Changes in the Sodium Content of Different Types of Kimchi During Storage: A Preliminary Study to Assess the Actual Sodium Intake and Improv the Food Composition Database

Jiyu Choi¹, So-young Kim^2,*

¹Department of Food and Nutrition, Pai Chai University
²Department of Food and Nutrition, Soonchunhyang University

Received Review Accepted

Abstract

This study analyzed the changes in sodium content across different types of kimchi over various storage periods, distinguishing between solids and seasoning (liquid), to better estimate actual sodium intake and improve the food composition databases. Six types (baechu-kimchi, oi-sobagi, buchu-kimchi, baek-kimchi, dongchimi, and nabak-kimchi) were analyzed using ICP-AES. The results were compared with salinometer readings, food composition databases, and nutrition labels from commercial products. Statistical analyses included the Mann-Whitney U test and the Kruskal-Wallis test (=0.05). The findings showed that the seasoning had significantly higher sodium content than the solids and, except for baechu-kimchi and nabak-kimchi, accounted for more than 50% of the total sodium content. Sodium content varied across kimchi types and changed over storage time. Additionally, sodium content measured by ICP-AES significantly differed from those in the food composition databases and commercial nutrition labels, which often over or under-estimated values. Moreover, sodium content in commercial kimchi products exhibited up to a 581-fold difference between the minimum and maximum values. These results suggest that current databases and labeling systems, which do not distinguish between solids and seasoning, may misrepresent the actual sodium intake. Further research and regulatory measures are needed to improve sodium estimation and consumer guidance.

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