Food consumption frequency of Korean adults based on whether or not having chewing difficulty using 2013–2016 KNHANES by sex-stratified comparative analysis
2
조회
0
다운로드
0
인용
0
참고문헌
키워드
초록
BACKGROUND/OBJECTIVES: This study examined the associations between food consumption frequency of Korean adults and self-perceived chewing difficulty, using the food frequency questionnaire (FFQ, 112 items) from 2013–2016 of the Korea National Health and Nutrition Examination Survey (KNHANES). SUBJECTS/METHODS: Subjects were divided into not difficult in chewing (NDC) and difficult in chewing (DC) groups, with 24.17% being classified into DC. Males and females consumed 35 and 37 items less frequently than the other sex, respectively. Due to the remarkable gender difference in food consumption, gender-stratified one-sided survey regression analysis was performed after adjusted for the effect of age, household income, and self-rated health status. RESULTS: Thirty-four items of FFQ were significantly less consumed by the DC group. Females exclusively consumed less beverages and alcohol while males showed the same for fruits and milk·dairy products. Consumption frequency of 8 items such as steamed potatoes·grilled potatoes, stir fried beef, other kimchi·fresh vegetable kimchi, orange, sour pork·pork cutlet, tteokbokki and green tea were significant only in males. In contrast, 17 items including cooked rice with other grains and legumes, boiled egg·steamed egg, Korean cabbage kimchi, banana, and tofu stew·soft tofu stew were significant only for females. Finally, items that showed significance for both were 9 items including loaf bread, readyto-eat cereal, steamed sweet potatoes·grilled sweet potatoes, stir-fried lotus roots·stir-fried burdock, green laver salad·brown seaweed salads, apples, tomato·cherry tomatoes, squid (raw, dried shredded, boiled, stir-fried), and curd type yogurt. CONCLUSIONS: Findings in this study suggest chewing difficulty may be an important nutritional issue that has to be dealt with for healthful food consumption, with distinct interest of gender.
Abstract
BACKGROUND/OBJECTIVES: This study examined the associations between food consumption frequency of Korean adults and self-perceived chewing difficulty, using the food frequency questionnaire (FFQ, 112 items) from 2013–2016 of the Korea National Health and Nutrition Examination Survey (KNHANES). SUBJECTS/METHODS: Subjects were divided into not difficult in chewing (NDC) and difficult in chewing (DC) groups, with 24.17% being classified into DC. Males and females consumed 35 and 37 items less frequently than the other sex, respectively. Due to the remarkable gender difference in food consumption, gender-stratified one-sided survey regression analysis was performed after adjusted for the effect of age, household income, and self-rated health status. RESULTS: Thirty-four items of FFQ were significantly less consumed by the DC group. Females exclusively consumed less beverages and alcohol while males showed the same for fruits and milk·dairy products. Consumption frequency of 8 items such as steamed potatoes·grilled potatoes, stir fried beef, other kimchi·fresh vegetable kimchi, orange, sour pork·pork cutlet, tteokbokki and green tea were significant only in males. In contrast, 17 items including cooked rice with other grains and legumes, boiled egg·steamed egg, Korean cabbage kimchi, banana, and tofu stew·soft tofu stew were significant only for females. Finally, items that showed significance for both were 9 items including loaf bread, readyto-eat cereal, steamed sweet potatoes·grilled sweet potatoes, stir-fried lotus roots·stir-fried burdock, green laver salad·brown seaweed salads, apples, tomato·cherry tomatoes, squid (raw, dried shredded, boiled, stir-fried), and curd type yogurt. CONCLUSIONS: Findings in this study suggest chewing difficulty may be an important nutritional issue that has to be dealt with for healthful food consumption, with distinct interest of gender.
