Shim Jee-Seon, Lee Jung-Sug, Kim Ki Nam, Lee Hyun Sook, Kim Hye Young, Chang Moon-Jeong
Department of Preventive Medicine, Yonsei University College of Medicine, Seoul 03722, Korea.
Cardiovascular and Metabolic Diseases Etiology Research Center, Yonsei University College of Medicine, Seoul 03722, Korea.
Nutr Res Pract. 2017 Dec;11(6):500-506. doi: 10.4162/nrp.2017.11.6.500. Epub 2017 Nov 28.
BACKGROUND/OBJECTIVES: Food composition databases are necessary for assessing dietary intakes. Developing and maintaining a high quality database is difficult because of the high cost of analyzing nutrient profiles and the recent fast-changing food marketplace. Thus, priorities have to be set for developing and updating the database. We aimed to identify key foods in the Korean diet to set priorities for future analysis of foods.
SUBJECTS/METHODS: modified the US Department of Agriculture's key food approach. First, major foods were analyzed, contributing to 75%, 80%, 85%, or 90% of each nutrient intake. Second, the cumulative contributions to nutrient intakes were compared before and after excluding the foods least commonly consumed by individuals. Third, total nutrient score for each food was calculated by summing all percent contributions times 100 for nutrients. To set priorities among the foods in the list, we sorted the score in descending order and then compared total percent contributions of foods, within the 100, 90, 85, 80, and 75 percentiles of the list. Finally, we selected the minimum list of foods contributing to at least 90% of the key nutrient intake as key items for analysis.
Among the 1,575 foods consumed by individuals, 456 were selected as key foods. Those foods were chosen as items above the 80 percentile of the total nutrient score, among the foods contributing at least 85% of any nutrient intake. On an average, the selected key foods contributed to more than 90% of key nutrient intake.
In total, 456 foods, contributing at least 90% of the key nutrient intake, were selected as key foods. This approach to select a minimum list of key foods will be helpful for systematically updating and revising food composition databases.
背景/目的：食物成分数据库对于评估膳食摄入量至关重要。由于分析营养成分的成本高昂以及近期食品市场变化迅速，开发和维护高质量的数据库具有一定难度。因此，必须为数据库的开发和更新设定优先级。我们旨在确定韩国饮食中的关键食物，以便为未来的食物分析设定优先级。
对象/方法：修改了美国农业部的关键食物方法。首先，分析了对每种营养素摄入量贡献达75%、80%、85%或90%的主要食物。其次，比较了排除个体最不常食用的食物前后对营养素摄入量的累积贡献。第三，通过将每种营养素的所有百分比贡献乘以100后求和来计算每种食物的总营养得分。为了在列表中的食物中设定优先级，我们将得分按降序排序，然后比较列表中第100、90、85、80和75百分位数内食物的总百分比贡献。最后，我们选择了对至少90%的关键营养素摄入量有贡献的食物的最小列表作为分析的关键项目。
在个体食用的1575种食物中，456种被选为关键食物。这些食物是在对任何营养素摄入量贡献至少85%的食物中，被选为总营养得分高于第80百分位数的项目。平均而言，所选的关键食物对关键营养素摄入量的贡献超过90%。
总共456种对关键营养素摄入量贡献至少90%的食物被选为关键食物。这种选择关键食物最小列表的方法将有助于系统地更新和修订食物成分数据库。
