Hyun-Hee Kim; Yun-Young Jung; Yeon-Kyung Lee

doi:10.5720/kjcn.2012.17.1.38

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A Comparison of Salty Taste Assessments and Dietary Attitudes and Dietary Behaviors Associated with High-Salt Diets in Four Regions in Korea: Hyun-Hee Kim, Yun-Young Jung, Yeon-Kyung Lee; Korean Journal of Community Nutrition 2012;17(1):38-48.
DOI: https://doi.org/10.5720/kjcn.2012.17.1.38
Published online: February 29, 2012

Department of Food Science and Nutrition, Kyungpook National University, Daegu, Korea.

Corresponding author: Yeon-Kyung Lee, Department of Food Science and Nutrition, Kyungpook National University, 1370 Sankyuk Dong, Buk-ku Daegu 702-701, Korea. Tel: (053) 950-6234, Fax: (053) 950-6229, yklee@knu.ac.kr

• Received: October 13, 2011 • Revised: January 20, 2012 • Accepted: February 7, 2012

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Abstract
NOTES
REFERENCES

Abstract

The purpose of this study was to compare regional differences in salty taste assessments, nutrition knowledge, dietary attitudes and dietary behaviors associated with high-salt diets in four national regions in Korea (Region 1: Seoul, Sokcho, Region 2: Buyeo, Jecheon, Gong Ju, Region 3: Daegu, Gyeongsan, Region 4: Jeon Ju). Subjects were 860 persons who participated in sodium reduction campaign. The result of the salty taste assessment by region was not significantly different. The nutrition knowledge score of subjects in Region 1 was the highest. Dietary attitude scores that showed preference for high-salt diets of Region 2 and Region 4 subjects were higher than those of Regions 1 and 3 subjects (p < 0.001). Dietary behavior scores were not significantly different among regions. The correlation between sodium intake and salty taste assessment was significant (p < 0.01). Older subjects who had high blood pressure levels and lower nutrition knowledge were more likely to have high sodium intakes. Even though the salty taste assessment and dietary behavior scores by region were not significantly different, the salty taste assessment scores had a significant negative correlation with nutrition knowledge and had a significant positive correlation with dietary attitude and dietary behavior in terms of preference for high-salt diets. Therefore, nationwide education regarding salt intake reduction and health and a campaign to encourage favorable attitudes and behavioral changes regarding consumption of a no-salt / low-salt diet is needed.
Keywords: salty taste assessments; dietary attitudes; dietary behaviors; sodium intake

NOTES

This research was supported by the 2008 National Health Promotion Fund.

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Fig. 1

Contribution of food groups to the sodium intakes among regions.

Table 1

Anthropometric measurements of the subjects

1) Mean ± SD

2) Values with the different superscript are significantly different among different areas by Duncan's multiple range test

3) ^*: p < 0.05, ^***: p < 0.001

4) BMI: Body Mass Index = Weight (kg) / Height (m)²

5) SBP: Systolic Blood Pressure, 6) DBP: Diastolic Blood Pressure

Table 2

General characteristics of the subjects

1) N (%), 2) ^***: p < 0.001

Table 3

Comparison of salty taste assessment among regions

1) Mean ± SD, 1: unsalty, 2: slightly unsalty, 3: so-so, 4: slightly salty, 5: salty

2) NS: Not significant

3) ^*: p < 0.05

4) Adjusted for age, gender, job, frequency of eating out and expenditure of eating out

Table 4

Comparison of nutrition knowledge by salty taste assessment among regions

1) Mean ± SD, Total score = 10

2) Values with the different superscript are significantly different among different concentration by Duncan's multiple range test

3) ^*: p < 0.05, ^**: p < 0.01, ^***: p < 0.001

4) Values with the different superscript are significantly different among different areas by Duncan's multiple range test

5) Adjusted for age, gender, job, frequency of eating out and expenditure of eating out

6) Values with the different superscript are significantly different among different areas by ANCOVA & Bonferroni comparison test

Table 5

Comparison of eating attitude by salty taste assessment among regions

1) Mean ± SD, Total score = 5

2) Values with the different superscript are significantly different among different concentration by Duncan's multiple range test

3) ^**: p < 0.01, ^***: p < 0.001

4) Values with the different superscript are significantly different among different areas by Duncan's multiple range test

5) Adjusted for age, gender, job, frequency of eating out and expenditure of eating out

6) Values with the different superscript are significantly different among different areas by ANCOVA & Bonferroni comparison test

Table 6

Comparison of eating behavior by salty taste assessment among regions

1) Mean ± SD, Total score = 5

2) Values with the different superscript are significantly different among different concentration by Duncan's multiple range test

3) ^*: p < 0.05, ^**: p < 0.01, ^***: p < 0.001

4) Adjusted for age, gender, job, frequency of eating out and expenditure of eating out

Table 7

Correlation matrix between sodium intake and variables

^*: p < 0.05, ^**: p < 0.01

Table 8

Correlation coefficients among nutrition knowledge, salty taste assessment, eating attitudes, and eating behavior

^**: p < 0.01, ^***: p < 0.001

Figure & Data

REFERENCES

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A Comparison of Salty Taste Assessments and Dietary Attitudes and Dietary Behaviors Associated with High-Salt Diets in Four Regions in Korea

Korean J Community Nutr. 2012;17(1):38-48. Published online February 29, 2012

DOI: https://doi.org/10.5720/kjcn.2012.17.1.38

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A Comparison of Salty Taste Assessments and Dietary Attitudes and Dietary Behaviors Associated with High-Salt Diets in Four Regions in Korea

Fig. 1 Contribution of food groups to the sodium intakes among regions.

