김치의 종류별 저장기간에 따른 나트륨 함량 변화: 나트륨 실제 섭취량 평가 및 식품영양정보 데이터베이스 정비를 위한 기초 연구

초록

This study analyzed the changes in sodium content across different types of kimchi over various storage periods,distinguishing between solids and seasoning (liquid), to better estimate actual sodium intake and improve the foodcomposition databases. Six types (baechu-kimchi, oi-sobagi, buchu-kimchi, baek-kimchi, dongchimi, and nabak-kimchi)were analyzed using ICP-AES. The results were compared with salinometer readings, food composition databases, andnutrition labels from commercial products. Statistical analyses included the Mann-Whitney U test and the Kruskal-Wallis test(=0.05). The findings showed that the seasoning had significantly higher sodium content than the solids and, except forbaechu-kimchi and nabak-kimchi, accounted for more than 50% of the total sodium content. Sodium content varied acrosskimchi types and changed over storage time. Additionally, sodium content measured by ICP-AES significantly differed fromthose in the food composition databases and commercial nutrition labels, which often over or under-estimated values. Moreover, sodium content in commercial kimchi products exhibited up to a 581-fold difference between the minimum andmaximum values. These results suggest that current databases and labeling systems, which do not distinguish between solidsand seasoning, may misrepresent the actual sodium intake. Further research and regulatory measures are needed toimprove sodium estimation and consumer guidance.

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