Dietary Fiber Database Dietary Fiber Database Development for National Health Development for National Health

and Nutrition Survey in Koreaand Nutrition Survey in Korea

Yoonna Lee, Hae-Jung Lee, Haeng-Shin Lee, Young-Ai Jang, Cho-il Kim.

Nutrition Research TeamKorea Health Industry Development Institute, Seoul, Korea

OBJECTIVESOBJECTIVES

As people get more health-conscious, the necessity of developing Korean food databases for nutrient contents has become more evident.

To provide correct information on diet and nutrient intake of consumers, a 5-year project for nutrient database development was started in 2001.

OBJECTIVESOBJECTIVES During last 3 decades, the incidence/prevalence

of chronic degenerative diseases including coronary heart disease and diabetes mellitus showed a steady increase and cancer became the No. 1 cause of death in Korea.

To provide useful information about diet for consumers’ health and to promote the objectives of the Health Plan 2010, a dietary fiber (DF) database was developed.

Materials and MethodsMaterials and Methods- Food list -- Food list -

150 Foods were selected for total dietary fiber analysis based on... 2001 National Health and Nutrition Survey data

Foods consumed in large amountsFoods consumed in large amounts Foods consumed most frequently Foods consumed most frequently Foods consumed in large amounts by specific age groups Foods consumed in large amounts by specific age groups Major source of crude fiber in the Food Composition TableMajor source of crude fiber in the Food Composition Table

USDA National Nutrient Database (SR-18) High dietary fiber foods were consideredHigh dietary fiber foods were considered

Excluding... Foods known to lack dietary fiber based on the earlier reports

Among the above, 50 Foods were selected for separate analysis of soluble/insoluble dietary fiber

2001 National Health and Nutrition Survey

3 foods

Major source of crude fiber

27 foods

150 foods were selected for analysis

Another 15 foods by consumption frequency

3 foods

ConsideringAge difference

USDA: food with high dietary fiber

102 Foods consumed in large amounts(covered 95% of total food consumption by weight)

Materials and MethodsMaterials and Methods Food samples for analysis were purchased for

3 different major brands and/or places of production.

High fat foods (>10%) were defatted before analysis using ether (25ml ether/g sample).

Food samples were analyzed for dietary fiber by AOAC991.43 using MES-TRIS buffer.

Enzymatic digestion(α-amylase, protease,

amyloglucosidase)

Filtration Protein analysis Ash analysis

RESULTSRESULTS A Dietary fiber database for selected Korean

foods was developed, published in printed form and disseminated to universities and researchers.

Data file was submitted to RRDI for incorporation to the 7th revision of Food Composition Table, 2006.

With this database, dietary fiber intake of Korean population was estimated and intake profile was analyzed.

Food ListFood List

potato, sweet potato, starch vermicelli, acorn starch jelly

Potatoes/

Starches (4)

rice, glutinous rice, brown rice, barley, mixed grains, sorghum, millet, corn, ramyon, noodles, buckwheat noodle, rice cake(plain), rice cake w/small red beans (Si-Ru Tteok), rice cake w/soybean powder (In Jeol Mi), flour, loaf bread, loaf bread (corn), bread w/small read bean paste, bread (streusel buns), soft roll, pound cake, cake, sponge cake, loaf bread powder, chips, chips(corn), chips(potato), choco-pie, ready to eat cereal(corn frosted, almond flake), Biscuit, cracker, ring doughnut

Foods for analysis

Grains/

Cereals/

products

(33 items)

Food

Group

Food ListFood List

Dried Laver, dried sea tangle, dried sea mustard, sea lettuce

Seaweeds(4 items)

sausage, ham, spam, fish paste, yogurt Meat/fish/dairyproducts (5)

4 kinds of mushroomsMushrooms(4 items)

kidney beans, peas, mung beans, small red beans, soybeans, tofu, soymilk

Pulses (7 items)

Perilla seed, sesame seed, peanut, chestnutNuts & Seeds(4 items)

chocolateSweets(1 item)

