Nineteen-year trends in fermented food consumption and sodium intake from fermented foods for Korean adults from 1998 to 2016

Abstract

AbstractObjective:Fermented foods such as kimchi are traditional foods in Korea and could provide beneficial health effects. However, fermented foods also contribute to increased Na intake since salt is added during the fermentation process. The present research aimed to examine trends in the consumption of fermented foods and Na intake over time by Korean adults, using data from the Korea National Health and Nutrition Examination Survey (KNHANES).Design:KNHANES is a cross-sectional survey; data from 1998 to 2016 were divided into seven groups from KNHANES I to VII.Setting:Demographic information on sex, age, education and income were collected. Assessment of fermented food and Na consumption was conducted via analysis of 24 h dietary recall data. Multivariate linear regressions and logistic regressions were performed to calculate the P for trends by applying strata, cluster and sampling weights by SAS PROC SURVEY.Participants:The target population was Korean adults, aged ≥19 years, who participated in a 24 h dietary recall. The total number was 76 199, with 32 324 men and 43 875 women.Results:A significant decline in fermented food consumption was observed from 1998 to 2016 in both men and women (P < 0·0001). Among fermented foods, kimchi consumption was greatly reduced while pickled vegetables consumption showed a marked increase. Similarly, Na intake from fermented foods declined significantly over time in both men and women (P < 0·0001).Conclusions:The consumption of fermented foods and Na intake from fermented foods by Korean adults decreased significantly over time from 1998 to 2016.