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KMID : 0665420210360050474
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Korean Journal of Food Culture
2021 Volume.36 No. 5 p.474 ~ p.483
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Major Food Groups and Dishes Contributing to Sugar Intake in Korea: Korea National Health and Nutrition Examination Survey 2016-2018
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Jeong Ye-Seung
Lee Hyun-ju
Oh Ji-Eun
Kim Yu-Ri
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Abstract
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The intake of processed foods containing high levels of sugar increases the incidence of chronic diseases, includingobesity, diabetes, and metabolic syndrome. Limiting sugar intake is important for a healthy life at all ages. Therefore, thisstudy analyzed food sources and sugar intake by the different age groups based on the 7th Korea National Health andNutrition Examination Survey (KNHANES). We used 24-hour recall survey data to investigate the daily sugar intake andthe major food groups and main dishes contributing to sugar intake. The mean sugar intake was 58.9-66.8 g/day. The threemajor food groups contributing to sugar intake were fruits (15.2-19.9 g/day), beverages (10.7-12.4 g/day), and milk andmilk products (7.6-7.8 g/day). Teas and other non-alcoholic beverages (14.7-17.3 g/day), fruits (12.5-16.2 g/day), and dairyproducts (7.0-7.6 g/day) were the major food groups that contributed to the sugar intake. Carbonated drinks, apples, andmilk were the top sources of sugar intake in each group. In conclusion, the sugar intake of Koreans is mainly fromcarbonated drinks, fruits, and milk. These results provided the basic data for nutrition education and nutrition programdevelopment according to the different age groups of the Korean population.
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KEYWORD
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Sugar, food, dish, Korea
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