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대한지역사회영양학회지 23(4): 333~340, 2018 https://doi.org/10.5720/kjcn.2018.23.4.333 ISSN 1226-0983 (print) / 2287-1624 (on-line) RESEARCH ARTICLE 가정식, 급식, 외식고나트륨한식대표음식의염도분석 지앙린 신다민 이연경 경북대학교식품영양학과 Salinity of Representative Korean Foods High in Sodium from Home Meals, Foodservices, and Restaurants Lin Jiang, Damin Shin, Yeon-Kyung Lee Department of Food Science and Nutrition, Kyungpook National University, Daegu 41566, Korea Corresponding author Yeon-Kyung Lee Department of Food Science and Nutrition, Kyungpook National University, Daegu 41566, Korea Tel: (053) 950-6234 Fax: (053) 950-6229 E-mail: yklee@knu.ac.kr ORCID: 0000-0002-5975-3969 Acknowledgments This work was supported by grants from Ministry of Agriculture, Food and Rural Affairs. Received: July 5, 2018 Revised: August 24, 2018 Accepted: August 24, 2018 ABSTRACT Objectives: This study was conducted to analyze the salinity of representative Korean foods high in sodium to generate data for use as a fundamental resource for setting salinity standards in foods. Methods: A total of 480 foods from 16 representative Korean foods high in sodium were collected from 10 households, 10 industry foodservice establishments, and 10 Korean restaurants in four regions (Capital area, Chungcheong Province, Gyeongsang Province, and Jeolla Province) and analyzed for salinity. Results: Among the foods, stir-fried anchovies (4.07~4.45%) showed the highest salinity, followed by pickled onion (1.86~2.62%), cabbage kimchi (1.83~2.2%), braised burdock and lotus root (1.79~2.17%), and sliced radish kimchi (1.78~1.89%) (p<0.001). The salinity of kimchi from home meals (2.2%) was significantly higher than that of foodservice (1.83%) and restaurant (1.93%) kimchi (p<0.05). Salinity in each group of food was highest in kimchi (1.83~2.04%), followed by braised dishes (1.54~1.78%), steamed dishes (1.0~1.22%), stir-fried dishes (1.02~1.18%), and soup or stew (0.74~ 1.02%) (p<0.001). The salinity of soup and stew from restaurants (1.02%) was significantly higher than that of home meal (0.84%) and foodservice (0.74%) soup and stew. Conclusions: Determination of the salinity of representative Korean foods known to be high in sodium by eating place is expected to be useful to establishing guidelines for reduction of salinity. Korean J Community Nutr 23(4): 333~340, 2018 KEY WORDS Korean food, salinity, sodium, home meal, foodservice, restaurants This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http:// creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited. 333

