Korean Journal of Community Nutrition (대한지역사회영양학회지)

The Korean Society of Community Nutrition (대한지역사회영양학회)
권호 표지
DOI QR코드

DOI QR Code

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)

최근 10년간 한국인의 지역별·소득수준별 김치섭취 변화: 2005년, 2015년 국민건강영양조사 자료 이용

  • Park, Junghyun (Institute for Aging and Clinical Nutrition Research, Gachon University) ;
  • Lee, Hae-Jeung (Institute for Aging and Clinical Nutrition Research, Gachon University)
  • 박정현 (가천대학교 노화임상영양연구소) ;
  • 이해정 (가천대학교 노화임상영양연구소)
  • Received : 2017.03.02
  • Accepted : 2017.04.20
  • Published : 2017.04.30
Download PDF
⟨ Previous Next ⟩

Abstract

Objectives: The importance of kimchi as a traditional food in Korean cuisine has gradually decreased due to rapid industrialization, economic growth and changes in dietary patterns in Korea. This study aimed to examine the shifts in kimchi consumption by region and by income level between 2005 and 2015 in Korea. Methods: Data from the Korea National Health and Nutrition Examination Surveys III (2005) and VI (2015) were used in the study (n=15,558). Intake of kimchi was estimated using a single 24-hour dietary recall. The sample weights were applied in all analyses to reflect population estimates. All statistical analyses were carried out by using SPSS IBM Statistics 20. Results: Kimchi intake has significantly decreased by 27.6 g/day per capita during the last decade in Korea; 25.0 g for males and 29.9 g for females, respectively. Over the past decade, the decline of kimchi intake has been particularly significant in Seoul, Busan, Incheon, Gyeonggi, and Gwangju, while there has been no significant change in males living in rural areas. The consumption of kimchi across all income levels has decreased, however, the decrease was higher in 'middle and low income level'. The amount of kimchi consumption in 2015 was the highest in 'low income level'. The results were similar after adjusting for gender and age. Conclusions: For the past decade, the overall intake of kimchi in Korea has decreased, however, it has been found that the decrease of kimchi intake for males living in the rural areas was not significant. Therefore, in order to keep our traditional kimchi culture and promote a balanced diet including kimchi for Korean, it is necessary to develop more efficient policies and approaches. A variety of dishes using kimchi should be developed, besides merely serving kimchi with rice as a side dish, to increase the consumption of kimchi.

