Dietary Fiber Database Development for National Health and ...

Dietary Fiber Database
Development for National Health
and Nutrition Survey in Korea
Yoonna Lee, Hae-Jung Lee, Haeng-Shin Lee,
Young-Ai Jang, Cho-il Kim.
Nutrition Research Team
Korea Health Industry Development Institute, Seoul, Korea

OBJECTIVES
As people get more health-conscious, the
necessity of developing Korean food databases
for nutrient contents has become more evident.
To provide correct information on diet and
nutrient intake of consumers, a 5-year project
for nutrient database development was started
in 2001.

OBJECTIVES
During last 3 decades, the incidence/prevalence
of chronic degenerative diseases including
coronary heart disease and diabetes mellitus
showed a steady increase and cancer became the
No. 1 cause of death in Korea.
To provide useful information about diet for
consumers’ health and to promote the objectives
of the Health Plan 2010, a dietary fiber (DF)
database was developed.

Materials and Methods
- Food list -
150 Foods were selected for total dietary fiber analysis based
on...
2001 National Health and Nutrition Survey data
Foods consumed in large amounts
Foods consumed most frequently
Foods consumed in large amounts by specific age groups
Major source of crude fiber in the Food Composition Table
USDA National Nutrient Database (SR-18)
High dietary fiber foods were considered
Excluding...
Foods known to lack dietary fiber based on the earlier reports
Among the above, 50 Foods were selected for separate analysis
of soluble/insoluble dietary fiber

2001 National Health and Nutrition Survey
102 Foods consumed in large amounts
(covered 95% of total food consumption by weight)
Another 15 foods by consumption frequency
Major source of
crude fiber
27 foods
3 foods
3 foods
Considering
Age difference
USDA: food with high
dietary fiber
150 foods were selected for analysis

Materials and Methods
Food samples for analysis were purchased for
3 different major brands and/or places of
production.
High fat foods (>10%) were defatted before
analysis using ether (25ml ether/g sample).
Food samples were analyzed for dietary fiber
by AOAC991.43 using MES-TRIS buffer.
Enzymatic digestion
(α-amylase, protease,
amyloglucosidase)
Filtration Protein analysis Ash analysis

RESULTS
A Dietary fiber database for selected Korean
foods was developed, published in printed
form and disseminated to universities and
researchers.
Data file was submitted to RRDI for
incorporation to the 7th revision of Food
Composition Table, 2006.
With this database, dietary fiber intake of
Korean population was estimated and
intake profile was analyzed.

Food List
Food
Group
Grains/
Cereals/
products
(33 items)
Potatoes/
Starches (4)
Foods for analysis
rice, glutinous rice, brown rice, barley, mixed grains,
sorghum, millet, corn, ramyon, noodles, buckwheat
noodle, rice cake(plain), rice cake w/small red beans
(Si-Ru Tteok), rice cake w/soybean powder (In Jeol
Mi), flour, loaf bread, loaf bread (corn), bread w/small
read bean paste, bread (streusel buns), soft roll, pound
cake, cake, sponge cake, loaf bread powder, chips,
chips(corn), chips(potato), choco-pie, ready to eat
cereal(corn frosted, almond flake), Biscuit, cracker,
ring doughnut
potato, sweet potato, starch vermicelli, acorn starch
jelly

Food List
Food
Group
Foods for analysis
Sweets
(1 item)
Pulses
(7 items)
Nuts & Seeds
(4 items)
Mushrooms
(4 items)
Seaweeds
(4 items)
Meat/fish/dairy
products (5)
chocolate
kidney beans, peas, mung beans, small red beans,
soybeans, tofu, soymilk
Perilla seed, sesame seed, peanut, chestnut
4 kinds of mushrooms
Dried Laver, dried sea tangle, dried sea mustard,
sea lettuce
sausage, ham, spam, fish paste, yogurt

Food List
Food
Group
Vegetables
(51)
Foods for analysis
eggplant, sweet potato stalks, bracken, green pepper, red
pepper leaves, chard, kimchi (mustard leaves), Kkak Du Ki
(Seasoned cubed radish roots), Kimchi (Na-bak), kimchi
(Dong chi mi), kimchi, kimchi (w/o red pepper), kimchi
(leafy radish), kimchi (cucumber), kimchi (small radish) ,
kimchi (welsh onion), perilla leaves, Shepard’s pulse
(Naeng-yi), carrot, deo-deok, roots of bellflowers, garlic,
garlic, young stem of garlic, radish leaves, radish root, water
dropwort, Korean(Chinese) cabbage, Chinese chive,
broccoli, lettuce, ginger, celery, mung bean sprout, spinach,
mugwort, crown daisy, cabbage, mallow, onion, lotus loot,
cucumber, burdock, Chwi Na Mul (Wild plant, Aster scaber),
soybean sprout, taro stalks, tomato, tomato juice, welsh
onion, sweet green pepper, pumpkin, zucchini

Food List
Food group
Fruits
(17 items)
Beverage
(10 items)
Seasoning
(7 items)
Others (3)
Foods for analysis
Persimmon, tangerine, jujube(dried), strawberry,
melon, banana, pear, peach, apple, watermelon,
orange, orange juice, plum, Chinese melon, grapes,
raisin, grape juice
Carrot juice, functional food: dietary fiber drink,
Sik-Hye (sweet rice drink), Tak-Ju (Korean rice
liquor), green tea (canned), citron tea, job’s tears tea,
instant coffee mix, coffee (canned), tea (canned)
Red pepper powder, red pepper paste, soybean
paste, mixed soybean paste w/red pepper paste, black
sauce paste (Ja Jang sauce), curry powder, tomato
ketchup
Wontons, pizza, hamburger

