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제7기 국민건강영양조사 (2016?2018) 자료를 활용한 한국인의 주요 식품 (Key Foods) 선정에 관한 연구

Key Foods selection using data from the 7th Korea National Health and Nutrition Examination Survey (2016?2018)

Journal of Nutrition and Health 2021년 54권 1호 p.10 ~ 22
이정숙, 심지선, 김기남, 이현숙, 장문정, 김혜영,
소속 상세정보
이정숙 ( Lee Jung-Sug ) - Kookmin University Department of Food and Nutrition
심지선 ( Shim Jee-Seon ) - Yonsei University College of Medicine Department of Preventive Medicine
김기남 ( Kim Ki-Nam ) - Daejeon University Department of Food and Nutrition
이현숙 ( Lee Hyun-Sook ) - Dongseo University Department of Food Science and Nutrition
장문정 ( Chang Moon-Jeong ) - Kookmin University Department of Food and Nutrition
김혜영 ( Kim Hye-Young ) - Yongin University Department of Food and Nutrition

Abstract


Purpose: Key Foods refers to foods that have a high contribution in the nutrient intake of individuals, and exert important effects on their health. This study was undertaken to identify Korean Key Foods, using data from the 7th Korea National Health and Nutrition Examination Survey (KNHNES).

Methods: The data source for the extraction of Key Foods was the 24-hour dietary survey data obtained from the 7th KNHNES (2016?2018), and 21,271 subjects were evaluated. A total of 17 nutrients were selected as the key nutrients for identifying the Key Foods, including energy, carbohydrates, protein, lipid, dietary fiber, calcium, phosphorus, iron, sodium, potassium, vitamin A, thiamin, riboflavin, niacin, vitamin C, cholesterol, and sugars. The nutrient consumption approach was applied to generate a list of potential Key Foods. Foods included in 85% of the cumulative intake contribution from one or more key nutrients, were subsequently selected as Key Foods.

Results: Of the 1,728 foods consumed by survey respondents, we extracted 728 Key Foods. These Key Foods explained 94% key nutrient intakes of the subjects. Based on the contribution rate to key nutrient intake, the top 10 Key Foods identified were multigrain rice (5.32%), plain white rice (4.23%), milk (3.3%), cabbage kimchi (2.82%), grilled pork belly (1.56%), apples (1.52%), fried eggs (1.49%), cereal (1.36%), instant coffee mix (1.21%), and sweet potatoes (1.12%). These 10 foods accounted for 23.93% total key nutrient intake of the survey respondents.

Conclusion: Seven hundred and twenty-eight foods were extracted and identified as the 2020 Korean Key Foods. These Key Foods can be considered the priority foods to be analyzed for establishing a national nutrient database.

키워드

food analysis; nutrition surveys; food quality; nutritional status

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