Trends in Dietary Intake of Total Fat and Fatty Acids Among Korean Adolescents from 2007 to 2017

Abstract

We analyzed the trends in dietary intake of total fat and fatty acids among Korean adolescents during 2007–2017. A total of 6406 adolescents from the 2007–2017 Korea National Health and Examination Surveys were selected. Total fat and fatty acids intakes were calculated based on single 24-hour recall data and presented as grams (g) and percentage of energy intake (% kcal) across the survey period. Linear trends in intake across the survey period were compared using the multiple regression model. Total fat intake increased during the 11-year period from 54.3 g (21.7% kcal) to 61.8 g (25.2% kcal). Saturated fatty acids (SFA) and monounsaturated fatty acids (MUFA) intakes changed from 17.8 g (7.1% kcal) and 17.2 g (6.8% kcal) to 20.6 g (8.4% kcal) and 20.7 g (8.4% kcal) over time, respectively. For polyunsaturated fatty acids (PUFA), n-3 fatty acid intake did not change during the survey period. The proportions of individuals who had total fat and SFA above the recommendations increased across the survey period: 13.7% to 27.5% for total fat and 36.0% to 49.7% for SFA. Among Korean adolescents, dietary fat intake increased over time and the increases in SFA and MUFA intake were prominent. Monitoring dietary fat intake is helpful to suggest dietary guidelines and health policies.

Dietary and Health Characteristics of Korean Adults According to the Level of Energy Intake from Carbohydrate: Analysis of the 7th (2016–2017) Korea National Health and Nutrition Examination Survey Data

“…The mean energy intake from carbohydrate among adults is higher in Korea compared to the other countries mentioned above; it was 64.0% in Korea, 57.7% in Japan, 47.0% in the United States, and 45.7% in the United Kingdom [2,[27][28][29]. However, carbohydrate intake has been decreased dramatically among Koreans due to westernized diet, which was related to increase the risk of being overweight or obesity [30,31]. In reality, our study showed that the percentage of those with energy intake less than 55% from carbohydrate was 25.3%, which is more than six times higher than 11 years ago.…”

20-Year Trends in Lipid Intake From Korean Adults: Using Korea National Dietary Survey Data

“…Second, analysis of trends using data on various fatty acids data was not performed, as reported in the previous study by Song & Shim [10], and total lipid intake was analyzed according to general characteristics, dietary behavior, food groups, and KDRIs criteria. This is because fatty acid data have been collected since the 2016 KNHANES and the food code was the same as in the 2007-2015 KNHANES data, and fatty acid data seemed to be applied to the relevant years' KNHANES data and used in the study.…”

“…The lipid intake data used in the study were the lidid intake (variable name: Nf_fat) data listed in the 24-hour recall survey. Various fatty acid data used in previous studies to analyze lipid intake trends of adults and adolescents [10,12,22] were not included for the rst term (1998) to fth term (2010-2012). As in the study by Song & Shim [10], the same codes have been used for the same foods since the fatty acid data of the fourth term (2007)(2008)(2009) and sixth term (2013 ~ 2015) can be merged through food code matching.…”

“…Various fatty acid data used in previous studies to analyze lipid intake trends of adults and adolescents [10,12,22] were not included for the rst term (1998) to fth term (2010-2012). As in the study by Song & Shim [10], the same codes have been used for the same foods since the fatty acid data of the fourth term (2007)(2008)(2009) and sixth term (2013 ~ 2015) can be merged through food code matching. However, the trends for the 20-year period cannot be analyzed because the food codes were different from the rst term (1998) to the third term (2005), and for substitutional foods, in particular, it is almost impossible to combine the fatty acid data.…”

La gastronomía manabita generadora de una cultura alimentaria y el riesgo de diabetes

“…Se informó que la fibra dietética, particularmente la fibra soluble, mejora la respuesta glucémica postprandial y la concentración de insulina al disminuir la digestión y absorción de los alimentos y crear una sustancia similar al gel en el estómago por varias hormonas metabólicas (Ley et al, 2014). Varios estudios han demostrado que se mejora el control glucémico y el colesterol LDL disminuye con dietas relativamente altas en carbohidratos y bajas en grasas, incluidos los alimentos ricos en fibra naturales en comparación con las dietas relativamente bajas en carbohidratos y altas en grasas (Song & Shim, 2019). La OMS / FAO recomienda obtener al menos el 55% de la ingesta energética de carbohidratos en personas normales.…”