The consumption of instant noodles is relatively high in Asian populations. It is unclear whether a higher intake of instant noodles is associated with cardiometabolic risk independent of overall dietary patterns. We therefore investigated the association using the Korean National Health and Nutrition Examination Survey IV 2007-2009, a nationally representative cross-sectional survey of the Korean population with a clustered, multistage, stratified, and rolling sampling design. A total of 10,711 adults (54.5% women) 19-64 y of age were analyzed, with adjustment for sampling design complexity. Diet was assessed by using a 63-item food-frequency questionnaire. We identified 2 major dietary patterns with the use of principal components analysis: the "traditional dietary pattern" (TP), rich in rice, fish, vegetables, fruit, and potatoes, and the "meat and fast-food pattern" (MP), with less rice intake but rich in meat, soda, fried food, and fast food including instant noodles. The highest MP quintile was associated with increased prevalence of abdominal obesity (OR: 1.41; 95% CI: 1.05, 1.90), LDL cholesterol ≥130 mg/dL (1.3 g/L) (OR: 1.57, 95% CI 1.26, 1.95), decreased prevalence of low HDL cholesterol (OR: 0.65; 95% CI: 0.53, 0.80), and high triglycerides [≥150 mg/dL (1.5 g/L); OR: 0.73; 95% CI: 0.57, 0.93]. The highest quintile for the TP was associated with decreased prevalence of elevated blood pressure (OR: 0.73; 95% CI: 0.59, 0.90) and marginally lower trends for abdominal obesity (OR: 0.76; 95% CI: 0.58, 0.98; P-trend = 0.06), but neither of the dietary patterns was associated with prevalence of metabolic syndrome. The consumption of instant noodles ≥2 times/wk was associated with a higher prevalence of metabolic syndrome (OR: 1.68; 95% CI: 1.10, 2.55) in women but not in men (OR: 0.93; 95% CI: 0.58, 1.49; P-interaction = 0.04). The 2 major dietary patterns were associated with distinct cardiometabolic risk factors. The consumption of instant noodles was associated with increased prevalence of metabolic syndrome in women, independent of major dietary patterns.

Instant Noodle Intake and Dietary Patterns Are Associated with Distinct Cardiometabolic Risk Factors in Korea

We attempted to define the sources of sodium intake for the Korean population at prepared dish level to provide a basis for developing sustainable nutrition policies and feasible programs for sodium intake reduction. Dietary intake data from 2008 and 2009 Korea National Health and Nutrition Examination Survey was used in the analysis for sodium intake sources. Sodium intake from individual dish consumed by each subject was calculated and used in delineating major sodium sources at dish and dish group level for sub-populations of different sex and age. Also, sodium intake was compared between eaters and non-eaters of some specific dish groups with considerable contribution to total sodium intake. The number of subjects included in the analysis was 18,022 and mean sodium intake was 4,600 mg/capita/day. Major sources of sodium intake at dish group level were in the following order: kimchi (1125 mg, 24.5%), noodles (572 mg, 12.4%), soups (488 mg, 10.6%), stews (399 mg, 8.7%), and cooked rice (284 mg, 6.2%). The magnitude of contribution to total sodium intake by soups and stews was different by age group. Sodium intake difference between eaters and non-eaters was much larger for kimchi group (2,343 mg for male, 1,452 mg for female) than for soups or stews. Interaction between consumption of aforementioned specific dish groups and age was highly significant (p < 0.0005) for both sexes. This study revealed an importance of having not only the control over sodium content of foods/dishes, but also the customized approach for different groups of population to accomplish an appreciable reduction in sodium intake. (Korean J Community Nutr 16(4) : 473~487, 2011)

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Major Sources of Sodium Intake of the Korean Population at Prepared Dish Level - Based on the KNHANES 2008 & 2009 -

Homegardens have long been recognized for contributing to household food security, nutritional status, and ecological sustainability in especially poor, rural areas in low-income countries. However, as markets and policies drive the commercialization of food and farming systems, and of rural livelihoods in general, it becomes increasingly difficult for small-holder farmers to maintain homegarden plots. Rather than autonomous spaces to grow food for self-consumption, farmers are transforming the land around their dwellings into an income-generating space by planting commercial crops for sale in urban and processing markets. The objective of this study was to examine homegarden commercialization in the Upper Citarum Watershed of West Java, Indonesia, and its effects on food security and food sovereignty. We employed a mixed-method approach to survey 81 village households involved in agricultural production. For quantitative analysis, we calculated a “homegarden commercialization index,” and developed indicator frameworks to examine relationships between commercialization, household food security, and food-related decision-making. Accompanied by insights from qualitative interviews, our results show that homegardens are highly commercialized, which contributes to the spread of monocultural production in the region. We argue that homegardens should be included and supported in food, agricultural, health, environmental, and rural development policy, in Indonesia and generally.