334 고나트륨한식대표음식의염도 서 나트륨은식품내자연적으로존재하는것도있지만가공, 조리및식사시에첨가하는양념류중나트륨의함량이높다 [1, 2]. 짜게먹는식습관으로인해서나트륨을과잉섭취하면혈압상승, 뇌졸중, 심혈관계질환및신장질환, 위암등의발병위험률을높을수있고, 칼슘의배설량을증가시켜골다공증을초래할수있다 [3-7]. 국민건강영양조사에의하면 [8] 2016 년한국인의하루나트륨섭취량은평균 3666.2 mg으로보고되었고, 19세이상성인의 78.2% 가나트륨목표섭취량 (2,000 mg) 이상섭취하는것으로나타났다. 최근우리국민의나트륨섭취의주요급원은소금 20.7%, 배추김치 10.6%, 간장 10.2%, 된장 5.9%, 라면 4.9%, 고추장 3.9%, 국수 2.6%, 쌈장 2.0% 등으로소금과장류에의한하루나트륨섭취량이 42.7% 로나타났다 [8]. 또한 2012 년국민건강영양조사결과 [9] 에의하면나트륨섭취에기여하는상위음식군으로는국및찌개류 (19.8%), 김치류 (18.5%), 면및만두류 (12.2%), 장아찌절임류 (6.9%), 장류및양념류 (5.7%) 였으며, 이들음식군이전체나트륨섭취량의 63.1% 를차지하였다. 국민건강영양조사결과를분석한보고 [10] 에따르면, 가정식과외식의한끼나트륨섭취량을분석하였을때가정식 (1,489 mg) 보다외식 (2,183 mg) 에서나트륨섭취량이 1.5배높은것으로보고되고있다. 또한가정식나트륨함량분석연구 [11] 에서메뉴별 1인분나트륨함량은국 탕 찌개류에서가장높았고 (376.9 mg), 그다음이김치류 (342.1 mg), 볶음류 (181.8 mg), 구이류 (177.1 mg), 조림 / 찜류 (140.7.0 mg) 순이었다. 또한염도는김치류 (1.7%) 에서가장높았고, 구이류 (1.2%), 조림 / 찜류 (1.0%), 국 탕 찌개류 (0.9%) 순이었다. 사업체급식소음식의염도분석결과 [12], 메뉴유형별 9 가지음식군중에서소스류 (3.84%) 의염도가가장높았고, 그다음이김치류 (1.62%) 였고, 채소반찬류 (1.02%), 일반반찬류 (0.92%), 국물류 (0.73%) 순이었고, 밥류, 과일류, 음료류가가장낮았다 (p<0.001). 외식업소국물음식의염도측정결과 [13], 9종메뉴중짬뽕의염도가 1.07% 로가장높았고, 그다음이알탕 (1.04%) 과물냉면 (1.02%) 이었으며, 중국식우동 (0.99%), 열무냉면 (0.89%), 감자탕 (0.88%), 동태찌개 (0.80%), 선지국 (0.76%), 육개장 (0.65%) 순으로나타났다. 지금까지가정 [11], 단체급식 [11, 12], 외식 [13] 음식 론 에대한염도가보고되었으나이들은특정한곳에서제공되는음식에대한결과로서, 전국권역별로가정식, 단체급식, 외식에서널리섭취하는고나트륨한식대표메뉴에대한동시분석연구는전혀없는실정이다. 따라서본연구에서는전국가정, 단체급식소, 외식업소의고나트륨한식대표음식의염도를측정하여, 고나트륨한식대표음식의염도저감화기준치설정을위한기초자료로제공하고자하였다. 연구내용및방법 1. 고나트륨한식대표음식선정 고나트륨한식대표음식을선정하기위하여선행연구의가정식 [11], 단체급식 [11, 14, 15], 외식 [16, 17] 의나트륨함량분석결과를참고하여가정식, 단체급식, 외식중에서공통적으로나트륨함량이높은고나트륨한식대표음식 16가지를선정하였다. 음식군별로분류하면일품요리중비빔밥, 국류에서는미역국과된장국, 탕류에서는육개장과동태탕, 찌개류에서는된장찌개와순두부찌개, 찜류에서는돼지갈비찜 / 닭찜, 볶음류에서는소불고기, 제육볶음과멸치볶음, 조림류에서는고등어조림과우엉 / 연근조림, 장아찌류에서는양파장아찌로정하였고, 김치류에서는배추김치와깍두기를포함하였다. 고나트륨한식대표음식으로서의타당성은전국주부와음식점업주를대상으로설문조사를실시하여그타당성을확인하였다 [18]. 또한국민건강영양조사 [8] 의음식섭취빈도및섭취량조사결과와비교해볼때주당평균섭취빈도가멸치볶음 1.38회, 된장찌개 청국장찌개 1.01회, 된장국 0.82 회, 비빔밥 0.64 회, 제육볶음 불고기 갈비찜 0.51 회, 미역국 0.47회, 고등어꽁치 ( 조림 구이 ) 0.41회, 쇠고기국 육개장 0.36회, 두부찌개 0.32회, 불고기 0.21회, 동태찌개 해물탕 0.14 회로나타나본연구의고나트륨한식대표음식은섭취빈도가높은음식인것으로확인되었다. 2. 고나트륨한식대표음식수거 고나트륨한식대표음식은지역및급식장소를대표할수있는곳에서수거하기위하여대한영양사협회 ( 사업체분과 ), 한국외식업중앙회, 소비자단체협의회와각시도관련부처에공문을발송하여수거장소섭외를위한협조를구하였다. 수거지역은수도권, 중부권, 경상권, 전라권의 4개권역의 10개지역 ( 서울특별시, 인천광역시, 부천시, 대전광역시, 천안시, 대구광역시, 부산광역시, 안동시, 광주광역시, 전주시 ) 에서가정식, 급식 ( 사업체 ), 외식 ( 한식 ) 음식각각 16종, 총

