지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2021.2
- 수록면
- 48 - 55 (8page)
이용수
초록· 키워드
오류제보하기
Objectives: This study was conducted to estimate the dietary iodine intake of Koreans by a Total Diet Study (TDS) which provides ‘closer-to-real’ estimates of exposure to hazardous materials and nutrients through an analysis of table-ready (cooked) samples of foods.
Methods: Dietary intake data from 2013-2017 Korea National Health and Nutrition Examination Survey (KNHANES) was used to select representative foods (RFs) for iodine analysis. A total of 115 RFs were selected and 158 ‘RF × cooking method-combination’ pairs were derived by pairing each RF to corresponding cooking method(s) used more frequently. RFs were collected from 9 mega-markets in 9 metropolitan cities nationwide and mixed into composites prior to cooking preparation to a ‘table ready’ state for iodine analysis by inductively coupled plasma mass spectrometry. Iodine intake of Koreans was estimated based on the food intake data of the 2016-2018 KNHANES.
Results: High iodine content was detected in seaweeds such as sea mustard and kelp. The mean iodine intake/capita/day was 418.4 μg and the median value was 129.0 μg. Seaweeds contributed to 77.4% of the total iodine intake and the contribution by food item was as follows: sea mustard (44.0%), kelp (20.4%), laver (13.1%), milk (3.9%), egg (3.5%). Compared to the Dietary Reference Intakes for Koreans 2020, the proportion of people with iodine intake exceeding the tolerable upper intake level or below the estimated average requirement was high in the physiologically vulnerable groups (infants, children, pregnant women, and lactating women).
Conclusions: The results, drawn from a TDS, are regarded closer to real estimates for iodine intake of Koreans compared with values in existing literature, which were based on a very limited variety of foods. On the other hand, it seems necessary to seek out solutions for the problematic iodine intake among physiologically vulnerable groups through in-depth analyses on food intake data collected with significant scale & quality.
Methods: Dietary intake data from 2013-2017 Korea National Health and Nutrition Examination Survey (KNHANES) was used to select representative foods (RFs) for iodine analysis. A total of 115 RFs were selected and 158 ‘RF × cooking method-combination’ pairs were derived by pairing each RF to corresponding cooking method(s) used more frequently. RFs were collected from 9 mega-markets in 9 metropolitan cities nationwide and mixed into composites prior to cooking preparation to a ‘table ready’ state for iodine analysis by inductively coupled plasma mass spectrometry. Iodine intake of Koreans was estimated based on the food intake data of the 2016-2018 KNHANES.
Results: High iodine content was detected in seaweeds such as sea mustard and kelp. The mean iodine intake/capita/day was 418.4 μg and the median value was 129.0 μg. Seaweeds contributed to 77.4% of the total iodine intake and the contribution by food item was as follows: sea mustard (44.0%), kelp (20.4%), laver (13.1%), milk (3.9%), egg (3.5%). Compared to the Dietary Reference Intakes for Koreans 2020, the proportion of people with iodine intake exceeding the tolerable upper intake level or below the estimated average requirement was high in the physiologically vulnerable groups (infants, children, pregnant women, and lactating women).
Conclusions: The results, drawn from a TDS, are regarded closer to real estimates for iodine intake of Koreans compared with values in existing literature, which were based on a very limited variety of foods. On the other hand, it seems necessary to seek out solutions for the problematic iodine intake among physiologically vulnerable groups through in-depth analyses on food intake data collected with significant scale & quality.
