DOI QR코드

DOI QR Code

한국 성인의 배추김치 섭취 빈도에 따른 영양소 섭취 및 다소비 식품 섭취에 관한 연구: 2012~2013년 국민건강영양조사 식품 섭취 빈도 조사 자료를 이용하여

Nutrient intakes and frequently consumed foods among Korean adults according to the intake frequency of Baechu (Chinese cabbage) kimchi: Based on the 2012~2013 Korea National Health and Nutrition Examination Survey

  • Ha, Ae-Wha (Department of Food Science and Nutrition, Dankook University) ;
  • Ju, Se-Young (Department of Food Science and Nutrition, Dankook University)
  • 투고 : 2016.02.04
  • 심사 : 2016.02.25
  • 발행 : 2016.04.30

초록

본 연구에서는 2012, 2013년도 국민건강영양조사를 이용하여 한국성인의 김치 소비 실태 조사를 섭취 빈도와 1회 섭취량을 이용하여 김치의 섭취 패턴, 영양소섭취량 및 다소비 식품을 조사하였다. 연구 결과 한국 성인의 아침결식률은 25~27%로 점심이나 저녁에 비해 높게 나타났으며, 끼니는 하루 3끼니를 섭취하는 대상자가 높았고, 간식은 섭취한 경우가 92% 이상으로 높은 비율을 보였다. 또한, 외식 횟수는 하루 1회 이상이 2012년에 27.6%, 2013년도에는 33%로 가장 높았으며, 특히 주 5회 이상 외식을 하는 비율이 2012년에 45%였으며, 김치 섭취 빈도 중 배추김치는 하루 2회 섭취 횟수 대상자의 비율이 가장 높았다. 배추김치 섭취 빈도에 따른 다소비식품 상위 30위를 분석한 결과에서는 배추김치만이 상위권 안에 들었고, 다른 김치류는 30위 내에 나타나지 않았다. 이러한 결과를 토대로 배추김치뿐만 아니라 다양한 김치 섭취를 높일 수 있는 방안의 모색이 필요할 것으로 사료된다.

Purpose: The purpose of this study is to analyze nutrient intake and frequently consumed foods according to the intake frequency of Baechu (Chinese cabbage) kimchi by Korean adults. Methods: Data from analysis of 7,122 subjects aged 19~64 years from 2012, 2013 KNHANES were obtained from health behavior interviews and the 24-hour dietary recall method. Results: With the daily intake frequency of Baechu kimchi, subjects with two times a day were the highest proportion among total subjects. As Baechu kimchi intake frequency of breakfast, lunch, and dinner increased, the rate of skipping meals decreased significantly (p < 0.05). In addition, all food intake and daily nutrient intake increased significantly with increasing frequency of daily Baechu kimchi intake (Crude p for trend < 0.05, Adjusted p for trend < 0.05). With the frequently consumed foods by daily Baechu kimchi intake frequency in 2012 and 2013, among 509 foods top ranked foods were white rice, Baechu kimchi, beer, distilled alcoholic drink, milk, and pork. Conclusion: The results of this study could be used in the future to promote consumption of kimchi in the Korean population.