지앙린 신다민 이연경 335 480 개메뉴를방문혹은택배로수거하였다. 3. 염도측정 염도분석은고형분이포함된음식물시료전체를블렌더 (Philips, Hr-1372, Japan) 로균질화시킨다음 30 g을취하여물을첨가해전체부피가 150 ml가되도록희석한용액을염도계 (ATAGO, ES-421, Japan) 로 3회측정하여평균값을얻은다음희석배수를곱하여최종염도를산출하였다. 4. 통계처리 본연구의결과는 Windows SPSS 21.0(Statistical Package for Social Science. SPSS Inc, Chicago IL, USA) 프로그램을사용하여통계처리하였다. 각변수는평균과표준편차 (Mean±SD) 로표시하였고, 평균값의유의차검증은 ANOVA와 Duncan s multiple range test를사용하였으며, 모든분석에서유의수준은 p<0.05 로하였다. 결 1. 식사장소별고나트륨한식대표음식의염도 1) 일품요리및국 찌개 탕류 가정식, 급식및외식일품요리및국 찌개 탕의염도비교결과는 Table 1과같다. 육개장 (p<0.001), 동태찌개 탕 (p<0.001), 된장찌개 (p<0.01) 의염도는외식이가정식과단체급식보다유의하게높은것으로나타났고, 다른음식의염도는식사장소간에유의한차이가없었다. 가정식에서는된장찌개 (1.12%) 의염도가가장높았고, 된장국 (0.95%) 과육개장 (0.85%) 이그다음으로높았으며, 미역 과 국 (0.67%) 과동태찌개 탕 (0.69%) 의염도가가장낮았다 (p<0.001). 단체급식의경우국 찌개 탕류염도간에유의한차이가없었다. 외식의경우된장찌개 (1.36%), 육개장 (1.18%) 과된장국 (1.17%) 의염도가다른음식의염도보다유의하게높게나타났다 (p<0.001). 2) 반찬류가정식, 급식및외식반찬류의염도비교결과는 Table 2 와같다. 식사장소별음식의염도비교에서배추김치는가정식 2.20%, 단체급식 1.83%. 외식김치 1.93% 로나타났으며, 가정김치가단체급식김치보다염도가유의하게높은것으로나타났고 (p<0.05), 이외메뉴들의염도는식사장소별로유의한차이를보이지않았다. 멸치볶음의염도는가정식 (4.45%), 단체급식 (4.07%), 외식 (4.21%) 각각에서다른메뉴에비하여가장높았다 (p<0.001). 멸치볶음다음으로염도가높았던음식은가정식에서는배추김치 (2.20%), 총각김치 (1.89%), 양파장아찌 (1.86%) 와우엉 / 연근조림 (1.82%) 등이었다 (p<0.001). 단체급식에서멸치볶음다음으로염도가높았던메뉴는양파장아찌 (2.33%), 배추김치 (1.83%), 총각김치 (1.82%) 와우엉 / 연근조림 (1.79%) 이었으며, 이들메뉴는돼지갈비찜 (1.0%), 소불고기 (0.97%), 제육볶음 (1.07%), 고등어조림 (1.29%) 보다염도가유의하게높은것으로나타났다 (p<0.001). 외식에서는멸치볶음다음으로염도가유의하게높았던음식은양파장아찌 (2.62%) 였으며우엉 / 연근조림 (2.17%) 과는유의한차이가없었으나배추김치 (1.93%) 와총각김치 (1.78%) 등다른음식들보다염도가유의하게높은것으로나타났다 (p<0.001). Table 1. Salinity of representative Korean one-dish meal and soup?stew high in sodium by eating place Salinity (%) Home meal (n=70) Food service (n=70) Restaurant (n=70) F-value Bibim bap (n=30) 0.75 ± 0.25 AB 0.76 ± 0.21 0.73 ± 0.17 AB 80.042 Seaweed soup (n=30) 0.67 ± 0.17 A 0.62 ± 0.10 0.64 ± 015 A 80.324 Soybean paste soup (n=30) 0.95 ± 0.36 abbc 0.81 ± 0.19 a 1.17 ± 0.23 bc 84.373* Spicy beef soup (n=30) 0.85 ± 0.20 aab 0.74 ± 0.07 a 1.18 ± 0.29 bc 11.917*** Pollack stew (n=30) 0.69 ± 0.12 aa 0.71 ± 0.14 a 0.94 ± 0.21 bb 87.762*** Soybean paste stew (n=30) 1.12 ± 0.37 ac 0.80 ± 0.18 a 1.36 ± 0.42 bc 86.903** Spicy soft tofu stew (n=30) 0.78 ± 0.20 AB 0.78 ± 0.25 0.81 ± 0.21 AB 80.044 F-value 4.018*** 1.513 NS 11.117*** *: p<0.05, **: p<0.01, ***: P<0.001 by ANOVA abc: Values with the different small letter superscript are significantly different among row by Duncan's multiple range test at p<0.05. ABC: Values with the different capital letter superscript are significantly different among column by Duncan's multiple range test at p<0.05.

