ArticlePublic health nutrition2020
Nineteen-year trends in fermented food consumption and sodium intake from fermented foods for Korean adults from 1998 to 2016.
Article in Public health nutrition, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed.
- Consumer Perceptions and Behaviors Toward Fermented Foods: Insights From a Canadian Survey.Food science & nutrition · 2026Article
- The Association Between Fermented Food Intake and Hs-CRP Across Age Groups in Korean Adults: Effect Modification by Sodium Intake.Nutrients · 2026Article
- Association between plant-based diet indices and depressive symptoms among South Korean adults: a cross-sectional study using the 2014 and 2016 Korea National Health and Nutrition Examination Surveys.Clinical nutrition research · 2026Article
- Perceptions Regarding Healthy Eating Based on Concept Mapping.Nutrients · 2025Article
- The burden of gastric cancer attributed to high salt intake and predictions through the year 2042: a cross-national comparative analysis of China, Japan, and South Korea.Frontiers in nutrition · 2025Article
- Association between traditional Korean fermented vegetables (kimchi) intake and serum lipid profile: using the Korean Genome and Epidemiology Study (KoGES) cohort.European journal of nutrition · 2024Article
- Identification and estimation of the intake of fermented foods and their contribution to energy and nutrients among Japanese adults.Public health nutrition · 2024Article
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3 authors.
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Abstract
objectiveFermented 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).
designKNHANES is a cross-sectional survey; data from 1998 to 2016 were divided into seven groups from KNHANES I to VII.
settingDemographic 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.
participantsThe 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.
resultsA 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).
conclusionsThe consumption of fermented foods and Na intake from fermented foods by Korean adults decreased significantly over time from 1998 to 2016.
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