키워드

참고문헌

  1. Yang YJ, Ahn IS, Han JS. Anti-obesity effect and fermentation characteristics of American preferred kimchi added to garcinia cambogia extracts (hydroxy citric acid). J Korean Soc Food Sci Nutr 2005; 34(6): 776-783. https://doi.org/10.3746/jkfn.2005.34.6.776
  2. Kong YH, Cheigh HS, Song YO, Jo YO, Choi SY. Anti-obesity effects of kimchi tablet composition in rats fed high-fat diet. J Korean Soc Food Sci Nutr 2007; 36(12): 1529-1536. https://doi.org/10.3746/jkfn.2007.36.12.1529
  3. Kim HY, Noh JS, Song YO. Inhibition effect of 3-(4'-hydroxyl- 3',5'-dimethoxyphenyl) propionic acid in kimchi with anti-atherogenic activity on the accumulation of lipids in the organs of ApoE(-/-) mice. J Korean Soc Food Sci Nutr 2008; 37(11): 1415-1421. https://doi.org/10.3746/jkfn.2008.37.11.1415
  4. Mo EK, Kim SM, Yang SA, Jegal SA, Choi YS, Ly SY, Sung CK. Properties of baechu kimchi treated with black rice water extract. Korean J Food Preserv 2010; 17(1): 50-57.
  5. Yang YR, Kim HL, Park YK. Effects of onion kimchi extract supplementation on blood glucose and serum lipid contents in streptozotocin-induced diabetic rats. J Korean Soc Food Sci Nutr 2008; 37(4): 445-451. https://doi.org/10.3746/jkfn.2008.37.4.445
  6. Lee SY, Song YO, Han ES, Han JS. Comparative study on dietary habits, food intakes, and serum lipid levels according to kimchi consumption in college students. J Korean Soc Food Sci Nutr 2012; 41(3): 351-361. https://doi.org/10.3746/jkfn.2012.41.3.351
  7. Chang SK, Kim HJ. Physico-chemical properties and in vivo anticancer effects of potato kimchi prepared by adding hot water extracts of potato. J East Asian Soc Diet Life 2008; 18(3): 302-310.
  8. Han GJ, Son AR, Lee SM, Jung JK, Kim SH, Park KY. Improved quality and increased in vitro anticancer effect of kimchi by using natural sea salt without bittern and baked (Guwun) salt. J Korean Soc Food Sci Nutr 2009; 38(8): 996-1002. https://doi.org/10.3746/jkfn.2009.38.8.996
  9. Lee IH, Lee SH, Lee IS, Park YK, Chung DK, Choue R. Effects of probiotic extracts of kimchi on immune function in NC/Nga mice. Korean J Food Sci Technol 2008; 40(1): 82-87.
  10. Jeong SH, Lee HJ, Jung JY, Lee SH, Seo HY, Park WS, Jeon CO. Effects of red pepper powder on microbial communities and metabolites during kimchi fermentation. Int J Food Microbiol 2013; 160(3): 252-259. https://doi.org/10.1016/j.ijfoodmicro.2012.10.015
  11. Jang MS, Seo KC, Nam KH, Park HY. Fermentation characteristics of cuttlefish kimchi with yogurt and vitamin C. Korean J Food Preserv 2012; 19(5): 774-782. https://doi.org/10.11002/kjfp.2012.19.5.774
  12. Lim JH, Park SS, Jeong JW, Park KJ, Seo KH, Sung JM. Quality characteristics of kimchi fermented with abalone or sea tangle extracts. J Korean Soc Food Sci Nutr 2013; 42(3): 450-456. https://doi.org/10.3746/jkfn.2013.42.3.450
  13. Seo HS, Kim SH, Kim JS, Han JJ, Ryu JH. Control of kimchi fermentation by the addition of natural antimicrobial agents originated from plants. Korean J Food Sci Technol 2013; 45(5): 583-589. https://doi.org/10.9721/KJFST.2013.45.5.583
  14. Chang JY, Kim IC, Chang HC. Effect of solar salt on kimchi fermentation during long-term storage. Korean J Food Sci Technol 2014; 46(4): 456-464. https://doi.org/10.9721/KJFST.2014.46.4.456
  15. Park JE, Lee JY, Jang MS. Quality characteristics of Yulmoo Mulkimchi containing saltwort (Salicornia herbacea L.). J Korean Soc Food Sci Nutr 2011; 40(7): 1006-1016. https://doi.org/10.3746/jkfn.2011.40.7.1006
  16. Hahn YS, Oh JY, Kim YJ. Characteristics of low-salt kimchi prepared with salt replacement during fermentation. Korean J Food Sci Technol 2002; 34(4): 647-651.
  17. Lee YS, Rho JO. Quality characteristics of kimchi with added Backryeoncho (Opuntia ficus-indica var. saboten) extract and its acceptability by middle school students. Korean J Hum Ecol 2012; 21(6): 1211-1222. https://doi.org/10.5934/KJHE.2012.21.6.1211
  18. Lee YS, Rho JO. Quality characteristics of kimchi with mulberry leaves enzyme liquid and its acceptability by middle school students. Korean J Hum Ecol 2014; 23(3): 467-481. https://doi.org/10.5934/kjhe.2014.23.3.467
  19. You BR, Kim HJ. Quality characteristics of kimchi added with allium hookeri root. J Korean Soc Food Sci Nutr 2013; 42(10): 1649-1655. https://doi.org/10.3746/jkfn.2013.42.10.1649
  20. Hwang IG, Kim HY, Hwang Y, Jeong HS, Lee JS, Kim HY, Yoo SM. Changes in quality characteristics of kimchi added with the fresh red pepper (Capsicum Annuum L.). Korean J Food Cookery Sci 2012; 28(2): 167-174. https://doi.org/10.9724/kfcs.2012.28.2.167
  21. Kim SH, Kim MJ, Kim HJ, Song YO. Development and evaluation of kimchi menus for elementary school food service. J Korean Soc Food Sci Nutr 2013; 42(7): 1148-1156. https://doi.org/10.3746/jkfn.2013.42.7.1148
  22. Min SH. Perceptions and acceptances related to kimchi among elementary school students in Jecheon area. J East Asian Soc Diet Life 2014; 24(5): 564-571.
  23. Song DY, Park JE, Shim JE, Lee JE. Trends in the major dish groups and food groups contributing to sodium intake in the Korea National Health and Nutrition Examination Survey 1998-2010. Korean J Nutr 2013; 46(1): 72-85. https://doi.org/10.4163/kjn.2013.46.1.72
  24. Ministry of Health and Welfare, Korea Centers for Disease Control and Prevention. Korea Health Statistics 2012: Korea National Health and Nutrition Examination Survey (KNHANES V-III). Cheongwon: Korea Centers for Disease Control and Prevention; 2013.
  25. Kwon Y. Association of curry consumption with blood lipids and glucose levels. Nutr Res Pract 2016; 10: e6.
  26. Lee Y, Shim JE, Yoon J. Change of children’s meal structure in terms of temporal and spatial dimensions: analysis of the data from the Korea National Health and Nutrition Examination Surveys of 1998 and 2009. Korean J Community Nutr 2012; 17(1): 109-118. https://doi.org/10.5720/kjcn.2012.17.1.109
  27. Kwon YS, Ju SY. Trends in nutrient intakes and consumption while eating-out among Korean adults based on Korea National Health and Nutrition Examination Survey (1998-2012) data. Nutr Res Pract 2015; 8(6): 670-678. https://doi.org/10.4162/nrp.2014.8.6.670
  28. Chung SJ, Kang SH, Song SM, Ryu SH, Yoon J. Nutritional quality of Korean adults' consumption of lunch prepared at home, commercial places, and institutions: analysis of the data from the 2001 National Health and Nutrition Survey. Korean J Nutr 2006; 39(8): 841-849.
  29. Kwon YS, Park YH, Choe JS, Yang YK. Investigation of variations in energy, macronutrients and sodium intake based on the places meals are provided: using the Korea National Health and Nutrition Examination Survey (KNHANES, 1998-2009). Nutr Res Pract 2014; 8(1): 81-93. https://doi.org/10.4162/nrp.2014.8.1.81
  30. Kim EK, Park YK, Ju SY, Choi EO. A study on the kimchi consumption of Korean adults: using Korea National Health and Nutrition Examination Survey (2010-2012). Korean J Food Cult 2015; 30(4): 406-412. https://doi.org/10.7318/KJFC/2015.30.4.406
  31. Park KY. The nutritional evaluation, and antimutagenic and anticancer effects of kimchi. J Korean Soc Food Nutr 1995; 24(1): 169-182.
  32. Islam MS, Choi H. Antidiabetic effect of Korean traditional Baechu (Chinese cabbage) kimchi in a type 2 diabetes model of rats. J Med Food 2009; 12(2): 292-297. https://doi.org/10.1089/jmf.2008.0181
  33. Kim HJ, Lee JS, Chung HY, Song SH, Suh H, Noh JS, Song YO. 3-(4'-hydroxyl-3',5'-dimethoxyphenyl)propionic acid, an active principle of kimchi, inhibits development of atherosclerosis in rabbits. J Agric Food Chem 2007; 55(25): 10486-10492. https://doi.org/10.1021/jf072454m
  34. Kim EK, An SY, Lee MS, Kim TH, Lee HK, Hwang WS, Choe SJ, Kim TY, Han SJ, Kim HJ, Kim DJ, Lee KW. Fermented kimchi reduces body weight and improves metabolic parameters in overweight and obese patients. Nutr Res 2011; 31(6): 436-443. https://doi.org/10.1016/j.nutres.2011.05.011
  35. Lee KW, Song WO, Cho MS. Dietary quality differs by consumption of meals prepared at home vs. outside in Korean adults. Nutr Res Pract 2015; 9: e80.
  36. Chung HK. Hansik. Seoul: itreebook; 2009.
  37. Kwon YS, Kim Y, Lee JY, Choe JS, Kim HR, Kim Y. An exploratory study of foods served to guests of head families (Jong-ga). Korean J Food Cult 2013; 28(1): 12-30. https://doi.org/10.7318/KJFC/2013.28.1.012
  38. Kim H, Oh SY, Kang MH, Kim KN, Kim Y, Chang N. Association between kimchi intake and asthma in Korean adults: the fourth and fifth Korea National Health and Nutrition Examination Survey (2007-2011). J Med Food 2014; 17(1): 172-178. https://doi.org/10.1089/jmf.2013.3013