336 고나트륨한식대표음식의염도 2. 권역별고나트륨한식대표음식의염도 1) 일품요리및국 찌개 탕수도권, 충청권, 경상권, 전라권일품요리및국 찌개 탕의결과는 Table 3과같다. 수도권과전라권에서는일품요리및국 찌개 탕류간염도에서유의한차이가없었으나충청권에서는된장찌개 (1.33%) 의염도가가장높았고 (p<0.001), 그다음이된장국 (1.02%) 과육개장 (0.92%) 이었으며, 미역국 (0.64%) 이가장낮은것으로나타났다. 경상권에서는육개장 (1.08%), 된장찌개 (1.06%) 와된장국 (1.04%) 이동태찌개 탕 (0.76%), 비빔밥 (0.71%), 순두부찌개 (0.70%), 미역국 (0.66%) 보다유의하게염도가높았다 (p<0.01) 2) 반찬류수도권, 충청권, 경상권, 전라권반찬류의염도비교결과 는 Table 4와같다. 4권역모두멸치볶음의염도가가장높았으며그중에수도권이 5.01% 로가장높았고, 그다음이경상권 4.27%, 전라권 3.98%, 중부권이 3.87% 순으로나타났다. 멸치볶음의염도가다른메뉴에비하여가장높았고 (p<0.001) 권역별우엉 / 연근조림은수도권 (2.42%) 과중부권 (2.45%) 이전라권 (1.28%) 보다유의하게높은것으로나타났고 (p<0.05), 다른음식의염도는권역간에유의한차이는없었다. 3. 식사장소별고나트륨한식대표음식의음식군별염도가정식, 급식및외식한식대표메뉴음식군별염도비교결과는 Table 5와같다. 가정식 (p<0.001) 과단체급식 (p<0.01) 에서는김치류의염도가가장높았고, 외식에서는김치류와조림류의염도가가장높은것으로나타났다 (p<0.001). 외식의국 찌개 탕류의염도는 1.02% 로가 Table 2. Salinity of representative Korean side dishes high in sodium by eating place Salinity (%) Home meal (n=90) Food service (n=90) Restaurant (n=90) F-value Steamed short ribs (n=30) 1.22 ± 0.40 AB 1.00 ± 0.18 A 1.20 ± 0.35 A 1.420 Barbecued beef (n=30) 1.09 ± 0.32 A 0.97 ± 0.30 A 1.10 ± 0.30 A 0.544 Stir-fried pork (n=30) 1.26 ± 0.27 AB 1.07 ± 0.24 A 1.27 ± 0.54 AB 0.961 Stir-fried anchovy (n=30) 4.45 ± 1.45 D 4.07 ± 1.44 D 4.21 ± 0.96 E 0.217 Braised mackerel (n=30) 1.27 ± 0.32 AB 1.29 ± 0.20 AB 1.38 ± 0.24 AB 0.480 Braised lotus root (n=30) 1.82 ± 0.79 BC 1.79 ± 1.08 BC 2.17 ± 1.07 CD 0.452 Pickled onions (n=30) 1.86 ± 0.81 BC 2.33 ± 0.60 C 2.62 ± 1.27 D 1.674 Cabbage kimchi (n=30) 2.20 ± 0.39 bc 1.83 ± 0.21 abc 1.93 ± 0.28 abbc 3.939* Radish kimchi (n=30) 1.89 ± 0.45 BC 1.82 ± 0.31 BC 1.78 ± 0.50 ABC 0.164 F-value 22.904*** 21.463*** 18.970*** *: p<0.05, **: p<0.01, ***: P<0.001 by ANOVA abc: Values with the different small letter superscript are significantly different among row by Duncan's multiple range test at p<0.05. ABC: Values with the different capital letter superscript are significantly different among column by Duncan's multiple range test at p<0.05. Table 3. Salinity of one-dish meal and soup/stew by region Salinity (%) Capital area (n=42) Chungcheong (n=63) Gyeongsang (n=42) Jeolla (n=63) F-value Bibim bap (n=30) 0.77 ± 0.10 0.72 ± 0.19 AB 0.71 ± 0.19 A 0.77 ± 0.32 0.147 Seaweed soup (n=30) 0.55 ± 0.12 0.64 ± 0.12 A 0.66 ± 0.08 A 0.69 ± 0.21 1.302 Soybean paste soup (n=30) 0.91 ± 0.24 1.02 ± 0.28 C 1.04 ± 0.40 B 0.85 ± 0.16 0.621 Spicy beef soup (n=30) 0.80 ± 0.19 0.92 ± 0.15 BC 1.08 ± 0.39 B 0.79 ± 0.20 1.968 Pollack stew (n=30) 0.79 ± 0.23 0.80 ± 0.16 AB 0.76 ± 0.24 A 0.74 ± 0.12 0.125 Soybean paste stew (n=30) 0.96 ± 0.34 1.33 ± 0.46 D 1.06 ± 0.37 B 0.91 ± 0.29 1.765 Spicy soft tofu stew (n=30) 0.75 ± 0.15 0.94 ± 0.24 B 0.70 ± 0.16 A 0.72 ± 0.20 2.641 F-value 2.329 6.953*** 3.810** 0.692 *: p<0.05, ***: P<0.001 by ANOVA abc: Values with the different superscript are significantly different among row by Duncan's multiple range test at p<0.05. ABC: Values with the different superscript are significantly different among column by Duncan's multiple range test at p<0.05.

