일상적인 김치 섭취량의 차이가 건강한 성인의 혈중 지질에 미치는 영향

Abstract

Background As eating habits in Korea have changed into western style, the number of cardiovascular disease have surged, and the rate of mortality from cardiovascular disease increases each year. Because Kimchi, our traditional food, attracts people as a healthful food to prevent chronic diseases for modern people, the research intends to figure out the relationship between Kimchi intake and plasma lipid and other cardiovascular risk factors. Methods The study sample consisted of 1,682 people (male 922, female 760) with constant Kimchi intake each meal at an university hospital in Busan from January 2002 to December 2002. Subjects were divided into four groups -none, small, moderate, sufficient- according to Kimchi intake degree classified through the food model. Differences in means of plasma lipid leve,l systolic and diastolic blood pressure, and fasting glucose level in four groups were tested using ANOVA with Sheffe's post hoc test. After adjusting by dietary caloric intake, interaction between factors associated with plasma lipid, blood pressure, and fasting glucose level and Kimchi intake degree were evaluated using Tests of Between Subjects Effects of GLM univariate ANOVA. Odds ratios of dyslipidemia according to Kimchi intake classes were evaluated using binary logistic regression analysis. Results Mean plasma lipid, fasting glucose level, and blood pressure were not significantly different among Kimchi intake groups. After adjusting by dietary caloric intake, there was no differences in plasma lipid, blood pressure and fasting glucose level among Kimchi intake groups and no interaction between Kimchi intake degree and other factor, such as age, body mass index, alcohol intake. After adjusting by age, dietary caloric intake, body mass index, waist circumference, alcohol drinking state, Kimchi intake degrees did not affect dyslipidemia, based on ATP-Ⅲ.