The Effect of Nutrition Standards of High-calorie Foods with Low-nutritional Value on the Domestic Distribution of Children’s Preferred Food = 고열량저영양 식품 영양성분 기준이 국내 어린이 기호식품 유통에 미치는 영향

국문 초록 (Abstract)

본 연구는 어린이 비만과 영양불균형 예방을 위해 2009년 한국에서 시행된 ‘고열량·저영양 식품 판매금지 및 광고제한제도’의 시행이 국내 어린이 기호식품의 유통환경에 미치는 영향을 분석하기 위해 어린이 기호식품의 영양성분 표시 모니터링을 통한 고열량·저영양 식품의 비율 분석 및 월변 변화추이 조사와 어린이 기호식품 제조업체의 변화, 고열량·저영양 식품에 대한 소비자의 인식도 및 구매태도에 대하여 조사하였다.
어린이 기호식품의 영양성분 표시 모니터링을 통한 고열량·저영양 식품 비율분석은 국내 유통되고 있는 65개사 6,697건 검체에 대하여 1회제공량, 총열량, 당, 나트륨, 포화지방, 단백질, 나트륨의 영양성분 표시에 대한 모니터링을 실시한 후 고열량·저영양 식품 영양성분 기준에 따라 각각 판별하였고, 2010년 5월부터 2011년 7월까지 비율의 변화추이를 분석하였다. 어린이 기호식품 제조업체의 변화를 분석하기 위하여 2010년 5월부터 2011년 7월까지 고열량·저영양 식품에서 변화된 사례의 영양성분 변경사유와 변화된 성분에 대한 조사를 실시하였고, 2007년부터 2009년까지의 어린이 기호식품 생산량, 수입량, 판매량 조사를 실시하였다. 또한 어린이 기호식품을 직접 구매하는 소비자에 대한 영향을 분석하기 위해 학부모 1,064명을 대상으로 2011년 10월 고열량·저영양 식품에 대한 인지도와 제품 구매태도에 대한 온라인 조사를 실시하였다.
총 6,697건 검체 중 간식용은 81.1%, 식사대용은 19.0% 였으며 간식용 제품 중 총열량이 가장 높은 유형은 빵으로 나타났다. 당 함량이 가장 높은 유형은 탄산음료였으며 과채음료, 탄산음료, 혼합음료의 경우 1회제공량당 당 함량의 최대값이 WHO에서 어린이를 위한 1일 섭취권고량으로 정한 50 g을 넘는 제품이 있는 것으로 나타났다. 포화지방의 평균 함량은 초콜릿류에서 5.76 g으로 가장 높게 나타났고 아이스크림류와 빵류에서는 4 g 이상으로 나타났다. 식사대용 제품 중에서는 햄버거의 지방과 포화지방 함량이 가장 높게 나타났다. 간식용 제품 중 나트륨 함량이 높은 유형은 어육소시지, 빵류, 가공우유였으며, 과자류와 빵류의 최대 나트륨량은 각각 600 mg, 940 mg으로 나타났다. 식사대용 중 나트륨 함량이 가장 높은 유형은 유탕면류 (용기면)였으며 조리식품 (햄버거)와 즉석섭취식품 (샌드위치)의 나트륨 최대값이 WHO의 나트륨 1일 섭취권고량인 2,000 mg을 넘는 것으로 나타났다. 캔디류는 30% 이상이 당 34 g 이상을 함유하는 것으로 나타났고 과채음료의 10.2%, 탄산음료의 11.8%가 1회제공량 당 34g 이상의 당을 함유하는 것으로 나타났다. 빵류의 41.5 % 가 포화지방 4 g을 초과하였으며 이중 4.4%는 8 g을 초과하였고, 아이스크림류는 포화지방 8 g 초과 비율이 가장 높게 나타났다. 어린이 기호식품 중 고열량·저영양 식품의 평균 비율은 21.4%로 나타났고 가장 높은 비율을 보인 유형은 탄산음료였으며 조리식품 (햄버거), 유탕면류 (용기면), 캔디류, 과채음료의 비율이 60%가 넘는 것으로 나타났다. 고열량·저영양 식품의 평균 비율은 2010년 5월부터 2011년 7월까지 거의 변화하기 않았고, 월별 비율 변화는 식품유형마다 다른 양상을 보였는데 과자류는 거의 변화가 없는 반면 빙과류, 혼합음료 등은 통계적으로 유의하지는 않았으나 감소하는 경향을 보였으며 초콜릿류는 유의적으로 증가하였다. 2010년 5월부터 2011년 7월까지 총 270건의 단산검체 중 40.7%가 고열량·저영양 식품으로 나타났고, 매월 영양성분이 변경된 59건의 사례에 대해 그 변경사유를 분석한 결과 86.4%가 영양성분을 변경한 사례로 나타났다. 영양성분 변경 증 당의 성분변화가 가장 높은 비율을 보였으며 당 함량을 감소시키기 위해 사용된 인공감미료의 양은 염려할 수준은 아닌 것으로 나타났다. 어린이 기호식품 판매량 조사 결과 탄산음료, 초콜릿류의 연간 판매량 변화는 감소하는 경향을 보였으나 과자류의 경우에는 판매량에 뚜렷한 경향은 보이지 않았다. 2007년부터 2009년까지 가공식품의 유형별 연간 생산량과 2008년부터 2010년까지의 수입량은 유형별로 차이가 있었으나 고열량·저영양 식품의 비율이 가장 높은 탄산음료는 감소하는 경향을 보였다. 학부모를 대상으로 실시한 고열량․저영양 식품의 인지도 조사 결과 고열량․저영양 식품 판매금지에 대한 인지율은 41.8%로 나타났고 정책이 어린이 식품안전에 도움이 될 것이라고 기대하는 비율은 79.8%로 나타났다. 58.6%의 부모들이 만일 고열량․저영양 식품에 해당된다면 제품을 구매하지 않을 것이라고 응답하였고 고열량․저영양 식품에 상관없이 제품을 구매한다고 응답한 비율은 7.6%에 불과하여 고열량·저영양 식품 판매금지 정책이 소비자의 식품선택에 영향을 준 것으로 나타났다. 또한 학부모들은 어린이 기호식품에 대한 책임이 우선적으로 식품 제조․유통업자들에게 있다고 응답하였다.
