Dietary taurine intake and its food sources in Korean young adults using 2015 Korean National Health and Nutrition Examination Survey data

초록

Background: This study was conducted to estimate dietary taurine intake and its food sources in 19-29 years old Korean adults using the 2015 Korean National Health and Nutrition Examination Survey (KNHANES) data. Method: Subjects were 660 adults (315 male and 345 female) of 950 participants in 19-29 years old who had food intakes database investigated by 24-hour recall method of 2015 KNHANES. Dietary taurine intake and its food sources were estimated using the computer-aided nutrition program version 4.0 (CAN-Pro, nutrient analysis software in Korea). To evaluate dietary taurine intake, taurine content was entered in nutrients database of 315 food items. Food items and their codes included in 2015 KNHANES were all converted into food codes of 17 food groups in a database of CAN-Pro. Of the 2017 total food items, 1722 food items were converted by database in CAN-Pro, and 160 and 135 food items were matched with direct matching and external sources, respectively. Statistical analysis was performed using the SPSS 18.0 program. Results: Average dietary taurine intake of all the subjects was 280.8 mg, and according to gender, dietary taurine intake was significantly higher in male group (325.3 mg) compared to female group (240.2 mg) (p < 0.05). As for food groups that contributed to dietary taurine intake, in male group, 'fishes and shellfishes' 52.8%, 'meats and poultry' 26.3%, 'others' 7.8%, and 'vegetables' 7.6% was in order. In female group, 'fishes and shellfishes' 66.7%, 'meats and poultry' 21.8%, 'vegetables' 5.6%, and 'grains and cereals' 1.5% was in order. As for dietary taurine intake from 17 food groups, 'grains and cereals' (p < 0.001), 'vegetables' (p < 0.001), 'meats and poultry' (p < 0.01), and 'others' (p < 0.05) were significantly higher in male group (5.3, 24.8, 85.4, and 25.4 mg/day, respectively) compared to female group (3.7, 13.6, 52.4, and 0.7 mg/day, respectively). As for foods that contributed more than 1% of the total dietary taurine intake,