Jung-Hyun Kim; Min Sook Kyung; Sung Hee Min; Myung-Hee Lee

doi:10.5720/kjcn.2018.23.6.488

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Milk Intake Patterns with Lactose and Milk Fat in Korean Male Adults: Jung-Hyun Kim, Min Sook Kyung, Sung Hee Min, Myung-Hee Lee; Korean Journal of Community Nutrition 2018;23(6):488-495.
DOI: https://doi.org/10.5720/kjcn.2018.23.6.488
Published online: December 31, 2018

¹Department of Home Economics Education (Major of Food and Nutrition), PaiChai University, Daejeon, Korea, Professor.

²Graduate School of Yonsei University, Major of Food and Nutrition, Seoul, Korea, Student.

³Department of Food and Nutrition Science for Bioindustry, Semyung University, Jecheon, Korea, Professor.

Corresponding author: Myung-Hee Lee. PaiChai University. 155-40, Baejae-ro, Seo-gu, Daejeon, Republic of Korea. Tel: (042) 520-5423, Fax: (042) 520-5421, mhlee@pcu.ac.kr

• Received: December 3, 2018 • Revised: December 20, 2018 • Accepted: December 20, 2018

This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

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Abstract
Acknowledgments
Acknowledgments
REFERENCES

Abstract

Objectives
This study examined the milk intake patterns with lactose and milk fat in Korean male adults using the following variables: milk intake level, awareness of lactose, and milk fat, health problems, and necessity of milk intake. In addition, the factors affecting milk intake were analyzed by multiple regression analysis.
Methods
The subjects were 532 males aged 20 years or older among the nationwide milk purchasing group. The subjects were 223 (41.9%) in the 20–29 year age group, 188 (35.3%) in the 30–49 year age group and 121(22.7%) in the over 50 year age group. The survey was conducted using ANOVA and multiple comparative analysis to examine the differences in age and multiple regression analysis was performed to investigate the factors affecting the intake of milk.
Results
The intake of milk in the subjects was 538.14 ± 494.23 ml per week. There were statistically significant differences in the subjects' age according to processed milk, low fat, nonfat milk, cheese, and ice cream. The perception of milk and lactose and milk fat was recognized as a good food for skeletal health when milk was consumed. Among the milk nutrients, lactose was highly recognized at the age of 20–29, and milk fat was recognized in those over 50 years. In addition to lactose and milk fat, calcium was the most highly recognized among the milk nutrients. Health problems associated with milk were skeletal health, obesity, and lactose intolerance. The perception of lactose intolerance was related to lactose intolerance and fatness, and the dietary behavior was unaffected.
Conclusions
This study examined the milk intake patterns of adult Korean males. Many variables were found to be related to the intake of milk. In this study, the milk intake was high when there was no problem with the perception and dietary behaviors of milk nutrition (lactose and milk fat). This study focused on lactose and milk fat, which are major nutrients in milk, and it is a new perspective study among milk-related research.
Keywords: milk intake pattern; lactose; milk fat; Korean male adults

Acknowledgments

This research was supported by a grant (2016-01) from Korea Milk Marketing Board in 2016.

REFERENCES

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Table 1

General characteristics of subjects

1) BMI: body mass index=weight (kg)/height (m²)

2) Health status and dietary behaviors are judged by themselves.

Table 2

Frequncy of intake by type of milk and dairy products

1) The average number of eating frequency per week, Mean±SD.

^*: p<0.05 ^**: p<0.01 ^***: p<0.001

a,b: Different superscript letters in a row indicate significant difference computed by Schffe test at α=0.05

Table 3

The level of intakes of milk and lactose, and milk fat

1) Average milk intake amount per week (ml)

2) Lactose content was converted into 3.8 g/100 g (Korea Food Research Institute)

3) Milk fat content was converted to 3.3 g/100 g (Korea Food Research Institute)

4) Mean±SD.

Table 4

The reasons of milk intake

1) N (%) ^**: p<0.01

Table 5

The degree of awareness of lactose and milk fat in milk

1) Mean±SD, The degree of awareness : 3: I know it well., 2: I know a little, 1: I do not know ^***: p<0.001

a,b: Different superscript letters in a row indicate significant difference computed by Schffe test at α=0.05

Table 6

The awareness of nutrients in milk^*

^* Using multiple reaction analysis.

1) N (%)

Table 7

The awareness of health issues related to milk^*

^* Using multiple reaction analysis.

