Comparison of sodium content of workplace and homemade meals through chemical analysis and salinity measurements
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BACKGROUND/OBJECTIVES: Most Koreans consume nearly 70-80% of the total sodium through their dishes. The use of a salinometerto measure salinity is recommended to help individuals control their sodium intake. The purpose of this study was to comparesodium content through chemical analysis and salinity measurement in foods served by industry foodservice operations andhomemade meals. MATERIALS/METHODS: Workplace and homemade meals consumed by employees in 15 cafeterias located in 8 districts in Daeguwere 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. RESULTS: Workplace meals did not differ significantly in terms of sodium content per 100 g of food but had higher sodiumcontent via chemical analysis in roasted foods per portion. Homemade meals had higher broth salt content and higher saltcontent 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 sodiumcontent per 100 g of foods was higher in one-dish workplace meals (P < 0.05) and in homemade broths and stews (P < 0.01and P < 0.05, respectively). CONCLUSIONS: The use of a salinometer may be recommended to estimate the sodium content in foods and control one’ssodium intake within the daily intake target as a way to promote cooking bland foods at home. However, estimated andactual measured values may differ.
Abstract
BACKGROUND/OBJECTIVES: Most Koreans consume nearly 70-80% of the total sodium through their dishes. The use of a salinometerto measure salinity is recommended to help individuals control their sodium intake. The purpose of this study was to comparesodium content through chemical analysis and salinity measurement in foods served by industry foodservice operations andhomemade meals. MATERIALS/METHODS: Workplace and homemade meals consumed by employees in 15 cafeterias located in 8 districts in Daeguwere 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. RESULTS: Workplace meals did not differ significantly in terms of sodium content per 100 g of food but had higher sodiumcontent via chemical analysis in roasted foods per portion. Homemade meals had higher broth salt content and higher saltcontent 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 sodiumcontent per 100 g of foods was higher in one-dish workplace meals (P < 0.05) and in homemade broths and stews (P < 0.01and P < 0.05, respectively). CONCLUSIONS: The use of a salinometer may be recommended to estimate the sodium content in foods and control one’ssodium intake within the daily intake target as a way to promote cooking bland foods at home. However, estimated andactual measured values may differ.
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