Cholesterol analysis of Korean eat-out foods for national food composition database.

ABSTRACT: Information on cholesterol intake through restaurant meal is of high concern because of increasing eat-out population. Since nutrient labeling is not mandatory for restaurant food in Korea, cholesterol database on restaurant menu is unavailable. This study was performed to construct regional and national cholesterol database on primary Korean restaurant foods including 30 soup/stew, 24 rice dishes, and 27 noodles. From 2009 to 2012, Korea Ministry of Food and Drug Safety collected total 5832 foods (81 food types ×6 regions ×12 restaurants) nationwide and then 486 composites representing food types and regions were prepared for cholesterol analysis. Cholesterol contents of 486 composite samples were highly affected by recipe, food type, seasonality of ingredients, and geographical location,

SUBMITTER: Sharmin F 

PROVIDER: S-EPMC5495707 | biostudies-literature | 2017 Jun

REPOSITORIES: biostudies-literature