Table 3.
Trends in age-standardized sodium consumption from fermented food intake for Korean adults, aged ≥19 years, from the 1998 to 2016 Korea National Health and Nutrition Examination Surveys (KNHANES)
| KNHANES | ||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| I (1998) |
II (2001) |
III (2005) |
IV (2007–2009) |
V (2010–2012) |
VI (2013–2015) |
VII (2016) |
P for trend* | |||||||||
| n or mean | se | n or mean | se | n or mean | se | n or mean | se | n or mean | se | n or mean | se | n or mean | se | 1998 to 2016 | 2007–2009 to 2016 | |
| Men | 3480 | 3253 | 2918 | 6592 | 7129 | 6712 | 2240 | |||||||||
| Daily Na intake (mg) | 5562·1 | 86·0 | 6019·4 | 80·3 | 6400·6 | 81·5 | 5905·5 | 50·9 | 6030·1 | 60·4 | 4858·3 | 54·7 | 4704·8 | 79·7 | <0·0001 | <0·0001 |
| Na intake (mg) | ||||||||||||||||
| Kimchi | 1992·4 | 47·7 | 1995·7 | 46·0 | 1806·4 | 35·3 | 1693·7 | 27·8 | 1569·1 | 30·9 | 785·8 | 13·2 | 730·6 | 18·7 | <0·0001 | <0·0001 |
| Fermented red pepper paste | 126·3 | 6·1 | 203·1 | 9·8 | 273·0 | 13·9 | 260·0 | 8·2 | 274·1 | 8·4 | 213·1 | 6·1 | 195·1 | 11·6 | <0·0001 | <0·0001 |
| Fermented soyabean paste | 442·5 | 17·6 | 594·4 | 24·5 | 568·3 | 17·7 | 570·5 | 13·1 | 559·7 | 15·4 | 410·9 | 11·5 | 374·0 | 16·5 | <0·0001 | <0·0001 |
| Soya sauce | 478·0 | 16·5 | 456·8 | 14·6 | 582·7 | 17·0 | 519·1 | 10·6 | 505·8 | 10·5 | 471·9 | 13·0 | 468·5 | 17·0 | 0·3754 | 0·0009 |
| Salt-fermented seafood | 163·1 | 12·9 | 145·9 | 18·2 | 106·4 | 9·0 | 111·1 | 6·8 | 115·9 | 7·5 | 77·9 | 4·1 | 76·0 | 6·1 | <0·0001 | <0·0001 |
| Pickled vegetables | 61·7 | 4·7 | 94·2 | 7·7 | 101·0 | 5·6 | 106·4 | 4·2 | 135·9 | 5·3 | 134·2 | 5·4 | 130·9 | 8·0 | <0·0001 | 0·0091 |
| Total fermented foods | 3264·0 | 60·6 | 3490·0 | 64·8 | 3437·8 | 50·0 | 3260·7 | 36·6 | 3160·5 | 40·9 | 2093·7 | 25·5 | 1975·0 | 37·0 | <0·0001 | <0·0001 |
| Women | 4021 | 3839 | 3608 | 9595 | 10 265 | 9357 | 3190 | |||||||||
| Daily Na intake (mg) | 4387·3 | 69·9 | 4936·5 | 73·0 | 4971·2 | 60·6 | 4106·9 | 35·6 | 4219·0 | 39·2 | 3386·7 | 30·6 | 3171·6 | 50·3 | <0·0001 | <0·0001 |
| Na intake (mg) | ||||||||||||||||
| Kimchi | 1607·9 | 36·7 | 1720·7 | 40·3 | 1378·2 | 23·9 | 1226·1 | 20·9 | 1054·3 | 20·5 | 518·9 | 9·0 | 492·0 | 13·1 | <0·0001 | <0·0001 |
| Fermented red pepper paste | 80·2 | 3·7 | 121·5 | 6·6 | 196·8 | 7·2 | 150·6 | 4·9 | 154·1 | 5·0 | 136·8 | 4·1 | 120·5 | 6·7 | <0·0001 | 0·0001 |
| Fermented soyabean paste | 333·5 | 13·9 | 514·0 | 22·0 | 436·3 | 14·3 | 372·5 | 10·3 | 372·5 | 9·4 | 264·8 | 6·6 | 254·8 | 9·9 | <0·0001 | <0·0001 |
| Soya sauce | 395·0 | 15·6 | 368·6 | 14·4 | 459·3 | 13·0 | 347·9 | 7·3 | 373·9 | 8·1 | 354·3 | 7·3 | 332·3 | 10·7 | <0·0001 | 0·1582 |
| Salt-fermented seafood | 113·7 | 9·0 | 105·4 | 9·6 | 100·0 | 9·0 | 67·0 | 4·9 | 67·5 | 3·4 | 55·4 | 3·5 | 47·8 | 3·6 | <0·0001 | 0·0005 |
| Pickled vegetables | 42·6 | 3·6 | 77·5 | 5·1 | 75·0 | 4·3 | 91·2 | 3·4 | 109·1 | 3·8 | 117·8 | 5·0 | 104·5 | 7·0 | <0·0001 | 0·0355 |
| Total fermented foods | 2572·9 | 47·2 | 2907·6 | 54·5 | 2645·5 | 33·5 | 2255·4 | 26·2 | 2131·3 | 24·8 | 1447·9 | 15·7 | 1351·8 | 23·1 | <0·0001 | <0·0001 |
*
P for trend by multivariate linear regression, adjusting for age.