• Nutrition Research and Practice
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• 제7권2호
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• pp.132-138
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• 2013

The food choices in childhood have high a probability of being carried through into their adulthood life, which then contributes to the risk of many non-communicable diseases. Therefore, there is a need to gather some information about children's views on foods which may influence their food choices for planning a related dietary intervention or programme. This paper aimed to explore the views of children on foods and the types of foods which are usually consumed by children under four food groups (snacks, fast foods, cereals and cereal products; and milk and dairy products) by using focus group discussions. A total of 33 school children aged 7-9 years old from Selangor and Kuala Lumpur participated in the focus groups. Focus groups were audio-taped, transcribed and analyzed according to the listed themes. The outcomes show that the children usually consumed snacks such as white bread with spread or as a sandwich, local cakes, fruits such as papaya, mango and watermelon, biscuits or cookies, tea, chocolate drink and instant noodles. Their choices of fast foods included pizza, burgers, French fries and fried chicken. For cereal products, they usually consumed rice, bread and ready-to-eat cereals. Finally, their choices of dairy products included milk, cheese and yogurt. The reasons for the food liking were taste, nutritional value and the characteristics of food. The outcome of this study may provide additional information on the food choices among Malaysian children, especially in urban areas with regard to the food groups which have shown to have a relationship with the risk of childhood obesity.

• Nutrition Research and Practice
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• 제18권1호
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• pp.132-148
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• 2024

BACKGROUND/OBJECTIVES: This study aimed to assess the current mean daily intake of 10 food groups, analyze the sociodemographic factors associated with food consumption, and determine the associations between food consumption/dietary intake and the prevalence rates of obesity, type 2 diabetes (T2D), and hypertension (HTN) in Jakarta, Indonesia. SUBJECTS/METHODS: A total of 600 participants aged 20-85 yrs were included in this cross-sectional study. Food consumption and dietary habits were assessed using a food frequency questionnaire. To determine the association between food consumption/dietary habits and the abovementioned diseases, logistic regression analysis was performed. RESULTS: The average vegetable and fruit intake was lower, while sugar and salt consumption were higher than that recommended by Indonesia's national dietary guidelines. A high intake of ultra-processed foods (UPFs) was associated with young age, men, "single" status, a high education level, and employment with a high monthly income. Obesity and T2D were positively correlated with high intakes of cereals and tubers, UPFs, sugars, fats, and oils. Conversely, an inverse association was found between legume, vegetable, and fruit consumption and obesity risk. An inverse correlation was also observed between vegetable consumption and T2D risk. Moreover, a high salt intake was inversely correlated with fruit consumption in terms of HTN risk. Non-indulgence in habitual late-night snacking and refrainment from consuming more than one dish at each meal were also negatively related to the prevalence of obesity, T2D, and HTN. Inverse correlations were also observed between the prevalence rates of T2D and HTN and abstaining from adding sugar to beverages. CONCLUSION: Foods high in fat, sugar, and sodium were strongly associated with the risks of obesity, T2D, and HTN. Additionally, poor eating habits were also associated with disease development.

• Journal of Nutrition and Health
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• 제53권3호
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• pp.255-270
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• 2020

본 연구는 2019년 제15차 청소년건강행태온라인조사 원시자료를 활용하여 청소년들의 편의 식품 섭취 경험에 영향을 미치는 요인을 인구사회학적 특성, 정신건강 특성, 그리고 건강행태 특성으로 구분하여 살펴보았다. 연구 결과에 의하면 청소년들의 편의식품 섭취에 영향을 미치는 요인으로 인구사회학적 특성인 성별, 주관적 학업성적, 주관적 경제상태뿐만 아니라 정신건강 요인인 스트레스 인지, 주관적 수면 충족, 우울감 경험, 자살 생각이 유의한 변수로 확인되었으며, 건강행태 요인으로 아침식사 결식, 패스트푸드, 단 음료 섭취 등과 같은 식생활 행태뿐만 아니라 흡연, 음주, 약물복용 등의 요인도 청소년들의 편의식품 섭취에 영향을 미치는 것으로 확인되었다. 이러한 결과를 바탕으로 청소년들의 편의식품 섭취를 줄이기 위해서는 가정에서는 청소년들이 아침식사, 채소, 과일, 우유 섭취와 같은 건강한 식습관 및 충분한 수면 습관을 형성하도록 돕는 자녀교육이 필요하며, 학교에서는 청소년들이 건강한 식품을 선택하고 손쉬운 건강식을 스스로 만들어 먹을 수 있는 기술을 습득하도록 돕는 영양교육이 필요하다. 특히 편의식품 섭취 빈도가 높은 청소년들을 대상으로 스트레스를 관리하고 금연, 금주와 같은 건강증진 행위를 실천하도록 돕는 건강교육이 함께 실시될 필요가 있다. 정부에서는 청소년들에게 건강한 식품을 제공할 수 있는 소매 업체가 우선적으로 학교 주변에 위치할 수 있도록 법률을 제정하거나, 학교 주변 소매 환경에서 양질의 편의식품이 판매될 방안을 마련할 필요가 있다. 이러한 결과를 바탕으로 향후에는 청소년의 편의식품 섭취에 영향을 미치는 요인을 종단적으로 연구할 것을 제언한다.

