Korean Journal of Community Nutrition (대한지역사회영양학회지)

The Korean Society of Community Nutrition (대한지역사회영양학회)
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Dietary Iron Intake of Koreans Estimated using 2 Different Sources of Iron Contents are Comparable: Food & Nutrient Database and Iron Contents of Cooked Foods in the Korean Total Diet Study

우리 국민의 철 섭취량 평가: 식품별 영양성분 함량자료와 한국형 총식이조사 기반 추정량 비교

  • Lee, Jeeyeon (Department of Senior-friendly Industry, Korea Health Industry Development Institute) ;
  • Kwon, Sung Ok (Research Institute of Human Ecology, Seoul National University) ;
  • Yeoh, Yoonjae (Human Resources Development Team, Department of Human resources Development, Korea Health Industry Development Institute) ;
  • Seo, Min Jeong (Department of Health Administration, Kongju National University Graduate School) ;
  • Lee, Gae Ho (Korea Research Institute of Analytical Technology) ;
  • Kim, Cho-il (Department of Food and Nutrition, Seoul National University)
  • 이지연 (한국보건산업진흥원 고령친화서비스단) ;
  • 권성옥 (서울대학교 생활과학연구소) ;
  • 여윤재 (한국보건산업진흥원 인력개발실) ;
  • 서민정 (공주대학교 대학원 보건행정학과) ;
  • 이계호 (한국분석기술연구소) ;
  • 김초일 (서울대학교 생활과학대학 식품영양학과)
  • Received : 2022.06.17
  • Accepted : 2022.06.27
  • Published : 2022.06.30
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Abstract

Objectives: This study was conducted to find out if the dietary iron intake of Koreans estimated by 2 different methods (iron content sources) using the food intake data from the Korea National Health and Nutrition Examination Survey (KNHANES) are comparable. One method was based on the KNHANES's Food & Nutrient Database (FND) derived mainly from the Korean Food Composition Table and the other used the iron content (IC) of food samples processed in the Korean Total Diet Study (KTDS). Methods: Dietary intake data from the 2013-2016 KNHANES was used to select representative foods (RFs) in KTDS for iron analysis. Selection of the RFs and cooking methods for each RF (RF × cooking method pair) was performed according to the 'Guidebook for Korean Total Diet Studies' and resulted in a total of 132 RFs and 224 'RF × cooking method' pairs. RFs were collected in 9 metropolitan cities nationwide once or twice (for those with seasonality) in 2018 and made into 6 composites each, based on the origin and season prior to cooking. Then, the RF composites prepared to a 'table ready' state for KTDS were analyzed by Inductively Coupled Plasma-Mass Spectrometry (ICP-MS). Dietary iron intake of the Korean population was estimated using only RFs' intake data based on the 2 sources of iron content, namely FND-KNHANES and IC-KTDS. Results: RFs in KTDS covered 92.0% of total food intake of Koreans in the 2016-2018 KNHANES. Mean iron intake of Koreans was 7.77 mg/person/day by IC-KTDS vs 9.73 mg/person/day by FND-KNHANES. The major food groups contributing to iron intake were meats (21.7%), vegetables (20.5%), and grains & cereals (13.4%) as per IC-KTDS. On the other hand, the latter source (FND-KNHANES) resulted in a very different profile: grains & cereals (31.1%), vegetables (16.8%), and meats (15.3%). While the top iron source was beef, accounting for 8.6% in the former, it was polished rice (19.2%) in the latter. There was a 10-fold difference in the iron content of polished rice between 2 sources that iron intakes excluding the contribution by polished rice resulted in very similar values: 7.58 mg/person/day by IC-KTDS and 7.86 mg/person/day by FND-KNHANES. Conclusions: This study revealed that the dietary iron intake estimated by 2 different methods were quite comparable, excluding one RF, namely polished rice. KTDS was thus proven to be a useful tool in estimating a 'closer-to-real' dietary intake of nutrients for Koreans and further research on various nutrients is warranted.

Keywords

Acknowledgement

이 연구는 식품의약품안전처의 지원을 받아 수행된 연구입니다(20220204691-00, 한국형총식이조사).

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