한국에서 시판되는 일부 반찬류 가공식품의 영양표시 실태 및 영양성분 함량 평가 = Nutritional labeling status and nutrient content assessment of industrially processed side dishes in Korea

다국어 초록 (Multilingual Abstract)

Purpose: This study aimed to examine the nutrition labeling status and nutrient composition of industrially processed side dishes sold in Korea. Methods: A total of 362 side dish products, excluding soup-based dishes, were collected from 13 major online retailers. Results: Among the products, 72.1% provided nutrition labeling, but 25.1% of regular processed foods and 6.4% of ready-to-eat/ready-to-heat products were unlabeled. Meal kits, not subject to labeling regulations, had a low labeling rate of 3.7%. The serving size was indicated in only 12.3% of the products with nutrition labeling and 29.7% of those without it. Among the products with nutrition labeling, the sodium content per serving of steamed dishes (1,649.2 mg) accounted for 82.5% of the daily nutrition value (2,000 mg), exceeding the Korean dietary reference intake for individuals aged 19 or older (1,100-1,500 mg). Nutrient profiles varied by dish type, with braised and pickled dishes highest in sugar and sodium, grilled dishes highest in fat and cholesterol, and fried dishes highest in calories and fat.
Animal-based dishes had higher calories, fat, saturated fat, and cholesterol levels than plant-based dishes. The products labeled as not requiring additional oil showed significantly higher levels of cholesterol in grilled dishes, sodium in stir-fried dishes, and calories and fat in fried dishes than the products labeled as requiring additional oil. Fried dishes that included separately packaged sauces had significantly higher sugar levels than those without such sauces. Conclusion: This study highlights the need to expand mandatory nutrition labeling and clarify serving sizes for informed consumer choices. It recommends carefully examining the nutrient information by dish type and balancing the consumption of plant-based and animal-based dishes.