Trends in Fermented Food Consumption and Sodium Intake from Fermented Foods for Korean Adults Using the Korea National Health and Nutrition Examination Survey (KNHANES) (P18-025-19)

• Published in: Current developments in nutrition Vol. 3; no. Suppl 1; p. nzz039.P18-025-19
• Main Authors: Kim, Sangyoung, Freeland-Graves, Jeanne, Kim, Hyun Ja
• Format: Journal Article
• Language: English
• Published: United States Elsevier Inc 01.06.2019; Oxford University Press
• Subjects: Nutritional Epidemiology
• ISSN: 2475-2991; 2475-2991
• DOI: 10.1093/cdn/nzz039.P18-025-19

To examine the trends in the consumption of fermented foods and sodium intake over time, using data from the Korean National Health and Nutrition Examination Survey (KNHANES). This research study is a secondary analysis using KNHANES data from 1998 to 2016 which is a cross-sectional survey. The target population was Korean adults, ages ≥19 years and the total number was 76,199, with 32,324 men and 43,875 women. Assessment of fermented food consumption and sodium intake was conducted via analysis of 24-hour dietary recall data. Multivariate linear regressions and logistic regressions were performed to calculate the P for trends by applying strata, cluster, and sampling weights by SAS PROC SURVEY. Age was standardized for all analyses in order to calculate P for trends for education, income, fermented food consumption, and sodium intake. A significant decline in fermented food consumption was observed in both men and women (P < 0.0001). Among fermented foods, kimchi consumption was greatly reduced while pickled vegetables consumption showed a marked increase. Similarly, sodium intake from fermented foods significantly declined over time in both men and women (P < 0.0001). The consumption of fermented foods and sodium intake from fermented foods by Korean adults significantly decreased over time from 1998 to 2016. N/A.