• Clinical Nutrition Research
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• 제12권3호
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• pp.199-217
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• 2023

People with higher genetic predisposition to obesity are more susceptible to cardiovascular diseases (CVDs) and healthy plant-based foods may be associated with reduced risks of obesity and other metabolic markers. We investigated whether healthy plant-foods-rich dietary patterns might have inverse associations with cardiometabolic risk factors in participants at genetically elevated risk of obesity. For this cross-sectional study, 377 obese and overweight women were chosen from health centers in Tehran, Iran. We calculated a healthy plant-based diet index (h-PDI) in which healthy plant foods received positive scores, and unhealthy plant and animal foods received reversed scores. A genetic risk score (GRS) was developed based on 3 polymorphisms. The interaction between GRS and h-PDI on cardiometabolic traits was analyzed using a generalized linear model (GLM). We found significant interactions between GRS and h-PDI on body mass index (BMI) (p = 0.02), body fat mass (p = 0.04), and waist circumference (p = 0.056). There were significant gene-diet interactions for healthful plant-derived diets and BMI-GRS on high-sensitivity C-reactive protein (p = 0.03), aspartate aminotransferase (p = 0.04), alanine transaminase (p = 0.05), insulin (p = 0.04), and plasminogen activator inhibitor 1 (p = 0.002). Adherence to h-PDI was more strongly related to decreased levels of the aforementioned markers among participants in the second or top tertile of GRS than those with low GRS. These results highlight that following a plant-based dietary pattern considering genetics appears to be a protective factor against the risks of cardiometabolic abnormalities.

• Asian Pacific Journal of Cancer Prevention
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• 제14권2호
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• pp.659-663
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• 2013

Introduction: Squamous cell carcinoma of esophagus (ESCC) is one of the most common cancers in China. Preserved vegetables are processed foods and consumed in high amounts in the high risk areas for ESCC. This study aimed to investigate the relationships of preserved vegetable consumption with ESCC and precancer lesions. Methods: Cases from Yanting cancer hospital with pathological diagnosis of primary cancer, along with controls and individuals diagnosed with precancer lesions by endoscopy with iodine staining were interviewed. Trained staff collected data on dietary habits 1 year before the interview. An unconditional logistic regression model was used to estimate odds ratios of preserved vegetable consumption for precancer lesions and cancer. Results: Adjusting for potential confounders, intake of preserved vegetables (OR=2.92, 95%CI 1.32~6.47) and longer intake period (OR=5.78, 95%CI 2.26~14.80) were associated with higher risk of ESCC. Compared with lowest intake frequency, the highest was associated with a 3.0-fold risk for precancer lesions and 3.59-fold risk for ESCC (both p<0.05). Conclusion: Consumption of preserved vegetables is a risk factor for esophageal lesions in high risk areas. The carcinogenicity of preserved vegetables needs investigation in further studies and the public health strategies for reducing the consumption might be initiated in high risk areas.

• Asian Pacific Journal of Cancer Prevention
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• 제14권9호
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• pp.5085-5088
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• 2013

Background: The north-western region of China has a high incidence of oesophageal cancer. This study aimed to investigate whether the intake of food and beverage at high temperature is associated with the risk of oesophageal cancer among adults residing in this remote part of China. Materials and Methods: A case-control study was undertaken in Urumqi and Shihezi, Xinjiang Uyghur Autonomous Region of China, between 2008 and 2009. Participants were 359 incident oesophageal cancer patients and 380 hospital-based controls. Information on temperature of food and beverage intake was obtained by face-to-face interview. Logistic regression analyses were performed to ascertain the association between intake temperature and the risk of oesophageal cancer. Results: The oesophageal cancer patients consumed foods and beverages at higher temperatures than controls, p<0.001. High temperature of tea, water and food intake appeared to increase the risk of oesophageal cancer by more than two-fold, with adjusted odds ratio (95% confidence intervals) of 2.86 (1.73-4.72), 2.82 (1.78-4.47) and 2.26 (1.49-3.45), respectively. Conclusions: Intake of food and beverage at high temperature was positively associated with the incidence of oesophageal cancer in north-western China.

• Journal of Nutrition and Health
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• 제43권5호
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• pp.524-532
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• 2010