지앙린 신다민 이연경 337 Table 4. Salinity of salted foods by region Salinity (%) Capital area (n=81) Chungcheong (n=54) Gyeongsang (n=81) Jeolla (n=54) F-value Steamed short ribs (n=30) 0.97 ± 0.17 A 1.12 ± 0.23 A 1.31 ± 0.44 AB 1.04 ± 0.30 AA 1.638 Barbecued beef (n=30) 0.88 ± 0.27 A 1.11 ± 0.33 A 1.13 ± 0.26 AB 1.01 ± 0.30 A 1.002 Stir-fried pork (n=30) 1.13 ± 0.29 AB 1.34 ± 0.48 AB 1.01 ± 0.22 A 1.32 ± 0.38 AB 1.475 Stir-fried anchovy (n=30) 5.01 ± 0.97 F 3.87 ± 1.11 D 4.27 ± 1.18 D 3.98 ± 1.76 D 1.101 Braised mackerel (n=30) 1.32 ± 0.37 ABC 1.30 ± 0.22 AB 1.30 ± 0.29 AB 1.34 ± 0.14 AB 0.037 Braised lotus root (n=30) 2.42 ± 0.71 be 2.45 ± 1.29 bc 1.49 ± 0.49 ababc 1.28 ± 0.46 aab 3.709* Pickled onions (n=30) 1.72 ± 0.54 BCD 2.72 ± 1.27 C 1.94 ± 0.64 C 2.62 ± 0.84 C 2.171 Cabbage kimchi (n=30) 2.02 ± 0.31 DE 2.01 ± 0.30 BC 1.93 ± 0.27 C 1.97 ± 0.50 BC 0.097 Radish kimchi (n=30) 1.80 ± 0.29 CD 1.97 ± 0.61 BC 1.64 ± 0.34 BC 1.92 ± 0.15 ABC 1.011 F-value 38.221*** 12.365*** 29.633*** 10.671*** *: p<0.05, ***: P<0.001 by ANOVA abc: Values with the different superscript are significantly different among row by Duncan's multiple range test at p<0.05. ABC: Values with the different superscript are significantly different among column by Duncan's multiple range test at p<0.05. Table 5. Salinity of dish groups by eating place Salinity (%) Home meal (n=130) Food service (n=130) Restaurant (n=130) F-value Soup/Stew (n=180) 0.84 ± 0.29 aa 0.74 ± 0.17 aa 1.02 ± 0.35 ba 14.252*** Stir-fried dishes (n=60) 1.18 ± 0.30 B 1.02 ± 0.26 B 1.18 ± 0.44 A 51.503 Braised dishes (n=60) 1.54 ± 0.65 C 1.54 ± 0.80 C 1.78 ± 0.86 B 50.594 Steamed dishes (n=30) 1.22 ± 0.40 B 1.00 ± 0.18 B 1.20 ± 0.35 A 51.420 Kimchi (n=60) 2.04 ± 0.44 D 1.83 ± 0.26 D 1.86 ± 0.40 B 51.967 F-value 38.318*** 41.595** 17.074*** *: p<0.05, ***: P<0.001 by ANOVA abc: Values with the different small letter superscript are significantly different among row by Duncan's multiple range test at p<0.05. ABC: Values with the different capital letter superscript are significantly different among column by Duncan's multiple range test at p<0.05. : Stir-fried anchovy is not included in stir-fired dishes. Table 6. Salinity of dish groups by region Salinity (%) Capital area (n=78) Chungcheong (n=117) Gyeongsang (n=117) Jeolla (n=78) F-value Soup/Stew (n=180) 0.79 ± 0.24 aa 0.94 ± 0.33 ba 0.88 ± 0.34 aba 0.78 ± 0.20 aa 2.841* Stir-fried dishes (n=60) 1.00 ± 0.30 A 1.22 ± 0.42 A 1.07 ± 