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http://dx.doi.org/10.4163/kjn.2009.42.6.523

Comparison of Eating Habits and Dietary Intake Patterns between People with and without Allergy  

Yang, Seung-Hye (Department of Food and Nutrition, Chung-Ang University)
Kim, Eun-Jin (Department of Food and Nutrition, Chung-Ang University)
Kim, Young-Nam (Institute of Human Ecology, Chung-Ang University)
Seong, Ki-Seung (Korea Food Research Institute)
Kim, Sung-Soo (Korea Food Research Institute)
Han, Chan-Kyu (Korea Food Research Institute)
Lee, Bog-Hieu (Department of Food and Nutrition, Chung-Ang University)
Publication Information
Journal of Nutrition and Health / v.42, no.6, 2009 , pp. 523-535 More about this Journal
Abstract
The aim of this study was to examine and compare the eating habits and dietary intake patterns of people with or without allergy by the survey during August-September, 2008. The 131 subjects aged 10'-50' (AG = allergy group, n = 62; NG = non-allergy group, n = 69) participated in this study. The questionnaire included general characteristics, dietary habits, and food frequency. Income level tended to be higher in AG than in NG, and AG had more pets and flower pots than NG (p < 0.01). In AG, most affected area of allergy was the skin and the subjects in AG experienced the mixed symptoms and more than 2 types of allergy. Family history of allergy was highly related with allergy of the subjects (AG: 66.1%, NG: 33.9%). Both groups did not exercise regularly, but frequency of alcohol drinking in AG was significantly higher than in NG (p < 0.01). AG skipped meals and had snacking more often than NG (p < 0.05). Most favorite snacks in AG were instant foods, fast foods, cookies, and ice cream (p < 0.05). Therefore, AG tended to consume more allergy-related foods than NG. Highly-consumed allergy-related foods were egg, pork, walnut, onion, tuna, shellfish, and kiwi (p < 0.05). Therefore, nutrition education and guidance is needed to establish good eating habits, food intakes, and life style in people having allergy.
Keywords
allergy; eating habits; dietary intake patterns; allergy-related foods;
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