Journal of Nutrition and Health (J Nutr Health) 2017; 50(5): 504 ~ 518 http://dx.doi.org/10.4163/jnh.2017.50.5.504 pissn 2288-3886 / eissn 2288-3959 Research Article 국민건강영양조사자료를이용한가공식품데이터베이스구축 * 윤미옥 1** 이현숙 2** 김기랑 3 심재은 4 황지윤 5 한국영양학회, 1 동서대학교식품영양학과, 2 단국대학교식품영양학과, 3 대전대학교식품영양학과, 4 상명대학교외식영양학과 5 Development of processed food database using Korea National Health and Nutrition Examination Survey data* Yoon, Mi ck 1** Lee, Hyun Sook 2** Kim, Kirang 3 Shim, Jae Eun 4 Hwang, Ji-Yun 5 1 Nutrition Information Committee, The Korean Nutrition Society, Seoul 06130, Korea 2 Department of Food Science and Nutrition, Dongseo University, Busan 47011, Korea 3 Department of Food Science and Nutrition, Dankook University, Gyeonggido 16890, Korea 4 Department of Food and Nutrition, Daejeon University, Daejeon 34520, Korea 5 Department of Foodservice Management and Nutrition, Sangmyung University, Seoul 03016, Korea ABSTRACT Purpose: The objective of this study was to develop a processed foods database (DB) for estimation of processed food intake in the Korean population using data from the Korea National Health and Nutrition Survey (KNHANES). Methods: Analytical values of processed foods were collected from food composition tables of national institutions (Development Institute, Rural Development Administration), the US Department of Agriculture, and previously reported scientific journals. Missing or unavailable values were substituted, calculated, or imputed. The nutrient data covered 14 nutrients, including energy, protein, carbohydrates, fat, calcium, phosphorus, iron, sodium, potassium, vitamin A, thiamin, riboflavin, niacin, and vitamin C. The processed food DB covered a total of 4,858 food items used in the KNHANES. Each analytical value per food item was selected systematically based on the priority criteria of data sources. Results: Level 0 DB was developed based on a list of 8,785 registered processed foods with recipes of ready-to-eat processed foods, one food composition table published by the national institution, and nutrition facts obtained directly from manufacturers or indirectly via web search. Level 1 DB included information of 14 nutrients, and missing or unavailable values were substituted, calculated, or imputed at level 2. Level 3 DB evaluated the newly constructed nutrient DB for processed foods using the 2013 KNHANES. Mean intakes of total food and processed food were 1,551.4 g (males 1,761.8 g, females 1,340.8 g) and 129.4 g (males 169.9 g, females 88.8 g), respectively. Processed foods contributed to nutrient intakes from 5.0% (fiber) to 12.3% (protein) in the Korean population. Conclusion: The newly developed nutrient DB for processed foods contributes to accurate estimation of nutrient intakes in the Korean population. Consistent and regular update and quality control of the DB is needed to obtain accurate estimation of usual intakes using data from the KNHANES. KEY WRDS: processed foods, nutrient database, KNHANES, evaluation 서론 세계각국에서는질병의예방과관리를위한식생활관리의중요성을인지하고주기적으로식생활모니터링을실시하고있다. 