Fig. 1

A Comparison of Salty Taste Assessments and Dietary Attitudes and Dietary Behaviors Associated with High-Salt Diets in Four Regions in Korea

Table 1

Anthropometric measurements of the subjects

1) Mean ± SD

2) Values with the different superscript are significantly different among different areas by Duncan's multiple range test

3) ^*: p < 0.05, ^***: p < 0.001

4) BMI: Body Mass Index = Weight (kg) / Height (m)²

5) SBP: Systolic Blood Pressure, 6) DBP: Diastolic Blood Pressure

Table 2

General characteristics of the subjects

1) N (%), 2) ^***: p < 0.001

Table 3

Comparison of salty taste assessment among regions

1) Mean ± SD, 1: unsalty, 2: slightly unsalty, 3: so-so, 4: slightly salty, 5: salty

2) NS: Not significant

3) ^*: p < 0.05

4) Adjusted for age, gender, job, frequency of eating out and expenditure of eating out

Table 4

Comparison of nutrition knowledge by salty taste assessment among regions

1) Mean ± SD, Total score = 10

2) Values with the different superscript are significantly different among different concentration by Duncan's multiple range test

3) ^*: p < 0.05, ^**: p < 0.01, ^***: p < 0.001

4) Values with the different superscript are significantly different among different areas by Duncan's multiple range test

5) Adjusted for age, gender, job, frequency of eating out and expenditure of eating out

6) Values with the different superscript are significantly different among different areas by ANCOVA & Bonferroni comparison test

Table 5

Comparison of eating attitude by salty taste assessment among regions

1) Mean ± SD, Total score = 5

2) Values with the different superscript are significantly different among different concentration by Duncan's multiple range test

3) ^**: p < 0.01, ^***: p < 0.001

4) Values with the different superscript are significantly different among different areas by Duncan's multiple range test

5) Adjusted for age, gender, job, frequency of eating out and expenditure of eating out

6) Values with the different superscript are significantly different among different areas by ANCOVA & Bonferroni comparison test

Table 6

Comparison of eating behavior by salty taste assessment among regions

1) Mean ± SD, Total score = 5

2) Values with the different superscript are significantly different among different concentration by Duncan's multiple range test

3) ^*: p < 0.05, ^**: p < 0.01, ^***: p < 0.001

4) Adjusted for age, gender, job, frequency of eating out and expenditure of eating out

Table 7

Correlation matrix between sodium intake and variables

^*: p < 0.05, ^**: p < 0.01

Table 8

Correlation coefficients among nutrition knowledge, salty taste assessment, eating attitudes, and eating behavior

^**: p < 0.01, ^***: p < 0.001

Table 1 Anthropometric measurements of the subjects

1) Mean ± SD

2) Values with the different superscript are significantly different among different areas by Duncan's multiple range test

3) ^*: p < 0.05, ^***: p < 0.001

4) BMI: Body Mass Index = Weight (kg) / Height (m)²

5) SBP: Systolic Blood Pressure, 6) DBP: Diastolic Blood Pressure

Table 2 General characteristics of the subjects

1) N (%), 2) ^***: p < 0.001

Table 3 Comparison of salty taste assessment among regions

1) Mean ± SD, 1: unsalty, 2: slightly unsalty, 3: so-so, 4: slightly salty, 5: salty

2) NS: Not significant

3) ^*: p < 0.05

4) Adjusted for age, gender, job, frequency of eating out and expenditure of eating out

Table 4 Comparison of nutrition knowledge by salty taste assessment among regions

1) Mean ± SD, Total score = 10

2) Values with the different superscript are significantly different among different concentration by Duncan's multiple range test

3) ^*: p < 0.05, ^**: p < 0.01, ^***: p < 0.001

4) Values with the different superscript are significantly different among different areas by Duncan's multiple range test

5) Adjusted for age, gender, job, frequency of eating out and expenditure of eating out

6) Values with the different superscript are significantly different among different areas by ANCOVA & Bonferroni comparison test

Table 5 Comparison of eating attitude by salty taste assessment among regions

1) Mean ± SD, Total score = 5

2) Values with the different superscript are significantly different among different concentration by Duncan's multiple range test

3) ^**: p < 0.01, ^***: p < 0.001

4) Values with the different superscript are significantly different among different areas by Duncan's multiple range test

5) Adjusted for age, gender, job, frequency of eating out and expenditure of eating out

6) Values with the different superscript are significantly different among different areas by ANCOVA & Bonferroni comparison test

Table 6 Comparison of eating behavior by salty taste assessment among regions

1) Mean ± SD, Total score = 5

2) Values with the different superscript are significantly different among different concentration by Duncan's multiple range test

3) ^*: p < 0.05, ^**: p < 0.01, ^***: p < 0.001

4) Adjusted for age, gender, job, frequency of eating out and expenditure of eating out

Table 7 Correlation matrix between sodium intake and variables

^*: p < 0.05, ^**: p < 0.01

Table 8 Correlation coefficients among nutrition knowledge, salty taste assessment, eating attitudes, and eating behavior