Table 3. Contributions of food groups to vitamin D intake in Koreans by sex, Korea National Health and Nutrition Examination Survey 2016–2019 (unit: μg/d).
| Food groups | Total | Sex | P-value1) | |
|---|---|---|---|---|
| Males | Females | |||
| Grains | 0.120 ± 0.005 | 0.129 ± 0.008 | 0.110 ± 0.006 | 0.034 |
| Potatoes·starches | 0.000 ± 0.000 | 0.000 ± 0.000 | 0.000 ± 0.000 | 0.318 |
| Sugars·sweet | 0.003 ± 0.001 | 0.004 ± 0.002 | 0.003 ± 0.001 | 0.751 |
| Legumes | 0.123 ± 0.006 | 0.128 ± 0.009 | 0.118 ± 0.006 | 0.349 |
| Nuts·seeds | 0.000 ± 0.000 | 0.000 ± 0.000 | 0.000 ± 0.000 | 0.318 |
| Vegetables | 0.000 ± 0.000 | 0.000 ± 0.000 | 0.000 ± 0.000 | - |
| Mushrooms | 0.002 ± 0.000 | 0.002 ± 0.000 | 0.001 ± 0.000 | 0.002 |
| Fruits | 0.000 ± 0.000 | 0.000 ± 0.000 | 0.000 ± 0.000 | - |
| Seaweeds | 0.000 ± 0.000 | 0.000 ± 0.000 | 0.000 ± 0.000 | - |
| Seasonings | 0.001 ± 0.000 | 0.001 ± 0.000 | 0.001 ± 0.000 | 0.313 |
| Oils·fats (plant) | 0.000 ± 0.000 | 0.000 ± 0.000 | 0.000 ± 0.000 | 0.972 |
| Others (plant) | 0.000 ± 0.000 | 0.000 ± 0.000 | 0.000 ± 0.000 | - |
| Meats | 0.251 ± 0.006 | 0.335 ± 0.011 | 0.167 ± 0.005 | < 0.001 |
| Eggs | 0.555 ± 0.008 | 0.619 ± 0.012 | 0.492 ± 0.009 | < 0.001 |
| Fishes·shellfish | 1.926 ± 0.050 | 2.321 ± 0.076 | 1.529 ± 0.048 | < 0.001 |
| Milks | 0.133 ± 0.005 | 0.135 ± 0.007 | 0.130 ± 0.006 | 0.535 |
| Oils·fats (animal) | 0.000 ± 0.000 | 0.000 ± 0.000 | 0.000 ± 0.000 | < 0.001 |
| Others (animal) | 0.008 ± 0.002 | 0.012 ± 0.003 | 0.003 ± 0.001 | < 0.001 |
| Beverages | 0.005 ± 0.001 | 0.005 ± 0.002 | 0.004 ± 0.001 | 0.457 |
| Alcohols | 0.000 ± 0.000 | 0.000 ± 0.000 | 0.000 ± 0.000 | - |
| Total | 3.127 ± 0.051 | 3.693 ± 0.078 | 2.558 ± 0.049 | < 0.001 |
Data are presented mean ± SE.
1)Differences between the means by groups.