/pdf/homegarden-commercialization-extent-household-55n1icq22y.pdf

Homegarden commercialization: extent, household characteristics, and effect on food security and food sovereignty in Rural Indonesia

Trends in exposure to television food advertisements in South Korea.

본 연구는 나트륨 섭취 저감화를 위한 연구의 일환으로 한국 일부 대학생들의 라면 섭취에 관한 식행동 현황을 설문 조사하고 라면 국물 섭취량을 실측하였다. 2010년 9월부터 12월까지 국내 4개 대학에 재학 중인 347명(남 146명, 여201명)을 대상으로 인스턴트 라면 1개 분량을 제공하면서 섭취 후의 국물 양을 측정하였고, 평소 라면섭취에 관한 식행동을 설문 조사하여 다음과 같은 결과를 얻었다. 조사대상자들의 평균 연령은 남자 23.7세, 여자 20.5세였으며, 평균BMI(kg/m2)는 남자 21.9, 여자 20.1이었다. 라면의 평균 섭취빈도는 주 2회였고, 남자가 여자보다 라면 섭취 빈도가 높은 경향이 있었다. 라면을 섭취하는 주된 이유는 간편해서 56%, 맛이 좋아서 27%, 가격이 저렴해서 11%, 기타 9%순이었다. 라면의 선택 기준으로 맛 72%, 편의 14%, 가격7%, 영양 1%, 기타 2%로 연구 대상자들이 응답하였다. 실제 국물 양 섭취 조사에서 남자는 제공된 국물의 평균 61%, 여자는 36%를 섭취하였는데, 실제 측정치가 설문을 통한 평상시 국물 섭취량 결과와 매우 유사하게 나타나 설문 결과가평소 라면국물의 섭취 상태를 잘 반영한다고 볼 수 있었다. 본 조사에서 실제로 대상자들이 섭취한 라면의 국물과 건더기의 나트륨 함량을 각각 측정한 결과 국물에 1,148 ± 256mg, 건더기에 1,185 ± 211 mg으로 측정되었다. 따라서 라면 건더기만 섭취할 경우 라면의 총 나트륨 중 50% 정도만을 섭취할 수 있어, 국물의 섭취량을 조절한다면 효과적으로 나트륨 섭취를 줄일 수 있을 것으로 보인다. 본 연구 결과를 통해 남자와 여자 대학생의 라면섭취에 관한 식행동 차이를 확인할 수 있었으며, 만성질환의 예방 및 관리를 위하여 성별과 거주 형태 등을 고려하여 라면의 섭취빈도 줄이기, 라면 섭취시 나트륨 함량이 많은 라면 국물의 섭취 줄이기 등 적극적인 영양교육이 필요하다고 사료된다.

https://kjcn.or.kr/Synapse/Data/PDFData/0106KJCN/kjcn-18-365.pdf

Survey on Dietary Behaviors and Intakes of Instant Noodle (Ramyeon) Soup among College Students

Instant noodle is one of the most popular foods in Korea. The objective of this study was to examine the association of instant noodle consumption and food and nutrient intake among children and teenagers in Korea. We used dietary data from 24-h recall of 1,748 subjects aged 7-19 years who participated in the 2005 Korea National Health and Nutrition Examination Survey. Those who consumed instant noodle once or more during the survey period were categorized as “instant noodle consumer (INC)” and were compared for food and nutrient intakes with the others (nonINC). The average age of the INC was 13.4 and that of the non-INC was 12.4; girls consumed more instant noodles than boys (p < 0.05). There was no significant difference in BMI between the two groups. With the exception of grains, as compared to the non-INC, the INC consumed significantly less amounts of potatoes, vegetables, mush-rooms, fruits, spices, seafood, and milk and dairy products. With respect to nutrient intakes, the INC-group showed significantly higher nutrient intakes of energy, fat, carbohydrate, sodium, thiamine, and riboflavin; however, as compared to the nonINC-group, the INC-group showed significantly less intakes of calcium, niacin, and vitamin C. The overall result suggests that consuming instant noodles may lead to excessive intake of fat and sodium, but it may cause an increased intake of thiamine and riboflavin. Therefore, nutrition education that helps children and teenagers choose a balanced meal while consuming instant noodle should be carried out. In addition, manufactures of instant noodles should consider nutritional aspects in product development processes. (Korean J Nutr 2009; 42(8): 723 ~ 731)

/pdf/a-comparison-of-food-and-nutrient-intakes-between-instant-1dz7rce8z9.pdf

Soo Hyun Park

Papers

A Comparison of Food and Nutrient Intakes between Instant Noodle Consumers and Non-Consumers among Korean Children and Adolescents*