Korean Journal of Community Nutrition (대한지역사회영양학회지)

The Korean Society of Community Nutrition (대한지역사회영양학회)
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Developing Dish-based Food Frequency Questionnaire for the Epidemiology Study of Hypertension Among Korean

고혈압 역학연구를 위한 음식중심 식품섭취빈도 조사표 개발: 2001년 국민건강영양조사 자료 이용

  • Kim, Mi-Kyung (Division of Carcinogenesis, National Cancer Center) ;
  • Yun, Young-Mi (Division of Carcinogenesis, National Cancer Center) ;
  • Kim, Young-Ok (Department of Food and Nutrition, Dongduk Women's University)
  • 김미경 (국립암센터 발암원연구과) ;
  • 윤영미 (국립암센터 발암원연구과) ;
  • 김영옥 (동덕여자대학교 식품영양학과)
  • Published : 2008.10.30
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Abstract

The purpose of the present study was aimed to identify dish items applicable in developing dish?based food frequency questionnaire (DFFQ) for a hypertension study of Koreans. The 24-hour recall data of 4,401 subjects aged $20{\sim}65$ years from the 2001 Korean National Health and Nutrition Examination Survey were used for the analysis. Logistic regression model was used to identify the nutrient related with hypertension. Energy, fiber, sodium, calcium, carotene, vitamin B1 and vitamin C were associated with hypertension. Selection the top 30 dish items for these seven nutrients was performed based on their degree of contribution in supplying nutrients in terms of the cumulative percent contribution (cPC), as well as on their degree of explanation for between?person variation, in terms of the cumulative regression coefficient (cMRC). Rice supplied 43% of total energy consumption. Korean cabbage and radish kimchi were two major sources of sodium and it also covered the 27% of between person variation of sodium intake. Soybean paste soup and single item of orange?colored fruits supplied 43% of total vitamin C intake for Koreans and it covered the almost 79% of between person variation among the Korean population. Korean cabbage kimchi was the major source of fiber, calcium, sodium, carotene, and vitamin C for Koreans. In summary, the top 30 selected dish items supplying the 78% to 89% of the 7 nutrients. Those items also covered the 79% to 94% of between person variation of the 7 nutrients consumption. Therefore, the selected 30 dish items in each categories of nutrient could be applicable in developing dish based food frequency questionnaire for hypertension study.

Keywords

References

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