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Shifts in Kimchi Consumption between 2005 and 2015 by Region and Income Level in the Korean Population: Korea National Health and Nutrition Examination Survey (2005, 2015)
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Junghyun Park, Hae Jeung Lee
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Korean J Community Nutr 2017;22(2):145-158. Published online April 30, 2017
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DOI: https://doi.org/10.5720/kjcn.2017.22.2.145
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 Abstract
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- OBJECTIVES
The importance of kimchi as a traditional food in Korean cuisine has gradually decreased due to rapid industrialization, economic growth and changes in dietary patterns in Korea. This study aimed to examine the shifts in kimchi consumption by region and by income level between 2005 and 2015 in Korea.
METHODS
Data from the Korea National Health and Nutrition Examination Surveys III (2005) and VI (2015) were used in the study (n=15,558). Intake of kimchi was estimated using a single 24-hour dietary recall. The sample weights were applied in all analyses to reflect population estimates. All statistical analyses were carried out by using SPSS IBM Statistics 20.
RESULTS
Kimchi intake has significantly decreased by 27.6 g/day per capita during the last decade in Korea; 25.0 g for males and 29.9 g for females, respectively. Over the past decade, the decline of kimchi intake has been particularly significant in Seoul, Busan, Incheon, Gyeonggi, and Gwangju, while there has been no significant change in males living in rural areas. The consumption of kimchi across all income levels has decreased, however, the decrease was higher in ‘middle and low income level’. The amount of kimchi consumption in 2015 was the highest in ‘low income level’. The results were similar after adjusting for gender and age.
CONCLUSIONS
For the past decade, the overall intake of kimchi in Korea has decreased, however, it has been found that the decrease of kimchi intake for males living in the rural areas was not significant. Therefore, in order to keep our traditional kimchi culture and promote a balanced diet including kimchi for Korean, it is necessary to develop more efficient policies and approaches. A variety of dishes using kimchi should be developed, besides merely serving kimchi with rice as a side dish, to increase the consumption of kimchi.
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Citations
Citations to this article as recorded by  - Effects of kimchi consumption on body fat and intestinal microbiota in overweight participants: A randomized, double-blind, placebo-controlled, single-center clinical trial
Wooje Lee, Min-Sung Kwon, Ye-Rang Yun, Hasun Choi, Mi-Ja Jung, Hyelyeon Hwang, Myung-Jun Shin, Jong-Hwan Park, Du-Ri Kim, Ji Yoon Chang, So Young Moon, Ho Jae Lee, Tae-Woon Kim, Tae Woong Whon, Sung Wook Hong
Journal of Functional Foods.2024; 121: 106401. CrossRef - Kimchi throughout millennia: a narrative review on the early and modern history of kimchi
Reggie Surya, David Nugroho
Journal of Ethnic Foods.2023;[Epub] CrossRef - Analysis of intake trends of kimchi, fruits and vegetables (1998–2020) and factors associated with the intake (2016–2020): based on the Korea National Health and Nutrition Examination Survey
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Journal of Nutrition and Health.2023; 56(4): 404. CrossRef - Exploring the philosophical values of kimchi and kimjang culture
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Journal of Ethnic Foods.2022;[Epub] CrossRef - Association of Korean fermented cabbage kimchi consumption with an incidence of metabolic syndrome: 10-year follow-up results of the Korean Genome and Epidemiology Study
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BMJ Open.2018; 8(11): bmjopen-2018-024332. CrossRef - Inhibitory effects on N-nitrosodimethylamine formation by decrease of salted-fermented fish products and increase of condiments in kimchi
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Food Science and Biotechnology.2017; 26(5): 1447. CrossRef
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