결론적으로 고열량·저영양 식품 판매금지 및 광고금지 정책의 시행에 따라 유통되고 있는 어린이 기호식품 영양표시 모니터링을 통해 분석한 결과 고열량·저영양 식품 비율은 21.4%로 나타났다. 고열량저영양 식품 판매금지 정책으로 제품의 생산중단, 1회제공량의 감소, 원료성분개선 등을 통한 제조업체의 변화가 나타났으며, 소비자들에게는 제품 구매 시 고열량·저영양 식품에 대해 고려하고 제품을 선택하는 영향을 준 것으로 나타났다. 그러나 일부 식품유형의 경우 당, 포화지방 등 비만을 유발할 가능성이 높은 영양성분 함량이 여전히 높아 제조업체의 제품 개선노력이 필요할 것으로 사료되며 본 연구는 고열량·저영양 식품과 관련된 기준이 어린이 기호식품의 유통환경에 미치는 영향을 평가하는 기초자료로 활용될 수 있을 것이다.

다국어 초록 (Multilingual Abstract)

The principal objective of this study was to assess the effects of the enforcement of the prohibition of sales and restriction of advertisement of High-Calorie Foods with Low-nutritional Values (hereinafter referred to as HCFLNV) protocol on the domestic distribution of children's preferred food.
To analyze the effects of this program on the domestic distribution of children's preferred food, we conducted a rate analysis of HCFLNV via the monitoring of nutrition labeling and serving size of children's preferred food, monthly rate changes in HCFLNV, the changes in children's preferred food manufacturers and awareness and buying behavior related to HCFLNV among consumers.
After monitoring of nutrition labeling such as total calories, sugar, saturated fat, protein, sodium and serving size of total 6,697 of children's preferred foods of 65 companies, the discriminant of HCFLNV according to the 'Nutrition Standard of HFCLNV', the rate analysis of HCFLNV and analysis of monthly rate changes of HCFLNV from May 2010 to July 2011 were conducted. To analyze changes in children's food manufacturers, based on the data compiled every month from manufacturing companies from May 2010 to July 2011, 59 changing cases were investigated and the sales amount, output and amounts of processed food imported by food types from 2007 to 2009 were investigated. The internet survey was conducted in October 2011 using a sample of 1,064 parents in order to investigate awareness about HCFLNV and the effects of HCFLNV on food choices.
