본태성 고혈압 환자의 저염식 이행실태 및 관련요인

이수정,송미순 성인간호학회 1999 성인간호학회지 Vol.11 No.3

The purpose of this study was to investigate the compliance with low-salt diet in essential hypertension patients, and to identify the related factors of compliance with low-salt diet. The subjects of this study were 177 hypertensive patients who have been followed at Seoul National University Hospital outpatient clinic. The data was collected from August 20, 1998 to September 22, 1998, through survey using a self-report questionnaires and chart review. 24-hour urine sodium excretion was measured for validation of self-reported low-salt diet compliance from 22 patients who agreed for 24-hour urine collection. The questionnaires consist of general characteristics, disease-related characteristics, diet-related characteristics, and 4 scales: ①Numeric scale ② Knowledge of low-salt diet ③Family support for low-salt diet ④ Low-salt diet compliance. The results were as follows: 1) The mean score of low-salt diet compliance was 38.97±9.26. The mean salt intake converted from 24-hour urine sodium was 16.81g/day, which was much greater than recommendation. The percentage of patients who were taking salt 6-8g/day was only 13.6%, and 8-10g/day was 13.6%. 2) The mean score of knowledge of low-salt diet was 5.12±1.81. The mean score of family support for low-salt diet was 30.08±8.81. The patients received emotional, instrumental, evaluative, and informational aspect of family support in sequence of amount. 3) Several factors were found as significant factors which influence low-salt diet compliance. Those were knowledge(p=.015), family support(p=.000), age(p=.039), diastolic pressure(p=.014), previous dietary habit(p=.000), duration of low-salt diet(p=.000), recognition of importance of low-salt diet on hypertension control(p=.000), and recognition of necessity of low-salt diet while antihypertensive drug therapy(p=.030). 4) Four significant predictive factors of low-salt diet compliance were identified : ① Family support accounted for 24.8% of low-salt diet compliance ② Previous dietary habit, 14.4% ③ Recognition of importance of low-salt diet on hypertension control, 3.7% ④ Diastolic pressure, 2.1%. Therefore, these factors accounted for 45.0% of low-salt diet compliance. In conclusion, low-salt diet compliance in hypertensive patients was very poor, which call for nursing intervention for enhancing low-salt diet compliance. It is necessary to provide practical knowledge of low-salt diet for hypertensive patients and family members.

염수 농도를 달리하여 제조한 전통 된장의 특성

변명우(Myung-Woo Byun),남탄공(Tan-Gong Nam),이규희(Gyu-Hee Lee) 한국식품영양과학회 2015 한국식품영양과학회지 Vol.44 No.10

본 연구는 전통 된장이 최근 혈전용해능력, 피부병, 혈관질환 예방, 면역강화, 항산화 효과, 항암 효과 등의 우수한 기능이 밝혀지고 있지만 식염 함량이 높다는 단점을 가지고 있어 이를 해결하기 위해 저염 된장 제조를 목적으로 염수 농도를 13, 14, 15, 16, 17, 18%로 하여 전통 된장을 제조한 후 수분함량, 식염 함량, 아미노태 질소 함량, pH 및 적정산도, 환원 당 함량을 분석하였으며, 관능평가 묘사분석을 통해 농도별 특성의 강도와 기호도를 측정하였다. 소금물 농도를 달리하여 된장을 제조하고 이화학적 분석을 실시한 결과 염수 농도가 높아질수록 수분 함량과 아미노태 질소 함량은 낮아지는 경향을 보였으나, 소금 함량과 환원당 함량은 염수의 농도가 높아질수록 높아지는 경향을 나타내었다. 각 처리구별 된장의 pH 값은 염수의 농도가 낮을수록 낮아지는 경향을 나타내었으나, 적정산도 값은 염수의 농도가 낮을수록 높아지는 경향을 나타내었다. 소금물 농도를 달리하여 된장을 제조하였을 때 정량묘사분석 결과 된장은 18%가 가장 높은 짠맛을 냈는데 15%, 16%, 17% 처리구가 18%와 짠맛에서 유의적 차이가 존재하지 않았다. 기호도 평가로 보면 된장은 17%와 18%가 유의적으로 가장 많이 선호되었다. 결론적으로 전통된장은 된장 숙성 시작 3개월 후까지 결과를 측정한 바로는 물리화학적 특성이나 관능특성 강도 측면에서 유의차를 나타내지 않는 농도는 16% 이상의 염수로 된장을 제조하였을 때로 16%의 염수를 이용하여 전통 된장을 제조하는 것은 가능할 것으로 보인다. 그러나 기호도 평가 결과와 저장기간에 따른 변화를 고려하여야 할 것으로 판단된다. Doenjang made with various concentrations of salt solution such as 13, 14, 15, 16, 17, and 18% for making low-salt Doenjang. Physicochemical and sensory characteristics of Doenjang made with various concentrations of salt solution were analyzed. As a result, salt contents of Doenjang made with various concentrations of salt solution were 6.09∼13.47%. Amino-type nitrogen showed a higher value when prepared with lower salt solution. The pH value increased with lower concentration of salt solution, whereas total acidity decreased with lower concentration of salt solution. The pH values and total acidity of Doenjang made with more than 16% salt solution were not statistically different. The reducing sugar content ranged from 1.39∼6.30 mg/g, and higher salt content was associated with higher reducing sugar content. In the sensory descriptive analysis, Doenjang had the most salty taste at a salt concentration of 18%, whereas Doenjang at concentrations of 15%, 16%, and 17% did not show any statistical differences. In the consumer acceptance test, Doenjang made with 17% and 18% salt solution showed the highest score, followed by Doenjang made with 15% and 16% salt solution. In conclusion, the salty taste of Doenjang made with 16% salt solution might be used to make low-salt Doenjang. However, consumer acceptance of these Doenjangs was lower than that of Doenjang made with 17% and 18% salt solution.