Foods for analysisFood Group

eggplant, sweet potato stalks, bracken, green pepper, red pepper leaves, chard, kimchi (mustard leaves), Kkak Du Ki (Seasoned cubed radish roots), Kimchi (Na-bak), kimchi (Dong chi mi), kimchi, kimchi (w/o red pepper), kimchi (leafy radish), kimchi (cucumber), kimchi (small radish) , kimchi (welsh onion), perilla leaves, Shepard’s pulse (Naeng-yi), carrot, deo-deok, roots of bellflowers, garlic, garlic, young stem of garlic, radish leaves, radish root, water dropwort, Korean(Chinese) cabbage, Chinese chive, broccoli, lettuce, ginger, celery, mung bean sprout, spinach, mugwort, crown daisy, cabbage, mallow, onion, lotus loot, cucumber, burdock, Chwi Na Mul (Wild plant, Aster scaber), soybean sprout, taro stalks, tomato, tomato juice, welsh onion, sweet green pepper, pumpkin, zucchini

Vege-

tables

(51)

Foods for analysisFood

Group

Food List

Persimmon, tangerine, jujube(dried), strawberry, melon, banana, pear, peach, apple, watermelon, orange, orange juice, plum, Chinese melon, grapes, raisin, grape juice

Fruits

(17 items)

Carrot juice, functional food: dietary fiber drink, Sik-Hye (sweet rice drink), Tak-Ju (Korean rice liquor), green tea (canned), citron tea, job’s tears tea, instant coffee mix, coffee (canned), tea (canned)

Beverage

(10 items)

Wontons, pizza, hamburgerOthers (3)

Red pepper powder, red pepper paste, soybean paste, mixed soybean paste w/red pepper paste, black sauce paste (Ja Jang sauce), curry powder, tomato ketchup

Foods for analysis

Seasoning

(7 items)

Food group

Food ListFood List

Foods with high content of total Foods with high content of total dietary fiber dietary fiber (per 100g edible portion)(per 100g edible portion)

0

5

10

15

20

25

30

35

40

45

50

barly

sorg

hum

mix

ed g

rain

s

Kid

ney bea

ns

smal

l red

bea

n

soyb

ean

mun

g bea

ns

green

pea

s

peri lla

see

d

sesa

me

s eed

Sea m

usta

rd(d

ried

)

Laver

(dried )

Sea ta

ng le(d

ried

)

mugw

ort

peri lla

leav

es

garl ic

Chw

i Na

Mu l (

Ast

er sc

a ber)

shep

ard ’

s pu

l se (N

aeng-

yi),

young

ga rli c

ste

m

brac

ken(c

ooked)

deo-de

ok

juju

be(dr

i ed )

Red

pepper

pas

te

curr

y pow

der

job ’

s te

ars

tea (p

owder

)

g/10

0g

Foods with high content of Foods with high content of soluble dietary fiber soluble dietary fiber (g/100g)

1.00 1.03 1.26 1.36 1.43 1.80 1.95 2.36 6.83 6.90

Soluble dietary

fiber

6.90 7.90 Perilla seed2.40 3.43 pumpkin2.10 3.36 flour2.40 3.76 Sweet potatoes2.30 3.73 Buckwheat noodles (dried)2.80 4.60 Sea lettuce1.50 3.45 loaf bread

25.20 27.56 Sea tangle (dried)36.60 43.43 Sea mustard (dried)4.30 11.20 Barley

Insoluble dietary

fiber

Total Dietary fiber

Food

Foods with high proportion of Foods with high proportion of soluble dietary fiber soluble dietary fiber (% of TDF)(% of TDF)

Ratio of Soluble fiber(% of TDF)

SDF(g/100g)

IDF(g/100g)

TDF(g/100g)Food

31.9 0.47 1.00 1.47 Onion

33.3 0.85 1.70 2.55 Soybean sprouts

36.2 1.36 2.40 3.76 Sweet potatoes

37.6 1.26 2.10 3.36 Flour

38.4 1.43 2.30 3.73 Buckwheat noodles (dried)

