Development of Korean NOVA Food Classification and Estimation of Ultra-Processed Food Intake Among Adults: Using 2018 Korea National Health and Nutrition Examination Survey
Objectives: In this study, we suggest a Korean NOVA food classification that can be applied to food consumption among Korean. Based on this suggestion, the nutritional intake of Korean adults from ultra-processed foods (UPFs) was estimated. Methods: Korean commercial food was categorized based on...
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| Format: | Article |
| Language: | English |
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The Korean Society of Community Nutrition
2022-12-01
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| Series: | Korean Journal of Community Nutrition |
| Subjects: | |
| Online Access: | https://kjcn.or.kr/pdf/10.5720/kjcn.2022.27.6.455 |
| _version_ | 1797776594935218176 |
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| author | Hae Jin Park Sohyun Park Jee Young Kim |
| author_facet | Hae Jin Park Sohyun Park Jee Young Kim |
| author_sort | Hae Jin Park |
| collection | DOAJ |
| description | Objectives: In this study, we suggest a Korean NOVA food classification that can be applied to food consumption among Korean. Based on this suggestion, the nutritional intake of Korean adults from ultra-processed foods (UPFs) was estimated.
Methods: Korean commercial food was categorized based on the NOVA food classification criteria through the Korea Food Code and expert meetings. Then, the nutrient intake status of 6,991 participants in the 2018 National Health and Nutrition Examination Survey was analyzed according to the food processing level. Then, 4,152 adult participants (age 19-65) were divided into quartiles on the basis of their intake of UPFs, and the nutrient intakes from UPFs were compared.
Results: Korean NOVA Food Classification defines with priority Group I (Unprocessed/Minimally processed foods) and Group II (Processed culinary ingredients) foods based on the food cooking or consumption. Then, Group III (Processed foods) and Group IV (UPFs) are classified according to whether the characteristics of the raw materials used are maintained or whether the food was consumed before the 1970s. Our analysis results showed that most of the calories in the diet were consumed by Group I (52.7%), followed by Group IV (29.3%). After categorization of the adult participants into four groups according to their energy consumption from UPFs, we found that the highest consumption group (Q4) was younger and had higher percentage of men than women. The comparative analysis of the consumption of ultra-processed foods by Korean adults revealed that participants of a younger age and men consumed higher energy from UPFs than older participants and women, respectively (P < 0.01). Furthermore, the larger intake of UPFs was associated with an increasing trend for a higher intake of energy, sugar, saturated fat (P for trend < 0.001), total fat (P for trend = 0.021), and sodium (P for trend=0.005), whereas the intake of carbohydrate, protein, and dietary fiber had a decreasing trend (P for trend < 0.001).
Conclusions: With the current increase in the consumption of processed and ultra-processed foods, it is important to carefully consider not only nutrient intake but also the level of food processing. |
| first_indexed | 2024-03-12T22:52:04Z |
| format | Article |
| id | doaj.art-743c8215b035427bbaf41129829cc07c |
| institution | Directory Open Access Journal |
| issn | 2951-3146 |
| language | English |
| last_indexed | 2024-03-12T22:52:04Z |
| publishDate | 2022-12-01 |
| publisher | The Korean Society of Community Nutrition |
| record_format | Article |
| series | Korean Journal of Community Nutrition |
| spelling | doaj.art-743c8215b035427bbaf41129829cc07c2023-07-20T07:34:18ZengThe Korean Society of Community NutritionKorean Journal of Community Nutrition2951-31462022-12-0127645546710.5720/kjcn.2022.27.6.455Development of Korean NOVA Food Classification and Estimation of Ultra-Processed Food Intake Among Adults: Using 2018 Korea National Health and Nutrition Examination SurveyHae Jin Park0https://orcid.org/0000-0001-5145-2232Sohyun Park1https://orcid.org/0000-0001-6009-1002Jee Young Kim2https://orcid.org/0000-0003-2120-2931National Food Safety Information Service, Seoul, KoreaDepartment of Food Science and Nutrition & The Korean Institute of Nutrition, Hallym University, Chuncheon, KoreaNational Food Safety Information Service, Seoul, KoreaObjectives: In this study, we suggest a Korean NOVA food classification that can be applied to food consumption among Korean. Based on this suggestion, the nutritional intake of Korean adults from ultra-processed foods (UPFs) was estimated. Methods: Korean commercial food was categorized based on the NOVA food classification criteria through the Korea Food Code and expert meetings. Then, the nutrient intake status of 6,991 participants in the 2018 National Health and Nutrition Examination Survey was analyzed according to the food processing level. Then, 4,152 adult participants (age 19-65) were divided into quartiles on the basis of their intake of UPFs, and the nutrient intakes from UPFs were compared. Results: Korean NOVA Food Classification defines with priority Group I (Unprocessed/Minimally processed foods) and Group II (Processed culinary ingredients) foods based on the food cooking or consumption. Then, Group III (Processed foods) and Group IV (UPFs) are classified according to whether the characteristics of the raw materials used are maintained or whether the food was consumed before the 1970s. Our analysis results showed that most of the calories in the diet were consumed by Group I (52.7%), followed by Group IV (29.3%). After categorization of the adult participants into four groups according to their energy consumption from UPFs, we found that the highest consumption group (Q4) was younger and had higher percentage of men than women. The comparative analysis of the consumption of ultra-processed foods by Korean adults revealed that participants of a younger age and men consumed higher energy from UPFs than older participants and women, respectively (P < 0.01). Furthermore, the larger intake of UPFs was associated with an increasing trend for a higher intake of energy, sugar, saturated fat (P for trend < 0.001), total fat (P for trend = 0.021), and sodium (P for trend=0.005), whereas the intake of carbohydrate, protein, and dietary fiber had a decreasing trend (P for trend < 0.001). Conclusions: With the current increase in the consumption of processed and ultra-processed foods, it is important to carefully consider not only nutrient intake but also the level of food processing.https://kjcn.or.kr/pdf/10.5720/kjcn.2022.27.6.455nova food classificationultra-processed foodskorean |
| spellingShingle | Hae Jin Park Sohyun Park Jee Young Kim Development of Korean NOVA Food Classification and Estimation of Ultra-Processed Food Intake Among Adults: Using 2018 Korea National Health and Nutrition Examination Survey Korean Journal of Community Nutrition nova food classification ultra-processed foods korean |
| title | Development of Korean NOVA Food Classification and Estimation of Ultra-Processed Food Intake Among Adults: Using 2018 Korea National Health and Nutrition Examination Survey |
| title_full | Development of Korean NOVA Food Classification and Estimation of Ultra-Processed Food Intake Among Adults: Using 2018 Korea National Health and Nutrition Examination Survey |
| title_fullStr | Development of Korean NOVA Food Classification and Estimation of Ultra-Processed Food Intake Among Adults: Using 2018 Korea National Health and Nutrition Examination Survey |
| title_full_unstemmed | Development of Korean NOVA Food Classification and Estimation of Ultra-Processed Food Intake Among Adults: Using 2018 Korea National Health and Nutrition Examination Survey |
| title_short | Development of Korean NOVA Food Classification and Estimation of Ultra-Processed Food Intake Among Adults: Using 2018 Korea National Health and Nutrition Examination Survey |
| title_sort | development of korean nova food classification and estimation of ultra processed food intake among adults using 2018 korea national health and nutrition examination survey |
| topic | nova food classification ultra-processed foods korean |
| url | https://kjcn.or.kr/pdf/10.5720/kjcn.2022.27.6.455 |
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