Keywords

References

  1. Jang DJ, Chung KR, Yang HJ, Kim KS, Kwon DY. Discussion on the origin of kimchi, representative of Korean unique fermented vegetables. J Ethn Food 2015; 2(3): 126-136. https://doi.org/10.1016/j.jef.2015.08.005
  2. Korea Health Industry Development Institute (KHIDI). National Food & Nutrition Statistics 2013: based on 2013 Korea National Health and Nutrition Examination Survey. Korea Health Industry Development Institute (KHIDI); 2015 [cited 2017 Feb 16]. Available from: https://www.khidi.or.kr/.
  3. Choi J, Moon HK. Comparison of dietary patterns by sex and urbanization in different economic status. Korean J Community Nutr 2008; 13(3): 346-358.
  4. Song Y, Joung H. A traditional Korean dietary pattern and metabolic syndrome abnormalities. Nutr Metab Cardiovasc Dis 2012; 22(5): 456-462. https://doi.org/10.1016/j.numecd.2010.09.002
  5. 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). J Korean Soc Food Cult 2015; 30(4): 406-412. https://doi.org/10.7318/KJFC/2015.30.4.406
  6. Kang M, Joung H, Lim JH, Lee YS, Song YJ. Secular trend in dietary patterns in a Korean adult population, using the 1998, 2001, and 2005 Korean National Health and Nutrition Examination Survey. Korean J Nutr 2011; 44(2): 152-161. https://doi.org/10.4163/kjn.2011.44.2.152
  7. Park YH, Kang M, Baik HW, Oh SW, Park SJ, Paik HY et al. A study on the perception as HANSIK (Korean food) for the common dishes in Korean adults residing in Seoul and metropolitan area. Korean J Community Nutr 2012; 17(5): 555-578. https://doi.org/10.5720/kjcn.2012.17.5.555
  8. Kim JH, Yoon HR. A survey on the nationwide customers' usage of kimchi consumption. Korean J Food Nutr 2012; 25(2): 299-307. https://doi.org/10.9799/ksfan.2012.25.2.299
  9. Kim DY, Lee H, Choue R. Comparative study on awareness, preference and sensory evaluation of kimchi in Chinese and Korean students residing in Korea. Korean J Food Cult 2013; 28(2): 158-166. https://doi.org/10.7318/KJFC/2013.28.2.158
  10. Ryu JC, Park KY. Anticlastogenic effect of baechu (Chinese cabbage) kimchi and buchu (leek) kimchi in mitomycin Cinduced micronucleus formations by supravital staining of mouse peripheral reticulocytes. Environ Mut Carcino 2001; 21(1): 51-56.
  11. Hur YM, Kim SH, Park KY. Inhibitory effects of kimchi extracts on the growth and DNA synthesis of human cancer cells. J Food Sci Nutr 1999; 4(2): 107-112.
  12. Kim BK, Choi JM, Kang SA, Park KY, Cho EJ. Antioxidative effects of kimchi under different fermentation stage on radicalinduced oxidative stress. Nutr Res Pract 2014; 8(6): 638-643. https://doi.org/10.4162/nrp.2014.8.6.638
  13. Kim JH, Ryu JD, Song YO. The effect of kimchi intake on free radical production and the inhibition of oxidation in young adults and the elderly people. Korean J Community Nutr 2002; 7(2): 257-265.
  14. Sousa R, Halper J, Zhang J, Lewis SJ, Li WIO. Effect of lactobacillus acidophilus supernatants on body weight and leptin expression in rats. BMC Complement Altern Med 2008; 8(1): 5. https://doi.org/10.1186/1472-6882-8-5
  15. Kwon JY, Cheigh HS, Song YO. Weight reduction and lipid lowering effects of kimchi lactic acid powder in rats fed high fat diets. Korean J Food Sci Technol 2004; 36(6): 1014-1019.
  16. Cheigh HS. Critical review on biochemical characteristics of kimchi (Korean fermented vegetable products). J East Asian Soc Diet Life 1995; 5(2): 89-101.
  17. Kim HR, Kim MS, Kim MH, Son CW, Kwak ES, Heo OS et al. Analysis of sodium(Na) and potassium(K) content of side dishes purchased from traditional and super market in Daejeon area. J East Asian Soc Dietary Life 2009; 19(3): 350-355.
  18. Song MR, Lee KJ. Salinity and consumption patterns of kimchi and soup stew in Jeonju area. Korean J Food Cookery Sci 2008; 24(1): 84-91.
  19. 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
  20. Karppanen H, Mervaala E. Sodium intake and hypertension. Prog Cardiovasc Dis 2006; 49(2): 59-75. https://doi.org/10.1016/j.pcad.2006.07.001
  21. Jang YJ. Low sodium policy status and discussion in domestic and overseas. National Assembly Research Service; 2013 [cited 2017 Feb 20]. Available from: https://www.nars.go.kr/brdView.do?brd_Seq=1589&cmsCd= CM0018.
  22. Park H, Lee M, Yoon E, Chung H. Sodium reduction in traditional fermented foods. Food Sci Ind 2016; 49(2): 34-44.
