Comparison of Diet Quality and Diversity according to Obesity Type among 19-64 year old Korean Adults.
10.5720/kjcn.2016.21.6.545
- Author:
Hyae Min GU
1
;
So Yeon RYU
;
Jong PARK
;
Mi Ah HAN
;
Yeong Eun SON
Author Information
1. Department of Health Science, Graduate School of Chosun University, Gwangju, Korea.
- Publication Type:Original Article
- Keywords:
abdominal obesity;
diet quality;
diet diversity;
Korean;
obesity
- MeSH:
Adult*;
Ascorbic Acid;
Body Mass Index;
Diet*;
Humans;
Iron;
Korea;
Niacin;
Nutrition Surveys;
Obesity*;
Obesity, Abdominal;
Riboflavin;
Waist Circumference
- From:Korean Journal of Community Nutrition
2016;21(6):545-557
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
OBJECTIVES: This study was performed to compare the diet quality and diversity according to types of obesity categorized by body mass index and waist circumference among Korean adults aged 19-64 years. METHODS: This study used the data of the 5th Korea National Health and Nutrition Examination Survey (KNHANES-V) and included 11,081 study participants. Type of obesity was categorized into 4 groups (Type 1: BMI obesity + abdominal obesity; Type 2: BMI obesity only; Type 3: abdominal obesity only; Type 4: Normal). To compare the diet quality and diversity according to obesity type, ANCOVA (Analysis of covariance) was used with stratification of age groups (19-44 years, 45-64 years). RESULTS: With regard to comparative analysis of diet quality, there were significant differences between diet qualities in energy, protein, thiamin, riboflavin, niacin, phosphorous and iron and type of obesity in the 19-44 age group, while there were significant differences between diet qualities on protein, vitamin C, phosphorous and type of obesity in the 45-64 age group. There was no significant difference between diet diversity score and type of obesity in Korean adults. CONCLUSIONS: This study showed that in Korean adults, diet qualities of some nutrients were different among obesity types, while diet diversity was not. These observations should be considered in an effort to improve intake of over-and deficient nutrients and in further studies to evaluate the effects of nutrient quality on obesity.