1) N (%)

2) Other: osteoporosis, muscle strengthening, drowsiness, diarrhea, skin problems, not knowing

Table 8

The awareness of the need for milk intake

Table 9

The awareness of the need for lactose and milk fat intake

1) Mean±SD, 5: necessary, 4: need, 3: so so, 2: unnecessary, 1: not necessary at all.

^***: p<0.001

a,b: Different superscript letters in a row indicate significant difference computed by Schffe test at α=0.05

Table 10

Multiple regression analysis of the intakes of milk

^*: p<0.05

Figure & Data

REFERENCES

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Nutrition Research and Practice.2023; 17(6): 1225. CrossRef

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Milk Intake Patterns with Lactose and Milk Fat in Korean Male Adults

Korean J Community Nutr. 2018;23(6):488-495. Published online December 31, 2018

DOI: https://doi.org/10.5720/kjcn.2018.23.6.488

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Milk Intake Patterns with Lactose and Milk Fat in Korean Male Adults

Table 1

General characteristics of subjects

1) BMI: body mass index=weight (kg)/height (m²)

2) Health status and dietary behaviors are judged by themselves.

Table 2

Frequncy of intake by type of milk and dairy products

1) The average number of eating frequency per week, Mean±SD.

^*: p<0.05 ^**: p<0.01 ^***: p<0.001

a,b: Different superscript letters in a row indicate significant difference computed by Schffe test at α=0.05

Table 3

The level of intakes of milk and lactose, and milk fat

1) Average milk intake amount per week (ml)

2) Lactose content was converted into 3.8 g/100 g (Korea Food Research Institute)

3) Milk fat content was converted to 3.3 g/100 g (Korea Food Research Institute)

4) Mean±SD.

Table 4

The reasons of milk intake

1) N (%) ^**: p<0.01

Table 5

The degree of awareness of lactose and milk fat in milk

1) Mean±SD, The degree of awareness : 3: I know it well., 2: I know a little, 1: I do not know ^***: p<0.001

a,b: Different superscript letters in a row indicate significant difference computed by Schffe test at α=0.05

Table 6

The awareness of nutrients in milk^*

^* Using multiple reaction analysis.

1) N (%)

Table 7

The awareness of health issues related to milk^*

^* Using multiple reaction analysis.

1) N (%)

2) Other: osteoporosis, muscle strengthening, drowsiness, diarrhea, skin problems, not knowing

Table 8

The awareness of the need for milk intake

Table 9

The awareness of the need for lactose and milk fat intake

1) Mean±SD, 5: necessary, 4: need, 3: so so, 2: unnecessary, 1: not necessary at all.

^***: p<0.001

a,b: Different superscript letters in a row indicate significant difference computed by Schffe test at α=0.05

Table 10

Multiple regression analysis of the intakes of milk

^*: p<0.05

Table 1 General characteristics of subjects

1) BMI: body mass index=weight (kg)/height (m²)

2) Health status and dietary behaviors are judged by themselves.

Table 2 Frequncy of intake by type of milk and dairy products

1) The average number of eating frequency per week, Mean±SD.

^*: p<0.05 ^**: p<0.01 ^***: p<0.001

a,b: Different superscript letters in a row indicate significant difference computed by Schffe test at α=0.05

Table 3 The level of intakes of milk and lactose, and milk fat

1) Average milk intake amount per week (ml)

2) Lactose content was converted into 3.8 g/100 g (Korea Food Research Institute)

3) Milk fat content was converted to 3.3 g/100 g (Korea Food Research Institute)

4) Mean±SD.

Table 4 The reasons of milk intake

1) N (%) ^**: p<0.01

Table 5 The degree of awareness of lactose and milk fat in milk

1) Mean±SD, The degree of awareness : 3: I know it well., 2: I know a little, 1: I do not know ^***: p<0.001

a,b: Different superscript letters in a row indicate significant difference computed by Schffe test at α=0.05

Table 6 The awareness of nutrients in milk*

^* Using multiple reaction analysis.

1) N (%)

Table 7 The awareness of health issues related to milk*

^* Using multiple reaction analysis.

1) N (%)

2) Other: osteoporosis, muscle strengthening, drowsiness, diarrhea, skin problems, not knowing

Table 8 The awareness of the need for milk intake

Table 9 The awareness of the need for lactose and milk fat intake

1) Mean±SD, 5: necessary, 4: need, 3: so so, 2: unnecessary, 1: not necessary at all.

^***: p<0.001

a,b: Different superscript letters in a row indicate significant difference computed by Schffe test at α=0.05