J Nutr Health.
2022 Oct;55(5):558-571. 10.4163/jnh.2022.55.5.558.
Relationship between atopic dermatitis and the Korean Healthy Eating Index score of adults: based on the 7 th (2016–2018) Korea National Health and Nutrition Examination Survey
- Affiliations
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- 1Department of Food and Nutrition, Anyang University, Anyang 14028, Korea
- 2Institute of Health and Nutrition, Anyang University, Anyang 14028, Korea
- 3Food and Nutrition Major, Division of Food Science & Culinary Arts, Shinhan University, Uijeongbu 11644, Korea
- KMID: 2534856
- DOI: http://doi.org/10.4163/jnh.2022.55.5.558
Abstract
- Purpose
The purpose of this study was to analyze the dietary intake of Korean adults with atopic dermatitis (AD) to determine whether the risk of developing AD was related to their diet.
Methods
Among the participants in the 7th National Health and Nutrition Survey (2016 to 2018), 10,571 adults aged 19–64 were divided into AD (AD group, n = 366) and control groups (non-AD group, n = 10,205) to compare and analyze their nutrient intake status and Korean Healthy Eating Index (KHEI) score. Depending on the prevalence of AD, the nutrient intake, nutrient intake per 1,000 kcal, acceptable macronutrient distribution range, and KHEI score were tested for significance by correcting for age, sex, body mass index, education, marriage, occupation, residence area, physical activity, and energy intake variables that were derived for confounding factors.
Results
The acceptable macronutrient distribution range for protein was lower in the AD group than in the non-AD group. Comparing the nutrient intake per 1,000 kcal, the intakes of protein, phosphorus, iron, and potassium of the AD group were significantly lower than those of the non-AD group. In the KHEI, the scores of total vegetables, vegetables excluding kimchi and pickles, meat, fish, eggs, and legumes of the AD group were significantly lower than those of the non-AD group. In addition, as these food intake scores increased, the risk of AD significantly decreased.
Conclusion
In conclusion, adult AD patients had low intakes of vegetables, meat, fish, eggs, and legumes, and it was confirmed that high intakes of these foods may be associated with low AD risk. Therefore, we suggest that an adequate intake of vegetables and foods containing protein would be necessary for the management and treatment of AD in adults.
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