents of Jap-Chae Deop-Bap and Roasted chicken with oyster sauce differed to a great extent from estimated contents by food exchange list and food composition table. In conclusion, actual sodium contents of Korean dishes were significantly different from those estimated by food composition table and food exchange list, and thus these differences in salt content should be considered on planning of low-salt menu for hypertensive patients. Key words: sodium, food composition table, food exchange list, analyzed content 서론한국인의사망원인으로 1위는암, 2위는순환기계질환 ( 뇌혈관질환, 심장질환, 고혈압성질환 ) 이며, 특히고혈압성질환으로인한사망률은 9.5% 로조사되었다 (1). 고혈압의원인으로나트륨의과잉섭취가중요하다고알려져있으며 (2-5), INTERSALT 연구 (6) 에서도소금섭취량이많은집단에서고혈압의유병률이높다고보고하였다. 국민건강영양조사 (7) 에서한국인의하루평균나트륨섭취량이 1998년 4036 mg에서 2005년 5280 mg으로 30% 증가하였는데, 이는한국인의영양섭취기준 (Dietary Reference Intakes for Koreans, KDRIs)(8) 인 2000 mg보다 2.7배높은것이다. 한국인은장류와김치등염장식품과국이나찌개류섭취가많아나트륨을과다하게섭취하기쉬우며 (7,9-11) 최근에는가공식품의섭취증가가나트륨과잉섭취의문제를악화시키고있다 (12). 우리나라에서는 1968년부터나트륨제한식사가사용되어왔으며 (13), 나트륨의섭취를줄이기위한항고혈압식사 (Dietary Approaches to Stop Hypertension diet, DASH diet) 가고혈압환자에게사용되고있다 (14,15). 우리나라의 27개병원에서사용하고있는저염식의나트륨함량은평균 2421 mg/day이나, 저염식기준이 400 mg/day에서 5000 mg/day까지병원별차이가커서환자급식을담당하 Corresponding author. E-mail: yongsoon@hanyang.ac.kr Phone: 82-2-2220-1205, Fax: 82-2-2292-1206
536 권용주 이무용 김지영 권광일 김소진 신희준 박성수 이은주 박혜경 박용순 는영양사들의정확한식사관리가촉구된바있다 (16). 이를개선하기위해 1981년에병원분과위원회에서미국의식품교환표를우리나라실정에맞게보완하여제공하였으나식품교환표에제시된식품과양념류가다양하지않고나트륨계산치와실측치가불일치하여 (17) 정확한나트륨섭취량을산출하기어렵다. 또한식품성분표를근거로한국영양학회에서제작한식품분석프로그램 (Computer Aided Nutritional analysis program, CAN-Pro)(18) 의나트륨량도실측치와차이가난다는보고가있으나 (19), 식품교환표와식품성분표의나트륨량과실측치가어떻게다른지비교한연구는없었다. 따라서본연구는식품교환표를이용하여 14일간의식단을작성하고이에따라조리된음식의나트륨함량을실제로측정한후식품교환표와식품성분표에서계산된나트륨량과비교하여, 각각방법의정확성및문제점을파악하고자하였다. 재료및방법식품교환표와식품성분표를이용한나트륨함량추정식품교환표 ( 대한영양사회 ) 를이용하여 2255 kcal/day의열량을함유한 14일간의식단을작성하였다 (Table 1). DASH Diet를기본으로하여포화지방산과콜레스테롤을줄이고, 전곡류와과일, 채소의섭취를늘리도록작성하되, 7일의식단은나트륨 2320 mg( 소금 5.8 g) 을함유한저염식으로, 나머지 7일은나트륨 7000 mg( 소금 17.5 g) 을함유한고염식으로하였다. Table 2는저염식과고염식의각 1일식단예이다. 일반식품의나트륨함량은식품교환표를이용하였으나, 소금 ( 꽃소금, 영진그린식품 ( 주 )), 진간장 ( 해찬들, CJ제일제당 ( 주 )), 된장 ( 재래식된장, ( 주 ) 참고을 ), 고추장 ( 참맛고추장, ( 주 ) 사조해표 ), 케찹 ( 토마토케찹, 티지유통주식회사 ) 은염분함량표를, 두반장 ( 이금기, 티지유통주식회사 ), 굴소스 ( 이금기, 티지유통주식회사 ), 카레 ( 행복카레, 한국에스비식품 ( 주 )) 는영양성분표를, 고염식에만포함된김치류는농업진흥청의식품성분표의나트륨함량을이용하여산출하였다. 