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Dietary Fiber Database Dietary Fiber Database Development for National Health Development for National Health
and Nutrition Survey in Koreaand Nutrition Survey in Korea
Yoonna Lee, Hae-Jung Lee, Haeng-Shin Lee, Young-Ai Jang, Cho-il Kim.
Nutrition Research TeamKorea Health Industry Development Institute, Seoul, Korea
OBJECTIVESOBJECTIVES
As people get more health-conscious, the necessity of developing Korean food databases for nutrient contents has become more evident.
To provide correct information on diet and nutrient intake of consumers, a 5-year project for nutrient database development was started in 2001.
OBJECTIVESOBJECTIVES During last 3 decades, the incidence/prevalence
of chronic degenerative diseases including coronary heart disease and diabetes mellitus showed a steady increase and cancer became the No. 1 cause of death in Korea.
To provide useful information about diet for consumers’ health and to promote the objectives of the Health Plan 2010, a dietary fiber (DF) database was developed.
Materials and MethodsMaterials and Methods- Food list -- Food list -
150 Foods were selected for total dietary fiber analysis based on... 2001 National Health and Nutrition Survey data
Foods consumed in large amountsFoods consumed in large amounts Foods consumed most frequently Foods consumed most frequently Foods consumed in large amounts by specific age groups Foods consumed in large amounts by specific age groups Major source of crude fiber in the Food Composition TableMajor source of crude fiber in the Food Composition Table
USDA National Nutrient Database (SR-18) High dietary fiber foods were consideredHigh dietary fiber foods were considered
Excluding... Foods known to lack dietary fiber based on the earlier reports
Among the above, 50 Foods were selected for separate analysis of soluble/insoluble dietary fiber
2001 National Health and Nutrition Survey
3 foods
Major source of crude fiber
27 foods
150 foods were selected for analysis
Another 15 foods by consumption frequency
3 foods
ConsideringAge difference
USDA: food with high dietary fiber
102 Foods consumed in large amounts(covered 95% of total food consumption by weight)
Materials and MethodsMaterials and Methods Food samples for analysis were purchased for
3 different major brands and/or places of production.
High fat foods (>10%) were defatted before analysis using ether (25ml ether/g sample).
Food samples were analyzed for dietary fiber by AOAC991.43 using MES-TRIS buffer.
Enzymatic digestion(α-amylase, protease,
amyloglucosidase)
Filtration Protein analysis Ash analysis
RESULTSRESULTS A Dietary fiber database for selected Korean
foods was developed, published in printed form and disseminated to universities and researchers.
Data file was submitted to RRDI for incorporation to the 7th revision of Food Composition Table, 2006.
With this database, dietary fiber intake of Korean population was estimated and intake profile was analyzed.
Food ListFood List
potato, sweet potato, starch vermicelli, acorn starch jelly
Potatoes/
Starches (4)
