Korean Journal of Community Nutrition

Original Articles

[English]
Association of Whole Grain Consumption with Nutrient Intakes and Metabolic Risk Factors in Generally Healthy Korean Middle-Aged Women: Ye Jin Kim, Jin Hee Yum, Seungmin Lee; Korean J Community Nutr 2014;19(2):176-186. Published online April 30, 2014; DOI: https://doi.org/10.5720/kjcn.2014.19.2.176

Abstract PDF PubReader: OBJECTIVES
Epidemiological studies have suggested that a higher consumption of whole grain foods can significantly reduce the risk of chronic diseases including cardiovascular diseases, type 2 diabetes and obesity. The objective of the current study was to examine associations among the consumption of whole grains and nutrient intakes and biochemical indicators associated with chronic diseases among generally healthy middle-aged Korean women.
METHODS
Using 24-hour recall data from the 2008-2009 National Health and Nutrition Examination Surveys, whole grain intake (g/day) was calculated for a total of generally healthy 1,953 subjects. The subjects were divided into three groups by the level of whole grain consumption (0 g/day, > 0 and < 20 g/day or > or = 20 g/day). Mean values or proportions of various nutrient intakes and metabolic risk factors were compared according to the level of whole grain consumption. All statistical analysis was conducted using SAS software version 9.2.
RESULTS
We observed that the overall consumption of whole grains was quite low. Specifically, 58.2% of subjects reported no whole grain consumption on the day of the survey, and the mean whole grain intake was only 15.3 g/day. The whole grain consumption was positively associated with intakes of various macro and micronutrients, namely, plant proteins and fats, dietary fiber, calcium, plant iron, potassium, zinc, vitamin A, beta-carotene, thiamin, riboflavin, niacin, vitamin B6 and folic acid. In addition, we found significantly decreasing trends in abdominal obesity and hypertriglyceridemia as whole grain intake levels increase.
CONCLUSIONS
The study findings suggested the importance of promoting whole grain consumption as an efficient tool for improving various dietary aspects and preventing chronic diseases.

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[English]
Association of Whole Grain Consumption with Socio-Demographic and Eating Behavior Factors in a Korean Population: Based on 2007-2008 Korea National Health and Nutrition Examination Survey: Seungmin Lee; Korean J Community Nutr 2011;16(3):353-363. Published online June 30, 2011; DOI: https://doi.org/10.5720/kjcn.2011.16.3.353

The objective of the current study was to examine associations of whole grain consumption with socio-demographic (i.e.: sex, age, household income, education, marriage status) and certain eating behavior factors (i.e.: dish source, eating place, meal type) among a generally healthy Korean population. Using twenty-four hour recall data from the 2007-2008 National Health and Nutrition Examination Surveys, whole grain intake (g/day) was calculated for a total of 8,836 generally healthy Koreans aged 6 years and higher. The study subjects had very low whole grain intake. Specifically approximately 60% of the subjects reported no whole grain consumption on the survey day, and mean daily intake ranged from 8.0 g to 15.1 g in different gender and age groups. Living with a spouse was found to be a positive environment factor for whole grain consumption, especially among men. As household income levels increased, whole grain consumption status also improved. The proportion of non-consumer was lowest in a 6-19 year group, and mean intake amount was highest in middle-aged adults. Major dish sources for whole grain consumption included boiled rice with mixed grains, corn, boiled rice with brown rice, cereal products, and other types of boiled rice. It was found that whole grain consumption was highly affected by eating places rather than meal types. The best contributing eating place was home in each age and gender group. The study findings may be useful in planning nutrition education strategy and formulating dietary behavior guidelines for whole grain consumption improvement.

Citations

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