Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
권호 표지
DOI QR코드

DOI QR Code

Calcium Intake and Its Major Food Groups and Dish Groups in Korean Adults Aged 50 Years or Older: Korea National Health and Nutrition Examination Survey 2015-2019

50세 이상 한국인의 칼슘 섭취에 기여하는 주요 급원 식품군 및 급원 음식 분석: 2015-2019년 국민건강영양조사 자료를 이용하여

  • Jeong, Yeseung (Department of Nutritional Science and Food Management, Ewha Womans University) ;
  • Oh, Jieun (College of Science & Industry Convergence, Ewha Womans University) ;
  • Cho, Mi-Sook (Department of Nutritional Science and Food Management, Ewha Womans University) ;
  • Kim, Yuri (Department of Nutritional Science and Food Management, Ewha Womans University)
  • 정예승 (이화여자대학교 식품영양학과) ;
  • 오지은 (이화여자대학교 신산업융합대학) ;
  • 조미숙 (이화여자대학교 식품영양학과) ;
  • 김유리 (이화여자대학교 식품영양학과)
  • Received : 2021.12.14
  • Accepted : 2021.12.31
  • Published : 2021.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

Unhealthy dietary behavior such as insufficient calcium intake can be one of risk factors of osteoporosis and chronic diseases in older people. This study evaluated the recent trends in dietary calcium intake and the food source in Korean adults aged 50 years or older using the Korea National Health and Nutrition Examination Survey (KNHANES, 2015-2019) data. This study used 24-hour recall survey data to investigate the calcium intake, the major food groups and main dishes contributing to the calcium intake. The mean calcium intake was 479.55-506.81 mg/day. The major food groups that contribute to calcium intake were vegetables, milks and fishes. Dairy and frozen desserts and kimchi were the major dish groups that contributed to the calcium intake. Calcium intake from milk in dairy and frozen dessert group has been high in last 5 years (50-64 years old: 34.71-47.68 mg, 65-74 years old: 29.72-43.65 mg, over 75 years old: 22.91-42.93 mg). In addition, baechu-kimchi is the most contributed to the calcium intake in kimchi group (50-64 years old: 35.10-41.47 mg, 65-74 years old: 29.62-34.96 mg, over 75 years old: 23.79-29.13 mg). In conclusion, various source of calcium needs to be recommended to increase intake calcium in over 50 years, which may reduce chronic diseases and improve quality of life.

Keywords

Acknowledgement

본 연구는 농림축산식품부의 재원으로 농림식품기술기획평가원의 고부가가치식품기술개발사업의 지원을 받아 연구되었습니다(321031031CG000).

