Fat, Sugar, and Sodium Content in Commonly Consumed Bakery Bread in Korea

Sohee Lee, Eunji Choi, Jeeae Aum, Sung Won Yoon, Jo Won Lee, Hyun Jeong Kim, In Hwan Kim, Sam Pin Lee, Hye Young Kim, Jang Hyuk Ahn, Bo Kyung Moon, Dong Won Seo, Jung Ah Shin, Jeehye Sung, Byung Hee Kim

Research output: Contribution to journalArticlepeer-review

1 Citation (Scopus)


This study sought to compare the fat, sugar, and sodium content in commonly consumed bakery bread distributed in Korea and compare these to their chronic disease risk reduction intake (CDRR) values. Samples of 13 different types of bakery bread were analyzed in this study. These comprised nine types of bread considered as key foods which provide 85% of the diet intake of 17 specific nutrients (including fat, sugar, and sodium) and four types of bread that are frequently searched by consumers through internet portal sites and mobile applications. All samples were collected in Seoul during 2020. Sweet red bean butter and croissants showed relatively greater total saturated and trans fatty acid content than the others. Castella had the lowest total saturated and trans fatty acid content and sodium content per 100 g or per serving, while having the greatest total sugar content per 100 g. Whole wheat bread and plain bread tend to have a greater sodium content, but lower total sugar content as compared to the others. The total saturated and total trans fatty acids, total sugar content, and sodium content per serving in all bread were at low levels (i.e., 4.7∼74.4%, 0.5∼20.8%, 3.1∼28.3%, 1.9∼20.3%, respectively) compared to their CDRR values. The reported results can be used to update the Korean food composition database and help consumers make healthy choices in their consumption of bakery foods.

Original languageEnglish
Pages (from-to)1177-1187
Number of pages11
JournalJournal of the Korean Society of Food Science and Nutrition
Publication statusPublished - 2021 Nov

Bibliographical note

Publisher Copyright:
© 2021 Korean Society of Food Science and Nutrition. All rights reserved.


  • Bakery bread
  • Chronic disease risk reduction intake
  • Fats
  • Sodium
  • Sugar

ASJC Scopus subject areas

  • Food Science
  • Nutrition and Dietetics


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