목차
ABSTRACT
서론
연구대상 및 방법
결과
고찰
요약 및 결론
References
참고문헌 (20)
참고문헌 신청
The Ministry of Health and Welfare / 2020 / 2020 Dietary Reference Intakes for Koreans: Minerals / The Korean Nutrition Society :270~291
New South Wales Government / Warning to pregnant and breastfeeding women: Seaweed soup
Farebrother J / 2019 / Excess iodine intake : sources, assessment, and effects on thyroid function / Ann NY Acad Sci 1446(1):44~65
Perrine CG / 2014 / Comparison of population iodine estimates from 24-hour urine and timed-spot urine samples / Thyroid 24(4):748~757
최지연 / 2020 / 한국인 상용 식품의 요오드 데이터베이스 업데이트와 이를 활용한 한국 성인의 요오드 섭취량 및 배설량 평가: 2013–2015 국민건강영양조사자료를 이용하여 / Journal of Nutrition and Health 53(3):271~287
New South Wales Government / Warning to pregnant and breastfeeding women: Seaweed soup
Farebrother J / 2019 / Excess iodine intake : sources, assessment, and effects on thyroid function / Ann NY Acad Sci 1446(1):44~65
Perrine CG / 2014 / Comparison of population iodine estimates from 24-hour urine and timed-spot urine samples / Thyroid 24(4):748~757
최지연 / 2020 / 한국인 상용 식품의 요오드 데이터베이스 업데이트와 이를 활용한 한국 성인의 요오드 섭취량 및 배설량 평가: 2013–2015 국민건강영양조사자료를 이용하여 / Journal of Nutrition and Health 53(3):271~287
함께 읽어보면 좋을 논문
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
-
중국 성인의 요오드 섭취 실태 및 요오드 급원 식품 섭취 패턴에 따른 특성 비교 - 요오드 영양상태가 다른 세 지역을 중심으로 -
대한지역사회영양학회지
2022 .12
-
Dietary evaluation of a low-iodine diet in Korean thyroid cancer patients preparing for radioactive iodine therapy in an iodine-rich region
Nutrition Research and Practice
2016 .04
-
Dietary evaluation of a low-iodine diet in Korean thyroid cancer patients preparing for radioactive iodine therapy in an iodine-rich region
Nutrition Research and Practice
2016 .04
-
Effect of iodine restriction on short-term changes in thyroid function in patients with subclinical hypothyroidism
Journal of Nutrition and Health
2022 .04
-
요오드 DB 구축 및 한국 성인의 요오드 섭취 추이 분석 : 1998~2014 국민건강영양조사 데이터를 이용하여
Journal of Nutrition and Health
2017 .12
-
Food and nutrient intake in pregnant women with singletons or multiples and post-delivery changes in intake in Korea: an observational study
대한지역사회영양학회지
2025 .02
-
Trends in energy intake among Korean adults, 1998-2015 : Results from the Korea National Health and Nutrition Examination Survey
Nutrition Research and Practice
2017 .04
-
Trends in energy intake among Korean adults, 1998-2015 : Results from the Korea National Health and Nutrition Examination Survey
Nutrition Research and Practice
2017 .04
-
Dietary intake and major source foods of vitamin E among Koreans: findings of the Korea National Health and Nutrition Examination Survey 2016–2019
Nutrition Research and Practice
2022 .10
-
Dietary intake and major source foods of vitamin E among Koreans: findings of the Korea National Health and Nutrition Examination Survey 2016–2019
Nutrition Research and Practice
2022 .10
-
Magnesium intake and dietary sources among Koreans: findings from the Korea National Health and Nutrition Examination Survey 2016–2019
Nutrition Research and Practice
2023 .02
-
Magnesium intake and dietary sources among Koreans: findings from the Korea National Health and Nutrition Examination Survey 2016–2019
Nutrition Research and Practice
2023 .02
-
가임기 여성의 요오드 섭취 수준의 안전성 평가 연구: 2013–2015 국민건강영양조사 자료 활용
Journal of Nutrition and Health
2021 .12
-
The Impact of Low Adherence to the Low-iodine Diet on the Efficacy of the Radioactive Iodine Ablation Therapy
Clinical Nutrition Research
2015 .01
-
Dietary intakes of adolescents from food insecure households : analysis of data from the 6th (2013-2015) Korea National Health and Nutrition Examination Survey
Nutrition Research and Practice
2017 .12
-
Dietary intakes of adolescents from food insecure households : analysis of data from the 6th (2013-2015) Korea National Health and Nutrition Examination Survey
Nutrition Research and Practice
2017 .12
-
패스트푸드 섭취빈도와 건강실천
Korean Journal of Health Promotion
2020 .01
-
한국인의 콜레스테롤 섭취 현황 : 국민건강영양조사 제6기(2013-2015) 자료를 이용하여
대한지역사회영양학회지
2017 .12
-
Dietary zinc intake and sources among Koreans: findings from the Korea National Health and Nutrition Examination Survey 2016-2019
Nutrition Research and Practice
2023 .04
-
Dietary zinc intake and sources among Koreans: findings from the Korea National Health and Nutrition Examination Survey 2016-2019
Nutrition Research and Practice
2023 .04
이 논문의 저자 정보
최근 본 자료
댓글(0)
0