간식 섭취 상태 및 간식의 당류 및 나트륨 함량 평가 : 과자류, 견과류, 과일류, 유제품류, 음료류를 중심으로

Abstract

The contribution of snacks to overall dietary intake has increased due to dietary diversification and lifestyle changes. In this study, 20,022 snack food items from the Food Nutrient Database of processed foods of the Ministry of Food and Drug Safety were classified as cookies (6,408 food items), nuts (90), fruits (133), dairy products (5,292), and beverages (8,099) and compared for sugar and sodium contents. Snack intakes of 100 adult men and women in their 20s were assessed using dietary intake data collected using the 24-h recall method. Results showed that among the snack food groups, fruits and beverages had the highest sugar content per 100 kcal, while nuts had the lowest (p＜0.001), and nuts and fruits had the lowest sodium contents (p＜0.001). When the distribution of snack foods was assessed according to equal to/above and below the median sugar and sodium contents, nuts had the highest percentage of food items with sugar and sodium content below the median value (78.9%), and fruits and beverages had the high percentages of food items with sugar contents ≥ the median value (85.0% and 55.3%, respectively; p＜0.001). The snack food groups that contribute most to sugar intake were (in decreasing order) beverages, dairy products, fruits, cookies, and nuts, and the snack food groups that contributed most to sodium intake were (in decreasing order) dairy products, cookies, beverages, nuts, and fruits. Summarizing, based on sugar and sodium contents and the intake statuses of snack food groups, nuts should be recommended as snack foods to reduce sugar intake and nuts and fruits to reduce sodium intake.