함초와 펩신 가용성 콜라겐이 저염 돈육 패티의 가공적성에 미치는 영향

송동헌,함윤경,황고은,진구복,김현욱 한국식품조리과학회 2019 한국식품조리과학회지 Vol.35 No.2

Purpose: This study examined the effects of glasswort and pepsin-soluble collagen on the processing characteristics of low-salt pork patties. Methods: Glasswort was freeze-dried and pepsin-soluble collagen was extracted from duck skin. Pork patties were formulated as follows: 2.0% NaCl (w/w, control), 0.5% NaCl (w/w, (-) control), 0.5% NaCl + 1% glasswort powder (w/w, GW treatment), 0.5% NaCl + 2% pepsin-soluble collagen (w/w, PC treatment), and 0.5% NaCl + 1% glasswort powder + 2% pepsin-soluble collagen (w/w, GW + PC treatment). Results: The pH and color values of the control and (-) control were similar (p>0.05), whereas the addition of pepsin-soluble collagen decreased the pH of the low-salt pork patties (p<0.05). The GW treatment had lower lightness but higher redness, yellowness and hue angle than the other treatments (p<0.05). The (-) control showed the lowest moisture content (p<0.05), but there was no significant difference in moisture content between the control and three low-salt treatments (p>0.05). The solubilities of total, water-soluble and salt-soluble proteins were higher in the low-salt treatments than the control (p<0.05). The addition of glasswort powder and/or pepsin-soluble collagen decreased the cooking loss but increased the cooking rate of the low-salt pork patties. The textural properties of the GW treatment were similar to those of the control (p>0.05). On the other hand, the PC treatment resulted in a lower hardness and higher cohesiveness than the control (p<0.05). Conclusion: The addition of glasswort and/or pepsin-soluble collagen could reduce the cooking loss and modify the texture properties of low-salt pork patties. Therefore, this study suggests that the addition of glasswort and pepsin-soluble collagen into pork patties as a functional ingredient can be an effective way of improving the processing characteristics of low-salt pork patties.

누룩, 엿기름 첨가 새우젓의 이화학적 특성 및 항산화 활성

김영희,김지현 (사)한국조리학회 2019 한국조리학회지 Vol.25 No.11

This study aimed to develop low­salt fermented shrimp by using a smaller amount of table salt with the addition of nuruk or malt by considering physicochemical properties and antioxidant activities of fermented shrimp. Four preparations-the control group with the addition of 25% salt as a normal rate for fermented shrimp (SS25), low­salt fermented shrimp with 20% salt added(SL20), low­salt fermented shrimp with 5% nuruk(SL20N) or malt(SL20M). The result shows that pH was highest for SL20 and was lowest for the control group with a higher salt content. Salinity was significantly lower in the experimental group with the addition of malt or nuruk, along with a lower salt content than SS25. Brix was significantly higher for the fermented shrimp with the addition of nuruk or malt than for the addition of salt alone. Volatile basic nitrogen (VBN) content of fermented shrimp added with malt had the highest value. Total nitrogen (TN) content and amino nitrogen (AN) content were higher in the experimental group with the addition of malt or nuruk, along with a lower salt content than SS25. Biogenic amine was lowest for SL20N. SL20M extracted by water had a high total phenol content; SL20N extracted by ethanol had the highest level of DPPH radical scavenging activities; SL20N extracted by ethanol and water had the greatest reducing power. To put these results together, fermented shrimp with a smaller content of salt in pursuit of low­salt intake, and addition of nuruk or malt had better physiological activity.

