Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
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Analysis of Korean Dietary Patterns using Food Intake Data - Focusing on Kimchi and Alcoholic Beverages

식품섭취량을 활용한 우리나라 식이 패턴 분석 - 김치류 및 주류 중심으로

  • Kim, Soo-Hwaun (Food Contaminants Division, Food Safety Evaluation Department, National Institute of Food and Drug Safety Evaluation) ;
  • Choi, Jang-Duck (Food Contaminants Division, Food Safety Evaluation Department, National Institute of Food and Drug Safety Evaluation) ;
  • Kim, Sheen-Hee (Food Contaminants Division, Food Safety Evaluation Department, National Institute of Food and Drug Safety Evaluation) ;
  • Lee, Joon-Goo (Food Contaminants Division, Food Safety Evaluation Department, National Institute of Food and Drug Safety Evaluation) ;
  • Kwon, Yu-Jihn (Food Contaminants Division, Food Safety Evaluation Department, National Institute of Food and Drug Safety Evaluation) ;
  • Shin, Choonshik (Food Contaminants Division, Food Safety Evaluation Department, National Institute of Food and Drug Safety Evaluation) ;
  • Shin, Min-Su (Food Contaminants Division, Food Safety Evaluation Department, National Institute of Food and Drug Safety Evaluation) ;
  • Chun, So-Young (Food Contaminants Division, Food Safety Evaluation Department, National Institute of Food and Drug Safety Evaluation) ;
  • Kang, Gil-Jin (Food Contaminants Division, Food Safety Evaluation Department, National Institute of Food and Drug Safety Evaluation)
  • 김수환 (식품의약품안전처 식품의약품안전평가원 식품위해평가부 오염물질과) ;
  • 최장덕 (식품의약품안전처 식품의약품안전평가원 식품위해평가부 오염물질과) ;
  • 김신희 (식품의약품안전처 식품의약품안전평가원 식품위해평가부 오염물질과) ;
  • 이준구 (식품의약품안전처 식품의약품안전평가원 식품위해평가부 오염물질과) ;
  • 권유진 (식품의약품안전처 식품의약품안전평가원 식품위해평가부 오염물질과) ;
  • 신춘식 (식품의약품안전처 식품의약품안전평가원 식품위해평가부 오염물질과) ;
  • 신민수 (식품의약품안전처 식품의약품안전평가원 식품위해평가부 오염물질과) ;
  • 천소영 (식품의약품안전처 식품의약품안전평가원 식품위해평가부 오염물질과) ;
  • 강길진 (식품의약품안전처 식품의약품안전평가원 식품위해평가부 오염물질과)
  • Received : 2019.03.04
  • Accepted : 2019.05.08
  • Published : 2019.06.30
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Abstract

In this study, we analyzed Korean dietary habits with food intake data from the Korea National Health and Nutrition Examination Survey (KNHANES) and the Korea Centers for Disease Control and Prevention and we proposed a set of management guidelines for future Korean dietary habits. A total of 839 food items (1,419 foods) were analyzed according to the food catagories in "Food Code", which is the representative food classification system in Korea. The average total daily food intake was 1,585.77 g/day, with raw and processed foods accounting for 858.96 g/day and 726.81 g/day, respectively. Cereal grains contributed to the highest proportion of the food intake. Over 90% of subjects consumed cereal grains (99.09%) and root and tuber vegetables (95.80%) among the top 15 consumed food groups. According to the analysis by item, rice, Korean cabbage kimchi, apple, radish, egg, chili pepper, onion, wheat, soybean curds, potato, cucumber and pork were major (at least 1% of the average daily intake, 158.6 g/day) and frequently (eaten by more than 25% of subjects, 5,168 persons) consumed food items, and Korean spices were at the top of this list. In the case of kimchi, the proportion of intake of Korean cabbage kimchi (64.89 g/day) was the highest. In the case of alcoholic beverages, intake was highest by order of beer (63.53 g/day), soju (39.11 g/day) and makgeolli (19.70 g/day), and intake frequency was high in order of soju (11.3%), beer (7.2%), and sake (6.6%). Analysis results by seasonal intake trends showed that cereal grains have steadily decreased and beverages have slightly risen. In the case of alcoholic beverage consumption frequency, some kinds of makgeolli, wine, sake, and black raspberry wine have decreased gradually year by year. The consumption trend for kimchi has been gradually decreasing as well.

본 연구에서는 식품섭취량 데이터를 활용하여, 한국인의 식습관을 분석하고 관리방향을 제안하였다. 국민건강영양조사의 원시자료를 활용하고, 국내 대표적 식품 분류체계인 식품공전을 반영해서 품목수 839개(세부품목수 1,419개)를 대상으로 실시하였다. 일일 총 식품섭취량은 1,585.77 g/day이고, 그 중 원재료식품은 858.96 g/day(54.2%), 가공식품은 726.81 g/day(45.8%)로 산출되었다. 식품군별 식품섭취량은, 곡류가 가장 높은 비율을 차지했고, 식품섭취량 상위15위 식품군 중 90% 이상의 대상자가 섭취하는 목록으로는 곡류(99.06%), 근채류(95.80%)로 나타났다. 품목별 분석에 의하면 주요 다소비(일일식품섭취량 1%이상 섭취, 158.6 g/day) 및 다빈도(일일평균 국민 25% 이상 섭취, 5,168명)품목은 쌀, 배추김치, 사과, 무, 달걀, 고추, 양파, 밀, 두부, 감자, 오이, 돼지고기로 산출되었다. 섭취빈도 중심의 상위순위 목록은 주로 한식양념 재료들이 포함되었다. 김치류는 배추김치(64.89 g/day)의 섭취량 비율이 67%로 가장 높게 나타났다. 주류의 경우 섭취량 및 섭취빈도 모두 상위 5위 안에 포함되어 있으며, 세부적인 섭취량은 맥주(63.53 g/day), 소주(39.11 g/day), 막걸리(19.70 g/day) 순으로 높았고, 섭취빈도는 소주(11.3%), 맥주(7.2%), 청주(6.6%)순으로 높게 산출되었다. 2010년부터 2015년도 식품섭취량 추이에서 곡류는 꾸준하게 감소하고, 음료류는 다소 증가하는 추세였다. 주류의 섭취빈도에서는 일부 종류인 막걸리, 와인, 청주, 복분자주에서 년도별로 감소하는 경향이었고, 김치류도 감소하는 추세였다. 식품 섭취패턴은 체내노출과 직접적인 영향이 있으며, 식품섭취량이 높은 식품과 섭취빈도가 높은 식품 모두 관리가 중요하지만, 우리나라 섭취 특성을 고려하여 국내에 적합한 안전관리 방안 마련이 필요하다. 식품 섭취로 인한 유해오염물질의 노출량 관리를 위해서 다소비 식품은 섭취용량과 관련이 높으므로 식품의 오염도 관리 중심으로 다빈도 식품은 섭취기간과 관련이 높으므로 섭취시 장기노출로 인한 체내축적 중심으로 접근하는 것을 권장한다.

Keywords

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