Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Effect of Meals Variety on Obesity Index, Blood Pressure, and Lipid Profiles of Korean Adults

성인의 식사 다양성이 비만도, 혈압 및 혈중 지질패턴에 미치는 영향

  • Jun, Ye-Sook (Department of Human Nutrition & Food Science, Chungwoon University) ;
  • Choi, Mi-Kyeong (Department of Human Nutrition & Food Science, Chungwoon University) ;
  • Bae, Yun-Jung (Department of Food and Nutrition, Sookmyung Women's University) ;
  • Sung, Chung-Ja (Department of Food and Nutrition, Sookmyung Women's University)
  • 전예숙 (청운대학교 식품영양학과) ;
  • 최미경 (청운대학교 식품영양학과) ;
  • 배윤정 (숙명여자대학교 식품영양학과) ;
  • 승정자 (숙명여자대학교 식품영양학과)
  • Published : 2006.04.30
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Abstract

This study was conducted to examine the correlation among meals variety, obesity index, blood pressure, and lipid profiles of Korean adults. A total of 308 adults(men 124, women 184) measured the anthropometric characteristics, blood pressure, dietary intake using 24-hour recall method, and serum lipid profile. The average ages of the study subjects were 50.9 yrs in men and 51.4 yrs in women. The average height, weight and BMI were 166.3 cm, 68.4 kg, $24.7\;kg/cm^2$ in men and 154.3 cm, 59.8 kg, $25.0\;kg/cm^2$ in women, respectively. The numbers of food items in meal of men and women were 14.1, 15.9 for breakfast, 15.7, 15.9 for lunch, 14.7, 14.1 for dinner, respectively. The numbers of dish items in meal of men and women were 4.0, 4.3 for breakfast, 4.3, 4.3 for lunch, 4.2, 3.9 for dinner, respectively. The average blood pressure, total cholesterol, triglyceride, HDL-cholesterol, LDL-cholesterol and atherogenic index were 126.6/76.0 mmHg, 181.0 mg/dL, 157.7 mg/dL, 40.9 mg/dL, 108.6 mg/dL, 3.5 in men and 123.2/73.6 mmHg, 185.0 mg/dL, 137.3 mg/dL, 44.8 mg/dL, 112.7 mg/dL, 3.2 in women, respectively. The total cholesterol was negatively correlated to the number of food item for lunch(p<0.05). Therefore, more systematic studies to investigate the meal variety roles of blood lipids in meals of adults were required.

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References

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