A Comparison of Food and Nutrient Intakes between Instant Noodle Consumers and Non-Consumers among Korean Children and Adolescents.
10.4163/kjn.2009.42.8.723
- Author:
Jung Sug LEE
1
;
Jeongseon KIM
;
Kyoung Hee HONG
;
Young Ai JANG
;
Soo Hyun PARK
;
Young Ae SOHN
;
Hae Rang CHUNG
Author Information
1. Cancer Epidemiology Branch, National Cancer Center, Goyang 411-769, Korea. jskim@ncc.re.kr
- Publication Type:Original Article
- Keywords:
instant noodle;
children;
Korean National Health and Nutrition Examination Survey (KNHANES)
- MeSH:
Adolescent;
Aged;
Ascorbic Acid;
Calcium;
Child;
Dairy Products;
Edible Grain;
Fruit;
Humans;
Korea;
Meals;
Milk;
Niacin;
Nutrition Surveys;
Riboflavin;
Seafood;
Sodium;
Solanum tuberosum;
Spices;
Thiamine;
Vegetables
- From:The Korean Journal of Nutrition
2009;42(8):723-731
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
Instant noodle is one of the most popular foods in Korea. The objective of this study was to examine the association of instant noodle consumption and food and nutrient intake among children and teenagers in Korea. We used dietary data from 24-h recall of 1,748 subjects aged 7-19 years who participated in the 2005 Korea National Health and Nutrition Examination Survey. Those who consumed instant noodle once or more during the survey period were categorized as "instant noodle consumer (INC)" and were compared for food and nutrient intakes with the others (non-INC). The average age of the INC was 13.4 and that of the non-INC was 12.4; girls consumed more instant noodles than boys (p < 0.05). There was no significant difference in BMI between the two groups. With the exception of grains, as compared to the non-INC, the INC consumed significantly less amounts of potatoes, vegetables, mush-rooms, fruits, spices, seafood, and milk and dairy products. With respect to nutrient intakes, the INC-group showed significantly higher nutrient intakes of energy, fat, carbohydrate, sodium, thiamine, and riboflavin; however, as compared to the non-INC-group, the INC-group showed significantly less intakes of calcium, niacin, and vitamin C. The overall result suggests that consuming instant noodles may lead to excessive intake of fat and sodium, but it may cause an increased intake of thiamine and riboflavin. Therefore, nutrition education that helps children and teenagers choose a balanced meal while consuming instant noodle should be carried out. In addition, manufactures of instant noodles should consider nutritional aspects in product development processes.