참고문헌 (38)
- "Estimate of future population" (2020)[URL]
- "World population aging 2017 highlights" (2017)[URL]
- 김설희, "연령층별 구강건강과 저작불편이 영양소 섭취에 미치는 영향", 한국산학기술학회논문지, 19(2), pp.202~209 (2018), 한국산학기술학회[DOI]
- Bortoluzzi MC, "Tooth loss, chewing ability and quality of life", Contemp Clin Dent, 3, pp.393~397 (2012)
- 장효현, "고령자 대상 식생활 및 시판 고령친화식품 기호도 조사 - 서울시내 노인복지시설 이용자 중심으로 -", 동아시아식생활학회지, 27(2), pp.124~136 (2017), 동아시아식생활학회[DOI]
- 권송희, "Difference in food and nutrient intakes in Korean elderly people according to chewing difficulty: using data from the Korea National Health and Nutrition Examination Survey 2013 (6th)", Nutrition Research and Practice, 11(2), pp.139~146 (2017), 한국영양학회
- 박지은, "한국 노인의 저작능력에 따른 식품 및 음식섭취 특성: 2007~2010년 국민건강영양조사 자료에 근거하여", Journal of Nutrition and Health, 46(3), pp.285~295 (2013), 한국영양학회[DOI]
- Lexomboon D, "Chewing ability and tooth loss: association with cognitive impairment in an elderly population study", J Am Geriatr Soc, 60, pp.1951~1956 (2012)
- Kim EK, "Relationship between chewing ability and cognitive impairment in the rural elderly", Arch Gerontol Geriatr, 70, pp.209~213 (2017)
- Grath CM, "Oral health related quality of life--views of the public in the United Kingdom", Community Dent Health, 17, pp.3~7 (2000)
- Naska A, "Dietary assessment methods in epidemiological research: current state of the art and future prospects", F1000Res, 6, pp.926~ (2017)
- Pisani P, "Relative validity and reproducibility of a food frequency dietary questionnaire for use in the Italian EPIC centres", Int J Epidemiol, 26(Suppl 1), pp.S152~S160 (1997)
- Sharma S, "Dietary intake and a food-frequency instrument to evaluate a nutrition intervention for the Apache in Arizona", Public Health Nutr, 10, pp.948~956 (2007)
- "The Guidelines for Use of Raw Data of Korea National Health and Nutrition Examination Survey (2013–2015, 2016–2017)" (2019)[URL]
- Cupisti A, "Dietary approach to recurrent or chronic hyperkalaemia in patients with decreased kidney function", Nutrients, 10, pp.261~ (2018)
- 윤성하, "국민건강영양조사 식품섭취빈도조사지 개발: 국민건강영양조사 제4기 (2007-2009) 자료 이용", Journal of Nutrition and Health, 46(2), pp.186~196 (2013), 한국영양학회[DOI]
- "The nutrition survey guidelines book for 2013–2015 KNHANES" (2015)[URL]
- Ministry of Health and Welfare, "Dietary Reference Intakes for Koreans 2015", The Korean Nutrition Society, 944~977 (2015)
- "Survey guidelines for Korea National Health and Nutrition Examination Survey" (2014)[URL]
- Hari P, "A gender-stratified comparative analysis of various definitions of metabolic syndrome and cardiovascular risk in a multiethnic U.S. population", Metab Syndr Relat Disord, 10, pp.47~55 (2012)
- Asakura K, "Sodium sources in the Japanese diet: difference between generations and sexes", Public Health Nutr, 19, pp.2011~2023 (2016)
- Kang M, "Portion sizes from 24-hour dietary recalls differed by sex among those who selected the same portion size category on a food frequency questionnaire", J Acad Nutr Diet, 118, pp.1711~1718 (2018)
- French SA, "Nutrition quality of food purchases varies by household income: the SHoPPER study", BMC Public Health, 19, pp.231~237 (2019)
- 김효진, "한국인의 계란 섭취와 대사증후군과의 관계: 2007-2008 국민건강영양조사 자료를 이용하여", 대한지역사회영양학회지, 16(3), pp.364~374 (2011), 대한지역사회영양학회
- 백상우, "성별, 연령별에 따른 우유･유제품 섭취와 골 건강과의 관련성 －2008~2011 국민건강영양조사 자료를 이용하여", 한국식품영양과학회지, 46(4), pp.513~522 (2017), 한국식품영양과학회
- 이혜진, "중년 여성의 식생활 중심 건강상태 판정 도구 개발", 대한지역사회영양학회지, 21(1), pp.37~52 (2016), 대한지역사회영양학회
- 이혜진, "일부 중년여성의 주관적 건강상태에 영향을 미치는 요인 분석", 대한지역사회영양학회지, 17(3), pp.290~301 (2012), 대한지역사회영양학회[DOI]
- Shiferaw B, "Sex-based differences in food consumption: Foodborne Diseases Active Surveillance Network (FoodNet) population survey, 2006–2007", Clin Infect Dis, 54(Suppl 5), pp.S453~S457 (2012)
- Woo J, "Chewing difficulty should be included as a geriatric syndrome", Nutrients, 10, pp.1997~2009 (2018)
- 김태헌, "한국 노인의 보철 필요 상태에 따른 저작불편 조사", 한국산학기술학회논문지, 15(7), pp.4353~4360 (2014), 한국산학기술학회[DOI]
- The Korean Nutrition Society, "Food Composition Databases", The Korean Nutrition Society, 88~95 (2009)
- 박영미, "자색고구마를 첨가한 설기떡의 품질 특성", Culinary Science & Hospitality Research, 18(1), pp.54~64 (2012), (사)한국조리학회[DOI]
- Eom SH, "Application of freeze-thaw enzyme impregnation to produce softened root vegetable foods for elderly consumers", J Texture Stud, 49, pp.404~414 (2018)
- Iwasaki M, "Oral health status: relationship to nutrient and food intake among 80-year-old Japanese adults", Community Dent Oral Epidemiol, 42, pp.441~450 (2014)
- 신광진, "고령자의 식품선호도 및 고령친화식품 요구도에 관한 연구 - 서울시 노인복지관 이용자 중심으로 -", 동아시아식생활학회지, 26(1), pp.1~10 (2016), 동아시아식생활학회[DOI]
- Chun YG, "Industry and technology trend of food development for the elderly", Food Industry Nutr, 22, pp.6~14 (2017)
- 엄성환, "Texture Softening of Beef and Chicken by Enzyme Injection Process", 한국축산식품학회지, 35(4), pp.486~493 (2015), 한국축산식품학회
- "The press release about “Focusing on fostering the five major food sectors”" (2019)[URL]