Journal List > Korean J Community Nutr > v.21(3) > 1038547

Yeon, Oh, Kweon, and Hyun: Development of a Dietary Fiber Composition Table and Intakes of Dietary Fiber in Korea National Health and Nutrition Examination Survey (KNHANES)

Abstract

Objectives

The purpose of the study was to develop a dietary fiber composition table (DFCT) and to assess dietary fiber intakes in Korea National Health and Nutrition Examination Survey (KNHANES).

Methods

The DFCT was developed by compiling the food composition tables published by the agencies of Korea, United States, or Japan. When there was no available data from the same species or status (dried, boiled, etc.) of food, the values were imputed by estimating from the same species with different status or substituting familiar species in biosystematic grouping. Using KNHANES VI-2 (2014) microdata and DFCT, intake of dietary fiber of Koreans was estimated.

Results

Among the 5,126 food items of DFCT, the proportion of items of which dietary fiber contents were taken from the analytical values of the same foods was 40.9%. The data from the domestic food composition tables was 37.5%, and the data from the foreign tables was 49.6%. The rest was assumed as zero, or estimated with recipe database and nutrition labeling. Mean daily intake of dietary fiber was 23.2 g, and mean intake per 1,000 kcal was 10.7 g in men and 12.6 g in women. The mean percentage of dietary fiber intake compared to adequate intake was higher than 100%. The major food groups contributing to dietary fiber intakes were vegetables and cereals, and the percent contribution were 32.9% and 23.0% of total dietary fiber intakes, respectively.

Conclusions

This DFCT could serve as a useful database for assessing dietary fiber intakes and for investigating the association between dietary fiber intakes and non-communicable diseases.

Figures and Tables

Fig. 1

Process of the development of the dietary fiber composition table. KFCT: Food Composition Table, Korea [2], CCMP: Chemical Composition of Marine Products, Korea [8], RMCT: Restaurant Meal Composition Table, Korea [9], SR: Standard Reference, USA [10], JSTFC: Standard Tables of Food Composition, Japan [11].

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Table 1

The characteristics of the databases used for establishing a dietary fiber composition table (DFCT) in this study

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Table 2

Data sources and uses of dietary fiber composition table

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1) familiar species in biosystematic grouping

2) N (%)

3) Calculated values for dietary fiber of multi-ingredient foods

Table 3

Mean daily intakes of dietary fiber by sex and by age groups

kjcn-21-293-i003

1) Mean ±SE

*: p<0.05; **: p<0.01; ***: p<0.001 (significantly different between sex)

Table 4

The percentages of mean intake compared to adequate intake of dietary fibers by sex and by age groups

kjcn-21-293-i004

1) Mean ±SE

*: p<0.05; ***: p<0.001 (significantly different between sex)

Table 5

Contribution of dietary fiber by food groups

kjcn-21-293-i005

1) Mean ±SE

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TOOLS
ORCID iDs

Sanghui Kweon
https://orcid.org/http://orcid.org/0000-0002-2678-8858

Taisun Hyun
https://orcid.org/http://orcid.org/0000-0002-6888-1612

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