rice, glutinous rice, brown rice, barley, mixed grains, sorghum, millet, corn, ramyon, noodles, buckwheat noodle, rice cake(plain), rice cake w/small red beans (Si-Ru Tteok), rice cake w/soybean powder (In Jeol Mi), flour, loaf bread, loaf bread (corn), bread w/small read bean paste, bread (streusel buns), soft roll, pound cake, cake, sponge cake, loaf bread powder, chips, chips(corn), chips(potato), choco-pie, ready to eat cereal(corn frosted, almond flake), Biscuit, cracker, ring doughnut
Foods for analysis
Grains/
Cereals/
products
(33 items)
Food
Group
Food ListFood List
Dried Laver, dried sea tangle, dried sea mustard, sea lettuce
Seaweeds(4 items)
sausage, ham, spam, fish paste, yogurt Meat/fish/dairyproducts (5)
4 kinds of mushroomsMushrooms(4 items)
kidney beans, peas, mung beans, small red beans, soybeans, tofu, soymilk
Pulses (7 items)
Perilla seed, sesame seed, peanut, chestnutNuts & Seeds(4 items)
chocolateSweets(1 item)
Foods for analysisFood Group
eggplant, sweet potato stalks, bracken, green pepper, red pepper leaves, chard, kimchi (mustard leaves), Kkak Du Ki (Seasoned cubed radish roots), Kimchi (Na-bak), kimchi (Dong chi mi), kimchi, kimchi (w/o red pepper), kimchi (leafy radish), kimchi (cucumber), kimchi (small radish) , kimchi (welsh onion), perilla leaves, Shepard’s pulse (Naeng-yi), carrot, deo-deok, roots of bellflowers, garlic, garlic, young stem of garlic, radish leaves, radish root, water dropwort, Korean(Chinese) cabbage, Chinese chive, broccoli, lettuce, ginger, celery, mung bean sprout, spinach, mugwort, crown daisy, cabbage, mallow, onion, lotus loot, cucumber, burdock, Chwi Na Mul (Wild plant, Aster scaber), soybean sprout, taro stalks, tomato, tomato juice, welsh onion, sweet green pepper, pumpkin, zucchini
Vege-
tables
(51)
Foods for analysisFood
Group
Food List
Persimmon, tangerine, jujube(dried), strawberry, melon, banana, pear, peach, apple, watermelon, orange, orange juice, plum, Chinese melon, grapes, raisin, grape juice
Fruits
(17 items)
Carrot juice, functional food: dietary fiber drink, Sik-Hye (sweet rice drink), Tak-Ju (Korean rice liquor), green tea (canned), citron tea, job’s tears tea, instant coffee mix, coffee (canned), tea (canned)
Beverage
(10 items)
Wontons, pizza, hamburgerOthers (3)
Red pepper powder, red pepper paste, soybean paste, mixed soybean paste w/red pepper paste, black sauce paste (Ja Jang sauce), curry powder, tomato ketchup
Foods for analysis
Seasoning
(7 items)
Food group
Food ListFood List
Foods with high content of total Foods with high content of total dietary fiber dietary fiber (per 100g edible portion)(per 100g edible portion)
0
5
10
15
20
25
30
35
40
45
50
barly
sorg
hum
mix
ed g
rain
s
Kid
ney bea
ns
smal
l red
bea
n
soyb
ean
mun
g bea
ns
green
pea
s
peri lla
see
d
sesa
me
s eed
Sea m
usta
rd(d
ried
)
Laver
(dried )
Sea ta
ng le(d
ried
)
mugw
ort
peri lla
leav
es
garl ic
Chw
i Na
Mu l (
Ast
er sc
a ber)
shep
ard ’
s pu
l se (N
aeng-
yi),
young
ga rli c
ste
m
brac
ken(c
ooked)
deo-de
ok
juju
be(dr
i ed )
Red
pepper
pas
te
curr
y pow
der
job ’
s te
ars
tea (p
owder
)
g/10
0g
Foods with high content of Foods with high content of soluble dietary fiber soluble dietary fiber (g/100g)
1.00 1.03 1.26 1.36 1.43 1.80 1.95 2.36 6.83 6.90
Soluble dietary
fiber
6.90 7.90 Perilla seed2.40 3.43 pumpkin2.10 3.36 flour2.40 3.76 Sweet potatoes2.30 3.73 Buckwheat noodles (dried)2.80 4.60 Sea lettuce1.50 3.45 loaf bread