0.24 A 1.16 ± 0.36 BC 1.181 Braised dishes (n=60) 1.87 ± 0.79 B 1.87 ± 1.08 B 1.40 ± 0.40 B 1.31 ± 0.32 C 2.403 Steamed dishes (n=30) 0.97 ± 0.17 A 1.12 ± 0.23 A 1.31 ± 0.44 B 1.04 ± 0.30 AB 1.638 Kimchi (n=60) 1.92 ± 0.31 B 1.99 ± 0.47 B 1.79 ± 0.34 C 1.95 ± 0.36 D 0.867 F-value 29.390*** 18.457*** 26.135*** 38.137*** *: p<0.05, **: p<0.01, ***: P<0.001 by ANOVA abc: Values with the different superscript are significantly different among row by Duncan's multiple range test at p<0.05. ABC: Values with the different superscript are significantly different among column by Duncan's multiple range test at p<0.05. : Stir-fried anchovy is not included in stir-fired dishes 정식 (0.84%) 과단체급식 (0.74%) 의염도보다유의하게높았으나 (p<0.001), 다른음식군에있어서는식사장소별유의한차이가없었다. 4. 권역별고나트륨한식대표음식의음식군별염도수도권, 충청권, 경상권, 전라권한식대표음식의음식군별염도비교결과는 Table 6과같다. 김치류의염도가수도권 1.92%, 충청권 1.99%, 경상권 1.79%, 전라권

338 고나트륨한식대표음식의염도 1.95% 로음식군중가장높은것으로나타났다 (p<0.001). 권역별국 찌개 탕류의염도는충청권이 0.94% 로경상권 (0.88%) 과는유의한차이가없었으나, 전라권 (0.78%) 과수도권 (0.79%) 보다유의하게높았다 (p<0.05). 다른음식군들의염도는권역별로유의한차이가없었다. 고 우리국민의하루평균나트륨섭취량은일일 3668.9 mg 이었으며 [8], 이는세계보건기구가제시하는권고기준과우리나라목표섭취량에비하면여전히 1.8배이상높은수준이다. 따라서나트륨섭취를줄이기위한방안의일환으로한국인이자주섭취하는고나트륨한식대표음식의나트륨및염도저감화기준치를설정하는것이필요하며, 본연구에서는그설정을위한근거자료로서염도를분석하였다. 질병관리본부발표 [19] 에의하면, 가정식을통한나트륨섭취는 2008년 66% 에서 2011년 52.7% 로지속적으로감소하는것으로나타났고, 외식을통한나트륨섭취는 2008 년 29% 에서 2011년 36.1% 로지속적으로증가하는것으로나타났다. 또한나트륨은섭취장소로는절반이상 (53%) 이가정식으로부터섭취되고있었으며, 36% 가량은급식과외식을통해서섭취하는것으로나타났다. 특히, 외식빈도가잦은 30~40대남자는나트륨의 50% 가량을외식으로섭취하는것으로나타났다. 가정에서싱겁게조리하려는노력뿐만아니라외식을통한나트륨섭취를줄일수있는노력이필요한것으로나타났다. 국민건강영양조사결과를분석한보고 [10] 에따르면, 저녁식사의경우외식의나트륨섭취량이가정식의나트륨섭취량보다약 1.5배높았다. 외식을선택하는중요한요소는맛과편의성이고특히음식의맛은열량, 지방, 트랜스지방, 나트륨, 당등의영양성분의함량과밀접한관계가있다. 외식국 찌개 탕류의염도는 1.02% 로가정식 (0.84%) 과단체급식 (0.74%) 보다유의하게높은것으로나타났다 (p<0.001). 전주지역연구 [20] 에서음식점의국과찌개의평균염도가 1.0% 였던것것에비해높았고, 전주지역가정식 [21] 의국과찌개염도인 0.8% 와비교해볼때비슷하였다. 된장찌개의염도는 1.09%, 동태찌개 0.94%, 육개장 0.92% 였는데이는 2014년 ~2015년대구시외식업소염도 [22] 인된장찌개 1.80%, 동태찌개 0.90%, 육개장 0.65% 와비교해볼때전국평균된장찌개의염도는대구시음식점염도보다낮았고, 동태찌개와육개장의염도는대구시염도보다높은것으로나타났다. 권역별국 찌개 탕류의염도는충청권 (0.94%) 이전 찰 라권 (0.78%) 과수도권 (0.79%) 보다유의하게높았다 (p<0.05). 전주지역연구 [20] 에서국과찌개염도는 1.0% 였고, 대구시의 [12] 국과찌개염도는 0.73% 로나타나, 본연구의국과찌개염도는전주지역의염도보다낮았던반면, 대구지역보다높은것으로나타났다. 또한본연구에서경상권미역국의염도는 0.69%, 동태찌개 0.76%, 된장찌개 1.06% 였는데, 약 20년전안동지역염도 [23] 인미역국 0.7%, 동태찌개 0.8%, 된장찌개 0.9% 와비교하였을때미역국과동태찌개는비슷하였고, 된장찌개는오히려조금높은것으로나타났다. 충청권은동태찌개염도 0.80%, 육개장 0.92% 였는데, 이는제천지역 [13] 의동태찌개염도인 0.80%, 육개장 0.65% 와비교해볼때육개장의염도가제천지역육개장염도보다높은것으로나타났다. 