Korean Journal of Community Nutrition (대한지역사회영양학회지)

The Korean Society of Community Nutrition (대한지역사회영양학회)
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Dietary sodium and potassium intake of Koreans estimated using 2 different sources of their contents in foods, Food & Nutrient Database and the Korean Total Diet Study : a comparative study

우리 국민의 나트륨 및 칼륨 섭취량 평가: 식품별 영양성분 함량 DB와 한국형 총 식이조사 기반 추정량 비교 연구

  • Jee Yeon Lee (Center for Health Industry Policy, Korea Health Industry Development Institute) ;
  • Sung Ok Kwon (Research Institute of Human Ecology, Seoul National University) ;
  • Soo Hyun Lee (Department of Medical Record and Health Information Management, Kongju National University) ;
  • Min Jeong Seo (Korea Research Institute of Analytical Technology) ;
  • Gae Ho Lee (Korea Research Institute of Analytical Technology) ;
  • Cho-il Kim (Department of Food and Nutrition, Seoul National University)
  • 이지연 (한국보건산업진흥원 보건산업정책연구센터) ;
  • 권성옥 (서울대학교 생활과학연구소) ;
  • 이수현 (공주대학교 의료정보학과) ;
  • 서민정 (한국분석기술연구소) ;
  • 이계호 (한국분석기술연구소) ;
  • 김초일 (서울대학교 생활과학대학 식품영양학과)
  • Received : 2023.06.08
  • Accepted : 2023.06.23
  • Published : 2023.06.30
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Abstract

Objectives: Based on the results from the Korean Total Diet Study (KTDS), the sodium (Na) and potassium (K) intake of Koreans were estimated and compared with intake estimates from the Food & Nutrient Database (FNDB), as in the Korea National Health and Nutrition Examination Survey (KNHANES) to verify the validity of these estimates. Methods: One hundred and thirty-four representative foods (RFs) covering 92.5% of the total food intake of Koreans were selected, and 228 pairs of corresponding 'RF x representative cooking method' were derived by reflecting the methods used mainly in terms of frequency and quantity in their cooking. RF samples were collected from three cities with a larger population size in three regions (nine cities) nationwide, and six composite samples were made for each RF, considering its regional and/or seasonal characteristics. One thousand three hundred and sixty-eight 'RF x representative cooking method' pair samples were prepared, and the Na and K contents were assessed using inductively coupled plasma atomic emission spectrometry (ICP-MS). The Na and K intake of the Korean population was estimated by linking the content with the food intake data from the 7th KNHANES. Results: The mean Na and K intake of Koreans were 2,807.4 mg and 2,335.0 mg per person per day, respectively. A comparison with the Na and K intake from KNHANES, including only RFs of KTDS, showed comparable results with less than 5% variation. While the contribution and ranking of food items to Na intake were similar between KNHANES and KTDS, there were differences in K intake. This was attributed to the large discrepancies in the K content of rice and coffee between KTDS results and the values in the 9th Revision of the National Food Composition Table used in KNHANES. Conclusions: The Na and K intake of Koreans estimated based on the KTDS, which performed nutrient analysis on samples prepared to a 'table-ready' state using foods of the representative collection, was similar and comparable with that of KNHANES. This supports the validity and usefulness of FNDB-based nutrient intake estimation at the population level. The list of nutrients studied in KTDS is expected to be expanded, allowing for intake estimation of nutrients with currently insufficient or absent information in the FNDBs in use.

Keywords

Acknowledgement

This study was supported by a grant (20220204691-00, Korean Total diet Study) from the Ministry of Food and Drug Safety in 2018-2022.

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