Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Comparative Study on Dietary habits, Food Intakes, and Serum Lipid Levels according to Kimchi Consumption in College Students

대학생의 김치섭취 수준에 따른 식습관, 식품섭취실태 및 혈중지질 농도에 관한 연구

  • Lee, Se-Young (Dept. of Food Science and Nutrition, and Kimchi Research Institute Pusan National University) ;
  • Song, Yeong-Ok (Dept. of Food Science and Nutrition, and Kimchi Research Institute Pusan National University) ;
  • Han, Eung-Soo (World Institute of Kimchi) ;
  • Han, Ji-Sook (Dept. of Food Science and Nutrition, and Kimchi Research Institute Pusan National University)
  • 이세영 (부산대학교 식품영양학과 및 김치연구소) ;
  • 송영옥 (부산대학교 식품영양학과 및 김치연구소) ;
  • 한응수 (세계김치연구소) ;
  • 한지숙 (세계김치연구소)
  • Received : 2011.12.06
  • Accepted : 2012.02.21
  • Published : 2012.03.31
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Abstract

This study was carried out to compare the differences in dietary habits, food consumption patterns, nutrient intakes, and serum lipid levels according to kimchi consumption in college students. The anthropometric and biochemical parameters of blood samples from the subjects were investigated, as well as a kimchi frequency questionnaire, 24-hour food recall and dietary habits. The subjects were divided into two groups according to their kimchi consumption level based on the quantitative kimchi frequency questionnaire-kimchi consumption under 50 g group and kimchi consumption over 50 g group. As kimchi consumption increased, consumption of white rice (p<0.05) and noodles increased, whereas the consumption of confections decreased. The kimchi consumption over 50 g group was more likely to eat balance meals (p<0.05), and consume fruits and vegetables (p<0.05) than the other group. On the other hand, the kimchi consumption under 50 g group was more likely to consume milk than the kimchi consumption over 50 g group. The energy and sodium (p<0.05) intakes in the kimchi consumption over 50 g group were higher compared to the kimchi consumption under 50 g group. Kimchi consumption was positively correlated with HDL-cholesterol and negatively correlated with body fat, BMI, and blood glucose level. In addition, kimchi consumption was positively correlated with cereals, meats, and vegetables intakes, and negatively correlated with milk and dairy product intakes. However, there was no significant difference between the two groups.

본 연구에서는 남자대학생 30명, 여자대학생 70명으로 총 100명을 대상으로 하여 김치섭취량에 따른 신체계측 식습관 식품섭취실태 및 혈중지질 농도와의 관련성에 대해 비교 분석하였다. 김치섭취빈도조사지를 이용하여 조사대상자를 김치섭취량이 50 g 미만인 군과 50 g 이상인 군으로 나누었다. 조사대상자들의 신체계측 및 생화학적 검사에서는 김치섭취량이 50 g 이상인 군이 50 g 미만인 군보다 체지방량, BMI 및 혈압이 낮게 측정되고 HDL-콜레스테롤은 높게 측정되었지만 유의한 차이는 아니었다. 남 여학생 모두 김치섭취량이 50 g 이상인 군이 50 g 미만인 군보다 소변으로 배설되는 나트륨량이 유의적으로 많았다. 식습관을 살펴 본 결과 김치섭취량이 50 g 이상인 군의 경우 남학생에 있어 '균형잡힌 식사를 합니까?'(p<0.05), '김치를 제외한 채소류를 매일 먹습니까?'(p<0.05)의 항목에 대한 점수가 50 g 미만인 군보다 높았다. 반면에 '우유를 매일 먹습니까?'에 대한 항목에 대해서는 남 여학생 모두 50 g 미만인 군보다 점수가 낮았으나 유의성은 없었다. 식품섭취빈도에서는 김치섭취량이 많을수록 남학생은 쌀(p<0.05)의 섭취가, 여학생은 라면(p<0.01)의 섭취빈도가 높은데 반하여, 우유 및 유제품의 섭취빈도는 남 여학생 모두 낮았다. 조사대상자의 영양소섭취량을 살펴본 결과 성별에 관계없이 김치섭취량이 50g 이상인 군이 50 g 미만인 군보다 일일 에너지섭취량이 높았으며, 탄수화물 및 식이섬유소 섭취량도 높았으나 유의성은 없었다. 김치섭취량과 신체계측, 혈액검사, 식품섭취빈도, 식습관 간의 상관관계를 살펴본 결과, 남학생과 여학생 모두 김치섭취량이 많을수록 HDL-콜레스테롤이 증가하는 양의 상관관계를 보였으며 체지방 및 BMI, 혈당은 감소하는 음의 상관관계를 보였으나 유의적 차이는 없었다. 혈중지질농도와 관련된 총 콜레스테롤 및 HDL-콜레스테롤은 남 여학생 모두 양의 상관관계를 보였으며, 중성지방은 남학생의 경우 양의 상관관계를, 여학생의 경우 음의 상관관계를 보였으나 유의성은 없었다. 김치섭취량과 쌀 및 채소류의 섭취빈도는 남학생(p<0.05)과 여학생 모두 양의 상관관계를 보였지만, 우유 및 유제품에서는 음의 상관관계를 보였고 유의성은 없었다. 본 연구는 건강한 대학생을 대상으로 한 단면연구이기에 김치섭취량과 혈중지질농도, 신체계측치와의 관계를 밝히는 데는 한계가 있었다. 앞으로 연구대상자의 범위를 성인으로 확대한 종단적 연구를 통하여 김치 섭취량과 건강요인과의 관계를 규명할 수 있는 연구가 필요하다고 생각된다.

Keywords

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