본 연구는 어린이들이 선호하는 패스트푸드, 학교근처 길거리 즉석조리음식, 과자 등 가공식품, 그리고 집에서 먹는 과일류와 우유류 등 총 89종 식품의 나트륨과 염소 함량을 중성자 방사화 분석법으로 분석하여 33개의 식품 종으로 분류하여 제시하였다. 어린이 선호 간식 100 g 당 나트륨 함량은 과일은 0.3~35.1 mg, 우유류는 28.9~82.5 mg의 분포를 보였고, 빵, 케이크, 떡류는 127.2~602.2 mg. 캔디류, 쿠키류, 아이스크림류는 2.5~1169.9 mg의 분포를 보였다. 거리의 즉석조리음식과 서양식 패스트푸드 100 g은 각각 226.9~693.7 mg과 103.4~875.8 mg의 분포를 보였다. 어린이 선호 간식 중 튀긴치킨, 핫도그, 버거류, 도넛은 식품 100 g당 평균 Na 함량은 536 mg, 553 mg, 794 mg, 562.2 mg으로 '고 Na 식품'인 반면에, 과일, 우유류, 캔디류, 초코렛의 Na 함량은 4.9~82.5 mg의 분포를 보여 '저 Na 식품' 임을 보였고, 그 이외 스낵, 빵, 케이크, 떡, 김밥 등의 식품 100 g당 평균 Na함량은 175.2~496.9 mg을 보여 '중 Na 식품' 임을 보였다. 그리고 라면, 만두 및 누들, 버거류 및 피자 1회 분량을 통해서 667 mg 이상의 나트륨을 섭취하여 Na 1일 목표섭취량의 1/3이상을 상회하여 섭취하게 되며, 특히 라면 1회 분량을 통해 Na 목표섭취량의 2/3를 섭취할 수 있어 Na 저감화가 필요함을 보였다. 어린이 식품의 Cl 함량은 식품에 따라 차이를 보이지만, 식빵, 쿠키, 칩류, 버거류의 경우 모두 750 mg 보다 높았다. 본 연구 자료는 어린이 Na 섭취량 감소를 위한 영양교육이나 농촌진흥청에서 8차 개정 식품성분표 구축을 위한 자료로 사용할 수 있다.

• 한국식생활문화학회지
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• 제9권3호
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• pp.277-288
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• 1994

In recent years, there is remarkable tendency of overconsumption and high calorie intake which may come from a high availability of foods, the increase of food production, processed food, and imported food. This cause chronic diseases such as obesity. high blood pressure inducing heart disease, and diabetics etc. Traditional Korean eating pattern and habit make too much waste of foods and wasting time for the food preparation. The dietary guideline used for the guidance of Korean diet pattern is composed of 'nutrients-ingredient-cooking-meal which is not visualized pattern. Therefore we made up menus in the pattern of meal-cooking-ingredient-nutrient, which is more brief, compact and more visualized pattern. We set 27,000 menus with 600 kcal/meal which is combined with staple meal-main dish-side dish (30 menus of rife meal, 5 menus of bread meal, noodle meal and one serving dish meal). 600 kcal menu is basically for volume of serving per one person according to the experimental cooking and reference. This has several advantages of simple procedure of cooking, easy practice to use menus, and good source of nutritional values. In addition to these, it also provides a new menu to decrease the calorie consumption reducing the risk of chronic disease, to prevent wasting foods, and to help single person.

• 대한지역사회영양학회지
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• 제19권5호
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• pp.448-458
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• 2014

Objectives: Increasing salt preferences with age are said to increase preferences of salty foods, thereby leading to greater sodium consumption, which has further implication for hypertension. This study examined the link between preference of salty taste and dietary factors and health-related risk factors in Korean elderly people. Methods: We studied 312 elderly individuals aged > 65 years (male, 100 and female, 212). With each subject, pleasant concentration of NaCl was estimated using the sip-and-spit method. Dietary habits, food preferences, consumption frequencies, anthropometric and biochemical assessment were assessed. Results: The pleasant salt concentration was significantly increased in individuals older than 75 years (p < 0.05). Subjects who liked high concentration of salt showed significantly higher preferences for salty foods (p < 0.001). Results showed significant effects (p < 0.01) of fruit & fruit juice consumption frequencies, MNA (mini-nutritional assessment), cognition score, BMI, body fat %, waist circumference, arm circumference, calf circumference, vitamin D level that subjects who likes low salty taste were higher than subjects who likes high salty taste. Conclusions: The preference for salty taste in the elderly was not correlated with hypertension. But, increased preference for salty taste with age and increased salty food preferences may result in higher sodium consumption. Therefore, nutritional education regarding lowering salt preference and favorable behaviors of low-salt diet is needed to improve the quality of life in the rural elderly.

• Journal of Preventive Medicine and Public Health
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• 제44권2호
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• pp.93-100
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• 2011

Objectives: This study was performed to identify the socioeconomic factors, health behavior factors and dietary patterns that have an influence on the fasting blood glucose in adults. Methods: This study used data collected from the 2007, 2008, 2009 Korea National Health and Nutrition Examination Survey. The final sample included 4163 subjects who were 30-59 years old and who had completed the necessary health examinations, the health behaviors survey and nutrition survey. Results: Eleven dietary patterns emerged from the factor analysis with different factor loading. After controlling for potential confounders, multiple regression analysis of the dietary patterns showed that 'fruits', 'alcohols', and 'starchy foods' affected the fasting blood. Lower consumption of 'fruits' and higher consumption of 'alcohols' and 'starch foods' were significantly associated only with an increased risk of high blood glucose. Conclusions: In the light of the results of this study, it appears pretty likely that the risk of developing high blood glucose can be reduced by changing a person's dietary patterns.