Development of strategies to manufacture low-salt meat products - a review

( Gracia Henreita Suci Aprilia ),( Hyeong Sang Kim ) 한국축산학회 2022 한국축산학회지 Vol.64 No.2

Urbanization is usually followed by changes in eating habits, with a specific trend toward the consumption of ready-to-eat products, such as processed foods. Among the latter, meat products are known contributors to high dietary sodium owing to salt addition. Salt plays an essential role in maintaining the quality of meat products in terms of acceptability and safety. However, an excessive salt intake is linked to high blood pressure and cardiovascular diseases. Hence, several studies have been competing for the discovery of salt alternatives performing in a similar way as common salt. A number of replacements have been proposed to reduce salt consumption in meat products while taking into account consumer preferences. Unfortunately, these have resulted in poorer product quality, followed by new adverse effects on health. This review addresses these recent issues by illustrating some established approaches and providing insight into further challenges in developing low-salt meat products.

전주지역 가족의 외식행태와 주부의 저염식관리와의 관계연구

송형은,이소영,노정옥,Song, Hyungeun,Lee, Soyoung,Rho, Jeongok 한국식생활문화학회 2018 韓國食生活文化學會誌 Vol.33 No.2

This study examined the relationship between the eating out behavior of families and a low-salt management by housewives in Jeonju area. Self-administered questionnaires were collected from 420 housewives. Descriptive statistical analyses was completed using SPSS v. 19.0 and Stata 13.0. The frequency of eating out and delivered food of housewives in their 20s was significantly higher than that of the older housewives (p<0.001). The high order frequency delivered foods were chicken menu and Chinese food. The determinants of the eating out menu were children's preference and meal time. The average scores of 'interest on low-salt diet', 'attitude toward a low-salt purchasing', and 'praxis a low-salt diet' were $2.70{\pm}0.95$, $3.06{\pm}1.13$, and $3.26{\pm}0.91$, respectively. The level of a low-salt management housewives in their 20s was higher than that of the older housewives (p<0.001). Regression analysis showed that various factors (e.g. age, number of children, education level, and frequency of the eating out) correlated with the low-salt diet of subjects. For the adequate eating out behavior of families and low-salt management of housewives, information and consumer education to take family-related situations into consideration are necessary.

Analysis of Iodine Content in Salts and Korean Sauces for Low-Iodine Diet Education in Korean Patients with Thyroid Cancer Preparing for Radioiodine Therapy

Kim, Soo Young,Park, Jung Mi,Hwang, Jae Pil 대한핵의학회 2018 핵의학 분자영상 Vol.52 No.3

Purpose A low-iodine diet is necessary in patients about to undergo radioiodine therapy for thyroid cancer to decrease the competitive absorption of ingested nonradioactive iodine. This study aimed to assess the iodine concentrations in salts and basic Korean sauces, and to provide fundamental data for guidelines on a low-iodine diet before radioiodine therapy. Methods The iodine contents of refined salts, solar sea salts, fish sauces, and commonly used Korean sauces with added refined salt were determined by ICP-MS. Results The iodine content of refined salts was found to be very low ($0.033{\pm}0.05{\mu}g/100g$) compared with that of solar sea salts ($434{\pm}73.6{\mu}g/100g$). The iodine contents of Korean soy sauce, Korean soybean paste, Gochujang seasoned with refined salt were also very low (0.010, 0.044, $0.002{\mu}g/100g$, respectively). However, the mean iodine contents of the shrimp and fish Jeots analyzed in this study were found to be $41.3{\pm}4.2$ and $24.8{\pm}4.5{\mu}g/100g$, respectively. Conclusion This study is the first to investigate the iodine contents of the salts and basic sauces used in Korea. The results show that refined salts and Korean traditional sauces seasoned with them can be safely used in low-iodine diets before radioiodine therapy.

