scholarly journals Dietary and Health Characteristics of Korean Adults According to the Level of Energy Intake from Carbohydrate: Analysis of the 7th (2016–2017) Korea National Health and Nutrition Examination Survey Data

Nutrients ◽  
2020 ◽  
Vol 12 (2) ◽  
pp. 429
Author(s):  
Sue Min Soh ◽  
Sang-Jin Chung ◽  
Jihyun Yoon
Keyword(s):  
Energy Intake ◽  
National Health ◽  
Diet Quality ◽  
Health Conditions ◽  
Nutrition Examination Survey ◽  
Carbohydrate Analysis ◽  
Korean Adults ◽  
Health And Nutrition ◽  
Low Hdl ◽  
Macronutrient Distribution

The purpose of this study was to examine the association between the level of energy intake from carbohydrate and the dietary and health characteristics among Korean adults. We examined the diet quality and health conditions of Korean adults by segmenting them into eight groups according to the level of energy intake from carbohydrate (<45%, 45–50%, 50–55%, 55–60%, 60–65%, 65–70%, 70–75%, and ≥75%). From the data of the 7th (2016–2017) Korea National Health and Nutrition Examination Survey (KNHANES), 7566 subjects aged 19 to 64 years were analyzed. Diet quality was much lower in the groups whose energy intake from carbohydrate was <50% or ≥65%, compared to the groups whose energy intake from carbohydrate was 50–65%. Hypertension or low HDL-cholesterolemia was associated with low (<45%) or high (≥70%) energy intake from carbohydrate. We found no considerable difference in the diet quality and health conditions between the groups whose energy intake from carbohydrate was 50–55% and 55–65%. In conclusion, it is suggested to expand the current acceptable macronutrient distribution range (AMDR) for carbohydrate for Korean adults (i.e., 55% to 65%) to include 50–55%.

scholarly journals Eating frequency is inversely associated with BMI, waist circumference and the proportion of body fat in Korean adults when diet quality is high, but not when it is low: analysis of the Fourth Korea National Health and Nutrition Examination Survey (KNHANES IV)

2018 ◽  
Vol 119 (8) ◽  
pp. 918-927 ◽  
Author(s):  
Sunmi Kim ◽  
Jeong Hee Yang ◽  
Gyeong-Hun Park
Keyword(s):  
Waist Circumference ◽  
Body Fat ◽  
National Health ◽  
Diet Quality ◽  
Inverse Association ◽  
Nutrition Examination Survey ◽  
Significant Linear Trend ◽  
Eating Frequency ◽  
Korean Adults ◽  
Health And Nutrition

AbstractThe role of eating frequency (EF) in obesity development has been debated, and few studies have investigated Asian populations. Diet quality might affect the association between EF and obesity. Therefore, we investigated the association between EF and obesity indicators in a representative sample of Korean adults with consideration to diet quality. This cross-sectional study used data of 6951 participants aged 19–93 years (male 49·8 %, female 50·2 %) from the Fourth Korean National Health and Nutrition Examination Survey. EF was assessed using a questionnaire, and diet quality was defined as mean adequacy ratio (MAR). To explore the association between EF and obesity indicators, we used multiple linear regression analyses with and without interaction terms between diet quality and EF. EF was inversely associated with each obesity indicator, including body fat percentage (BF%), BMI and waist circumference (WC), showing a significant linear trend (P<0·001 for BF%, WC and BMI). In addition, the association between EF and each obesity indicator was significantly altered according to diet quality (Pvalue of the interaction term EF×diet quality=0·008 in the regression model for BF%, <0·001 for BMI and 0·043 for WC). In the stratified analyses according to diet quality, EF had a significant inverse association with BF%, WC and BMI in the high diet quality groups, but not in the low diet quality groups. This study suggests that EF is inversely associated with the obesity indicators when diet quality is high, but not when it is low in Korean adults.

