Journal List > J Nutr Health > v.50(1) > 1081544

J Nutr Health. 2017 Feb;50(1):98-110. Korean.
Published online February 28, 2017.  https://doi.org/10.4163/jnh.2017.50.1.98
© 2017 The Korean Nutrition Society
Potassium intake of Korean adults: Based on 2007~2010 Korea National Health and Nutrition Examination Survey
Su Yeoun Lee,1 Sim-Yeol Lee,2 Young-Eun Ko,1 and Sun Yung Ly1
1Department of Food & Nutrition, Chungnam National University, Daejeon 34134, Korea.
2Department of Home Economics Education, Dongguk University, Seoul 04620, Korea.

To whom correspondence should be addressed. tel: +82-42-821-6838, Email: sunly@cnu.ac.kr
Received October 10, 2016; Revised October 27, 2016; Accepted January 09, 2017.

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 purpose of this study was to evaluate the dietary potassium intake, Na/K intake molar ratio, consumption of 18 food groups, and foods contributing to potassium intake of Korean adults as well as the relationships among quartile of potassium intake level and blood pressure, blood biochemical index.

Methods

This study was conducted using the Korea National Health and Nutrition Examination Survey, 2007~2010. The total number of subjects was 20,291. All analyses were conducted using a survey weighting to account for the complex survey design.

Results

Overall average intakes of potassium were 2,934.7, 3,070.6, 3,078.1, and 3,232.0 mg/day, and they significantly increased by year in Korean adults. The average dietary potassium intake was close to adequate intake (AI), whereas that of women was considerably lower than the AI. The Na/K intake molar ratio in males (2.89~3.23) was higher than in females (2.62~2.95). The major food groups contributing to potassium intake were vegetables, cereals, and fruits/meats. The two major foods contributing to potassium intake were polished rice and cabbage kimchi. The rankings of food source were as follows; polished rice > cabbage kimchi > potato > oriental melon > sweet potato > seaweed > radish > apple > black soybean. In 50~64 year old females, systolic blood pressure (SBP) significantly decreased (p < 0.01) and HDL-cholesterol significantly increased (p < 0.05) as potassium intake increased. Triglyceride (TG) was significantly higher in the other quartile of potassium intake level than in the first quartile (p < 0.05).

Conclusion

In conclusion, our study suggests the need for an appropriate set of dietary reference intakes according to caloric intake by sex and age groups and for development of eating patterns to increase potassium intake and decrease sodium intake.

Keywords: dietary potassium; Korean adults; food source; blood pressure

Tables


Table 1
Number of subjects for Korean adults 19 or 20~74 yrs of by gender and age : KNHANES 2007~2010
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Table 2
Daily potassium intake and less than adequate intake (AI) fraction of the subjects by gender and age (mg/day)
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Table 3
Na:K intake molar ratio of Korean adults by gender and age
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Table 4
Contribution and accumulated contribution of potassium-rich foods by age and gender, KHANES 2010
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Table 5
Contribution and accumulated contribution of food groups towards the daily mean intake of potassium by age & gender, KHANES 2010
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Table 6
Blood pressure and biochemical indices according to quartile of potassium intake level in Korean adult aged 20~49 years
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Table 7
Blood pressure and blood biochemical index according to quartile of potassium intake level in Korean adult aged 50~64 years
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