Nutrition Research and Practice

The Korean Nutrition Society (한국영양학회)
권호 표지
DOI QR코드

DOI QR Code

Selection of key foods for the systematic management of a food and nutrient composition database

  • Shim, Jee-Seon (Department of Preventive Medicine, Yonsei University College of Medicine) ;
  • Lee, Jung-Sug (Department of Food and Nutrition, Kookmin University) ;
  • Kim, Ki Nam (Department of Food and Nutrition, Daejeon University) ;
  • Lee, Hyun Sook (Department of Science and Nutrition, Dongseo University) ;
  • Kim, Hye Young (Department of Food and Nutrition, Yongin University) ;
  • Chang, Moon-Jeong (Department of Food and Nutrition, Kookmin University)
  • Received : 2017.05.29
  • Accepted : 2017.09.27
  • Published : 2017.12.01
Download PDF
⟨ Previous Next ⟩

Abstract

BACKGROUND/OBJECTIVES: Food composition databases are necessary for assessing dietary intakes. Developing and maintaining a high quality database is difficult because of the high cost of analyzing nutrient profiles and the recent fast-changing food marketplace. Thus, priorities have to be set for developing and updating the database. We aimed to identify key foods in the Korean diet to set priorities for future analysis of foods. SUBJECTS/METHODS: The food consumption data of the Korea National Health and Nutrition Examination Surveys 2013-2014 were used. We modified the US Department of Agriculture's key food approach. First, major foods were analyzed, contributing to 75%, 80%, 85%, or 90% of each nutrient intake. Second, the cumulative contributions to nutrient intakes were compared before and after excluding the foods least commonly consumed by individuals. Third, total nutrient score for each food was calculated by summing all percent contributions times 100 for nutrients. To set priorities among the foods in the list, we sorted the score in descending order and then compared total percent contributions of foods, within the 100, 90, 85, 80, and 75 percentiles of the list. Finally, we selected the minimum list of foods contributing to at least 90% of the key nutrient intake as key items for analysis. RESULTS: Among the 1,575 foods consumed by individuals, 456 were selected as key foods. Those foods were chosen as items above the 80 percentile of the total nutrient score, among the foods contributing at least 85% of any nutrient intake. On an average, the selected key foods contributed to more than 90% of key nutrient intake. CONCLUSIONS: In total, 456 foods, contributing at least 90% of the key nutrient intake, were selected as key foods. This approach to select a minimum list of key foods will be helpful for systematically updating and revising food composition databases.