식품교환표로작성된 14일간의식단을식품성분표를기본으로제작된 CAN-Pro(Computer Aided Nutritional Analysis Program, 한국영양학회, 2005)(18) 로나트륨량을 산출하였다. 식품의나트륨함량실측치측정작성된 14일간의식단을 1인분씩실제로조리한후식품의약품안전청영양평가과에서식품공전 (20) 에명시된방법을사용하여분석하였다. 시료의특성을고려하여초순수증류수를적정량가하여완전분쇄및혼합하였으며, 습식분해법을이용하여전처리하였다. 시험용액은검량곡선 (1~5 ppm) 이내로나트륨측정값이포함되도록 3차증류수로희석하여원자흡광도계 (Analyst 700, Perkin Elmer, Norwalk, CT, USA) 로측정하였고원자흡광도계분석조건은공기 17 L/min, 아세틸렌 2 L/min, 나트륨파장 589 nm, 슬릿 0.2 H로설정하였다. 각실험결과는동일시료를 3회반복실험하여평균값으로나타내었고, 표준용액으로부터얻어진검량곡선식에시료의흡광도값을적용하여각시료의나트륨함량을계산하였다. 균질화및기기분석전의전처리희석배수를곱하여 mg/100 g 단위로환산하여나트륨함량을계산하였다. 통계분석통계처리는 SPSS software version 17(SPSS Inc., Chicago, IL, USA) 을이용하였다. 식품교환표에서계산한추정치와실측치와의하루평균나트륨섭취량차이, 식품성분표에서계산한추정치와실측치와의하루평균나트륨섭취량차이를 paired t-test를이용하여비교하였다. 또한각각의음식과음식군별로식품교환표에서계산한추정치와실측치와의차이, 식품성분표에서계산한추정치와실측치와의차이를절대값으로하여 one-sample t-test로 0과유의한차이가있는지비교하였다. 결과의수치는평균값 ± 표준오차 (standard error of the mean, SEM) 로표시하였고, 모든분석에서의유의수준은 p<0.05로하였다. 결과저염식의하루평균나트륨실측치는 2420±129 mg으로식품교환표로계산한추정치 2823±85 mg보다유의하게 (p<0.05) 낮았으나, 식품성분표로계산한추정치 2240±159 Table 1. Composition of 14-day diet by food groups Grain Meat & egg & sea food Low fat Medium fat Vegetable Oil & fat Dairy product Low fat Fruit Food exchange unit Energy (kcal) Carbohydrate (g) Protein (g) Fat (g) 10 1000 230 20 6 2 9 4 3 4 300 150 180 180 245 200 Total 38 2255 337 118 48 27 32 48 48 16 18 16 12 10 20 6
나트륨실측치와식품교환표및식품성분표를이용한추정치의비교 537 Table 2. Examples of low-salt and high-salt diets Low-salt Menu Ingredients (g) Spice (g) Breakfast Toast two slices of bread Conflakes conflakes (30) Grilled herb chicken breast chicken breast (80), herb (3), vegetable oil (3), mustard sauce salt (0.3) Macaroni with ketchup macaroni (15), green pepper/red pepper/onion (10) ketchup (8) Lettuce salad lettuce (20), chicory (10), red cabbage/cucumber/carrot (10) salt (0.2) apple juice (20), onion (10), olive oil (3) Stir fried broccoli broccoli (30), cauliflower (20), oil (2) salt (0.3) Pickled radish radish (50) slat (0.03) Fruit pear (100) Lunch Rice multi-grain rice (230) Jae-Yuk Deop-Bap pork (80), cabbage (30), carrot/onion (20), sesame leaf/green soy sauce (5) chill (5), chilli powder, oil (3) Stuffed tofu tofu (80), onion/carrot/pumpkin (10), parsley (5) soy sauce (1.5) Seasoned young radish radish (50), sesame oil (1) soybean paste (3) Stir fried pepper green pepper/red pepper (15), paprika (10), carrot/onion (5), oil salt (0.3) (2) Pickled radish radish (50) salt (0.03) Yoghurt yoplait (100) Fruit grape juice (200) Dinner Rice multi-grain rice (230) grind beef (100), tofu (40), onion/carrot (20), oil (3), chopped soy sauce (4) pine nuts (2) Laver baked laver (2), sesame oil (1) soy sauce (1.5) Fried eggplant with ginger eggplant (50), onion (10), ginger (5), oil (1) Go-Chu-Jang (4.5) Seasoned bean sprout bean sprout (50), sesame oil (1) salt (0.3) Pickled radish radish (50) salt (0.03) Fruit kiwi (100) High-salt Breakfast Cream soup cream soup powder (300) Toast two slices of bread Conflakes conflakes (30) Grilled herb chicken breast chicken breast (80), herb (3), oil (3), mustard sauce salt (1.5) Lettuce salad lettuce (20), chicory (10), red cabbage/cucumber/carrot (10) salt (0.5) apple juice (20), onion (10), olive oil (3) Pickled radish radish (50) Fruit pear (100) Lunch Rice multi-grain rice (230) Bean paste stew pupkin/onion/pyogo/radish (10) soybean paste (11) Jae-Yuk Deop-Bap pork (80), cabbage (30), carrot/onion (20) sesame leaf/green chill soy sauce (17.5) (5), chilli powder, oil (3) Stuffed tofu tofu (80), onion/carrot/pumpkin (10), parsley (5) soy sauce (5.5) Seasoned young radish radish (50), sesame oil (1) soybean paste (7) Pickled radish radish (50) Yoghurt yoplait (100) Fruit grape juice (200) Dinner Rice multi-grain rice (230) Dried pollack soup dried pollack (7), radish (40), sesame oil (1) salt (1.2) grind beef (100), tofu (40), onion/carrot (20), oil (3), chopped soy sauce (10.5) pine nuts (2) Laver baked laver (2), sesame oil (1) soy sauce (2) Fried eggplant with ginger eggplant (50), onion (10), ginger (5), oil (1) Go-Chu-Jang (12) Pickled radish radish (50) Fruit kiwi (100)
