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- Title
Contribution of seasonings needs to be accounted in dietary assessment using a food frequency questionnaire.
- Authors
Jae Eun Shim; Hee Young Paik
- Abstract
Seasonings can affect intakes of nutrients and bioactive components. In dietary assessment using a food frequency questionnaires (FFQ) composed mainly of raw food items, intakes of nutrients may be underestimated unless intakes from seasonings are included. In the present study, possible contributions of six seasonings commonly used in Korean cuisine -- cooking oils, sesame, red pepper powder, red pepper paste, soy sauce, and salt- were estimated. Average intakes of nutrients from the selected seasonings were calculated from adults in the 2001 Korean Health and Nutrition Survey. Dietary survey was conducted in 131 adults using a FFQ composed of 106 food items, mainly uncooked, developed by the Korean CDC. Average daily intakes of energy, fat, vitamin A and sodium were 86kcal, 6.2g, 94RE, and 1686 rag, respectively from seasonings and 1884kcal, 32g, 450RE and 2584mg, respectively from FFQ. The contribution of seasonings to total intakes of the nutrients ranged from 4.2% in energy to 32.5% in sodium. These results indicate accurate assessment of seasonings can improve the accuracy of dietary assessment by FFQ.
- Subjects
NUTRITION; DIET; FOOD; INGREDIENT substitutions (Cooking); KOREAN cooking
- Publication
FASEB Journal, 2007, Vol 21, Issue 5, pA309
- ISSN
0892-6638
- Publication type
Article