Korean Journal of Community Nutrition (대한지역사회영양학회지)

The Korean Society of Community Nutrition (대한지역사회영양학회)
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The Relationship Between the Korean Adults Diet Evaluated Using Dietary Quality Indices and Metabolic Risk Factors: Based on the 2016 ~ 2019 Korea National Health and Nutrition Examination Survey

식이 질 지수를 이용하여 평가한 한국 성인의 식생활과 대사 위험인자와의 관련성: 2016 ~ 2019 국민건강영양조사 자료 이용

  • Ding, Chong-Yu (Department of Food Science and Nutrition, Kyungpook National University) ;
  • Park, Pil-Sook (Department of Food Science and Nutrition, Kyungpook National University) ;
  • Park, Mi-Yeon (Department of Food and Nutrition, Gyeongsang National University)
  • Received : 2022.06.13
  • Accepted : 2022.06.27
  • Published : 2022.06.30
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Abstract

Objectives: This study was designed to investigate the relationship between metabolic risk factors, Index of Nutrition Quality, and the dietary quality index score of Korean adults. Methods: The subjects were 18,652 Korean adults aged 19 years or older (7,899 males, 10,753 females) who participated in the 2016-2019 Korea National Health and Nutrition Examination Survey. Subjects were divided into normal, pre-metabolic syndrome, and metabolic syndrome (MetS) groups according to the number of their metabolic risk factors. Data were analyzed using the SPSS program. Results: About 44.7% of men in the MetS group were at least college graduates (P < 0.001), whereas 52.0% of women in the MetS group were middle school graduates or lower (P < 0.001). The frequency of fruit and dairy products intake tended to decrease as the number of metabolic risk factors increased in both men and women (P for trend < 0.001). As the number of metabolic risk factors decreased, the frequency of grain intake tended to decrease in men (P for trend < 0.001) while the frequency of intake of red meat (P for trend = 0.001), poultry (P for trend < 0.001), and eggs (P for trend < 0.001) decreased in women. The total scores of Diet Quality Index-International (DQI-I) (men P < 0.001, women P < 0.01) and Korean Healthy Eating Index (KHEI) (men and women P < 0.001) were significantly lower in the MetS group compared to the other groups, and the total score of DQI-I and KHEI tended to decrease as the number of metabolic risk factors increased. Conclusions: Dietary quality evaluation using various indices can provide more information on the dietary problems related to metabolic risk factors. Nutrients and foods that have been confirmed to be related to metabolic risk factors can be used to develop dietary guidelines for the nutritional management of metabolic diseases.

Keywords

References

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