538 권용주 이무용 김지영 권광일 김소진 신희준 박성수 이은주 박혜경 박용순 Table 3. Analyzed and estimated sodium contents by food exchange list (estimated A), and food composition table (estimated B) 1) (mg Na/food) Analyzed Estimated A Estimated B Dishes of all diets Dishes of low salt diets Dishes of high salt diets 187.5±11.6 100.2±8.2 275.8±19.6 238.7±15.0 116.9±9.6 362.0±25.2 185.7±11.3 91.0±7.6 281.5±18.7 1) Values are means±sem. 2) Analyzed is significantly different from Estimated A by using the equation of Estimated A-Analyzed compared with zero 3) Analyzed is significantly different from Estimated B by using the equation of Estimated B-Analyzed compared with zero 4) Estimated A is significantly different from Estimated B by using the equation of Estimated A-Estimated B compared with zero mg과는유의한차이가없었다. 고염식의하루평균나트륨실측치도 6581±407 mg으로식품교환표로계산한추정치 8636±225 mg보다유의하게 (p<0.05) 낮았으나, 식품성분표로계산한추정치인 6717±155 mg과는유의한차이가없어결과적으로식품성분표가실측치와유사하였다. 음식별로식품교환표로계산한추정치, 식품성분표로계산한추정치, 실측치의나트륨차이를절대값으로비교한결과는 Table 3에제시하였다. 단순히평균값으로비교하였을때와달리절대값으로계산하였을때는저염식이, 고염식이, 전체식이에서모두식품교환표와식품성분표의나트륨량이실측치와유의한 (p<0.001) 차이가있었다. 또한식품성분표와식품교환표의나트륨량도유의하게 (p<0.001) 달랐다. Table 4는양념류의나트륨함량을비교한결과로다양한야채와양념류를섞어제조한저염쌈장의나트륨실측치가식품성분표와식품구성표로추정한값보다낮았고, 굴소스의나트륨실측치는 4,862 mg, 식품교환표는 8,000 mg이었으나식품성분표는 0 mg으로큰차이를보였다. 음식종류에따라주요리, 부식, 국물요리, 유제품, 과일로나누어식품교환표로계산한나트륨추정치, 식품성분표로계산한나트륨추정치, 실측치의차이를절대값으로비교한결과는 Table 5에제시하였다. 주요리는덮밥류를포함한밥류, 빵류, 고기류등을, 부식은구이류, 찜류, 조림류, 볶음류, 나물류, 생채류등반찬류를, 김치류는포기김치, 깍두기, 알타리, 석박지를, 국물요리는스프와국류를, 유제품에는요플레와우유를, 과일류는생과일, 과일주스를포함시켰다. 주요리, 부식, Table 4. Sodium content of spice analyzed and estimated by food exchange list (estimated A), and food composition table (estimated B) (mg Na/100 g) Analyzed Estimated A Estimated B Salt Du-Ban-Jaing Soy sauce Curry powder Oyster sauce Soybean paste Go-Chu-Jang Ketchup Low salt soybean paste 37,055 7,528 5,824 4,978 4,862 4,652 2,757 1,006 594 40,000 8,000 3,280 8,000 1,200 1,480 33,500 6,700 5,800 0.0 2,500 1,200 1,260 Table 5. Sodium content of dishes analyzed and estimated by food exchange list (estimated A), and food composition table (estimated B) 1) (mg Na/food) Analyzed Estimated A Estimated B Main dishes Side dishes Kimchi Soup Dairy products Fruits 380.0±53.8 209.6±13.5 392.3±23.2 471.8±52.1 68.5±3.5 10.3±3.8 464.4±73.0 302.6±19.7 458.5±78.4 523.0±25.7 70.0±20.0 0±0 337.6±47.8 206.3±12.1 457.5±78.4 451.2±19.7 55.5±52.5 7.7±2.7 1) Values are means±sem. 2) Analyzed