Abstract P410: Added Sugars Intake, Diet Quality and All-Cause Mortality Among US Adults: Prospective Data from National Health and Nutrition Examination Survey III

Circulation ◽  
2014 ◽  
Vol 129 (suppl_1) ◽  
Author(s):  
Molly Jung ◽  
Robert C Kaplan ◽  
Yasmin Mossavar-Rahmani ◽  
Shankar Viswanathan ◽  
Judith Wylie-Rosett ◽  
...  
Keyword(s):  
Energy Intake ◽  
National Health ◽  
Diet Quality ◽  
Healthy Eating Index ◽  
Nutrition Examination Survey ◽  
Men And Women ◽  
Added Sugars ◽  
Health And Nutrition ◽  
Usual Intake ◽  
All Cause Mortality

Objectives: To better understand the relationship between added sugars intake and diet quality, and to estimate associations between added sugars intake with all-cause mortality Methods: National Health and Nutrition Examination Survey III data were linked to mortality data (1988-2006), among 13,902 US adults between ages 18-74 yr having energy intake within 500-3500calories for women and 800-4000 calories for men, no history of a heart attack, stroke, or congestive heart failure. Usual intake of added sugars and energy were estimated using the NCI method and categorized into gender-specific quartiles. Diet quality was assessed using the Healthy Eating Index 2005 score (HEI-2005). Associations between added sugars intake and mortality were estimated using Cox proportional hazards regression adjusting for age, race/ethnicity, body mass index (BMI), and usual total energy intake after testing for multiplicative interaction by each of these covariates. Results: Mean intake of added sugar was 17.2 (95% Confidence Interval (CI) 16.8, 17.6) teaspoons (tsp) in women and 25.0 (95% CI 24.4, 25.7) tsp in men. Higher usual intake of added sugars was associated with being younger, a current smoker, and having between 12 and 15 years of education among both men and women. Higher usual intake of added sugars was related to a lower HEI score in women versus a higher HEI score in men (Quartile (Q) 4 for HEI =61.62 versus Q1=64.73 in women, p=0.0002; (Q4=62.71 vs. Q1=60.07 in men, p=0.0209). Higher HEI scores for the grain, fruit, vegetable, meat, and variety components were related to lower intake of added sugars; whereas, the fats, cholesterol, and sodium components of the HEI were related to higher intake of added sugars in men and women. During a median follow-up period of 14 years, a total of 1,889 deaths were recorded. After multivariable adjustment, higher added sugars intake was not associated with increased all-cause mortality (hazard ratio (HR) 95% CI of Q4 vs Q1, 1.08 (0.77, 1.52)). Interpretation: Epidemiological studies suggested that higher sugars intake is associated with an increased risk of obesity and cardiovascular diseases (CVD). These findings indicate higher intake of added sugars is associated with lower diet quality in women, but not men. Added sugars intake was not significantly associated with all-cause mortality in this representative sample of the US population.

scholarly journals Impact of dining out on nutritional intake and metabolic syndrome risk factors: data from the 2011 Korean National Health and Nutrition Examination Survey

2015 ◽  
Vol 113 (3) ◽  
pp. 473-478 ◽  
Author(s):  
Chorong Oh ◽  
Hak-Seon Kim ◽  
Jae-Kyung No
Keyword(s):  
Risk Factors ◽  
Metabolic Syndrome ◽  
National Health ◽  
Hdl Cholesterol ◽  
Nutrition Examination Survey ◽  
Korean Adults ◽  
Health And Nutrition ◽  
Cholesterol Levels ◽  
Low Hdl ◽  
Using Data

The frequency of dining out has rapidly increased; however, the independent associations between dining out, metabolic syndrome risk factors and nutritional status have not been well characterised. The aim of the present study was to investigate the associations between dining out, nutritional intakes and metabolic syndrome risk factors among Korean adults, using data from the 2011 Korean National Health and Nutrition Examination Survey. Frequency of dining out was significantly associated with intake of nutrients such as energy, water, protein, fat, carbohydrate, Ca, Na, vitamin A and carotene. Especially, the result revealed that Korean adults had insufficient Ca intake compared with the Korean reference intake (700 mg). As the frequency of dining out increased, so did energy intake. In addition, individuals who dined out seven or more times per week experienced a 64 % higher likelihood of blood pressure abnormalities, an 88 % higher likelihood of waist circumference abnormalities, and a 32 % higher likelihood of low HDL-cholesterol levels than those who dined out less than once per week. BMI was not associated with the frequency of dining out. Our findings suggest that strategies to modify dining-out behaviour could reduce metabolic syndrome risk factors via improved nutrition.

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