Health-related Dietary Behaviors and Lifestyle Factors associated with Sodium Hyperingestion in Korean Adults

Kim, Do-Woo; Lee, Moo‐Sik; Na, Baeg-Ju; Hong, Jee-Young

doi:10.5762/kais.2013.14.7.3326

Cited by 6 publications

(3 citation statements)

References 9 publications

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“…Moreover, an inverse association between levels of food security and intakes of milk and dairy products was also observed in adults in Korea [ 9 ] and women in northern Jordan [ 42 ]. The overall diet quality of adults with very low food security in our study was in line with previously reported studies [ 5 , 9 , 21 , 37 , 38 , 39 , 40 , 41 , 42 , 43 , 44 , 45 , 46 , 47 , 48 ], which showed reduced consumption of fruits and vegetables, increased consumption of sweets and beverages, and increased % of energy from carbohydrate and fat.…”

Section: Discussionsupporting

confidence: 92%

“…In our study, no differences existed in nutrition adequacy as well as moderation intake of sodium and energy according to food security levels after controlling for confounders, although the tendency of getting zero scores from total energy intake increased as food security decreased. Consumption of sodium increased as total energy intake increased in the US adults with food insecurity [ 45 ]. These incompatible findings may be attributable to differences in dietary habits or ethnic differences.…”

Section: Discussionmentioning

confidence: 99%

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Is It What They Eat or How Much They Eat That Matters More in Adults with Food Insecurity in a Wealthy-Country Context?

2021

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This study aimed to investigate whether dietary quantity and/or quality differ according to food security levels in the Korean adult population. Dietary adequacy and quality were evaluated by the Korean Dietary Reference Intake and the Korean Healthy Eating Index (KHEI) for adults, respectively, according to three food security levels, i.e., food security, low food security, and very low food security. A total of 7144 Korean adults (aged 19 to 64 years) were selected from cross-sectional data from the 2013–2015 Korean National Health and Nutrition Examination Surveys. The risk of inadequate nutrient intakes of protein (p trend = 0.021) and phosphorus (p trend = 0.002) increased according to food insecurity levels after adjustment for putative risk factors. The total KHEI scores (p < 0.001) as well as scores of having breakfast (p < 0.001) were lowest in the very low food security group. Among KHEI components, adults with food insecurity were less likely to get full scores from intakes of mixed grains (p trend = 0.016), total fruit (p trend = 0.039), fresh fruit (p trend = 0.043), and breakfast (p trend < 0.001). In addition, food-insecure adults were more likely to get zero score from intakes of fresh fruit (p trend = 0.020), milk and dairy products (p trend = 0.049), breakfast (p trend < 0.001), % of energy from sweets and beverages (p trend = 0.002), and total energy (p trend = 0.033). In conclusion, food security levels were associated with how much they ate, as well what they ate, in adults in South Korea. These results implied that the diet adequacy as well as moderation and balance could be carefully treated with food assistance or nutrition intervention once nutritional adequacy has mostly been met. In addition, targeted intervention programs tailored to diverse contexts for improving food insecurity may prevent unintended consequences due to easy access to inexpensive obesogenic foods in adults with food insecurity.

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Section: Discussionsupporting

confidence: 92%

Section: Discussionmentioning

confidence: 99%

Is It What They Eat or How Much They Eat That Matters More in Adults with Food Insecurity in a Wealthy-Country Context?

2021

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“…Another study reported a fall in blood pressure of 7.1/3.9 mmHg in patients with hypertension and 3.6/1.7 mmHg in normotensive participants per 100 mmol reduction in urinary sodium [ 9 ]. Currently, 92.1% of Korean adults consume excess sodium [ 10 ]. Therefore, reducing salt intake should be included in lifestyle improvement.…”

Section: Discussionmentioning

confidence: 99%

Salty taste test for a low-salt diet to control blood pressure

Yang

Kim

2023

Clin Hypertens

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Background Reducing salt intake helps prevent complications of cerebrovascular disease. To help patients accept a low-sodium diet, the salty taste test is used to evaluate how much salt an individual actually consumes. The aim of this study was to help patients with hypertension reduce their salt intake by helping them recognize the difference between their subjective perception of saltiness and the objective test results. Methods We enrolled workers who visited a local occupational health institution in the period from April to August 2019. Demographic and physical characteristics were recorded. Blood pressure measurement and use of medication were also recorded. A questionnaire was used to investigate whether people liked or disliked salty food, i.e., preference for saltiness, and whether they usually ate salty, normal, or fresh food, i.e., the subjective perception of saltiness. Subsequently, the taste determination kit provided by the Ministry of Food and Drug Safety was used to objectively test saltiness at various salty taste concentrations. The Ministry of Food and Drug Safety program (No. 10-093760) was used as the salty taste judgment tool. Results A total of 86 workers were surveyed. Eleven of 18 workers (61.1%) who reported usually eating fresh food actually ate normal or salty food. Thirteen of 37 workers (35.1%) who reported eating normal food actually ate salty food. Thirteen of 31 workers (41.9%) who reported eating salty food actually ate fresh or normal food. Of 46 workers who reported disliking salty food, 14 (30.4%) actually ate salty food, while 20 (43.5%) ate normal food. The subjective perception and preference for saltiness were not significantly correlated with the objective test results (P = 0.085 and P = 0.110, respectively). As for the subjective perception and preference for saltiness, Cohen’s weighted kappa for the taste judgment result were 0.23 and 0.22, respectively, indicating a low degree of agreement. Conclusions In dietary counseling to prevent cerebrovascular and cardiovascular diseases, rather than relying on the subjective perception of saltiness, a salty taste test should be performed such that people can recognize their salty food eating habits through objective evaluation.

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