Analysis of Dietary Intake of Koreans by Dyslipidemia using 2001 Korean National Health and Nutrition Examination Survey Data.
- Author:
Hyun Kyung MOON
1
;
Ji Yeon JEONG
;
Sun Young KIM
Author Information
1. Department of Food and Nutrition, Dankook University, Seoul 140-714, Korea. moonhk52@dankook.ac.kr
- Publication Type:Original Article
- Keywords:
dyslipidemia;
food intake;
Korean National Health Examination Nutrition Survey
- MeSH:
Adult;
Bread;
Diet;
Dyslipidemias*;
Eating;
Education;
Fruit;
Humans;
Nutrition Surveys*;
Snacks;
Statistics as Topic;
Vegetables
- From:The Korean Journal of Nutrition
2007;40(5):435-450
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
To find out what foods and dishes are being consumed by people with dyslipidemia, we have researched which food groups and dish groups are utilized in order to use for nutrition educations. The data was obtained from participants in 2001 KNHNS using the 24hours recall method. Ages over 30 years old are used for the analysis. Food and dish group intakes are analyzed by gender, age, residence, education, and economic status. Dyslipidemia are divided into A, B and C groups using guideline of dyslipidemia. The differences in food consumption were analyzed and assessed by GMDVF, DDS and DVS. SAS and SPSS were used for the data analysis. Overall, In food group, people in B and C (with dyslipidemia) have higher intake levels of vegetables, while people in A (without dyslipidemia) have higher intake levels of fruits (p < 0.05). In dish group, people in B and C (with dyslipidemia) have higher intake levels of rice dish, soups and kimchi, while people A (without dyslipidemia) have higher intake levels of breads and snacks, salad and fruits (p < 0.05). In the dietary patterns of main food group (GMDVF), the pattern excluding dairy (11011) revealed the highest proportion in all groups. DDS = 4 has the highest proportion in all groups. The proportions of subjects with the low dietary diversity score increased in B and C (with dyslipidemia). Food groups that most people do not consume were dairy and fruits. The level of DVS in A (without dyslipidemia) is higher than in B and C (with dyslipidemia). With these results, it is shown that people with dyslipidemia had worse quality patterns of food intake than those without dyslipidemia. Thus we should emphasize the balanced diet and educate people how to choose foods. So it is necessary to develop food guide for people with dyslipidemia.
