Table 3.
Adjusted associations between dietary intake and the level of food insufficiency among Korean adults aged ≥19 years from the Fifth Korea National Health and Nutrition Examination Survey (2010–2012)
| Food insufficiency status | |||||||
|---|---|---|---|---|---|---|---|
| Food sufficient | Mildly food insufficient | Severely food insufficient | |||||
| Dietary intake | Mean | se | Mean | se | Mean | se | P trend |
| Nutrients | |||||||
| Energy intake (kJ/d) | 8828·3 | 65·7 | 8644·0 | 68·2 | 7317·9 | 189·7 | 0·071 |
| (%EER) | 94·1 | 0·6 | 93·8 | 0·6 | 84·1 | 1·9 | 0·807 |
| Carbohydrate (g/d) | 326·8 | 2·3 | 325·0 | 2·3 | 297·5 | 7·5 | 0·764 |
| (% of energy) | 65·4 | 0·2 | 67·0 | 0·2 | 71·4 | 0·7 | 0·005 |
| Protein (g/d) | 78·2 | 0·8 | 74·1 | 0·8 | 57·4 | 1·8 | 0·001 |
| (% of energy) | 15·2 | 0·1 | 14·6 | 0·1 | 13·6 | 0·3 | <0·001 |
| Fat (g/d) | 46·2 | 0·6 | 43·6 | 0·6 | 30·1 | 1·7 | 0·635 |
| (% of energy) | 19·4 | 0·2 | 18·4 | 0·2 | 14·9 | 0·6 | 0·111 |
| Ca (mg/d) | 542·7 | 6·2 | 511·2 | 5·2 | 396·2 | 17·9 | <0·001 |
| Fe (mg/d) | 16·0 | 0·2 | 15·3 | 0·2 | 11·9 | 0·5 | 0·004 |
| Vitamin A (RE/d) | 935·9 | 24·6 | 853·3 | 19·2 | 500·1 | 24·0 | <0·001 |
| Thiamin (mg/d) | 1·44 | 0·02 | 1·39 | 0·01 | 1·07 | 0·04 | 0·046 |
| Riboflavin (mg/d) | 1·34 | 0·01 | 1·27 | 0·01 | 0·94 | 0·03 | 0·002 |
| Niacin (mg/d) | 18·6 | 0·2 | 17·5 | 0·2 | 13·4 | 0·4 | <0·001 |
| Vitamin C (mg/d) | 119·5 | 1·8 | 106·3 | 1·8 | 71·5 | 3·3 | <0·001 |
| Food group intakes (%RS) | |||||||
| Grains | 92·5 | 0·7 | 95·2 | 0·7 | 95·8 | 2·5 | <0·001 |
| MFEB | 99·3 | 1·3 | 92·0 | 1·3 | 68·1 | 3·3 | <0·001 |
| Vegetables | 127·7 | 1·6 | 121·9 | 1·5 | 99·2 | 4·2 | <0·001 |
| Fruits | 91·0 | 2·9 | 81·5 | 2·9 | 49·2 | 5·4 | <0·001 |
| Milk and dairy products | 53·3 | 1·7 | 49·4 | 1·6 | 33·4 | 4·6 | 0·430 |
| Oils and sugars | 139·2 | 2·3 | 132·9 | 2·2 | 104·7 | 8·6 | 0·319 |
%EER, percentage of total daily energy intake relative to the estimated energy requirement; RE, retinol equivalents; %RS, percentage of recommended daily serving consumed for each of the six food groups; MFEB, meat, fish, eggs, and beans.
All analyses accounted for the complex sampling design effect and appropriate sampling weights of the national population-based survey.
All models were adjusted for age (continuous), sex, living area, household type, household size (continuous), monthly household income (continuous), education level and total energy intake (continuous).