39.1 1.80 2.80 4.60 Sea lettuce

40.3 0.54 0.80 1.34 Tomato

47.0 0.71 0.80 1.51 Rice

56.5 1.95 1.50 3.45 Loaf bread

61.6 6.90 4.30 11.20 Barley

72.9 4.30 1.60 5.90 Garlic

100.0 2.50 0.00 2.50 Dietary fiber drink

Major source of dietary fiber Major source of dietary fiber for Korean populationfor Korean population

0

2

4

6

8

1 0

1 2

1 4

1 6

1 8

r ice

kim

chi

sea m

ust a

rd,

dr i

ed

red p

epp

er

pas t

epers

imon

barl

yt o

fusoybean

ram

yoon

soybean s

pro

ut

l aver

Ko

rean

rad

i sh r

oot

gar l

i cpear

soybean p

ast e

t an

ger i

ne

po

tat o

Wel s

h o

ni o

n

Kim

chi ,

radi s

h r

oot

app

l espi n

ach

on

i on

no

odl e

, dr i

ed

kim

chi ,

leafy

radi s

h

gre

en p

ep

per

(%)

Dietary fiber intake of Korean Dietary fiber intake of Korean Population by food groupPopulation by food group

0.00

1.00

2.00

3.00

4.00

5.00

6.00

7.00

8.00

Cer

eals

Popa

toes

Swee

ts

Puls

es

Nut

s & s

eeds

Veg

etab

les

Mus

hro

oms

Frui

ts

Mea

ts

Fish

& fis

h p

rodu

cts

Sea

wee

ds

Milk

& m

ilk p

rodu

cts

Bev

erag

es

Sea

soni

ngs

Pro

cess

ed foo

ds

(g)

Contribution of food groups on dietary Contribution of food groups on dietary fiber intake of Korean populationfiber intake of Korean population

Cereals

Popatoes

Sweets

Pulses

Nuts & Seeds

Vegetables

MushroomsFruits

Meats

Fish Seaweeds

Milk & milk

products

SeasoningsProcessed

foods

Beverage

Dietary fiber intake of Korean Dietary fiber intake of Korean adults (30-49 yr) by food groupsadults (30-49 yr) by food groups

0.00

2.00

4.00

6.00

8.00

10.00

12.00

Cer

eals

Pop

atoes

Swee

ts

Pul

ses

Nuts

& see

ds

Veg

etab

les

Mus

hroo

ms

Frui

ts

Mea

ts

Fish

& fis

h pr

oduc

ts

Sea

wee

ds

Milk

& m

ilk

prod

ucts

Bev

erag

es

Sea

soni

ngs

Pro

cess

ed foo

ds

(g)

Cerea ls

Popa toes

S weets

Pu ls es

Nu ts & s eed s

Vegetab les

Mu sh rooms

Fru i ts

Mea ts

Fis h & fis h

p rodu c tsS eaweeds

Beverages

S eas on in gs

Mi lk & m i lk

p rodu c ts

Proces sed

food s

Contribution of food groups on dietary fiber intake of Korean adults (30-49yr)

Dietary fiber intake comparison Dietary fiber intake comparison (per capita per day)

0

5

10

15

20

25

S ou thKorea

US A J apan Un i tedK ingdom

Aus tra i l i a

1)1) United Kingdom: adults,19-64yr United Kingdom: adults,19-64yr 2)2) Australia: adults, 25-64yr Australia: adults, 25-64yr

SIGNIFICANCE SIGNIFICANCE

A Dietary fiber database on selected Korean foods was made available for the first time, after a systematic selection of foods and sound chemical analysis.

With this database, change in dietary fiber intake could be related to the change in chronic disease incidence/ prevalence, and provide better understanding on the health effect of diet.

This study was supported by the Ministry of Health and Welfare with the Health Promotion Fund of 2005, Korea.

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