Nutr Res Pract.  2022 Aug;16(4):537-548. 10.4162/nrp.2022.16.4.537.

Sodium content changes between 2015 and 2019 in restaurant menu items selected for sodium reduction in Daegu

• Ma J
• Lee YK

• KMID: 2532102
• DOI: http://doi.org/10.4162/nrp.2022.16.4.537

Abstract

BACKGROUND/OBJECTIVES
South Korea has been conducting the Sodium Reduction Restaurant Project since 2015 to reduce sodium contents in restaurant menus. The purpose of this study was to analyze changes in the sodium content of menus as determined by the Daegu Sodium Reduction Restaurant Project between 2015 and 2019.
MATERIALS/METHODS
Intervention was aimed at reducing the sodium contents of over 10% of menu items in participating restaurants. On-site inspections and evaluations were conducted using a checklist, and reductions in sodium contents were determined by analyzing the salinities and sodium contents of menus after intervention.
RESULTS
Post-intervention salinities and sodium contents were significantly lower than baseline values in 2016 (P < 0.001), 2017 (P < 0.001), 2018 (P < 0.001), and 2019 (P < 0.001). However, sodium contents and salinities differences before and after intervention were not significant in 2015. Sodium contents of more than 20% of menu items offered by restaurants that participated in the Sodium Reduction Restaurant Project for 2 yrs starting in 2016 declined by 28.9%. On the other hand, the sodium reduction rate achieved by restaurants that participated for 4 yrs from 2015 reached 55.4%. The percentage of restaurants that participated in the project increased annually, though some failed to be designated as Sodium Reduction Restaurants because they did not meet sodium reduction rate requirements.
CONCLUSIONS
Positive correlations were found between duration of participation in the project and sodium reduction and designation rates. Sustainable long-term support at the national level is required to expand the project to other regions.

Keyword

Sodium; salinity; restaurants

Figure

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  Fig. 1 Study design of Sodium Reduction Restaurant Project.

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  Fig. 2 Annual pass ratios of new and follow-up restaurants.

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