Keywords

References

  1. World Health Organization. Diet, Nutrition, and the Prevention of Chronic Diseases. Geneva: World Health Organization; 1990.
  2. Wang X, Chen H, Ouyang Y, Liu J, Zhao G, Bao W, Yan M. Dietary calcium intake and mortality risk from cardiovascular disease and all causes: a meta-analysis of prospective cohort studies. BMC Med 2014;12:158. https://doi.org/10.1186/s12916-014-0158-6
  3. Wang X, Ouyang Y, Liu J, Zhu M, Zhao G, Bao W, Hu FB. Fruit and vegetable consumption and mortality from all causes, cardiovascular disease, and cancer: systematic review and dose-response metaanalysis of prospective cohort studies. BMJ 2014;349:g4490. https://doi.org/10.1136/bmj.g4490
  4. Neale EP, Batterham MJ, Tapsell LC. Consumption of a healthy dietary pattern results in significant reductions in C-reactive protein levels in adults: a meta-analysis. Nutr Res 2016;36:391-401. https://doi.org/10.1016/j.nutres.2016.02.009
  5. Bramwell L, Mortimer D, Rose M, Fernandes A, Harrad S, Pless- Mulloli T. UK dietary exposure to PCDD/Fs, PCBs, PBDD/Fs, PBBs and PBDEs: comparison of results from 24-h duplicate diets and total diet studies. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2017;34:65-77. https://doi.org/10.1080/19440049.2016.1258493
  6. Kweon S, Kim Y, Jang MJ, Kim Y, Kim K, Choi S, Chun C, Khang YH, Oh K. Data resource profile: the Korea National Health and Nutrition Examination Survey (KNHANES). Int J Epidemiol 2014;43: 69-77. https://doi.org/10.1093/ije/dyt228
  7. Ju SY, Ha AW. Dietary factors associated with high serum ferritin levels in postmenopausal women with the Fifth Korea National Health and Nutrition Examination Survey (KNHANES V), 2010-2012. Nutr Res Pract 2016;10:81-8. https://doi.org/10.4162/nrp.2016.10.1.81
  8. Koh E, Shin H, Yon M, Nam JW, Lee Y, Kim D, Lee J, Kim M, Park SK, Choi H, Kim CI. Measures for a closer-to-real estimate of dietary exposure to total mercury and lead in total diet study for Koreans. Nutr Res Pract 2012;6:436-43. https://doi.org/10.4162/nrp.2012.6.5.436
  9. Lee MJ, Kim JH. Estimated dietary isoflavone intake among Korean adults. Nutr Res Pract 2007;1:206-11. https://doi.org/10.4162/nrp.2007.1.3.206
  10. Haytowitz DB, Pehrsson PR, Smith J, Gebhardt SE, Matthews RH, Anderson BA. Key foods: setting priorities for nutrient analyses. J Food Compost Anal 1996;9:331-64. https://doi.org/10.1006/jfca.1996.0041
  11. Lee HS, Kim BH, Jang YA, Park SO, Oh CH, Kim JY, Kim HY, Chung SY, Sho YS, Suh JH, Lee EJ, Kim CI. Developing food list for risk assessment of contaminants in Korean foods. Korean J Food Sci Technol 2005;37:660-70.
  12. Korea Food Research Institute. Food analysis and tests [Internet]. Wanju: Korea Food Research Institute; [cited 2017 July 18]. Available from: http://www.kfri.re.kr/download/commission-1.pdf.
  13. Hepburn FN. Food Consumption/Composition Interrelationships: Administrative Report No. 382. Hyattsville (MD): Health and Nutrition Information Service; 1987.
  14. Haytowitz DB. Updating USDA's key foods list for what we eat in America, NHANES 2011-12. Procedia Food Sci 2015;4:71-8. https://doi.org/10.1016/j.profoo.2015.06.011
  15. Haytowitz DB, Pehrsson PR, Holden JM. Adapting methods for determining priorities for the analysis of foods in diverse populations. J Food Compost Anal 2000;13:425-33. https://doi.org/10.1006/jfca.1999.0855
  16. Haytowitz DB, Pehrsson PR, Holden JM. The identification of key foods for food composition research. J Food Compost Anal 2002;15:183-94. https://doi.org/10.1006/jfca.2001.1046
  17. Haytowitz DB, Pehrsson PR, Holden JM. The national food and nutrient analysis program: a decade of progress. J Food Compost Anal 2008;21:S94-102. https://doi.org/10.1016/j.jfca.2007.07.006
  18. Lundberg-Hallen N, Ohrvik V. Key foods in Sweden: identifying high priority foods for future food composition analysis. J Food Compost Anal 2015;37:51-7. https://doi.org/10.1016/j.jfca.2014.09.008
  19. Shaheen N, Rahim AT, Mohiduzzaman M, Banu CP, Bari ML, Tukun AB, Mannan M, Bhattacharjee L, Stadlmayr B. Food Composition Table for Bangladesh. Dhaka: Institute of Nutrition and Food Science Centre for Advanced Research in Sciences University of Dhaka; 2013.
  20. Cunningham J, Tompsett S, Abbey J, Sobolewski RD, Mackerras D. Food composition-essential data in epidemiological studies of food and health. Australas Epidemiol 2010;17:32-4.
  21. Korea Centers for Disease Control and Prevention. Guidebook for Nutrition Survey: the Sixth Korea National Health and Nutrition Examination Survey (2013-2015). Cheongju: Korea Centers for Disease Control and Prevention; 2015.

Cited by

  1. Survey on utilization and demand for national food composition database vol.51, pp.2, 2018, https://doi.org/10.4163/jnh.2018.51.2.186
  2. 제7기 국민건강영양조사 (2016-2018) 자료를 활용한 한국인의 주요 식품 (Key Foods) 선정에 관한 연구 vol.54, pp.1, 2021, https://doi.org/10.4163/jnh.2021.54.1.10
  3. Comparison of Nutrient Intake in Lao PDR by the Korean CAN-Pro and Thailand INMUCAL Analysis Programs vol.26, pp.1, 2017, https://doi.org/10.3746/pnf.2021.26.1.40
  4. Investigation of Water-Soluble Vitamin (B1, B2, B3, and B7) Contents in Beverages and Confectionery vol.50, pp.6, 2021, https://doi.org/10.3746/jkfn.2021.50.6.551
  5. Analysis of methodological components and available resources in Costa Rica to generate food composition data vol.106, pp.None, 2022, https://doi.org/10.1016/j.jfca.2021.104294