1-4 우리나라는 1969년부터국민영양조사를실시해오다 1998년부터는국민건강영양조사로확대개 편하여식품섭취와건강관련요인들을조사하고있다. 5 전세계적으로식생활변화및식품가공기술의발전에따라가공식품의소비가증가하고있다. 미국의국민건강영양조사 (NHANES) 2003~2008 자료를분석한결과, 미국인은가공식품으로부터에너지의 57%, 포화지방의 52% 첨가당의 75%, 식이섬유의 55%, 칼슘의 48%, 칼륨 43%, Received: August 1, 2017 / Revised: August 9, 2017 / Accepted: ctober 17, 2017 *This work was supported by Research Program funded by the Korea Centers for Disease Control and Prevention (2015E3500300). **These two authors contributed equally to this work. To whom correspondence should be addressed. tel: +82-2-781-7521, e-mail: jiyunhk@smu.ac.kr 2017 The Korean Nutrition Society This is an pen Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
Journal of Nutrition and Health (J Nutr Health) 2017; 50(5): 504 ~ 518 / 505 비타민 D 34%, 철 64%, 엽산 65%, 비타민 B 12 46% 를섭취하는것으로나타났다. 6 뉴질랜드인은가공식품에서섭취하는에너지가 3/4에달하는것으로보고되었다. 7 우리나라는가공식품으로섭취하는영양소에대한정확한자료는없으나, 국민건강영양조사의식품섭취빈도조사등으로볼때해마다가공식품섭취횟수가증가하고있어, 가공식품을통한영양소섭취량이점점증가하는추세로판단된다. 8 세계각국은만성질환예방및관리를위한영양정책의필요성이증가하고이로인해영양소섭취수준의평가가중요해짐에따라영양소섭취를추정하기위한식품영양성분데이터베이스 (DB) 구축을위해노력하고있다. 미국은농무부 (US Department of Agriculture, USDA) 를중심으로매년일반식품성분및가공식품에대한포괄적인영양소정보를구축하여제공하고있으며구축된 DB (USDA National Nutrient Database for Standard Reference, Release 26; SR26) 는미국 NHANES 조사에서활용되고있다. 9 또한제품화된식품에대한 DB (USDA Branded Food Products Database) 도구축되어 SR에추가되어활용되고있다. 일본은문부과학성과학기술 학술심의회자원조사분과회에서식품성분표를 5년마다개정하며, 2010년에제5 정증보판인 일본식품표준성분표 (Standard Tables of Food Composition in Japan. fifth revised and enlarged edition; 五訂補日本食品標準成分表 ) 를발행한바있다. 10 유럽에서는유럽내 30여개국이 EuroFIR의 DB 구축사업에참여하고있으며, 영국의 isoflavone DB, 프랑스의 phenolexplorer DB 등생리활성성분과같은특수 DB도포함되어있다. 11 캐나다의대표적인식품영양성분 DB인 Canadian Nutrient File (CNF) 은 2015년판에식품 5,690종의 152개영양성분을포함하고있다. 12 뉴질랜드는 2011년 Gelen Eyles에의해고안된 Nutritrack를중심으로주요가공식품의영양성분 DB를구축하여제공하고있다. 5 국내에서활용할수있는식품영양성분 DB로는농촌진흥청의국가표준식품성분표가대표적으로, 1970년에발간한이후 1981년부터 5년주기로개정판을발간하여 9차개정판을 2017년에발간하였다. 농촌진흥청은국제기구 (International Network of Food Data System, FA/INFDS) 로부터극동아시아지역식품영양성분데이터시스템의대한민국대표기관으로지정받았다. 농촌진흥청의국가표준식품성분표는여러목적으로구축되는 DB의기초자료로활용되어왔으며, 13 국민건강영양조사에서도이를바탕으로구축한영양소 DB를활용하여영양소섭취량을산출하고있다. 한국보건산업진흥원에서는 2000년도가공식품 1,250종과건강보조식품 259종에대해영양소함량을제 시하였고, 질병관리본부에서는국민건강영양조사및식생활평가 DB 구축을위해국민건강영양조사기초영양 DB, 가정식음식레시피 DB 구축사업을수행하고있다. 식품의약품안전처에서는가공식품, 외식등의음식영양성분에대한분석및 DB를구축하고있으며, 직접분석한자료와농촌진흥청등의국내영양성분자료들을모아식품안전정보포털식품안전나라 (http://www.foodsafetykorea.go. kr/) 에식품영양성분DB (FANTASY) 를운영하고있다. 