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NTIS 바로가기한국식품위생안전성학회지 = Journal of food hygiene and safety, v.35 no.2, 2020년, pp.118 - 124
이영주 (서울시 보건환경연구원) , 정소영 (서울시 보건환경연구원) , 김남훈 (서울시 보건환경연구원) , 박영애 (서울시 보건환경연구원) , 조주연 (서울시 보건환경연구원) , 김연천 (서울시 보건환경연구원) , 이상미 (서울시 보건환경연구원) , 김무상 (서울시 보건환경연구원)
We investigated the content of sugar and sodium in 4 types of chicken (fried, seasoned, soy sauce-flavored, cheese powder-flavored). A total of 123 samples were collected from franchise stores and markets in Seoul. The sugar content of chicken samples was analyzed by HPLC-ELSD (High Performance Liqu...
핵심어 | 질문 | 논문에서 추출한 답변 |
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당류의 정의는 무엇인가? | 당류(total sugar)는 식품 내에 존재하거나 식품의 가 공, 조리 시에 첨가되는 모든 단당류와 이당류의 합으로 정의한다6). 이는 대부분의 과일, 유제품, 곡류 등에 함유 되어 있어 건강한 식사를 통해 섭취될 수 있으며 에너지 공급과 정신적인 만족감을 주는 기능을 한다7). | |
각 판매처의 포장량 전부를 섭취했을 경우, 후라이드 치킨의 나트륨의 평균 섭취량은 어떠한가? | 4%로 나타났다. 이와 마찬가지로 포장량 전부를 섭취했을 경우, 나트륨의 평균 섭취량은 후라이드 치킨의 경우 프랜차이즈(2,802.7 mg) 와 대형마트(3,405.4 mg) 제품 모두 WHO의 1일 나트륨 섭취권고량인 2,000 mg 보다 높은 140.1%와 170.3%로 나 타났으며, 간장치킨(3,357.8 mg)도 167. | |
나트륨의 식품가공에 있어 어떻게 사용되는가? | 또한 짠맛을 내는 소금의 나트륨은 체액의 양을 적당량 유지하고, 세포의 영양분 섭취, 신경 전달 및 근육 수축에 중요한 역할을 하는 필수성분이다19). 식품가공에 있어 조 미료 역할을 하며 부패방지, 발효조절, 탈수작용 등의 기 능을 식품 저장에 활용한다20). 그러나 나트륨을 과잉섭취 하게 되면 심혈관 질환, 대사증후군, 뇌졸중 질환 등을21-23) 유발하며, 골다공증, 위암, 천식, 비만의 발병률을 증가시킨 다24)고 알려져 있다. |
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