  23. Song HJ, Lee HJ. Consumption of kimchi, a salt fermented vegetable, is not associated with hypertension prevalence. J Ethn Food 2014; 1(1): 8-12. https://doi.org/10.1016/j.jef.2014.11.004
  24. Song HJ, Park SJ, Jang DJ, Kwon DY, Lee HJ. High consumption of salt-fermented vegetables and hypertension risk in adults: a 12-year follow-up study. Asia Pac J Clin Nutr 2016; doi: 10.6133/apjcn.042016.13.
  25. Zhao X, Yin X, Li X, Yan LL, Lam CT, Li S et al. Using a low-sodium, high-potassium salt substitute to reduce blood pressure among Tibetans with high blood pressure: A patientblinded randomized controlled trial. PLoS One 2014; 9(10): e110131. https://doi.org/10.1371/journal.pone.0110131
  26. Rodrigues SL, Baldo MP, Machado RC, Forechi L, Molina MDCB, Mill JG et al. High potassium intake blunts the effect of elevated sodium intake on blood pressure levels. J Am Soc Hypertens 2014; 8(4): 232-238. https://doi.org/10.1016/j.jash.2014.01.001
  27. Kim IW, Cho YB. A study on preference for purchase and ingestion of kimchi among Busan residents. Culi Sci Hos Res 2006; 12(4): 187-198.
  28. Kim JH, Park WP, Kim JS, Park JH, Ryu JD, Lee HG et al. A survey on the actual state in kimchi in Kyung-nam(II): The study of the notion and preference of kimchi products for sale. Korean J Dietary Cult 2000; 15(2): 147-153.
  29. Lee GY, Park ES, Park KY. Survey on kimchi intake patterns and attitudes towards development of functional kimchi among middle and high school students in Busan area. J Korean Soc Food Sci Nutr 2015; 44(8): 1226-1233. https://doi.org/10.3746/jkfn.2015.44.8.1226
  30. Korea Health Industry Development Institute (KHIDI). The Third National Health & Nutrition Examination Survey, 2005: Nutrition Survey. Korea Health Industry Development Institute (KHIDI); 2006 [cited 2017 Feb 16]. Available from: https://www.khidi.or.kr/.
  31. Kang JH, Lee KA. The perception, preferences, and intake of Korean traditional foods of elementary school students: Focusing on kimchi, tteok and eumcheong varieties. Korean J Food Cult 2008; 23(5): 543-555.
  32. Ha AW, Ju SY. 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. J Nutr Health 2016; 49(2): 125-133. https://doi.org/10.4163/jnh.2016.49.2.125
  33. World Institute of Kimchi. Mission and Function [Internet]. World Institute of Kimchi; 2017 [cited 2017 Feb 14]. Available from: https://www.wikim.re.kr/.
  34. Korea Rural Economic Institute. A Study on the Status of the Elderly in Rural Area and Policy Improvement Plan. Ministry of Agriculture, Food and Rural Affairs; 2015 [cited 2017 Mar 10]. Available from: http://www.krei.re.kr/web/www/23?p_p_id=EXT_BBS&p_p_lifecycle=0&p_p_state=normal&p_p_mode=view&_EXT_BBS_struts_action=%2Fext%2Fbbs%2Fview_message&_EXT_BBS_messageId=407784.
  35. Kim HR, Kim MS, Kim MH, Son CW, Kwak ES, Heo OS et al. Analysis of sodium(Na) and potassium(K) content of side dishes purchased from traditional and super market in Daejeon area. J East Asian Soc Dietary Life 2009; 19(3): 350-355.
  36. Song MR, Lee KJ. Salinity and consumption patterns of kimchi and soup stew in Jeonju area. Korean J Food Cookery Sci 2008; 24(1): 84-91.
  37. Moon HK, Choi SO, Kim JE. Dishes contributing to sodium intake of elderly living in rural areas. Korean J Community Nutr 2009; 14(1): 123-136.
  38. Song Y, Paik HY, Joung H. A comparision of cluster and factor analysis to derive dietary patterns in Korean adults using data from the 2005 Korea National Health and Nutrition Examination Survey. Korean J Community Nutr 2009; 14(6): 722-733.

Cited by

  1. Inhibitory effects on N-nitrosodimethylamine formation by decrease of salted-fermented fish products and increase of condiments in kimchi vol.26, pp.5, 2017, https://doi.org/10.1007/s10068-017-0179-y
  2. 김치조리법 인지 여부에 따른 한식식사패턴 및 바른식생활 실천에 관한 연구 - 2014 국민식생활실태조사 결과를 토대로 - vol.32, pp.6, 2017, https://doi.org/10.7318/kjfc/2017.32.6.465
  3. Comparison of the periodontal condition in Korean and Japanese adults: a cross-sectional study vol.8, pp.11, 2017, https://doi.org/10.1136/bmjopen-2018-024332
  4. 배추김치 섭취와 대사증후군 발생률과의 관련성 : 한국인유전체역학조사사업의 10년 추적조사 결과 vol.52, pp.6, 2019, https://doi.org/10.4163/jnh.2019.52.6.569
  5. Current Status and Future Prospect of the Kimchi Industry vol.4, pp.2, 2021, https://doi.org/10.13106/jwmap.2021.vol4.no2.1