피인용 문헌

  1. Shifts in Kimchi Consumption between 2005 and 2015 by Region and Income Level in the Korean Population: Korea National Health and Nutrition Examination Survey (2005, 2015) vol.22, pp.2, 2017, https://doi.org/10.5720/kjcn.2017.22.2.145
  2. Consumption Status of Foods Using Kimchi by Korean Adults: Analysis of the 2015 Korea National Health and Nutrition Examination Survey vol.34, pp.3, 2018, https://doi.org/10.9724/kfcs.2018.34.3.319
  3. 봄배추의 저장조건 및 기간을 달리하여 제조한 김치의 품질특성 vol.32, pp.3, 2016, https://doi.org/10.7318/kjfc/2017.32.3.227
  4. Microbial inactivation modeling and salting characteristics of shredded kimchi cabbages (Brassica pekinensis L.) treated with radio frequency heating vol.26, pp.1, 2019, https://doi.org/10.11002/kjfp.2019.26.1.8
  5. 가구 특성에 따른 김치 소비량 차이에 관한 연구 vol.34, pp.2, 2016, https://doi.org/10.7318/kjfc/2019.34.2.159
  6. 배추김치 섭취와 대사증후군 발생률과의 관련성 : 한국인유전체역학조사사업의 10년 추적조사 결과 vol.52, pp.6, 2019, https://doi.org/10.4163/jnh.2019.52.6.569
  7. Development of Kinetic Models and Their Applications to Describe the Resistance of Listeria monocytogenes in Napa Cabbage Kimchi to Fermentation Conditions vol.26, pp.1, 2016, https://doi.org/10.3136/fstr.26.53