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Dietary intake and major source foods of vitamin E among Koreans: findings of the Korea National Health and Nutrition Examination Survey 2016-2019
DC Field | Value | Language |
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dc.contributor.author | 심지선 | - |
dc.date.accessioned | 2023-03-10T01:22:10Z | - |
dc.date.available | 2023-03-10T01:22:10Z | - |
dc.date.issued | 2022-10 | - |
dc.identifier.issn | 1976-1457 | - |
dc.identifier.uri | https://ir.ymlib.yonsei.ac.kr/handle/22282913/193134 | - |
dc.description.abstract | Background/objectives: Vitamin E is essential for health, and although vitamin E deficiency seems rare in humans, studies on estimates of dietary intake are lacking. This study aimed to estimate dietary vitamin E intake, evaluate dietary adequacy of vitamin E, and detail major food sources of vitamin E in the Korean population. Subjects/methods: This study used data from the Korea National Health and Nutrition Examination Survey (KNHANES) 2016-2019. Individuals aged ≥ 1 year that participated in a nutrition survey (n = 28,418) were included. Dietary intake was assessed by 24-h recall and individual dietary vitamin E intake was estimated using a newly established vitamin E database. Dietary adequacy was evaluated by comparing dietary intake with adequate intake (AI) as defined by Korean Dietary Reference Intakes 2020. Results: For all study subjects, mean daily total vitamin E intake was 7.00 mg α-tocopherol equivalents, which was 61.6% of AI. The proportion of individuals that consumed vitamin E at above the AI was 12.9%. Inadequate intake was observed more in females, older individuals, rural residents, and those with a low income. Mean daily intakes of tocopherol (α-, β-, γ-, and δ-forms) and tocotrienol were 6.02, 0.30, 6.19, 1.63, and 1.61 mg, respectively. The major food groups that contributed to total dietary vitamin E intake were grains (22.3%), seasonings (17.0%), vegetables (15.3%), and fish, and shellfish (7.4%). The top 5 individual food items that contributed to total vitamin E intake were baechu kimchi, red pepper powder, eggs, soybean oil, and rice. Conclusions: This study shows that mean dietary vitamin E intake by Koreans did not meet the reference adequate intake value. To better understand the status of vitamin E intake, further research is needed that considers intake from dietary supplements. | - |
dc.description.statementOfResponsibility | open | - |
dc.language | English | - |
dc.publisher | Korean Society of Community Nutrition | - |
dc.relation.isPartOf | NUTRITION RESEARCH AND PRACTICE | - |
dc.rights | CC BY-NC-ND 2.0 KR | - |
dc.title | Dietary intake and major source foods of vitamin E among Koreans: findings of the Korea National Health and Nutrition Examination Survey 2016-2019 | - |
dc.type | Article | - |
dc.contributor.college | College of Medicine (의과대학) | - |
dc.contributor.department | Dept. of Preventive Medicine (예방의학교실) | - |
dc.contributor.googleauthor | Jee-Seon Shim | - |
dc.contributor.googleauthor | Ki Nam Kim | - |
dc.contributor.googleauthor | Jung-Sug Lee | - |
dc.contributor.googleauthor | Mi Ock Yoon | - |
dc.contributor.googleauthor | Hyun Sook Lee | - |
dc.identifier.doi | 10.4162/nrp.2022.16.5.616 | - |
dc.contributor.localId | A02212 | - |
dc.relation.journalcode | J02402 | - |
dc.identifier.eissn | 2005-6168 | - |
dc.identifier.pmid | 36238383 | - |
dc.subject.keyword | NHANES | - |
dc.subject.keyword | Vitamin E | - |
dc.subject.keyword | dietary intake | - |
dc.subject.keyword | tocopherols | - |
dc.subject.keyword | tocotrienols | - |
dc.contributor.alternativeName | Shim, Jee Seon | - |
dc.contributor.affiliatedAuthor | 심지선 | - |
dc.citation.volume | 16 | - |
dc.citation.number | 5 | - |
dc.citation.startPage | 616 | - |
dc.citation.endPage | 627 | - |
dc.identifier.bibliographicCitation | NUTRITION RESEARCH AND PRACTICE, Vol.16(5) : 616-627, 2022-10 | - |
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