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Yang, Kim, Kim, Seong, Kim, Han, and Lee: Comparison of Eating Habits and Dietary Intake Patterns between People with and without Allergy
Original Article
Korean Journal of Nutrition

Korean Journal of Nutrition 2009; 42(6): 523-535.

Published online: 30 September 2009

DOI: https://doi.org/10.4163/kjn.2009.42.6.523

Comparison of Eating Habits and Dietary Intake Patterns between People with and without Allergy

Seung Hye Yang1, Eun Jin Kim1, Young Nam Kim2, Ki-Seung Seong3, Sung-Soo Kim3, Chan-Kyu Han3, Bog-Hieu Lee1

1Department of Food and Nutrition, Chung-Ang University, Anseong 456-756, Korea.

2Institute of Human Ecology, Chung-Ang University, Anseong 456-756, Korea.

3Korea Food Research Institute, Seongnam 463-746, Korea.

To whom correspondence should be addressed. (lbheelb@cau.ac.kr)

Received 10 August 2009       Revised 6 September 2009       Accepted 10 September 2009

© 2009 The Korean Nutrition Society

Abstract

The aim of this study was to examine and compare the eating habits and dietary intake patterns of people with or without allergy by the survey during August-September, 2008. The 131 subjects aged 10'-50' (AG = allergy group, n = 62; NG = non-allergy group, n = 69) participated in this study. The questionnaire included general characteristics, dietary habits, and food frequency. Income level tended to be higher in AG than in NG, and AG had more pets and flower pots than NG (p < 0.01). In AG, most affected area of allergy was the skin and the subjects in AG experienced the mixed symptoms and more than 2 types of allergy. Family history of allergy was highly related with allergy of the subjects (AG: 66.1%, NG: 33.9%). Both groups did not exercise regularly, but frequency of alcohol drinking in AG was significantly higher than in NG (p < 0.01). AG skipped meals and had snacking more often than NG (p < 0.05). Most favorite snacks in AG were instant foods, fast foods, cookies, and ice cream (p < 0.05). Therefore, AG tended to consume more allergy-related foods than NG. Highly-consumed allergy-related foods were egg, pork, walnut, onion, tuna, shellfish, and kiwi (p < 0.05). Therefore, nutrition education and guidance is needed to establish good eating habits, food intakes, and life style in people having allergy.

Keywords: allergy, eating habits, dietary intake patterns, allergy-related foods

Figures and Tables

Table 1
General characteristics of the subjects with or without allergy
kjn-42-523-i001

1)N (%)

2)Significantly different between allergy group and non-allergy group by Chi-square test (*p < 0.05)

Table 2
Allergy-related characteristics of allergy group
kjn-42-523-i002

1)N (%)

Table 3
Lifestyle of the subjects with or without allergy
kjn-42-523-i003

1)N (%)

2)Significantly different between allergy group and non-allergy group by Chi-square test (**p < 0.01)

Table 4
Dietary habits of the subjects with or without allergy
kjn-42-523-i004

1)N (%)

2)Significantly different between allergy group and non-allergy group by Chi-square test (*p < 0.05, **p < 0.01)

Table 5
Frequency of cereal and nuts intake of the subjects with or without allergy
kjn-42-523-i005

1)N (%)

2)Significantly different between allergy group and non-allergy group by Chi-square test (*p < 0.05)

Table 6
Frequency of meat, eggs and dairy products intake of the subjects with or without allergy
kjn-42-523-i006

1)N (%)

2)Significantly different between allergy group and non-allergy group by Chi-square test (*p < 0.05, **p < 0.01)

Table 7
Frequency of fish and shellfish intake of the subjects with or without allergy
kjn-42-523-i007

1)N (%)

2)Significantly different between allergy group and non-allergy group by Chi-square test

Table 8
Frequency of fruits, vegetables and snack, instant food intake of the subjects with or without allergy
kjn-42-523-i008

1)N (%)

2)Significantly different between allergy group and non-allergy group by Chi-square test (*p < 0.05)

Notes

This research was partially supported by the Chung-Ang University Excellent Researcher Grant in 2009.

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