지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2022.12
- 수록면
- 455 - 467 (13page)
이용수
DBpia Top 10%동일한 주제분류 기준으로최근 2년간 이용수 순으로 정렬했을 때
해당 논문이 위치하는 상위 비율을 의미합니다.
초록· 키워드
오류제보하기
Objectives: In this study, we suggest a Korean NOVA food classification that can be applied to food consumption among Korean. Based on this suggestion, the nutritional intake of Korean adults from ultra-processed foods (UPFs) was estimated.
Methods: Korean commercial food was categorized based on the NOVA food classification criteria through the Korea Food Code and expert meetings. Then, the nutrient intake status of 6,991 participants in the 2018 National Health and Nutrition Examination Survey was analyzed according to the food processing level. Then, 4,152 adult participants (age 19-65) were divided into quartiles on the basis of their intake of UPFs, and the nutrient intakes from UPFs were compared.
Results: Korean NOVA Food Classification defines with priority Group I (Unprocessed/Minimally processed foods) and Group II (Processed culinary ingredients) foods based on the food cooking or consumption. Then, Group III (Processed foods) and Group IV (UPFs) are classified according to whether the characteristics of the raw materials used are maintained or whether the food was consumed before the 1970s. Our analysis results showed that most of the calories in the diet were consumed by Group I (52.7%), followed by Group IV (29.3%). After categorization of the adult participants into four groups according to their energy consumption from UPFs, we found that the highest consumption group (Q4) was younger and had higher percentage of men than women. The comparative analysis of the consumption of ultra-processed foods by Korean adults revealed that participants of a younger age and men consumed higher energy from UPFs than older participants and women, respectively (P < 0.01). Furthermore, the larger intake of UPFs was associated with an increasing trend for a higher intake of energy, sugar, saturated fat (P for trend < 0.001), total fat (P for trend = 0.021), and sodium (P for trend=0.005), whereas the intake of carbohydrate, protein, and dietary fiber had a decreasing trend (P for trend < 0.001).
Conclusions: With the current increase in the consumption of processed and ultra-processed foods, it is important to carefully consider not only nutrient intake but also the level of food processing.
Methods: Korean commercial food was categorized based on the NOVA food classification criteria through the Korea Food Code and expert meetings. Then, the nutrient intake status of 6,991 participants in the 2018 National Health and Nutrition Examination Survey was analyzed according to the food processing level. Then, 4,152 adult participants (age 19-65) were divided into quartiles on the basis of their intake of UPFs, and the nutrient intakes from UPFs were compared.
Results: Korean NOVA Food Classification defines with priority Group I (Unprocessed/Minimally processed foods) and Group II (Processed culinary ingredients) foods based on the food cooking or consumption. Then, Group III (Processed foods) and Group IV (UPFs) are classified according to whether the characteristics of the raw materials used are maintained or whether the food was consumed before the 1970s. Our analysis results showed that most of the calories in the diet were consumed by Group I (52.7%), followed by Group IV (29.3%). After categorization of the adult participants into four groups according to their energy consumption from UPFs, we found that the highest consumption group (Q4) was younger and had higher percentage of men than women. The comparative analysis of the consumption of ultra-processed foods by Korean adults revealed that participants of a younger age and men consumed higher energy from UPFs than older participants and women, respectively (P < 0.01). Furthermore, the larger intake of UPFs was associated with an increasing trend for a higher intake of energy, sugar, saturated fat (P for trend < 0.001), total fat (P for trend = 0.021), and sodium (P for trend=0.005), whereas the intake of carbohydrate, protein, and dietary fiber had a decreasing trend (P for trend < 0.001).
Conclusions: With the current increase in the consumption of processed and ultra-processed foods, it is important to carefully consider not only nutrient intake but also the level of food processing.