저염 우렁쉥이 젓갈의 가공 및 갈변방지

김영아,강수태,강군중,오광수 경상대학교 농업생명과학연구원 2003 농업생명과학연구 Vol.37 No.4

These studies were carried out to develop the low salt-fermented sea foods from ascidian. In present papers, we examined optimum processing conditions and quality improvement of the low salt-fermented ascidian. The optimum processing conditions of low salt-fermented ascidian was as followed. After deshelling and slicing a ascidian muscle in 5 mm width, and dipping in a 10% salt and 1% sodium erythorbate solution for 20 min. We dewatered it, and dipped it in 0.1% sodium bisulfite solution for 1 min, then added an anchovy sauce and rice gruel(1:1) mixture and finally fermented it at 5℃ for 15 days. The moisture and salinity contents of the low salt-fermented ascidian were 75.0~75.4% and 8.0 ~8.5%, respectively. During fermention at 5℃ for 20 days, amino-N contents of the low salt-fermented ascidian increased, and texture were softened gradually. The viable cell counts were 4.2~4.5×10^(4) CFU/g, and tended to decrease in the first stage during fermentation. The ratio of saturated fatty acids tended to increase in the early stage of fermentation, while that of polyunsaturated fatty acids decreased slightly during fermentation. In the results of chemical experiments and sensory evaluation, dipping treatment in 1% sodium erythorbate solution and 0.1% sodium bisulfite solution showed a good color and prevention of browning in the low salt-fermented ascidian, and also adding anchovy sauce and rice gruel mixture improved the taste of it.

저염오이지의 소금농도 최적화 연구

김금정,이경희 동아시아식생활학회 2019 동아시아식생활학회지 Vol.29 No.1

To determine the optimal salt concentration in low-salted Oiji (a traditional Korean cucumber pickle), the salt in the cucumber was maintained at five concentrations (ranging from 1% to 5%), and the physicochemical (moisture content, salinity, pH, acidity, and hardness) and sensory (acceptance test and difference test) characteristics of the Oiji were studied. The moisture content and hardness in Oiji were highest at a salt concentration of 1%, and the salinity was highest at a salt concentration of 5%. The pH of Oiji was lowest at a salt concentration of 1%. The acceptance test of Oiji indicated that the best appearance occurred at 1% salt concentration and the best flavor and texture at 4%. Additionally, the maximum taste and overall acceptance were recorded at a salt concentration of 3%. The salty taste of Oiji was greatest at a salt concentration of 5% and lowest at 1%. The taste of Oiji was most bitter and had the most intense brown color at a salt concentration of 3%. The acidity, crispness, and hardness were high when the cucumbers were soaked in solution containing 3% salt or more. Overall, the results of this study showed that the optimum concentration of salt for the preparation of Oiji was 3%.

대체염을 이용한 저 나트륨 김치의 발효 특성

유광원 ( Kwang Won Yu ),황종현 ( Jong Hyun Hwang ) 한국식품영양학회 2011 韓國食品營養學會誌 Vol.24 No.4

This study was carried out to investigate the effects of various kinds of commercial salts, including Hanju salt, Deep sea water salt, Salicornia herbacea salt, Guwoon salt, Bamboo salt and salt replacement for the reduction of Na concentration in kimchi. The fermentative characteristics of these salts were determined during the fermentation at 10℃. Kimchi using a salt replacement and with Salicornia herbacea salt showed slow changes in their pH values. The use of salt replacement showed the lowest level(0.97%) of the retardation of kimchi fermentation. For the preparation of kimchi that used a low Na, chemical and microbial changes were investigated during the fermentation of process, examining preparations with both table salt and a salt replacement(CS-17). The salinity level of kimchi prepared with table salt(control) and the salt replacement (CS-17) were 2.17~2.5% and 1.72~1.99% during fermentation, respectively. The Na contents of kimchi with CS-17(562.5 ㎎%) showed a lower level than that with table salt(879.0 ㎎%). The growth of Leuconostoc sp. was highest (1.5×108 cfu/g) in Kimchi with CS-17 at 6 day-fermentation, but the highest level(2.3×107 cfu/g) in kimchi with table salt was at 7day- fermentation. The cells of Lactobacillus sp. in the kimchi prepared with CS-17 and table salt increased to 3.0×108 cfu/g and 6.0×107 cfu/g at 8day-fermentation, respectively. It was concluded that the use of CS-17 could reduce Na levels in kimchi and mitigate over-maturation.