is significantly different from Estimated A by using the equation of Estimated A-Analyzed compared with zero 3) Analyzed is significantly different from Estimated B by using the equation of Estimated B-Analyzed compared with zero 4) Estimated A is significantly different from Estimated B by using the equation of Estimated A-Estimated B compared with zero 국물요리는식품교환표로계산한나트륨추정치가식품성분표로계산한나트륨추정치와실측치보다유의하게 (p<0.001) 높았으며, 과일류는유의하게 (p<0.05) 낮았다. 실측치와식품교환표로계산한나트륨추정치의차이가큰음식과실측치와식품성분표로계산한나트륨추정치의차이가큰음식을순서대로 Fig. 1에제시하였다. 식품교환표로계산한추정치와실측치간의비교에서는제육덮밥과고추잡채덮밥의나트륨차이가가장컸고식품성분표로계산한추정치와실측치간의비교에서는닭살굴소스볶음과김치국의나트륨차이가가장컸다. 고 본연구결과절대값이아닌하루식단나트륨평균값의단순비교에서는식품교환표보다식품성분표로계산한추정치가실측치와유사하였으나, 음식별, 음식군별절대값의비교에서는식품교환표로계산한나트륨추정치와식품성분표로계산한나트륨추정치가모두실측치와유의한차이를보였다. 나트륨이많이함유된음식에서추정치와실측치의차이가컸으며, 나트륨과잉섭취의주요원인으로보고 찰
나트륨실측치와식품교환표및식품성분표를이용한추정치의비교 539 Kimchi soup Chicken rice porridge Pyogo mushroom soup Mini hamburger patty Beef vegetable roll Steamed cabbage roll Roasted chicken with oyster sauce Jae-Yuk Deop-Bap Jap-chae Deop-Bap -541-523 -517-348 -336 537 557 626 1153 1353-1000 -500 0 500 1000 1500 (mg) Roasted chicken with oyster sauce Kimchi soup Pyogo mushroom soup Chicken rice porridge Broiled salmon Curled mallow soybean paste soup Cabbage Kimchi Bowl of pork and rice Curried rice A B Fig. 1. Difference of sodium content between analyzed and estimated by food exchange list (A), and between analyzed and estimated by food composition table (B). -687-604 -588-575 -501 224 249 257 373 429-800 -600-400 -200 0 200 400 600 (mg) 되는양념류의나트륨함량이양념종류에따라실측치와 53~252% 차이를보였다. 특히간장, 고추장, 두반장, 분말카레의나트륨실측치는식품성분표로계산한추정치보다식품교환표로계산한추정치와큰차이가났다. 장류는오래전부터지역과가정의전통과취향에따라제조법이다르고 (21), 현재는판매되는종류도다양해나트륨의추정치와실측치간의차이가크다. 두반장과굴소스는이전에측정된적이없었으나나트륨함량이높았고, 굴소스의실측치는추정치와차이가클뿐아니라식품성분표에서나트륨함량이 0/100 mg으로설정되어있어검토가필요하다. 식품자체에함유된나트륨보다음식의간을맞추기위하여조리나식사시에첨가하는양념의나트륨섭취가큰문제이나, 식품교환표와식품성분표의양념류가제한적이고조사된양념류에서조차추정치와실측치의나트륨량이현저한차이를보였다. 추정치와실측치의차이가큰음식은주요리, 부식, 국물요리로대부분이양념류의나트륨함량차이에의한것으로, 특히제육덮밥과고추잡채덮밥은식품교환표로계산한추정치가실측치보다 1 g 이상높았는데이는천연식품에서의나트륨함량차이보다는양념으로사용된간장과굴소스의나트륨때문이었다. 부식의조림류, 볶음류, 나물류등은양념사용에따라추정치와실측치간에 6~416% 의큰차이가있었고, 각종찬류의나트륨량을조사한연구 (22) 에서도음식종류에따라 264~1203 mg/100 g의나트륨을포함한다는보고가있어역시양념류가미치는영향이컸다. 