Table 4.

Trend in percentage contribution of sodium intake from fermented foods to total daily sodium 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 %	se	n or %	se	n or %	se	n or %	se	n or %	se	n or %	se	n or %	se	1998 to 2016	2007–2009 to 2016
Men	3466		3240		2903		6553		7094		6646		2214
Na intake
Kimchi	35·7	0·6	33·3	0·5	29·2	0·4	29·2	0·5	26·6	0·4	19·0	0·4	17·8	0·4	<0·0001	<0·0001
Fermented red pepper paste	2·5	0·1	3·6	0·2	4·2	0·2	4·3	0·1	4·5	0·2	4·4	0·1	4·3	0·1	<0·0001	0·8111
Fermented soyabean paste	8·3	0·3	9·7	0·3	9·1	0·3	9·5	0·3	9·4	0·3	9·1	0·3	8·8	0·2	0·8820	0·0325
Soya sauce	8·7	0·3	7·7	0·2	9·2	0·2	8·8	0·2	8·6	0·2	9·8	0·2	10·1	0·2	<0·0001	<0·0001
Salt-fermented seafood	2·4	0·1	2·0	0·1	1·4	0·1	1·7	0·1	1·7	0·1	1·6	0·1	1·6	0·1	<0·0001	0·4138
Pickled vegetables	1·2	0·1	1·6	0·1	1·8	0·1	1·9	0·1	2·4	0·1	2·8	0·1	2·8	0·1	<0·0001	<0·0001
Total fermented foods	58·8	0·5	57·9	0·5	54·9	0·5	55·5	0·5	53·2	0·5	46·7	0·1	45·4	0·3	<0·0001	<0·0001
Women	3995		3799		3580		9500		10 174		9231		3137
Na intake
Kimchi	36·3	0·6	34·0	0·5	28·7	0·4	29·9	0·3	25·5	0·3	18·2	0·5	18·2	0·4	<0·0001	<0·0001
Fermented red pepper paste	2·1	0·1	2·7	0·1	4·1	0·1	3·7	0·1	3·8	0·1	4·0	0·2	3·9	0·2	<0·0001	0·1730
Fermented soyabean paste	8·2	0·3	10·2	0·3	9·4	0·3	9·5	0·2	9·6	0·2	9·3	0·3	9·3	0·3	0·5591	0·3750
Soya sauce	9·5	0·3	7·4	0·2	9·4	0·2	8·6	0·2	9·1	0·2	10·4	0·3	11·0	0·3	<0·0001	<0·0001
Salt-fermented seafood	2·3	0·2	1·9	0·1	1·7	0·1	1·5	0·1	1·5	0·1	1·6	0·1	1·5	0·1	<0·0001	0·7415
Pickled vegetables	1·1	0·1	1·7	0·1	1·6	0·1	2·3	0·1	2·7	0·1	3·3	0·2	3·2	0·2	<0·0001	<0·0001
Total fermented foods	59·4	0·5	57·9	0·5	55·0	0·4	55·5	0·3	52·2	0·3	46·8	0·6	47·0	0·6	<0·0001	<0·0001

^*P for trend by multivariate logistic regression.