Evaluation of Nutritional Content of Snacks for Smart Snack Choices

The study evaluated the scientific evidence that can be used to promote the selection of healthier snacks by comparing and analyzing the energy, carbohydrates, sugar, protein, fat, saturated fat, trans fat, cholesterol, and sodium content of different snack types, particularly focusing on sugars, saturated fat, and sodium levels. This study targeted 3,174 snack products using the integrated version of the Food and Nutrient Database for Dietary Studies, registered with the Ministry of Food and Drug Safety in 2022. Chocolate products (6.62 g) and wafers (6.59 g) had the highest sugar content per 100 kcal (p0.001), while snacks had the lowest sugar content at 13.44 g. In terms of the saturated fat content, wafers (2.64 g) and chocolate products (2.37 g) had the highest levels per 100 kcal (p0.001). On the other hand, Korean confectioneries (0.92 g) had the lowest saturated fat content. When examining the sodium content, crackers (113.05 mg) showed the highest levels per 100 kcal, while Korean confectioneries (27.91 mg) had the lowest levels (p0.001). Overall, Korean confectioneries contained fewer nutrients of concern than other snack types, while chocolate products showed consistently high levels of the nutrients of concern. Consumers need to pay attention to nutrition labeling and make informed choices, particularly when selecting snacks, to prioritize personal health. Applying the findings of this study to preventing the health problems caused by the excessive intake of sugars, saturated fat, and sodium during long-term snack consumption can have a wide range of implications.