한국식품영양학회지 (The Korean Journal of Food And Nutrition)

  • 제31권6호
  • /
  • Pages.783-791
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  • 2018
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  • 1225-4339(pISSN)
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  • 2287-4992(eISSN)
한국식품영양학회 (The Korean Society of Food and Nutrition)
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중년남성에서 밀가루음식 섭취빈도에 따른 영양소 섭취와 건강지표 - 제6기(2013~2015년) 국민건강영양조사 자료 이용 -

Nutrients Intake and Health Indices by Intake Frequency of Wheat-based Foods in Middle-aged Men - Using the Korean National Health and Nutrition Examination Survey (KNHANES) 2013~2015 -

  • 허은실 (창신대학교 식품영양학과)
  • Her, Eun-Sil (Dept. of Food and Nutrition, Changshin University)
  • 투고 : 2018.08.06
  • 심사 : 2018.10.24
  • 발행 : 2018.12.31
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초록

The purpose of this study was to compare nutrients intake, eating behavior, and health indices according to intake frequency of wheat-based foods, using results from the 2013~2015 National Health and Nutrition Examination Survey. Subjects were 882 men age 40~64. According to intake frequency of wheat-based foods per week, two groups (Low intake group (LG); less than four times, High intake group (HG); more than four times) were divided, and their percentages were 54.0% and 46.0% respectively. Frequency of consuming wheat-based foods per week was 4.80, and there was significant difference (p<0.001) in both groups. Intake frequency according to wheat-based foods was high in noodles, cookies, and breads. Daily energy intake was higher, approximately 630 kcal in HG than LG (p<0.001). Also, energy ratio of fat and protein was higher in HG. There were significant differences in nutrient density per 1,000 kcal of minerals and vitamins between the two groups (p<0.01, p<0.001), except calcium, phosphorus, and niacin. In dietary behavior, frequency of meals (daily) was significant. In total cholesterol and LDL-cholesterol of health indices, HG was higher than LG (p<0.01). Results of this study reveal that frequent intake of wheat-based foods has negative effect on nutrition and health.

키워드

Table 1. General characteristics of the subjects by intake frequency of wheat-based foods

HGSPB1_2018_v31n6_783_t0001.png 이미지

Table 2. Distribution of independent variable

HGSPB1_2018_v31n6_783_t0002.png 이미지

Table 3. Health-related factors by intake frequency of wheat-based foods

HGSPB1_2018_v31n6_783_t0003.png 이미지

Table 4. Nutrient intake by intake frequency of wheat-based foods1)

HGSPB1_2018_v31n6_783_t0004.png 이미지

Table 5. Eating behavior by intake frequency of wheat-based food

HGSPB1_2018_v31n6_783_t0005.png 이미지

Table 6. Health indices by intake frequency of wheat-based foods1)

HGSPB1_2018_v31n6_783_t0006.png 이미지

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