Foods with high content of total
dietary fiber (per 100g edible portion)
g/100g
50
45
40
35
30
25
20
15
10
5
0
b arl y
so rgh u m
m i xe d g rai n s
K id n e y b ea n s
s m al l re d b ean
soyb ea n
m u n g b e an s
g ree n p eas
p eri l la see d
se sa m e s eed
S e a m u s tard (dri ed )
Lav er( d rie d )
S e a ta n g le (d ri ed )
m u g wo rt
p eri l la le ave s
g arl i c
C h wi Na Mu l (Aste r sca b er)
sh e p ard ’ s p u l se (Naen g-y i) ,
yo u n g g a rli c s tem
b rac k en (co o k e d )
d eo -d e o k
ju ju b e(dri ed )
R ed p e p p er p as te
cu rry p o wd er
jo b ’ s t ears tea (p o wd er)

Foods with high content of
soluble dietary fiber (g/100g)
Food
Total
Dietary
fiber
Soluble
dietary
fiber
Insoluble
dietary
fiber
Barley
11.20
6.90
4.30
Sea mustard (dried)
43.43
6.83
36.60
Sea tangle (dried)
27.56
2.36
25.20
loaf bread
3.45
1.95
1.50
Sea lettuce
4.60
1.80
2.80
Buckwheat noodles (dried)
3.73
1.43
2.30
Sweet potatoes
3.76
1.36
2.40
flour
3.36
1.26
2.10
pumpkin
3.43
1.03
2.40
Perilla seed
7.90
1.00
6.90

Foods with high proportion of
soluble dietary fiber (% of TDF)
Food
TDF
(g/100g)
IDF
(g/100g)
SDF
(g/100g)
Ratio of
Soluble fiber
(% of TDF)
Dietary fiber drink
2.50
0.00
2.50
100.0
Garlic
5.90
1.60
4.30
72.9
Barley
11.20
4.30
6.90
61.6
Loaf bread
3.45
1.50
1.95
56.5
Rice
1.51
0.80
0.71
47.0
Tomato
1.34
0.80
0.54
40.3
Sea lettuce
4.60
2.80
1.80
39.1
Buckwheat noodles (dried)
3.73
2.30
1.43
38.4
Flour
3.36
2.10
1.26
37.6
Sweet potatoes
3.76
2.40
1.36
36.2
Soybean sprouts
2.55
1.70
0.85
33.3
Onion
1.47
1.00
0.47
31.9

Major source of dietary fiber
for Korean population
1 8
1 6
1 4
1 2
(% )
1 0
8
6
4
2
0
ri c e
k i m c h i
s e a m u s t a rd , d ri e d
re d p e p p e r p a s t e
p e rs i m o n
b a rl y
t o fu
s o y b e a n
ra m yo o n
s o y b e a n s p ro u t
l a v e r
K o rea n ra d i s h ro o t
g a rl i c
p e a r
s o y b e a n p a s t e
t a n g e ri n e
p o ta t o
W e l s h o n i o n
K i m c h i , ra d i s h r o o t
a p p l e
s p i n a c h
o n i o n
n o o d l e , d ri ed
k i m c h i , l e a fy r a d i s h
g re e n p e p p e r

Dietary fiber intake of Korean
Population by food group
8.00
7.00
6.00
5.00
(g)
4.00
3.00
2.00
1.00
0.00
Cereals
Popatoes
S weets
Pu ls es
Nuts & s eeds
Vegetables
Mush room s
Fruits
Meats
Fish & fish p rodu cts
S eaweeds
Milk & milk p rodu cts
Beverages
S eas onings
Process ed foods

Contribution of food groups on dietary
fiber intake of Korean population
Beverage
Fish
Mushrooms Fruits Meats
Seaweeds
Milk & milk
products
Seasonings
Processed
foods
Vegetables
Nuts & Seeds
Cereals
Popatoes
Sweets
Pulses

Dietary fiber intake of Korean
adults (30-49 yr) by food groups
12.00
10.00
8.00
(g)
6.00
4.00
2.00
0.00
Cereals
Pop atoes
S weets
Pulses
Nu ts & s eeds
Vegetab les
Mus hrooms
Fruits
Meats
Fish & fis h prod ucts
S eaweed s
Milk & milk prod ucts
Beverages
S eas oni ngs
Proces s ed food s

Contribution of food groups on dietary
fiber intake of Korean adults (30-49yr)
Mu s h ro o m s
Fru i ts
Fi s h & fi s h
p ro d u c ts
Mea ts
S ea weed s
Mi l k & m i l k
p ro d u c ts
B evera g es
S ea s o n i n g s
Pro c es s ed
fo o d s
C erea l s
Veg eta b l es
Po p a to es
S weets
Pu l s es
Nu ts & s eed s

Dietary fiber intake comparison
(per capita per day)
25
20
15
10
5
0
S o u th
K o rea
US A J a p an Un i ted
K i n g d o m
Au s trailia
1) 2)
United Kingdom: adults,19-64yr Australia: adults, 25-64yr

SIGNIFICANCE
A Dietary fiber database on selected
Korean foods was made available
for the first time, after a systematic
selection of foods and sound
chemical analysis.

Continued…
With this database, change in dietary
fiber intake could be related to the
change in chronic disease incidence/
prevalence, and provide better
understanding on the health effect of
diet.
This study was supported by the Ministry of Health
and Welfare with the Health Promotion Fund of 2005,
Korea.