Sodium reduction in South Korean restaurants: A Daegu-based intervention project

Area of Science:

• Public Health Nutrition
• Dietary Interventions
• Food Service Management

Background:

• High sodium intake among Koreans is a significant public health concern.
• Restaurant meals contribute substantially to dietary sodium consumption in South Korea.
• Daegu Metropolitan City initiated a project to reduce sodium in restaurant offerings.

Purpose of the Study:

• To evaluate the effectiveness of a restaurant-based sodium reduction project in Daegu.
• To assess changes in sodium content and salinity of menu items.
• To gauge the satisfaction levels of restaurant owners, staff, and customers.

Main Methods:

• 156 menu items from 90 restaurants were analyzed for sodium content and salinity before and after the intervention.
• Menu items were categorized into 11 food groups.
• Surveys were conducted with 162 restaurant personnel and 727 customers regarding perceptions and satisfaction.

Main Results:

• Significant reductions in average salinity (0.70% to 0.49%) and sodium content (1,470 mg to 980 mg) were observed.
• Soups and grilled dishes showed the highest sodium reduction rates (46.0% and 39.5%, respectively).
• Restaurant owners reported high satisfaction (39.6/50), and customers found menus acceptable, with a majority rating taste as good or excellent.

Conclusions:

• The sodium reduction project in Daegu restaurants was effective in lowering food sodium levels.
• The initiative positively impacted owner and customer satisfaction with menu offerings.
• This project demonstrates a successful strategy for improving dietary habits in restaurant settings.