References

  1. Ackley S, Barrett-Connor E, Suarez L. 1983. Dairy products, calcium, and blood pressure. Am. J. Clin. Nutr., 38(3): 457-461 https://doi.org/10.1093/ajcn/38.3.457
  2. Ahn SH, Son SM, Kim HK. 2012. A Study on the Health and Nutritional Characteristics according to Household Income and Obesity in Korean Adults Aged over 50 - Based on 2005 KNHANES. Korean J. Community Nutr., 17(4):463-478 https://doi.org/10.5720/kjcn.2012.17.4.463
  3. Balk EM, Adam GP, Langberg VN, Earley A, Clark P, Ebeling PR, Mithal A, Rizzoli R, Zerbini CAF, Pierroz DD, Dawson-Hughes B. 2017. Global dietary calcium intake among adults: a systematic review. Osteoporos Int., 28(12):3315-3324 https://doi.org/10.1007/s00198-017-4230-x
  4. Cashman KD. 2002. Calcium intake, calcium bioavailability and bone health. Br. J. Nutr., 87(S2):S169-S177 https://doi.org/10.1079/BJN/2002534
  5. Chrysant SG, Chrysant GS. 2014. Controversy regarding the association of high calcium intake and increased risk for cardiovascular disease. J. Clin. Hypertens., 16(8):545-550 https://doi.org/10.1111/jch.12347
  6. Cormick G, Belizan JM. 2019. Calcium intake and health. Nutr., 11(7):1606 https://doi.org/10.3390/nu11071606
  7. Flynn A. 2003. The role of dietary calcium in bone health. Proc. Nutr. Soc., 62(4):851-858 https://doi.org/10.1079/PNS2003301
  8. Han G, Yang E. 2018. Evaluation of Dietary Habit and Nutritional Intake of Korean Elderly: Data from Korea National Health and Nutrition Examination Survey 2013-2015. J. East Asian Soc. Diet. Life., 28(4):258-271 https://doi.org/10.17495/easdl.2018.8.28.4.258
  9. Hur JE, Park JH, Kim Y, Kim H, Lee M, Kim JH, Ko KS. 2018. Analysis of Consumption Status of Calcium with Related Factors in a Korean Population: Based on Data from the 20132015 Korean National Health and Nutritional Examination Survey (KNHANES). J. Korean Soc. Food Sci. Nutr., 47(3):328-336 https://doi.org/10.3746/jkfn.2018.47.3.328
  10. Jeong Y, Kim ES, Lee J, Kim Y. 2021. Trends in sodium intake and major contributing food groups and dishes in Korea: the Korea National Health and Nutrition Examination Survey 2013-2017. Nutr. Res. Pract., 15(3):382-395 https://doi.org/10.4162/nrp.2021.15.3.382
  11. Kang YH, Kim MY, Lee E. 2008. The relationship of perceived health status, activities of daily living and nutrition status in the community-dwelling Korean elderly. J. Korean Acad. Nurs., 38(1):122-130 https://doi.org/10.4040/jkan.2008.38.1.122
  12. Keum YB, Yu QM, Seo JS. 2021. Nutritional status and metabolic syndrome risk according to the dietary pattern of adult single-person household, based on the Korea National Health and Nutrition Examination Survey. J. Nutr. Health., 54(1):23-38 https://doi.org/10.4163/jnh.2021.54.1.23
  13. Kim OY, Kwak SY, Kim B, Kim YS, Kim HY, Shin MJ. 2017. Selected food consumption mediates the association between education level and metabolic syndrome in Korean adults. Ann. Nutr. Metab., 70(2):122-131 https://doi.org/10.1159/000470853
  14. Lee YK, Choi MK, Hyun T, Lyu ES, Park H, Ro HK, Heo YR. 2020. Analysis of Dietary Calcium and Phosphorus Intakes and Contribution Rates of Major Dish Groups according to Gender, Age, and Region in Korea. Korean J. Community Nutr., 25(1):32-47 https://doi.org/10.5720/kjcn.2020.25.1.32
  15. Movassagh E Z, Vatanparast H. 2017. Current evidence on the association of dietary patterns and bone health: a scoping review. Adv. Nutr., 8(1):1-16 https://doi.org/10.3945/an.116.013326
  16. Mozaffarian D, Wu JH. 2018. Flavonoids, dairy foods, and cardiovascular and metabolic health: a review of emerging biologic pathways. Circ. Res., 122(2):369-384 https://doi.org/10.1161/CIRCRESAHA.117.309008
  17. Park JE, An HJ, Jung SU, Lee Y, Kim CI, Jang YA. 2013. Characteristics of the dietary intake of Korean elderly by chewing ability using data from the Korea National Health and Nutrition Examination Survey 2007-2010. J. Nutr. Health., 46(3):285-295 https://doi.org/10.4163/jnh.2013.46.3.285
  18. Park JH, Kwon HK, Kim BI, Choi CH, Choi YH. 2002. A survey on the oral health condition of institutionalized elderly people resident in free asylum. J. Korean Acad. Oral. Health., 26(4):555-566
  19. Pechey R, Monsivais P. 2016. Socioeconomic inequalities in the healthiness of food choices: Exploring the contributions of food expenditures. Prev. Med., 88:203-209 https://doi.org/10.1016/j.ypmed.2016.04.012
  20. Song DY, Park JE, Shin JE, Lee JE. 2013. Trends in the major dish groups and food groups contributing to sodium intakein the Korea National Health and Nutrition Examination Survey 1998-2010. Korean J. Nutr., 46(1): 72-85 https://doi.org/10.4163/kjn.2013.46.1.72
  21. Korea Disease Control and Prevention Agency. 2020. Korea Health Statistics 2019: Korea National Health and Nutrition Examination Survey (KNHANES VIII-1). Available from: https://www.knhanes.kdca.go.kr/, [accessed 2021.12.08]
  22. Korea Disease Control and Prevention Agency. 2021. Available from: https://www.knhanes.kdca.go.kr/, [accessed 2021. 12.08]
  23. Ministry of Health and Welfare & The Korean Nutrition Society. Dietary reference intakes for Koreans 2020. Available from: http://www.kns.or.kr/, [accessed 2021.12.08]
  24. Statistics Korea. 2017. Elderly Statistics. Available from: http://kostat.go.kr/, [accessed 2021.12.09]
  25. Statistics Korea. 2020. Cause of Death 2019. Available from: http://kostat.go.kr/, [accessed 2021.12.09]
  26. Statistics Korea. 2021. Estimated future population 2020-2070. Available from: http://kostat.go.kr/, [accessed 2021.12.09]