A comparison of the fat,sugar, and sodium contents in ready-to-heat type home meal replacements and restaurant foods in Korea |
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| Affiliation: | 1. Harvard Center for Population and Development Studies, Harvard T.H. Chan School of Public Health, Cambridge, Massachusetts;2. Department of Population Medicine, Harvard Medical School and Harvard Pilgrim Health Care Institute, Boston, Massachusetts;3. Department of Epidemiology, Harvard T.H. Chan School of Public Health, Boston, Massachusetts;4. Department of Social and Behavioral Sciences, Harvard T.H. Chan School of Public Health, Boston, Massachusetts;5. Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, Massachusetts;6. Department of Health Policy and Management, Harvard T.H. Chan School of Public Health, Boston, Massachusetts;7. Department of Health Policy and Management, Johns Hopkins Bloomberg School of Public Health, Baltimore, Maryland;8. Program for Global Public Health and the Common Good, The Schiller Institute for Integrated Science and Society, Boston College, Boston, Massachusetts;9. Center for Excellence in Public Health, University of New England, Portland, Maine;10. Guiding Stars Licensing Company LLC, Ahold Delhaize USA, Scarborough, Maine |
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| Abstract: | ![]()
The aim of this study was to compare the fat, sugar, and sodium contents in ready-to-heat type home meal replacements (HMR) distributed in Korea to those found in restaurant foods. A total of 80 samples of HMR including three types of rice (n = 13), three types of porridge (n = 13), six types of soup (n = 25), and six types of stew (n = 29) were collected in 2019. The fat, total sugar, and sodium contents in HMR were determined, whereas those found in restaurant foods were obtained from the Korean food composition database. HMR tend to have similar or lower total saturated and total trans fatty acid contents, but a greater total sugar content as compared to those of restaurant foods. No distinct difference was observed in the sodium content between HMR and restaurant foods. The total saturated and total trans fatty acid contents and total sugar content per serving in both HMR and restaurant foods were at low levels (i.e., 1.9–22.2, 0.5–13.2, and 0.1–2.9 %, respectively) compared to their recommended maximum daily intake values, whereas their sodium content per serving was relatively higher (i.e., 20.4–101.9 % of the maximum daily intake value). |
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| Keywords: | Home meal replacements restaurant foods saturated fats sugar sodium food analysis food composition |
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