국 탕 찌개류의경우는음식자체의염도가다른음식에비해조금낮지만실제국물제공량이많아나트륨함량이높으므로작은국그릇을사용하며, 국물을적게섭취하고, 건더기위주로섭취하는노력이필요하다. 김치류의염도는가정식이 2.04% 로급식 (1.83%) 과외식 (1.86%) 에비해염도가높았다. 전주지역가정식 [21] 김치염도가 2.0% 였던것과비교해볼때본연구결과와유사하였다. 단체급식김치류의염도 1.83% 는경상북도학교급식 [24] 김치류의염도인 1.91% 보다낮았고, 대구지역사업체급식 [12] 김치류의 1.62% 보다더높은것으로나타났다. 외식에서도김치류 (1.86%) 의염도가다른음식군보다유의하게높았으며, 전주지역음식점 [20] 의김치염도 (2.0%) 보다는낮은것으로나타났다. 김치류의염도를권역별로비교하면, 수도권 1.92%, 충청권 1.99%, 경상권 1.79%, 전라권 1.95% 로나타났으나지역간유의한차이는없었다. Son 등 [25] 의 2005년연구에서수도권김치의평균염도는 1.6% 로현재보다낮았던반면, 경상도와전라도는각각 3.0%, 2.3% 로현재보다높았으며, 특히경상도의김치는과거보다현재염도가약 39% 정도감소하였다. 전주지역 [21] 김치류의염도가 2.0% 로본연구결과 (2.03%) 와유사한것으로나타났다. 또한대구지역 [12] 급식김치류의염도가 1.62% 로본연구결과보다낮았다. 1997년안동지역음식점 [23] 의배추김치염도는 2.3% 였고, 1996년부산지역김치염도는여름김치의경우 2.55%, 겨울김치는 2.97% 로나타나 [26], 본연구와비교해볼때많이높았다. 이는약 20년전에비해우리나라김치의염도가많이감소하였음을나타낸다. 국민건강영양조사자료로 1998~2010년까지우리나라국민의염분섭취에기여하는대표음식을분석한결과 [27], 김치의기여율이가장높았으며, 면류, 국탕류, 찌개류순이

지앙린 신다민 이연경 339 라고하였다. 염도가가장높은김치류는섭취량이다른음식에비해적어서한끼소금섭취기여도는높지않지만매일식탁에서빠지지않는음식이기때문에짠맛에길들여지지않도록염도를낮춘저염김치를제공하는것이필요하다. 최근건강에대한관심이증가하면서다양한건강식품이개발되고있으며, 그중건강기능성김치에관한특허출원은 10년간해마다평균 50건씩증가하고있고, 소비자의기능성김치, 프리미엄김치에대한구매의지는증가하고있다. 식품의약품안전처 [28] 나트륨줄이기실천음식점사업가이드라인에의하면, 김치류의기준염도를배추김치 1.4% 이하, 깍두기 1.4% 이하, 총각김치 1.5% 이하, 갓김치 2.0 이하, 고들빼기 3.3% 이하등으로제시하고있다. 현재개발및판매되고있는저염김치의염도는약 1.0~1.2% 로기존의 50% 정도낮아졌다. 요약및결론 본연구는전국 4권역 ( 수도권 충청권 영남권 호남권 ) 10개지역의가정, 단체급식소, 음식점에서고나트륨한식대표음식 16종, 총 480개음식의염도를분석하여, 나트륨저감화상한치설정을위한기초자료로활용하고자하였으며, 그결과를요약하면다음과같다. 고나트륨한식대표음식중멸치볶음의염도가가정식 (4.45%), 단체급식 (4.07%), 외식 (4.21%) 모두다른메뉴에비하여가장높았고 (p<0.001), 그다음이배추김치로가정의김치 (2.20%) 가단체급식 (1.83%) 과외식 (1.93%) 의김치보다염도가유의하게높은것으로나타났다 (p<0.05). 권역별우엉 / 연근조림은수도권 (2.42%) 과충청권 (2.45%) 이전라권 (1.28%) 보다유의하게높은것으로나타났고 (p< 0.05), 다른음식의염도는권역간에유의한차이가없었다. 음식군별로살펴보면김치류가수도권 1.92%, 충청권 1.99%, 경상권 1.79%, 전라권 1.95% 로모든권역에서다른음식군에비해염도가가장높았다. 국 찌개 탕류의염도는외식 (1.02%) 의염도가가정식 (0.84%) 과단체급식 (0.74%) 의염도보다유의하게높았고 (p<0.001), 충청권의국 찌개 탕류의염도는 0.94% 로경상권 (0.88%) 과는유의한차이가없었으나전라권 (0.78%) 과수도권 (0.79%) 보다유의하게높았다 (p<0.05). 이상의결과, 전국권역별가정식, 급식, 외식의식사장소에따른고나트륨한식대표음식의염도분석자료는추후나트륨저감화를위한고나트륨한식대표음식의염도저감화기준치를제시하기위한기초자료로활용될수있을것으로사료된다. References 1. Pietinen P. Estimating sodium intake from food consumption data. Ann Nutr Metab 1982; 26(2): 90-99. 2. Fregly MJ. Estimates of sodium and potassium intake. Ann Intern Med 1983; 98(5 part 2): 792-799. 3. Meneton P, Jeunemaitre X, Wardener HE, Mac Gregor GA. Links between dietary salt intake, renal salt handling, blood pressure, and cardiovascular diseases. Physiol Rev 2005; 85(2): 679-715. 