Among a total of 6,697 children's preferred foods, snacks constituted 81.1% and meal substitutes accounted for 19.0%; the highest food type of total calories in snacks was from breads. The highest sugar content food types was carbonated beverages and the maximum value of sugar per one serving size of fruit/vegetable beverages, carbonated beverages and mixed beverages exceeded 50 g, the WHO-recommended value for added sugar per day. Saturated fat contents were the highest in chocolates at 5.76 g and more than 4 g in ice cream and breads. In meal substitutes the mean levels of fat and saturated fat were the highest in hamburger. The highest sodium content food type in snacks were in fish meat sausages, breads and processed milk and the maximum sodium value of confectionery and bread were 600 mg and 940 mg, respectively. The highest sodium content food type in meal substitutes was deep-fried noodles (ready- to-eat containers only) and the maximum sodium content of prepared foods (Hamburgers) and ready-to-eat foods (sandwiches) was more than 2,000 mg daily reference value set by WHO. More than 30% of candies contained more than 34 g of sugar. 10.2% of fruit/vegetable beverages and 11.8% of carbonated beverages contained more than 34 g of sugar per one serving. 41.5% of breads exceeded 4 g of saturated fat value and 4.4% of among these exceeded 8 g; ice creams had the highest saturated fat value, at more than 8 g. The mean rate of HCFLNV of children's preferred foods was 21.4%. The highest rate of HCFLNV food type was carbonated beverages and prepared food (Hamburgers), deep-fried noodles (Ready-to-eat containers only), candies, and fruit/vegetable beverages at more than 60%. The HCFLNV rate of children's preferred food was unchanged almost until July 2011 and the monthly rate changes of HCFLNV differed for each food type. Confectionaries was almost unchanged and sweetened ices and mixed beverages were decreased however not significantly so (p<0.05); chocolates, however, were significantly increased (p<0.05). A 40.7% HCFLNV rate was found among 270 total stop production samples from May 2010 to July 2011. 86.4% was the reformulation of nutrition ingredient among 59 changing cases. In the changing cases, reformulation of sugar was found at the highest rate. The amount of artificial sweeteners used for replacement or reduction of sugar contents was not found to be a relevant concern. Annual changes in the sales volume of carbonated beverages and chocolates evidenced a decreasing tendency, but no distinct tendency was noted in confectionaries. Noted differences in changes of output and imported amounts of processed food by food types from 2007 to 2009; however, carbonated beverages, which were the highest HCFLNV rate food type, evidenced a tendency toward decrease. The rate of recognition regarding the 'prohibition of HCFLNV sales' was 41.8% and the rate of 'policy of sales prohibition of HCFLNV was helpful' on children's food safety was 79.8%. 58.6% of parents answered 'not purchase as possible if food item is HCFLNV' and the rate of 'purchase regardless of HCFLNV' was only 7.6%; therefore, the policy of 'sales prohibition of HCFLNV' appears to affect consumer buying behavior. Moreover, it was shown that consumers believed manufacturing and distribution companies were the most responsible for children's food safety.
To conclude the mean rate of HCFLVN was 21.4% among children's food and the policy of prohibition and restriction of HCFLNV sales and advertisement affected the decision of manufacture companies to stop production, reducing one serving size and reformulating nutritional ingredients or changing raw materials and consumer buying behavior, considering the HCFLNV. However, the sugar contents of some food types were still high; therefore, it will necessary hereafter for manufacturer's to improve this. This study is expected to provide basic data to evaluate the efficacy of HCFLNV-related policy, a policy enforced to prevent child obesity and nutrition imbalance.

