Korean J Community Nutr.  2020 Feb;25(1):32-47. 10.5720/kjcn.2020.25.1.32.

Analysis of Dietary Calcium and Phosphorus Intakes and Contribution Rates of Major Dish Groups according to Gender, Age, and Region in Korea

• Lee YK
• Choi MK
• Hyun T
• Lyu ES
• Park H
• Ro HK
• Heo YR

• KMID: 2471306
• DOI: http://doi.org/10.5720/kjcn.2020.25.1.32

Abstract

OBJECTIVES
Calcium (Ca) is an insufficiently consumed nutrient, whereas phosphorus (P) intake has exceeded the recommended intake level in Korea over the past decade. The purpose of this study was to analyze dietary Ca and P intakes and their contribution rate according to dish groups.
METHODS
A 24-hour dietary recall survey of 640 healthy adults (aged 19-69 years) was undertaken twice in four Korean provinces. Dietary Ca and P intakes and their rates of contribution from 31 major dish groups were analyzed and compared by gender, age group, and region.
RESULTS
The average Ca and P intakes of the subjects were 542.1 ± 222.2 mg/d and 1,068.3 ± 329.0 mg/d, respectively. The intakes of Ca and P as percentages of recommended nutrients intake (RNI%) were 71.7 ± 29.8% and 152.6 ± 47%, respectively, and the percentages under the estimated average requirement were 60.3% for Ca and 3.8% for P. The RNI% of Ca was not significantly different between males and females, but was significantly higher in subjects in the sixties age group than in other age groups and was significantly lower in the Korean capital than in other regions. The RNI% of P did not significantly differ by gender or age groups, but it was significantly higher in the capital than in Gyeong-sang. The five major dish groups contributing to Ca intake (contribution rate) were milks/dairy products 69.2 ± 109.2 mg/d (12.6%), soups 55.6 ± 69.6 mg/d (10.1%), stir-fried foods 53.1 ± 70.7 mg/d (9.7%), stews 43.4 ± 85.4 mg/d (7.9%), and kimchi 38.4 ± 31.8 mg/d (7.0%). The five major dish group contributing to P intake (contribution rate) were cooked rice 160.7 ± 107.1 mg/d (14.9%), stir-fried foods 88.5 ± 89.4 mg/d (8.2%), soups 76.7 ± 85.8 mg/d (7.1%), one-dish meals 63.3 ± 94.4 mg/d (5.9%), and stews 62.6 ± 89.3 mg/d (5.8%). The dish groups contributing to Ca and P intakes differed somewhat by gender, age group, and region.
CONCLUSIONS
Programs to improve the nutritional status of Ca and P intakes should consider the differences in Ca and P contribution rates by dish groups as well as by gender, age group, and region.

Keyword

calcium; phosphorus; intake; dish group; contribution rate

MeSH Terms

Adult
Calcium
Calcium, Dietary*
Female
Humans
Korea*
Male
Meals
Nutritional Status
Phosphorus*
Calcium
Calcium, Dietary
Phosphorus

Figure

• 

  Fig. 1. Recommended nutrients intake (%) of Ca and P intake by gender and age groups The results were analyzed by ANOVA and bar with the different superscripts in age group within gender are significantly different by Duncan's multiple range test.

• 

  Fig. 2. Contribution rate for Ca (left plot A) and P (right plot B) intake of the all subject by dish groups (n = 640)

Reference

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