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Calcium Intake and Its Major Food Groups and Dish Groups in Korean Adults Aged 50 Years or Older: Korea National Health and Nutrition Examination Survey 2015-2019

50세 이상 한국인의 칼슘 섭취에 기여하는 주요 급원 식품군 및 급원 음식 분석: 2015-2019년 국민건강영양조사 자료를 이용하여

  • Jeong, Yeseung (Department of Nutritional Science and Food Management, Ewha Womans University) ;
  • Oh, Jieun (College of Science & Industry Convergence, Ewha Womans University) ;
  • Cho, Mi-Sook (Department of Nutritional Science and Food Management, Ewha Womans University) ;
  • Kim, Yuri (Department of Nutritional Science and Food Management, Ewha Womans University)
  • 정예승 (이화여자대학교 식품영양학과) ;
  • 오지은 (이화여자대학교 신산업융합대학) ;
  • 조미숙 (이화여자대학교 식품영양학과) ;
  • 김유리 (이화여자대학교 식품영양학과)
  • Received : 2021.12.14
  • Accepted : 2021.12.31
  • Published : 2021.12.31

Abstract

Unhealthy dietary behavior such as insufficient calcium intake can be one of risk factors of osteoporosis and chronic diseases in older people. This study evaluated the recent trends in dietary calcium intake and the food source in Korean adults aged 50 years or older using the Korea National Health and Nutrition Examination Survey (KNHANES, 2015-2019) data. This study used 24-hour recall survey data to investigate the calcium intake, the major food groups and main dishes contributing to the calcium intake. The mean calcium intake was 479.55-506.81 mg/day. The major food groups that contribute to calcium intake were vegetables, milks and fishes. Dairy and frozen desserts and kimchi were the major dish groups that contributed to the calcium intake. Calcium intake from milk in dairy and frozen dessert group has been high in last 5 years (50-64 years old: 34.71-47.68 mg, 65-74 years old: 29.72-43.65 mg, over 75 years old: 22.91-42.93 mg). In addition, baechu-kimchi is the most contributed to the calcium intake in kimchi group (50-64 years old: 35.10-41.47 mg, 65-74 years old: 29.62-34.96 mg, over 75 years old: 23.79-29.13 mg). In conclusion, various source of calcium needs to be recommended to increase intake calcium in over 50 years, which may reduce chronic diseases and improve quality of life.

Keywords

Acknowledgement

본 연구는 농림축산식품부의 재원으로 농림식품기술기획평가원의 고부가가치식품기술개발사업의 지원을 받아 연구되었습니다(321031031CG000).

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