목차 (Table of Contents)

• I. Introduction = 1
• II. Materials and Methods = 12
• 1. Materials = 12
• 1) Selection of children's preferred food samples = 12
• 2) General conditions of children's preferred food samples = 13
• 2. Monitoring of nutrition labeling of children's preferred food samples = 15
• 1) Mean, maximum and minimum values of nutrition ingredients = 15
• 2) Frequency analyses of one serving size, total calories and nutrition ingredients = 15
• 3) Sugar, saturated fat and sodium contents per 100 g = 16
• 4) The correlation of total calories and nutrition ingredients = 17
• 3. Analyses of High-Calorie Foods with Low-Nutritional Values (HCFLNV) according to the nutrition labeling = 17
• 4. Annual changes of the rate of High-Calorie Foods with Low-Nutritional Values (HCFLNV) = 19
• 5. Analyses of the reasons for changing from High-Calorie Foods with Low-Nutritional Values (HCFLNV) = 19
• 6. Sales volume of children's preferred food = 20
• 7. Output and imports of children's preferred food = 21
• 8. Online survey on awareness of consumers = 21
• 9. Statistical analysis = 22
• III. Results and Discussion = 23
• 1. General conditions of children's preferred food = 23
• 1) The rate of children's preferred food samples by food types = 23
• 2) The rate of snacks and meal substitutes = 27
• 3) The rate of domestic and imported food = 29
• 4) The rate of top 10 manufacture's food = 29
• 2. Monitoring of nutrition labeling of children's preferred food samples = 33
• 1) Mean, maximum and minimum values of one serving of children's preferred food samples = 33
• 2) Mean, maximum and minimum values of total calories per serving = 36
• 3) Mean, maximum and minimum values of sugar contents per serving = 38
• 4) Mean, maximum and minimum values of protein contents per serving = 42
• 5) Mean, maximum and minimum values of fat and saturated fat contents per serving = 45
• 6) Mean, maximum and minimum values of sodium contents per serving = 49
• 7) Frequency analysis of one serving = 52
• 8) Frequency analysis of total calorie = 57
• 9) Frequency analysis of sugar contents = 59
• 10) Frequency analysis of protein contents = 64
• 11) Frequency analysis of saturated fat contents = 68
• 12) Frequency analysis of sodium contents = 71
• 3. Sugar, saturated fat and sodium contents per 100 g = 74
• 4. The correlation analysis of total calories and nutrition ingredients = 76
• 5. Analyses of High-Calorie foods with Low-Nutritional Value (HCFLNV) = 86
• 1) The rate of High-Calorie foods with Low-Nutritional Value (HCFLNV) by food types = 86
• 2) The rate of High-Calorie foods with Low-Nutritional Value (HCFLNV) by extreme value = 95
• 3) The rate of High-Calorie foods with Low-Nutritional Value (HCFLNV) of top 10 manufacturing companies = 95
• 4) The rate of High-Calorie foods with Low-Nutritional Value (HCFLNV) in Candies before conversion = 96
• 5) The rate of imported and domestic High-Calorie foods with Low-Nutritional Value (HCFLNV) = 97
• 6) The High-Calorie foods with Low-Nutritional Value (HCFLNV) type by food types = 97
• 6. Monthly changes of the rate of High-Calorie foods with Low-Nutritional Value (HCFLNV) = 102
• 1) The rate changes of High-Calorie foods with Low-Nutritional Value (HCFLNV) of children's preferred food from May 2010 to July 2011 = 102
• 2) Monthly rate changes of High-Calorie foods with Low- Nutritional Value (HCFLNV) as snacks by food types = 105
• 3) Monthly rate changes of high-calorie foods with low nutritional value in meal substitutes = 109
• 7. Analyses of the changes of children's preferred food manufacturers in High-Calorie foods with Low-Nutritional Value (HCFLNV) = 111
• 1) The rate of stopped production food items = 111
• 2) The rate of changing cases from High-Calorie foods with Low-Nutritional Value (HCFLNV) by food types = 112
• 3) The reason of changes from High-Calorie foods with Low-Nutritional Value (HCFLNV) = 115
• 8. Sales volume of children's preferred food = 123
• 1) Annual changes in sales volumes of Carbonated beverages = 124
• 2) Annual changes of sales volume of Chocolates = 126
• 3) Annual changes of sales volume of Confectioneries (snacks and biscuit) = 128
• 9. Output and imports of children's preferred food = 131
• 1) Annual output changes of processed foods = 131
• 2) Annual changes of imported children's preferred food = 132
• 10. Online survey on awareness of consumers = 135
• 1) Interest about children's food safety = 135
• 2) Perception status of 'The Special Act on the safety management of Children's dietary life' = 136
• 3) The rate of recognition of High-Calorie Foods with Low- Nutritional Value (HCFLNV) sales prohibition = 142
• 4) Parents' purchasing attitude of children's food = 145
• 5) Responsibility for children's food safety management around school = 151
• 6) The important steps of children's food safety management = 151
• IV. Conclusion = 158