4. Cook NR, Cutler JA, Obarzanek E, Buring JE, Rexrode KM, Kumanyika SK et al. Long term effects of dietary sodium reduction on cardiovascular disease outcomes: observational follow-up of the trials of hypertension prevention (TOHP). BMJ 2007; 334(7599): 885-893. 5. Chobanian AV, Hill M. National heart, lung, and blood institute workshop on sodium and blood pressure: A critical review of current scientific evidence. Hypertension 2000; 35(4): 858-863. 6. de Wardner HE, MacGregor GA. Harmful effects of dietary salt in addition to hypertension. J Human Hypertens 2002; 16(4): 213-223. 7. Tsugane S. Salt, salted food intake, and risk of gastric cancer: epidemiologic evidence. Cancer Sci 2005; 96(1): 1-6. 8. Ministry of Health and Welfare, Korea Centers for Disease Control and Prevention. Korea Health Statistics 2016: Korea National Health and Nutrition Examination Survey (KNHANES VII-1). Sejong: Ministry of Health and Welfare; 2017. 9. Ministry of Health and Welfare, Korea Centers for Disease Control and Prevention. Korea Health Statistics 2012: Korea National Health and Nutrition Examination Survey (KNHANES VII-1). Sejong: Ministry of Health and Welfare; 2013. 10. Ministry of Food and Drug Safety. Only 8% of respondents knows recommended intake of sodium [Internet]. Ministry of Food and Drug Safety; 2010 [cited 2016 Oct 22]. Available from: http://www.mfds.go.kr/brd/m_99/view.do?seq=13292. 11. Shin EK, Lee YK. Comparison of sodium content of workplace and homemade meals through chemical analysis and salinity measurements. Nutr Res Pract 2014; 8(5): 558-563. 12. Kim JA, Kim YH, Ann MY, Lee YK. Measurements of salinity and salt content by menu types served at industry foodservice operations in Daegu. Korean J Community Nutr 2012; 17(5): 637-651. 13. Park S, Min SH. A study on eating out behavior and recognition of salinity in restaurant food in Jecheon area. J Korean Soc Food Culture 2015; 30(1): 20-28. 14. Lim HS, Ko YS, Shin D, Heo YR, Chung HJ, Chae IS et al. Sodium and potassium content of school meals for elementary and junior high school students in Daegu, Masan, Gwangju, and Jeju. Korean Soc Food Sci Nutr 2013; 42(8): 1303-1317. 15. Lee HJ, Lee CH, Lee KS, Jung YJ, Ha SH, Jung YY et al. Survey on sodium contents in meals of school foodservice and sodium intakes of students in Busan and Gyeongsangbuk-do. Korean Soc Food Sci Nutr 2010; 39(1): 85-91. 16. Park HR, Jeong GO, Lee SL, Kim JY, Kang SA, Park KY et al.

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