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Yoon, Kim, Hwang, Lee, Son, Moon, Shim, and Moon: Development of a fatty acids database using the Korea National Health and Nutrition Examination Survey data∗
Research Article

J Nutr Health 2014;47(6):435-442.

Published online: 20 January 2014

DOI: https://doi.org/10.4163/jnh.2014.47.5.435

Development of a fatty acids database using the Korea National Health and Nutrition Examination Survey data∗

Mi Ock Yoon1, Kirang Kim1, Ji-Yun Hwang2, Hyun Sook Lee3, Tae Young Son1, Hyun-Kyung Moon1, Jae Eun Shim4, Hyun-Kyung Moon1

1Department of Food Science and Nutrition, Dankook University, Gyeonggido 448–701, Korea

2Nutrition Education Major, Graduate School of Education, Sangmyung University, Seoul 110–743, Korea

3Department of Food Science and Nutrition, Dongseo University, Busan 617–716, Korea

4Department of Food and Nutrition, Daejeon University, Daejeon 300–716, Korea

Received 14 November 2014       Revised 2 December 2014       Accepted 5 December 2014

Copyright © 2014 The Korean Nutrition Society

This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

Purpose

The objective of this study was to develop a fatty acid database (DB) for estimation of intake levels of fatty acids in the Korean population, using data from the Korea National Health and Nutrition Survey (KNHANES). Methods: Analytical values of fatty acids in foods were collected from food composition tables of national institutions (National Fisheries Research & Development Institute, Rural Development Administration), Japan Ministry of Education, Culture, Sports, Science and Technology, US Department of Agriculture, and journal articles that previously reported analytical fatty acid content of some Korean foods. The coverage of fatty acids was C14:0, C16:0, C18:0, C18:1, C18:2 n-6, C18:3 n-3, C20:5 n-3 (EPA), C22:6 n-3 (DHA), SFA, MUFA, and PUFA (n-3, n-6, n-9). The fatty acids DB covered a total of 5,144 food items used in the KNHANES nutrition survey. The food items were preferentially filled with analytical values of the collected data source. An analytical value for each food item was selected based on the priority criteria and the quality evaluation of data sources. Missing values were replaced with calculated or imputed values using the analytical values of similar food items from the data source. Results: A total of 1,545 analytical values, 2,589 calculated values, and 1,010 imputed values were included in the fatty acid DB. The developed fatty acid DB was applied to 2,112 food items available for 2011 KNHANES data. Mean intake levels of total fatty acids and saturated fatty acids were 40.3 g/day and 13.2 g/day, respectively. The estimation of total fatty acid intake was 84.3% (men 83.2%, women 86.0%) of daily total fat intake. Conclusion: This newly developed fatty acid DB would be helpful in determining the association of fatty acids intake and related health concerns in the Korean population.

Keywords: fatty acid database, nutrition survey, KNHANES

References

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Fig. 1.
Overall flow of development of fatty acid database.
jnh-47-435f1.tif
Table 1.
Quality characteristics of data sources
Data Sources Characteristics
A B C D E F G
NFR & DI (2012)1) ○ ○ ○ ○ × ○ 2012
RDA (2010)2) ○ × ○ ○ × ○ 2010
RDA (2006)2) ○ × ○ ○ × ○ 2006
Oh et al. (1991)3) ○ × ○ ○ × ○ 1991
Jung et al. (1993)4) ○ × ○ × × ○ 1993
Kim et al. (1977)5) ○ × ○ ○ × ○ 1977
USDA (2012)6) ○ ○ ○ ○ ○ × 2012
Japan (2005)7) ○ ○ ○ ○ ○ × 2005

1) National Fisheries Research & Development Institute, Fatty Acid Composition of Fisheries Products in Korea, 2012.

2) Rural DevelopmentAdministration. Tables of Food Composition, 2006; Tables of Food Functional Composition- Fatty Acid, 2010.

3) Oh KW, Park KS, Kim TJ, Lee YC. Korean J Nutrition 24(5):399–407, 1991.

4) Jung EK, Paik HY. Korean J Nutr 26(3):254–267, 1993.

5) Kim ES, IM KJ, Chung EJ. Human Science 1(9):699–705, 1977.

6) United States Department of Agriculture, National Nutrient Database for Standard Reference, release 25, 2012.

7) Japan Ministry of Education, Culture, Sports, Science and Technology, Standard Tables of Food Composition in Japan, fifth Revised and Enlarged Edition – fatty acids sections, 2005.

