To ensure nutritional safety and medical accuracy, Korean Air partnered with the nutrition team at Inha University Hospital in February, collaborating for six months to design the new menus. The updated offerings reflect the latest clinical guidelines for managing conditions such as diabetes, cardiovascular disease, and hypertension, with all recipes vetted by experts.
The new meals align with evidence-based dietary approaches, including low-glycemic index (GI), Mediterranean, and DASH diets, balancing nutritional value with improved taste and presentation.
Each of Korean Air’s new therapeutic meal options is tailored to specific health needs. Low-fat, diabetes-friendly, and low-calorie meals lower carbohydrate content while increasing vegetable portions to help stabilize blood sugar levels. These dishes feature colorful vegetables rich in antioxidants, while lean proteins such as flounder and chicken thigh replace red meat to lower saturated fat without compromising flavor.
The low-residue meal, designed to aid digestion, uses peeled vegetables and gentle cooking methods, avoiding oily ingredients and strong spices. Responding to passenger feedback, Korean Air has expanded fruit options beyond bananas to include easily digestible varieties such as watermelon, melon, and pear.
The gluten-free meal now substitutes rice flour for wheat flour in bread and soups, with all ingredients clearly labeled for gluten content. Commercial products processed in facilities handling wheat are excluded to ensure safety for sensitive passengers.
The low-sodium meal limits total salt content in sauces and seasonings to approximately 1 gram (about 400 milligrams of sodium) per meal. Unsalted butter, vegetable oils, and aromatic herbs and vegetables enhance flavor without compromising health.
These therapeutic meals cater to passengers with specific medical or nutritional needs and are available in first class, prestige class, and economy class. Requests must be made at least 24 hours before departure via Korean Air’s official website or customer service center.
“We’ve undertaken this overhaul to meet passengers’ health needs ensuring enjoyable in-flight dining,” a Korean Air spokesperson said. “By broadening our tailored menu options, we aim to enhance passenger experience and service quality.”
Sora Song, HEALTH IN NEWS TEAM
press@hinews.co.kr
