Korean J Nutr.
2008 Sep;41(6):561-572.
A Study on the Guideline Amounts of Sugar, Sodium and Fats in Processed Foods Met to Children's Taste
- Affiliations
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- 1Department of Food and Nutrition,1) Daegu University, Gyeongsan 712-714, Korea. yschoi@daegu.ac.kr
- 2Department of Nutritional Science and Food Management,2) Ewha Woman's University, Seoul 120-750, Korea.
- 3School of Public Health,3) Seoul National University, Seoul 110-799, Korea.
- 4Department of Food and Nutrition,4) Catholic University of Daegu, Gyeongsan 712-702, Korea.
- 5Korea Food and Drug Administration,5) Seoul 122-704, Korea.
Abstract
- Currently, Korea is facing dramatic nutrition transition among children, which may increase risk of degenerative diseases due to excessive intakes of fats, sugars and sodium. Promotion of eating healthier foods among children is difficult because the present nutrition label is not easily understood. Therefore, to promote healthier foods this study was aimed at developing guidance of standard amounts of high, medium and low levels of sugars, sodium, fats and other components contained in foods or drinks that are promoted to or formulated for consumption by children. Multipronged approach was used to collecting information, including key word searches in Medline and other databases, internet searches, reports from world organization, and contact of key individuals who work in organizations. We reviewed dietary reference intakes for Koreans, nutrient reference values, nutrient content claims of nutrition labeling, guideline daily amounts of United Kingdom, dietary guidelines and consumption data of nutrients, and selected components for labeling. And we decided goals of guideline daily amounts for children and nutrient criteria to underpin the high, medium and low content of each component. Then we collected data on processed foods sold at 12 middle schools and 11 high schools in Seoul, and classified processed foods into food category. Sales per one student per day were in the order of snacks, breads, and non-carbonated drinks. One hundred forty five mostly consumed products were selected and classified into criteria of high, medium and low total fat or sodium. Eighty five (58.6%) were classified into high fat food and only 11 (7.6%) into high sodium food, in case that the base is chosen per 100 g or 100 mL. In conclusion, the nutrient criteria and choice of 100 g base, which we suggest in this study, need to be tested by simulation with more processed foods and refined in view of the practical issues suggested by stakeholders in future.
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