A: Analysis with AOAC methods, B: Description on sample size, C: Description on sample handling, D: Description on Sampling plan, E: Description on quality control, F: domestic data G: Publication year

Table 2.
Data sources of fatty acid database
Categories of values Data Sources Number of food items available for KNHANES data Number of food items available fo 2011 KNHANES
(n) (%) (n) (%)
Analyti-RDA cal values NFRD (‘12)1) 136 2.6 60 2.8
RDA (‘10)2) 207 4.0 150 7.1
(‘00)3) 10 0.2 10 0.5
Literature 4,5, 6) 33 0.6 32 1.5
Japan 5th (‘05)7) 589 11.5 306 14.5
USDA SR25 (‘12)8) 570 11.1 238 11.3
Sub total 1,545 30.0 796 37.7
Calculated values NFRD (‘12)1) 195 3.8 33 1.6
RDA (‘10)2) 458 8.9 171 8.1
RDA (‘00)3) 43 0.8 21 1.0
Literature4,6) 125 2.4 30 1.4
Japan 5th (‘05)7) 1,161 22.6 429 20.3
USDA SR25 (‘12)8) 530 10.3 232 11.0
Calculated from recipes 76 1.5 12 0.6
Sub total 2,589 50.3 928 43.9
Imputed values NFRD (‘12)1) 26 0.5 5 0.2
RDA (‘10)2) 123 2.4 47 2.2
Literature5) 5 0.1 0 0.0
Japan 5th (‘05)7) 201 3.9 79 3.7
USDA SR25 (‘12)8) 499 9.7 12 9.5
Missing 81 1.6 17 0.8
Zero 75 1.5 40 1.9
Sub total 1,010 19.6 388 18.4
  Total 5,144 100.0 2112 100.0

1) National Fisheries Research & Development Institute, Fatty AcidComposition of Fisheries Products in Korea, 2012.

2) Rural Development Administration, Tables of Food Functional Composition-Fatty Acid, 2010.

3) Rural Development Administration, Tables of Food Functional Composition, 2006.

4) Jung EK, Paik HY. Fatty acid contents in foods of major fat sources in Korean diet. Korean J Nutr 26(3):254–267, 1993.

5) Oh KW, Park KS, Kim TJ, Lee YC. A Study on w6/w3 and P/M/S ratios of fatty acids ingestedy university students. Korean J Nutr 24(5):399–407, 1991.

6) Kim ES, IM KJ, Chung EJ. The Study on Fatty Acid Composition of Canis Meat. Human Science 1(9):699–705, 1977.

7) Japan Ministry of Education, Culture, Sports, Science and Technology, Standard Tables of Food Composition in Japan, fifth Revised and Enlarged Edition – fatty acids sections, 2005.

8) United States Department Agriculture, National Nutrient DB for Standard Reference 25, 2012.

Table 3.
Estimation of fatty acid intakes in subjects aged 19 years or more using the KHANES V-2 (2011)
Variables Total (n = 3,824) Men (n = 1,512) Women (n = 2,312)
Mean 95% CL Mean 95% CL Mean 95% CL
Age 41.0 40.2 41.8 40.7 39.7 41.6 41.3 40.4 42.2
Energy (kcal) 2,131 2,083 2,179 2,539 2,470 2,607 1,729 1,685 1,772
Fat (g) 47.8 45.9 49.7 57.0 54.3 59.7 38.7 36.8 40.5
TFA1) 40.3 38.7 41.9 47.4 45.2 49.7 33.3 31.6 35.0
SFA2) 13.2 12.7 13.8 15.5 14.7 16.3 11.0 10.4 11.5
MUFA3) 15.5 14.8 16.2 18.4 17.4 19.4 12.7 12.0 13.4
PUFA4) 11.6 11.1 12.0 13.6 13.0 14.1 9.6 9.1 10.1
Percentage of energy (%)
SFA 5.4 5.3 5.6 5.4 5.2 5.6 5.5 5.3 5.7
MUFA 6.2 6.0 6.4 6.2 6.0 6.4 6.2 6.0 6.5
PUFA 4.7 4.6 4.8 4.7 4.6 4.8 4.8 4.6 4.9
Percentage of total fatty acid (%)
SFA 32.5 32.2 32.8 32.4 31.9 32.8 32.7 32.3 33.1
MUFA 36.5 36.2 36.9 36.9 36.4 37.3 36.2 35.9 36.6
PUFA 30.9 30.5 31.4 30.8 30.1 31.4 31.1 30.5 31.7
Ratio to SFA
MUFA 1.19 1.18 1.21 1.21 1.18 1.23 1.18 1.16 1.20
PUFA 1.09 1.06 1.11 1.08 1.04 1.12 1.10 1.06 1.13

1) Total Fatty Acid

2) Saturated Fatty Acid

3) Mono-Unsaturated Fatty Acid

4) Poly-Unsaturated Fatty Acid

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