Nutrition Research and Practice

The Korean Nutrition Society (한국영양학회)
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Food behaviors accounting for the recent trends in dietary fatty acid profiles among Korean adults

  • Song, SuJin (Department of Food and Nutrition, Hannam University) ;
  • Shim, Jae Eun (Department of Food and Nutrition, Daejeon University)
  • Received : 2021.06.22
  • Accepted : 2021.10.21
  • Published : 2022.06.01
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Abstract

BACKGROUND/OBJECTIVES: This study examined the changes in food behaviors of dietary fatty acids over 2007-2018 among Korean adults. SUBJECTS/METHODS: This study used data from the 4th (2007-2009), 5th (2010-2012), 6th (2013-2015), and 7th (2016-2018) Korea National Health and Nutrition Examination Surveys. A total of 46,307 adults aged 19-64 yrs were selected and dietary data were obtained from a single 24-h recall. In the 4th and 7th data, the major food sources for each fatty acid based on the contributing percentage of the food item were compared. The consumption trends in the major food sources were presented as grams per day over 2007-2018 and compared across the survey periods using the multiple regression model. RESULTS: From 2007 to 2018, for total fat, saturated fatty acid (SFA), and monounsaturated fatty acid, the contribution of animal food sources, including beef, chicken, and eggs increased but plant food sources (e.g., tofu, soybean, and plant oil) decreased. As polyunsaturated fatty acid sources, mayonnaise, eggs, and bread showed higher contributions, whereas soybean and tofu showed lower contributions in the 7th data compared to the 4th data. For n-3 fatty acids, the contribution of fish decreased between the 4th and 7th data. Over 12 yrs, the significant increases in the absolute amount of consumption from animal sources were observed. In contrast, decreases in the consumption from plant sources and fish were seen across the survey periods. CONCLUSIONS: In Korean adults, increases in the intake of dietary fatty acids along with changes in the food behaviors during 2007-2018 have evoked great concern for SFA intake, which is a cardiovascular disease risk factor. Healthy food sources of dietary fatty acids should be emphasized in this population.

Keywords

Acknowledgement

This research was supported by grants from the National Research Foundation of Korea funded by the Korean Government (Ministry of Science and ICT) (J.E.S., funding number: 2016R1D1A1B03931820) (S.S., funding number 2017R1C1B5017637 and 2022R1C1C1002905).

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