25.20 27.56 Sea tangle (dried)36.60 43.43 Sea mustard (dried)4.30 11.20 Barley
Insoluble dietary
fiber
Total Dietary fiber
Food
Foods with high proportion of Foods with high proportion of soluble dietary fiber soluble dietary fiber (% of TDF)(% of TDF)
Ratio of Soluble fiber(% of TDF)
SDF(g/100g)
IDF(g/100g)
TDF(g/100g)Food
31.9 0.47 1.00 1.47 Onion
33.3 0.85 1.70 2.55 Soybean sprouts
36.2 1.36 2.40 3.76 Sweet potatoes
37.6 1.26 2.10 3.36 Flour
38.4 1.43 2.30 3.73 Buckwheat noodles (dried)
39.1 1.80 2.80 4.60 Sea lettuce
40.3 0.54 0.80 1.34 Tomato
47.0 0.71 0.80 1.51 Rice
56.5 1.95 1.50 3.45 Loaf bread
61.6 6.90 4.30 11.20 Barley
72.9 4.30 1.60 5.90 Garlic
100.0 2.50 0.00 2.50 Dietary fiber drink
Major source of dietary fiber Major source of dietary fiber for Korean populationfor Korean population
0
2
4
6
8
1 0
1 2
1 4
1 6
1 8
r ice
kim
chi
sea m
ust a
rd,
dr i
ed
red p
epp
er
pas t
epers
imon
barl
yt o
fusoybean
ram
yoon
soybean s
pro
ut
l aver
Ko
rean
rad
i sh r
oot
gar l
i cpear
soybean p
ast e
t an
ger i
ne
po
tat o
Wel s
h o
ni o
n
Kim
chi ,
radi s
h r
oot
app
l espi n
ach
on
i on
no
odl e
, dr i
ed
kim
chi ,
leafy
radi s
h
gre
en p
ep
per
(%)
Dietary fiber intake of Korean Dietary fiber intake of Korean Population by food groupPopulation by food group
0.00
1.00
2.00
3.00
4.00
5.00
6.00
7.00
8.00
Cer
eals
Popa
toes
Swee
ts
Puls
es
Nut
s & s
eeds
Veg
etab
les
Mus
hro
oms
Frui
ts
Mea
ts
Fish
& fis
h p
rodu
cts
Sea
wee
ds
Milk
& m
ilk p
rodu
cts
Bev
erag
es
Sea
soni
ngs
Pro
cess
ed foo
ds
(g)
Contribution of food groups on dietary Contribution of food groups on dietary fiber intake of Korean populationfiber intake of Korean population
Cereals
Popatoes
Sweets
Pulses
Nuts & Seeds
Vegetables
MushroomsFruits
Meats
Fish Seaweeds
Milk & milk
products
SeasoningsProcessed
foods
Beverage
Dietary fiber intake of Korean Dietary fiber intake of Korean adults (30-49 yr) by food groupsadults (30-49 yr) by food groups
0.00
2.00
4.00
6.00
8.00
10.00
12.00
Cer
eals
Pop
atoes
Swee
ts
Pul
ses
Nuts
& see
ds
Veg
etab
les
Mus
hroo
ms
Frui
ts
Mea
ts
Fish
& fis
h pr
oduc
ts
Sea
wee
ds
Milk
& m
ilk
prod
ucts
Bev
erag
es
Sea
soni
ngs
Pro
cess
ed foo
ds
(g)
Cerea ls
Popa toes
S weets
Pu ls es
Nu ts & s eed s
Vegetab les
Mu sh rooms
Fru i ts
Mea ts
Fis h & fis h
p rodu c tsS eaweeds
Beverages
S eas on in gs
Mi lk & m i lk
p rodu c ts
Proces sed
food s
Contribution of food groups on dietary fiber intake of Korean adults (30-49yr)
Dietary fiber intake comparison Dietary fiber intake comparison (per capita per day)
0
5
10
15
20
25
S ou thKorea
US A J apan Un i tedK ingdom
Aus tra i l i a
1)1) United Kingdom: adults,19-64yr United Kingdom: adults,19-64yr 2)2) Australia: adults, 25-64yr Australia: adults, 25-64yr
SIGNIFICANCE SIGNIFICANCE
A Dietary fiber database on selected Korean foods was made available for the first time, after a systematic selection of foods and sound chemical analysis.
With this database, change in dietary fiber intake could be related to the change in chronic disease incidence/ prevalence, and provide better understanding on the health effect of diet.
This study was supported by the Ministry of Health and Welfare with the Health Promotion Fund of 2005, Korea.
Continued…
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