Food Sources of Sodium in Korean Americans With Type 2 Diabetes: Implications for Cardiovascular Disease.
Jisook Ko, Gayle M Timmerman, Kim B Kim and 1 others
PMID 29974818WHAT IT FOUND
Many Korean American adults with uncontrolled diabetes exceeded recommended daily sodium intake.
Biggest sodium sources were noodles and dumplings, Korean-style soups, kimchi, breads and snacks, and boiled or seasoned vegetables. Ask about these foods, not just salt.
Key findings
01Average daily sodium intake was 3433.4 mg, and 67.4% exceeded the 2,300 mg/day recommendation; average daily calorie intake was 1933.0 kcal for males and 1510.1 kcal for females.
02The top five sodium sources accounted for 57.7% of total sodium intake, with noodles and dumplings contributing 15.14%, Korean-style soups 12.75%, kimchi 12.14%, and breads and snacks 10.28%.
03Kimchi contributed only 0.26% of daily calorie intake, but its sodium-to-calorie ratio was 49.0.
STILL TO COME
How it was doneWhat they foundWhat it means for RNs
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What it does not show
A single day-long self-report may miss usual intake and weekend differences. It cannot show whether reducing sodium changes diabetes or cardiovascular outcomes. The sample was recruited from community sites and may not represent all Korean Americans with diabetes.
Declared interests
The authors declared no potential conflicts of interest. The supplied text did not state a funder.
The easy way to misread this
Do not conclude that traditional Korean foods are automatically low sodium or safe for diabetes management because they are lower calorie; kimchi and Korean-style soups were major sodium sources.