Original research articleDetermination of sodium contents in traditional fermented foods in Korea

- Sodium contents in fermented foods were determined.
- Microwave digestion and atomic absorption spectroscopy were used.
- Dietary intakes of sodium were estimated with the targeted foods.
- Data will apply to the reducing policy of sodium intake of Korean.

The higher amount of sodium intake is an important issue in many countries. Eating patterns of Korean have been changed to use processed foods and to eat out which can bring intakes of relatively high quantity of salt. The Korean government is trying to guide proper salt dietary based on scientific data and dietary survey in order to manage the issues related to the public health. Many Koreans like to eat fermented soybean pastes and pickled vegetables which have priority on the reduction policy to control their high salt content. Sodium was determined by atomic absorption spectrophotometry using microwave digestion method from 5 types of 285 fermented soybean pastes, 4 types of 300 pickled vegetables, 5 types of 60 pickled sea foods, and 10 fish extracts. Sodium content was ranged from 716 mg to 5640 mg per 100 g in fermented soybean pastes, from 488 mg to 694 mg per 100 g in picked vegetables, from 1580 mg to 2330 mg per100 g in picked sea food, and 9340 mg per 100 g in fish extracts, respectively. It is important to provide consumers with sufficient information to aid selection of food types. The results of this study will be useful to establish a nutritional policy for the appropriate dietary intake of sodium for public health.