구이류의경우염장을한조기, 고등어, 굴비등에서나트륨함량이높다는연구 (10) 와같이본연구에서도조기구이의나트륨함량이 1272 mg/100 g으로다른부식류에비해높았다. 음식의종류별로나트륨의함량을알아보면국물요리의나트륨함량이가장높았으며김치, 주요리순이었다. 2005 년국민건강영양조사 (7) 에의하면한국인의나트륨섭취량에가장크게기여하는음식이김치류라고보고하였고, 지역별로다양한집단을대상으로나트륨섭취현황을조사한 연구들 (9,10,23) 에서도전체나트륨섭취량중김치로부터얻는나트륨이가장높았다. 그러나본연구는고염식단에만김치와국물류가포함되었고, 김치류보다국물류의양이많았으므로국물요리의나트륨함량이가장높았다. 김치는지역과가정에따라담그는방법이다르기때문에오차범위가넓을수밖에없지만한국인에게나트륨섭취량의기여도가큰만큼다양한연구를통한데이터베이스구축이중요하다. 유제품중우유의나트륨은추정치와실측치가유사하였고, 기존연구들 (12,24) 에서도제조회사에따라약간의차이가있을뿐비슷한수준이었다. 그러나요구르트의나트륨은실측치와식품교환표로계산한추정치에비해식품교환표로계산한추정치가낮아수정이요구된다. 과일류는나트륨함량이낮지만종류에따라차이가있으며특히포도주스, 오렌지주스, 토마토의실측치가추정치보다높았다. 식품교환표에는과일류의나트륨함량이 0으로설정되어있어실측치와비교했을때차이를보였다. 가공식품의나트륨을실측한연구 (12,25) 에서생과일보다과일통조림이나과일주스와같이가공된과일의나트륨함량이높다고보고하였다. 통조림은가공중에첨가된나트륨이용액에용해되기때문에내용물보다국물의나트륨함량이더높았고가공하지않은생과일에비해가공된주스의나트륨함량이현저하게높았다.(12) 모든과일류의나트륨함량이 0으로설정되어있는식품교환표를이용시과일의종류와가공유무에따라나트륨함량차이를고려해야된다. 나트륨실측치와추정치를비교한다른연구 (17,19) 에서는본연구의결과와다른결론을내렸다. 1일 3식식단에소금첨가량을달리한세가지식단에서식품성분표로계산한나트륨추정치를실측치와비교한연구 (19) 에서추정치가실측치와유사했으나, 절대값을이용한음식별비교가아닌 1일식단의나트륨함량비교였으며비교식단이다양하지않았다. 양념류를첨가하지않은 3일간식단에서식품교환표로계산한나트륨의추정치를실측치와비교한연구 (17) 에서도추정치와실측치가유의한차이를보이지않았
540 권용주 이무용 김지영 권광일 김소진 신희준 박성수 이은주 박혜경 박용순 다. 이연구는한국인의나트륨섭취주요급원인김치, 된장, 간장, 고추장등을포함하지않아실제식이와달랐고식품교환표로계산한나트륨추정치와실측치의나트륨차이를절대값이아닌 1일평균나트륨함량으로단순비교하여음식별로정확한비교가이루어지지않았다. 본연구는 14일간식단의다양한음식으로식품교환표로계산한나트륨추정치, 식품교환표로계산한나트륨추정치, 실측치를비교하여추정치와실측치의차이뿐아니라식품교환표와식품성분표의나트륨함량의차이도비교하였다. 또한음식별, 음식군별나트륨함량의차이를절대값으로비교하여기존의식품교환표및식품성분표와실측치의나트륨차이를정확하게비교하고자하였다. 본연구의몇가지제한점은조리전재료의나트륨량이아니라조리된음식의나트륨량을측정하였다는것이다. 조리된음식을포장후실험실로운반하는과정에조리기구에서불가피하게손실된양념의양을정확히측정할수없었다. 아울러, 실측한분석시료의조건과특성에따라데이터값의분포가식품교환표와식품성분표의데이터베이스와달라질수도있다는점이고려되어져야한다. 고혈압환자, 신장질환환자와같이소금섭취를조절해야하는환자에게저염식은필수적인치료요법으로알려져있다 (26,27). 소금섭취와혈압은유의적인상관관계를보였으며 (28) 음식의짠맛을선호하는정도가혈압과유의적인상관관계를보였다 (29). 또한만성신부전환자에서과량의소금복용이고나트륨혈증을일으킨다고보고되었다 (30). 이와같이소금조절이필요한환자들에게나트륨이정확한저염식을제공하는것이매우중요하므로식품교환표를이용한저염식단작성시식품의종류와특성에따라나트륨함량의분포가달라질수있다는점이고려되어져야하며, 식품성분표를비롯한식품의정확한나트륨함량에대한데이터를보급하여소금섭취를줄이기위한노력이필요하다. 요약나트륨의과잉섭취가고혈압의주요한위험요인으로알려져있는데, 한국인의성인하루평균소금섭취량은영양섭취기준보다 3배이상높다. 본연구에서는식품교환표를이용하여 14일간의식단을작성하고조리된음식의나트륨함량을실제로측정한후식품교환표와식품성분표에서계산된나트륨추정치와비교하여, 각각방법의정확성및문제점을파악하고자하였다. 그결과를요약하면아래와같다. 하루식단의나트륨함량에서식품교환표로계산한추정치는실측치와유의한차이가났으나, 식품성분표는실측치와유사하였다. 음식별절대값의비교에서는식품교환표로계산한나트륨추정치와식품성분표로계산한나트륨추정치가모두실측치와유의한차이가났다. 