Nutritional Assessment Focusing on Minerals of Ready-to-Cook Foods Sold in Korea

Park, Eun-Sun; Kim, Mi‐Hyun; Choi, Mi‐Kyeong

doi:10.17495/easdl.2019.12.29.6.501

Cited by 6 publications

(2 citation statements)

References 13 publications

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“…In Korea, the consumption of these foods has been observed to be on the decrease over the past 2 decades [ 9 ] and, contrary to this, the dietary share of highly processed foods has increased in the Korean diet [ 39 ]. The refining and processing of food results in a loss of the original magnesium content of the food [ 40 ], and the minerals content of processed foods such as ready-to-cook foods fails to meet the recommended intake [ 41 ]. Thus, the dietary magnesium intake of Koreans is likely to decrease and a consistent monitoring of this situation is required.…”

Section: Discussionmentioning

confidence: 99%

Magnesium intake and dietary sources among Koreans: findings from the Korea National Health and Nutrition Examination Survey 2016–2019

et al. 2023

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BACKGROUND/OBJECTIVES Magnesium is an essential nutrient for human health. However, inadequate intake is commonly reported worldwide. Along with reduced consumption of vegetables and fruits and increased consumption of refined or processed foods, inadequate magnesium intake is increasingly reported as a serious problem. This study aimed to assess magnesium intake, its dietary sources, and the adequacy of magnesium intake in Korean populations. SUBJECTS/METHODS Data was obtained from the Korea National Health and Nutrition Examination Survey 2016–2019 and included individuals aged ≥1 yr who had participated in a nutrition survey (n=28,418). Dietary intake was assessed by 24-h recall, and dietary magnesium intake was estimated using a newly established magnesium database. Diet adequacy was evaluated by comparing dietary intake with the estimated average requirement (EAR) suggested in the Korean Dietary Reference Intakes 2020. RESULTS The mean dietary magnesium intake of Koreans aged ≥1 yr was 300.4 mg/d, which was equivalent to 119.8% of the EAR. The prevalence of individuals whose magnesium intake met the EAR was 56.8%. Inadequate intake was observed more in females, adolescents and young adults aged 12–29 yrs, elders aged ≥65 yrs, and individuals with low income. About four-fifths of the daily magnesium came from plant-based foods, and the major food groups contributing to magnesium intake were grains (28.3%), vegetables (17.6%), and meats (8.4%). The top 5 individual foods that contributed to magnesium intake were rice, Baechu (Korean cabbage) kimchi, tofu, pork, and milk. However, the contribution of plant foods and individual contributing food items differed slightly by sex and age groups. CONCLUSIONS This study found that the mean dietary magnesium intake among Koreans was above the recommended intake, whereas nearly one in 2 Koreans had inadequate magnesium intake. To better understand the status of magnesium intake, further research is required, which includes the intake of dietary supplements.

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Section: Discussionmentioning

confidence: 99%

Magnesium intake and dietary sources among Koreans: findings from the Korea National Health and Nutrition Examination Survey 2016–2019

et al. 2023

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“…Despite the need for the prevention and management of metabolic syndrome, the Health Behavior and Chronic Disease Statistics released by the Korea Disease Control and Prevention Agency show that only 30% of adolescents have a balanced diet, and 16.5% consume fast food, while 35.8% drink soft drinks at least three times per week [4]. Convenient or instant foods, which are preferred by adolescents, are high in calories, fat, and sodium, while lacking in minerals essential for growth such as calcium, magnesium, and zinc [5]. They must be consumed with caution, as studies report that instant foods such as cup noodles and canned beverages can increase the serum creatinine level in children [6].…”

Section: Introductionmentioning

confidence: 99%

Mineral Balance and Metabolic Syndrome in Adolescents: Focus on Calcium and Phosphorus Intake

Park

Jungjin

2021

Healthcare

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The incidence of metabolic syndrome, a chronic disease, tends to increase in adolescence, but has not been a high priority in delivery of health services. This study was to investigate the relationship between metabolic syndrome prevalence and mineral balance such as calcium and phosphorus intake among Korean adolescents. This study is a cross-sectional descriptive study using data from the 7th Korean national health and nutrition examination survey (KNHANES) VII-3 (2018) and the 8th KNHANES VII-1 (2019). A total of 895 adolescents aged 12 to 18 who filled in mineral intake questionnaires were analyzed using SPSS. According to their responses, only 2.9% of the subjects had a calcium: phosphorus intake ratio of 1:1, which is the recommended ratio. Daily phosphorus intake was significantly correlated with systolic blood pressure (r = 0.448, p < 0.001), waist circumference (r = 0.115, p = 0.001), HDL cholesterol (r = −0.113, p = 0.002), and daily calcium intake (r = 0.697, p = 0.001). And, as the serum creatinine increased by 1, the risk of metabolic syndrome increased 16.5 times (OR: 16.452, 95% CI: 1.701–159.136, p < 0.05). Excessive phosphorus intake and high creatinine levels may increase the risk of metabolic syndrome in adolescents. Therefore, education is necessary to encourage adolescents to follow a balanced diet that contains essential minerals. In addition, it is suggested to expand the metabolic syndrome prevention education, which has been largely targeted towards adults.

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Qualities of rice-based home meal replacement products upon microwave cooking

Seong¹,

Kim²,

Cho³

et al. 2022

Korean J. Food Preserv.

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The physicochemical characteristics of five types of rice-based home meal replacement (HMR) products (instant rice, doshirak, kimbab, frozen fried rice, and freeze-dried rice) were measured before and after microwave cooking, and principal component analysis (PCA) was performed. HMR products contained grains from 8.42 to 8.72 mm before and after the microwave cooking. The amylose content and water absorption index (WAI) ranged from 20.10-23.15% and 0.50-2.87%, respectively. Frozen fried rice showed high amylose content but low WAI, and dry rice showed low amylose content but high WAI. There was a change in the moisture content of freeze-dried rice: moisture increased from 1.3 to 60.3% after cooking. The rehydration rate of freeze-dried rice was about twice higher than that of other HMR products, while instant rice showed a low rehydration rate. The texture profile's hardness and cohesiveness respectively were 306.1 g/cm2 and 47.9% before cooking, but 209.6 g/cm2 and 66.0% after cooking. The lightness value decreased from 72.5 to 68.9 after the microwave cooking, while there was little change in the lightness value of instant rice, and that of the frozen fried rice decreased. PCA revealed that, microwave cooking apparently affected WAI and rehydration rate in the freeze-dried rice yellowness in the frozen fried rice, and stickiness and lightness in the instant rice, respectively.

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Nutritional Assessment Focusing on Minerals of Ready-to-Cook Foods Sold in Korea

Cited by 6 publications

References 13 publications

Magnesium intake and dietary sources among Koreans: findings from the Korea National Health and Nutrition Examination Survey 2016–2019

Magnesium intake and dietary sources among Koreans: findings from the Korea National Health and Nutrition Examination Survey 2016–2019

Mineral Balance and Metabolic Syndrome in Adolescents: Focus on Calcium and Phosphorus Intake

Qualities of rice-based home meal replacement products upon microwave cooking

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