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Nutritional Evaluation and Its Relation to the Risk of Metabolic Syndrome according to the Consumption of Cooked Rice and Cooked Rice with Multi-grains in Korean Adults: Based on 2007-2008 Korean National Health and Nutrition Examination Survey


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Nutritional Evaluation and Its Relation to the Risk of Metabolic Syndrome according to the Consumption of Cooked Rice and Cooked Rice with Multi-grains in Korean Adults: Based on 2007-2008 Korean National Health and Nutrition Examination Survey

Article information

Korean J Community Nutr. 2013;18(1):77-87
Publication date (electronic) : 2013 February 28
doi : https://doi.org/10.5720/kjcn.2013.18.1.77
Soo-Hyun Son, Hwa-Jung Lee1, Kyong Park, Tae-Youl Ha2, Jung-Sook Seo
Department of Food & Nutrition, Yeungnam University, Gyeongsan, Korea.
1Department of Statistics, Yeungnam University, Gyeongsan, Korea.
2Korea Food Research Institute, Gyeonggi, Korea.
Corresponding author: Jung-Sook Seo, Department of Food and Nutrition, Yeungnam University, Gyeongsan 712-749, Korea. Tel: (053) 810-2875, Fax: (053) 810-4768, jsseo@ynu.ac.kr
Received 2013 January 07; Revised 2013 February 15; Accepted 2013 February 25.

Abstract

This study was conducted to investigate the nutrient intakes of subjects by quartile of percent energy intake from cooked rice, consumption of cooked rice mixed with multi-grains and to evaluate rice consumption in relation to the risk of metabolic syndrome. The subjects were 5,830 males and females aged between 20~64 years based on 2007-2008 KNHNES data. Levels of percent energy intake from cooked rice were classified into 4 groups (Q1, Q2, Q3, Q4 groups: 25% of each) using data of 24-hour recall method from KNHNES. Using medical examination and questionnaire, subjects were classified according to diagnostic criteria of metabolic syndrome. The subjects with higher age, being married, lower education, lower economic level were more likely to take higher percent energy intake from cooked rice. Quartile Q3 of percent energy intake from cooked rice tended to show higher Index of Nutritional Quality (INQ) for fiber, calcium, iron, potassium and vitamin A. INQ of protein, dietary fiber, calcium, thiamin, phosphorus, potassium, riboflavin, niacin and vitamin C by consumption of cooked rice mixed with multi-grains was higher than that by consumption of cooked white rice when adjusted for age. No association with a risk for metabolic syndrome was found for quartile of percent energy intake from cooked rice or cooked rice mixed with multi-grains compared to cooked white rice after adjusting for energy, gender, age, BMI, alcohol, smoking, income and physical activity. In conclusion, consumption of over 54% energy intake from cooked rice or only cooked white rice showed relatively low INQs, but was not associated with a higher risk for metabolic syndrome.

Keywords: Korean National Health and Nutrition Examination Survey; cooked rice-based diet; cooked rice mixed with multi-grains; nutrient intake; metabolic syndrome

Notes

This research was supported by iPET (Korea Institute of Planning and Evaluation for Technology in Food, Agricultural, Forestry and Fisheries), Ministry for Food, Agriculture, Forestry and Fisheries, Republic of Korea.

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Table 1

General characteristics of the subjects by quartile of percent energy intake from cooked rice in KNHANES (2007~2008)

Table 1

1) Quartile of percent energy intake from cooked rice

2) N (%)

***: p < 0.001

Table 2

Mean daily INQ1) of the total subjects by quartile of percent energy intake from cooked rice in KNHANES (2007~2008)2)

Table 2

1) INQ: Index of Nutritional Quality

2) Age-adjusted results

Values with different letter within the row are significantly different by Bonferroni method (p < 0.05)

*: p < 0.05, **: p < 0.01, ***: p < 0.001

Table 3

Mean daily INQ1) of male and female subjects by quartile of percent energy intake from cooked rice in KNHANES (2007~2008)2)

Table 3

1) INQ: Index of Nutritional Quality

2) Age-adjusted results

Values with different letter within the row are significantly different by Bonferroni method (p < 0.05)

*: p < 0.05, **: p < 0.01, ***: p < 0.001

Table 4

Mean daily INQ1) of the total subjects by consumption of cooked rice mixed with multi-grains in KNHANES (2007~2008)2)

Table 4

1) INQ: Index of Nutritional Quality

2) Age-adjusted results

*: p < 0.05, **: p < 0.01, ***: p < 0.001

Table 5

Mean daily INQ1) of age group by consumption of cooked rice mixed with multi-grains in KNHANES (2007~2008)

Table 5

1) INQ: Index of Nutritional Quality

***: p < 0.001

Table 6

Odds ratio and 95% CI for metabolic syndrome and metabolic risk factors by quartile of percent energy intake from cooked rice in KNHANES (2007~2008)

Table 6

1) Model 1: Crude

2) Model 2: Adjusted for age, energy, sex, BMI

3) Model 3: Adjusted for age, energy, sex, BMI, alcohol, smoke, income, activity

Table 7

Odds ratio and 95% CI for metabolic syndrome and metabolic risk factors by consumption of cooked rice mixed with multi-grains in KNHANES (2007~2008)

Table 7

1) Model 1: Crude

2) Model 2: Adjusted for age, energy, sex, BMI

3) Model 3: Adjusted for age, energy, sex, BMI, alcohol, smoke, income, activity