음식군별절대값비교에서는양념류의나트륨함량이많은주요리, 부식, 국 물요리에서상당히유의한차이가났으며, 식품교환표로계산한추정치, 식품성분표로계산한추정치, 실측치간의차이가큰음식들이모두주요리, 부식, 국물요리였다. 이상의결과에따르면, 단순히하루식단의나트륨함량비교에서식품교환표에비해식품성분표의나트륨함량이더정확하다고생각할수있지만, 음식별또는음식군별로추정치와실측치간의차이를절대값으로비교한결과, 식품교환표와식품성분표의나트륨함량모두실측치와차이가컸다. 특히나트륨과잉섭취의주요원인으로보고되는양념류의차이로장류, 김치등의사용이많은한국음식에서식품교환표와식품성분표를이용한추정치와실측치의차이가컸다. 따라서고혈압및신장질환환자를위한저염식단작성시식품교환표나식품성분표를사용할때실제소금량과의차이를고려해야한다. 감사의글 본연구는식품의약품안전청과제 (09082KFDA999) 와 a Korean Research Foundation Grant funded by the Korean Government(KRF-2008-313-C00279) 의지원에의해수행되었습니다. 문 1. Korea National Statistical Office. 2006. Annual report on the cause of death statistics. 2. Geleijnse JM, Witteman JCM, Stijnen T, Kloos MW, Hofman A, Grobbee DE. 2007. Sodium and potassium intake and risk of cardiovascular events and all-cause mortality: the Rotterdam Study. Eur J Epidemiol 22: 763-770. 3. Graudal NA, Galloe AM, Garred P. 1998. Effects of sodium restriction on blood pressure, renin, aldosterone, catecholamines, cholesterols, and triglyceride a meta-analysis. JAMA 279: 1383-1391. 4. Grobbee DE. 1994. Electrolyte intake and human hypertension: sodium and potassium. In Textbook of hypertension. Swales JD, ed. Blackwell scientific publications, Oxford, England. p 539-551. 5. MacMahon S, Peto R, Cutler J, Collins R, Sorlie P, Neaton J, Abbott R, Godwin J, Dyer A, Stamler J. 1990. Blood pressure, stroke, and coronary heart disease. Part 1, Prolonged differences in blood pressure: prospective observational studies corrected for the regression dilution bias. Lancet 335: 765-774. 6. Stamler J. 1991. Implications of the INTERSALT study. Hypertension 17: 116-120. 7. Ministry of Health and Wealth. 2006. The Third Korea National Health and Nutrition Examination Survey (KNHANES III), 2005-Nutrition survey. 8. The Korean Nutrition Society. 2005. Dietary reference intakes for Koreans. 7th revision. Seoul, Korea. p 5. 9. Nam HW, Lee KY. 1985. A study on the sodium and potassium intakes and their metabolism of the pregnant women in Korea. Korean J Nutr 18: 194-200. 10. Moon HK, Choi SO, Kim JE. 2009. Dishes contributing to sodium intake of elderly living in rural areas. Korean J Comm Nutr 14: 123-136. 헌
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