Dietary patterns and diet quality among adults in their 20s according to rice consumption: a co-occurrence network analysis using the Korea National Health and Nutrition Examination Survey (KNHANES) 2019–2021
10.4163/jnh.2025.58.6.571
- Author:
Eun-kyung KIM
1
;
Jin-Young LEE
;
Yong-Seok KWON
;
Minji KANG
Author Information
1. National Institute of Crop and Food Science, Rural Development Administration, Wanju 55365, Republic of Korea
- Publication Type:Research Article
- From:Journal of Nutrition and Health
2025;58(6):571-582
- CountryRepublic of Korea
- Language:English
-
Abstract:
Purpose:This study evaluated meal composition and diet quality according to the rice consumption levels among young Korean adults in their twenties. Co-occurrence network analysis was used to explore meal composition patterns, and the Healthy Eating Index (HEI) was compared to assess meal quality for each group.
Methods:A total of 1,667 adults aged 19 to 29 years who participated in the 2019–2021 Korea National Health and Nutrition Examination Survey were included in the study.The participants were divided into tertiles according to their daily rice consumption.The general characteristics, food and nutrition, and diet quality of the groups were compared.Co-occurrence network analysis was performed after text preprocessing for text mining.
Results:When the HEI scores were compared according to the rice intake, the highest tertile group scored 56.2, which is significantly higher than the score of 45.5 for the lowest tertile group. The scores for having breakfast, consuming mixed grains, eating total vegetables, and consuming total sugar and fat were higher in the highest tertile group than in the lowest.The co-occurrence network showed that frequently paired dishes were associated with higher rice consumption. The third tertile group with the highest rice intake primarily exhibited a pattern of consuming rice or kimchi alongside meat, fish, vegetables and soup. In contrast, the first tertile group exhibited a simpler pattern of consuming sandwiches, bread, pizza, hamburgers, and noodles.
Conclusion:These findings are expected to provide preliminary data on the dietary habits of adults in their 20s. This knowledge may be used to develop nutrition education and policy materials that promote balanced diets and improve meal quality.
