Potassium intake of Korean adults: Based on 2007~2010 Korea National Health and Nutrition Examination Survey.
- Author:
Su Yeoun LEE
1
;
Sim Yeol LEE
;
Young Eun KO
;
Sun Yung LY
Author Information
- Publication Type:Original Article
- Keywords: dietary potassium; Korean adults; food source; blood pressure
- MeSH: Adult*; Blood Pressure; Brassica; Cucurbitaceae; Eating; Edible Grain; Energy Intake; Female; Humans; Ipomoea batatas; Korea*; Male; Molar; Nutrition Surveys*; Potassium*; Potassium, Dietary; Raphanus; Recommended Dietary Allowances; Seaweed; Sodium; Solanum tuberosum; Soybeans; Triglycerides; Vegetables
- From:Journal of Nutrition and Health 2017;50(1):98-110
- CountryRepublic of Korea
- Language:Korean
- Abstract: PURPOSE: The purpose of this study was to evaluate the dietary potassium intake, Na/K intake molar ratio, consumption of 18 food groups, and foods contributing to potassium intake of Korean adults as well as the relationships among quartile of potassium intake level and blood pressure, blood biochemical index. METHODS: This study was conducted using the Korea National Health and Nutrition Examination Survey, 2007~2010. The total number of subjects was 20,291. All analyses were conducted using a survey weighting to account for the complex survey design. RESULTS: Overall average intakes of potassium were 2,934.7, 3,070.6, 3,078.1, and 3,232.0 mg/day, and they significantly increased by year in Korean adults. The average dietary potassium intake was close to adequate intake (AI), whereas that of women was considerably lower than the AI. The Na/K intake molar ratio in males (2.89~3.23) was higher than in females (2.62~2.95). The major food groups contributing to potassium intake were vegetables, cereals, and fruits/meats. The two major foods contributing to potassium intake were polished rice and cabbage kimchi. The rankings of food source were as follows; polished rice > cabbage kimchi > potato > oriental melon > sweet potato > seaweed > radish > apple > black soybean. In 50~64 year old females, systolic blood pressure (SBP) significantly decreased (p < 0.01) and HDL-cholesterol significantly increased (p < 0.05) as potassium intake increased. Triglyceride (TG) was significantly higher in the other quartile of potassium intake level than in the first quartile (p < 0.05). CONCLUSION: In conclusion, our study suggests the need for an appropriate set of dietary reference intakes according to caloric intake by sex and age groups and for development of eating patterns to increase potassium intake and decrease sodium intake.