목차
ABSTRACT
서론
연구대상 및 방법
결과
고찰
요약 및 결론
References
참고문헌 (0)
참고문헌 신청함께 읽어보면 좋을 논문
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
-
한국 중·장년 및 노인에서 연령별 초가공식품 섭취 현황과 주요 기여 식품 분석: 국민건강영양조사 (2016–2019년) 데이터 활용
Journal of Nutrition and Health
2025 .02
-
Ultra-processed foods and total sugars intake in Korea: evidence from the Korea National Health and Nutrition Examination Survey 2016–2018
Nutrition Research and Practice
2022 .08
-
Ultra-processed foods and total sugars intake in Korea: evidence from the Korea National Health and Nutrition Examination Survey 2016–2018
Nutrition Research and Practice
2022 .08
-
Trends in energy intake among Korean adults, 1998-2015 : Results from the Korea National Health and Nutrition Examination Survey
Nutrition Research and Practice
2017 .04
-
Trends in energy intake among Korean adults, 1998-2015 : Results from the Korea National Health and Nutrition Examination Survey
Nutrition Research and Practice
2017 .04
-
Relationship between metabolic syndrome and intake of ultraprocessed foods in Korean adults: based on 6th and 7th Korea National Health and Nutrition Examination Survey (2013–2018)
Nutrition Research and Practice
2023 .08
-
Relationship between metabolic syndrome and intake of ultraprocessed foods in Korean adults: based on 6th and 7th Korea National Health and Nutrition Examination Survey (2013–2018)
Nutrition Research and Practice
2023 .08
-
한국 성인의 초가공식품 섭취에 영향을 미치는 사회인구학적 요인 및 건강행태 요인과 식사의 질과의 상관성 : 제 6~7기 (2013-2018) 국민건강영양조사를 바탕으로
한국생활과학회지
2022 .08
-
Dietary intakes of adolescents from food insecure households : analysis of data from the 6th (2013-2015) Korea National Health and Nutrition Examination Survey
Nutrition Research and Practice
2017 .12
-
Dietary intakes of adolescents from food insecure households : analysis of data from the 6th (2013-2015) Korea National Health and Nutrition Examination Survey
Nutrition Research and Practice
2017 .12
-
한국 성인의 가공식품으로부터의 식품 및 영양소 섭취량 평가 : 제 6기 (2013 ~ 2015) 국민건강영양조사를 바탕으로
Journal of Nutrition and Health
2019 .10
-
한·중 성인의 비만도에 따른 영양소 및 식품 섭취 비교
생활과학연구논총
2021 .08
-
Contribution of foods to absolute nutrient intake and between-person variations of nutrient intake in Korean preschoolers
Nutrition Research and Practice
2019 .08
-
Contribution of foods to absolute nutrient intake and between-person variations of nutrient intake in Korean preschoolers
Nutrition Research and Practice
2019 .08
-
패스트푸드 섭취빈도와 건강실천
Korean Journal of Health Promotion
2020 .01
-
한국 성인의 식품안정성에 따른 플라보노이드 섭취 실태 : 2007~2012년 국민건강 영양조사 자료를 이용하여
Journal of Nutrition and Health
2015 .12
-
한국 성인의 단백질 섭취량 추이 및 적절성 평가: 2010 ~ 2019년 국민건강영양조사 자료를 활용하여
대한지역사회영양학회지
2022 .02
-
성인 1인 가구의 소득수준에 따른 식품섭취 및 영양소 섭취 비교 : 국민건강영양조사 제7기(2016~2018년도) 자료 활용
한국지역사회생활과학회지
2024 .08
-
한국 노인의 식품안정성에 따른 인구사회학적 특성, 영양섭취상태 및 정신건강상태 : 2008-2010년 국민건강영양조사 자료를 이용하여
대한지역사회영양학회지
2015 .02
-
가공식품 중 육류 함량을 고려한 일상적인 육류 섭취량 분포 추정 연구: 국민건강영양조사 자료(2009년) 활용
대한지역사회영양학회지
2020 .04
이 논문의 저자 정보
이 논문과 함께 이용한 논문
한국 성인의 초가공식품 섭취에 영향을 미치는 사회인구학적 요인 및 건강행태 요인과 식사의 질과의 상관성 : 제 6~7기 (2013-2018) 국민건강영양조사를 바탕으로
김채련
,
최승희
,
황서현
외 2명
한국생활과학회지
2022
.08
NOVA 분류체계에 따른 가공식품과 초가공식품의 섭취 양상과 주요 영양소 급원 식품 분석
김지영
,
김기랑
,
양성범
외 1명
한국식품영양과학회 학술대회발표집
2020
.10
한국 중·장년 및 노인에서 연령별 초가공식품 섭취 현황과 주요 기여 식품 분석: 국민건강영양조사 (2016–2019년) 데이터 활용
이슬기
,
김지영
,
김기랑
Journal of Nutrition and Health
2025
.02
[Money : Insurance] 젊은 당뇨·고혈압 환자 빠르게 느는데… : 만성질환 보장한다는 유병자보험 가입하는 법
신찬옥
매경럭스맨
2023
.10
서울시민의 만성질환 실태와 식생활 관리 정책방향
김성아
,
김정아
,
서다람
정책리포트
2022
.07
최근 본 자료
댓글(0)
0
UCI(KEPA) : I410-ECN-0101-2023-594-000289224