Food Ingestion Factors of the Korean Exposure Factors Handbook
The purpose of this study was to establish food ingestion factors needed to assess exposure to contaminants through food ingestion. The study reclassified the raw data of the Korean National Health and Nutrition Examination Survey in 2001 into 12 subcategories including grain products, meat products...
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| Format: | Article |
| Language: | English |
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Korean Society for Preventive Medicine
2014-01-01
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| Series: | Journal of Preventive Medicine and Public Health |
| Subjects: | |
| Online Access: | http://www.jpmph.org/upload/pdf/jpmph-47-18.pdf |
| _version_ | 1818926606002946048 |
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| author | Jae-Yeon Jang Soo-Nam Jo Sun-Ja Kim Hyung-Nam Myung Cho-Il Kim |
| author_facet | Jae-Yeon Jang Soo-Nam Jo Sun-Ja Kim Hyung-Nam Myung Cho-Il Kim |
| author_sort | Jae-Yeon Jang |
| collection | DOAJ |
| description | The purpose of this study was to establish food ingestion factors needed to assess exposure to contaminants through food ingestion. The study reclassified the raw data of the Korean National Health and Nutrition Examination Survey in 2001 into 12 subcategories including grain products, meat products, fish and shellfish, and vegetables for international comparability of exposure evaluation. The criteria for food intake calculation were unified according to the characteristics of food groups, and recommended values for food ingestion factors were calculated through moisture correction and recategorization of cooked, processed, and mixed foods for each group. The average intake rate for grain and grain products was 6.25 g/kg-d per capita and the men's intake rate was approximately 8% higher than that of the women. The average intake rate of meat and meat products was 1.62 g/kg-d per capita and the men's intake rate was 30% higher than that of the women, on average. The average intake rate of fish and shellfish was 1.53 g/kg-d per capita, and the age groups of 1 to 2 and 3 to 6 recorded higher capita intake rates than other age groups, 2.62 g/kg-d and 2.25 g/kg-d, respectively. The average intake rate of vegetables was 6.47 g/kg-d per capita, with the age group of 1 to 2 recording the highest per capita intake rate of 9.79 g/kg-d and that of 13 to 19 recording the lowest mean. The study also offers recommended values for food ingestion factors of other food groups by gender, age, and region. The food ingestion exposure factors will need future updates in consideration of ongoing changes in food consumption behavior. |
| first_indexed | 2024-12-20T02:59:47Z |
| format | Article |
| id | doaj.art-56c6bfb0654d49f881c169a337759d57 |
| institution | Directory Open Access Journal |
| issn | 1975-8375 2233-4521 |
| language | English |
| last_indexed | 2024-12-20T02:59:47Z |
| publishDate | 2014-01-01 |
| publisher | Korean Society for Preventive Medicine |
| record_format | Article |
| series | Journal of Preventive Medicine and Public Health |
| spelling | doaj.art-56c6bfb0654d49f881c169a337759d572022-12-21T19:55:48ZengKorean Society for Preventive MedicineJournal of Preventive Medicine and Public Health1975-83752233-45212014-01-01471182610.3961/jpmph.2014.47.1.181222Food Ingestion Factors of the Korean Exposure Factors HandbookJae-Yeon Jang0Soo-Nam Jo1Sun-Ja Kim2Hyung-Nam Myung3Cho-Il Kim4Department of Preventive Medicine and Public Health, Ajou University School of Medicine, Suwon, Korea.Department of Preventive Medicine and Public Health, Ajou University School of Medicine, Suwon, Korea.Department of Preventive Medicine and Public Health, Ajou University School of Medicine, Suwon, Korea.Department of Preventive Medicine and Public Health, Ajou University School of Medicine, Suwon, Korea.Korea Health Industry Development Institute, Cheongwon, Korea.The purpose of this study was to establish food ingestion factors needed to assess exposure to contaminants through food ingestion. The study reclassified the raw data of the Korean National Health and Nutrition Examination Survey in 2001 into 12 subcategories including grain products, meat products, fish and shellfish, and vegetables for international comparability of exposure evaluation. The criteria for food intake calculation were unified according to the characteristics of food groups, and recommended values for food ingestion factors were calculated through moisture correction and recategorization of cooked, processed, and mixed foods for each group. The average intake rate for grain and grain products was 6.25 g/kg-d per capita and the men's intake rate was approximately 8% higher than that of the women. The average intake rate of meat and meat products was 1.62 g/kg-d per capita and the men's intake rate was 30% higher than that of the women, on average. The average intake rate of fish and shellfish was 1.53 g/kg-d per capita, and the age groups of 1 to 2 and 3 to 6 recorded higher capita intake rates than other age groups, 2.62 g/kg-d and 2.25 g/kg-d, respectively. The average intake rate of vegetables was 6.47 g/kg-d per capita, with the age group of 1 to 2 recording the highest per capita intake rate of 9.79 g/kg-d and that of 13 to 19 recording the lowest mean. The study also offers recommended values for food ingestion factors of other food groups by gender, age, and region. The food ingestion exposure factors will need future updates in consideration of ongoing changes in food consumption behavior.http://www.jpmph.org/upload/pdf/jpmph-47-18.pdfRisk assessmentFoodExposure factors |
| spellingShingle | Jae-Yeon Jang Soo-Nam Jo Sun-Ja Kim Hyung-Nam Myung Cho-Il Kim Food Ingestion Factors of the Korean Exposure Factors Handbook Journal of Preventive Medicine and Public Health Risk assessment Food Exposure factors |
| title | Food Ingestion Factors of the Korean Exposure Factors Handbook |
| title_full | Food Ingestion Factors of the Korean Exposure Factors Handbook |
| title_fullStr | Food Ingestion Factors of the Korean Exposure Factors Handbook |
| title_full_unstemmed | Food Ingestion Factors of the Korean Exposure Factors Handbook |
| title_short | Food Ingestion Factors of the Korean Exposure Factors Handbook |
| title_sort | food ingestion factors of the korean exposure factors handbook |
| topic | Risk assessment Food Exposure factors |
| url | http://www.jpmph.org/upload/pdf/jpmph-47-18.pdf |
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