식품의약품안전처의 FANTASY는국내외식품성분 DB 정보들과교류가능한호환성체계를구축하였으나, 국민건강영양조사자료의가공식품분석에이용하기에는충분하지않다. 또한한국영양학회에서개발한영양평가프로그램인 CAN Pro 의식품 DB 역시가공식품에대한영양소함량을충분히제공하지못하는실정이다. 14 국민건강영양조사는국가적인자료로서많은연구자들에의해다양한연구목적에사용되기때문에정확한자료의제공이필요하다. 최근우리나라는식품산업의발달과수입식품의증가로가공식품의종류가다양해지고섭취량도증가하고있다. 그러나가공식품 DB의부재로인해국내가공식품섭취량및이를통한영양소섭취량의정확한추정이어려운상황이며, 만성질환과의관련성연구도찾아보기힘들어가공식품 DB 구축이시급하다. 이에본연구에서는국민건강영양조사자료처리및관련연구에활용가능한가공식품 DB를구축하여한국인의가공식품섭취량추정에활용하고그유용성을검토하고자한다. 연구방법 가공식품의정의본연구에서는우선가공식품의정의와범위에대해살펴보았다. 한국학중앙연구원의한국민족문화대백과사전 15 에의하면농산물 축산물 수산물등의천연식품재료를그대로또는첨가물을가하여먹기쉽고소화 흡수가잘되며오래저장할수있도록처리한식품을가공식품으로정의하고있다. 예를들어, 벼를도정한쌀, 살균한우유, 냉장숙성시킨고기, 냉동한생선등의그원형을변경시키지않고별다른재료를첨가하지않은것들은일반적으로가공식품이라하지않는다. 식품공전 16 에의하면, 가공식품 은식품원료 ( 농, 임, 축, 수산물등 ) 에식품또는식품가공물을가하거나, 그원형을알아볼수없을정도로변형 ( 분쇄, 절단등 ) 시키거나, 이와같이변형시킨것을서로혼합또는이혼합물에식품또는식품첨가물을사용하여제조 가공 포장한식품으로제시되고있다. 다만, 식품첨가물이나다른원료를사용하지아니하고원형을알아볼수있는정도로
506 / 가공식품데이터베이스구축 농 임 축 수산물을단순히자르거나껍질을벗기거나소금에절이거나숙성하거나가열 ( 살균의목적또는성분의현격한변화를유발하는경우를제외한다 ) 등의처리과정중위생상위해발생의우려가없고식품의상태를관능으로확인할수있도록단순처리한것은가공식품에서제외한다. 가공식품범위는 한국표준상업분류 를바탕으로대분류인 제조업 분야중에서중분류인 식료품제조업 과 음료제조업 이포함된다. 본연구에서는가공식품을식품공전의 가공식품 정의에바탕을두어정의하였으며, 제품화된가공식품중제조사및제품명이모두동일한식품은 매칭 (matching) 식품 으로정의하였고, 제조사및제품명은동일하지않으나, 동일식품유형내비슷한식품으로판단되는식품은 유사식품 으로정의하였다. DB 구축대상식품선정및자료수집본연구의 DB 구축대상식품은최근 5년간 (2010~2014) 국민건강영양조사자료를기초로영양소섭취량산출을위한자료처리에이용하는식품코드집에수록된가공식품 4,858개로이를위한 DB를구축하기위해국내외가공식품 DB 관련자료를수집하였다. 본연구의 DB 구축대상식품제조회사에공문을통해영양정보를요청하였으며인터넷자료검색을통해가공식품의영양성분, 재료배합비등의정보를수집하였다. 가공식품 DB에포함할영양소종류선정 DB에포함할필수항목으로제품명, 제조회사명, 제품포장단위및 1인 1회분량, 재료성분명및함량을선정하였다. 영양소는현재국민건강영양조사에서분석하고있는영양소인 100 g 당에너지및영양소 14종 ( 단백질, 지질, 탄수화물, 식이섬유, 칼슘, 인, 철, 칼륨, 나트륨, 비타민 A, 비타민 B 1, 비타민 B 2, 니아신, 비타민 C) 17 으로선정하였다. 터넷검색을통해영양성분함량을조사하였다. 또한영양성분을확인할수없는식품은영양표시대상식품여부를확인하고, 식품공전을근거로식품군및식품유형별로재분류하였다. 재료배합비자료역시수집하여 90% 를기준으로주재료들의배합비를확인하였다. 또한배합된주재료가 90% 이상확인할수있는식품의경우주재료식품이정확히제공되어계산이가능한경우를뜻하지만, 90% 이상의배합재료가표시되어있다하더라도혼합물 (mixture) 의성분을알수없어계산이불가능한경우가있어, 식품성분을계산가능한식품과계산불가능한식품으로분류하였다. 가공식품 DB의유용성검토구축한 DB는유용성을검토하기위해제6기국민건강영양조사의 1차년도 (2013년) 식품섭취량조사자료에본연구에서새로구축한가공식품 DB를적용하여영양소섭취량을추정하였다. 추정된영양소섭취량은기존에보고된국내외결과와비교 검토하였다. 결 가공식품영양성분 DB 구축을위한수준별자료구축가공식품의영양성분 DB를몇단계의수준으로나누어구축한과정을 Fig. 1에도식화하여제시하였다. Level 0은 DB 구축을위해수집한기본원자료 DB이다. Level 1은수집된 Level 0 DB를에너지및영양소 14종 ( 탄수화물, 단백질, 지질, 식이섬유, 칼슘, 인, 철, 칼륨, 나트륨, 비타민 A, 비타민 B 1, 비타민 B 2, 니아신, 비타민 C) 에맞추어하나로통합한 DB이다. Level 2는 Level 1 DB 중성분자료가미비한부분에대체값및계산값을적용한 DB이며 Level 3은유용성평가를위해제6기국민건강영양조사의 1차년도 (2013년 ) 자료에적용할수있도록구축한 DB이다. 과 가공식품 DB 구축을위해수집한국내외자료검토기준가공식품 DB 구축의기본자료로활용하기위해수집된가공식품 DB의검토기준은다음과같다. 첫째, 국내외식품성분표및제조사제공자료에대해영양성분 DB가존재하는가? 둘째, 성분함량을확인할수있는주재료들의배합비가 90% 이상존재하는가? 셋째, 대표식품과차이가있는주재료성분이확인가능한가? 위의검토기준에따라수집된자료원을검토하여구축대상목록과의자료원별일치도를파악하였다. 정보가없는가공식품의경우제조사에성분자료요청을하거나인 수집된자료원별특성가공식품 DB 구축의기본자료로활용하기위해수집한자료원과특성은 Table 1과같다. 국내관련기관에서수집된자료로식품의약품안전처에신고된가공식품 8,785개에대한자료, 18 질병관리본부 (2013) 의반조리식품자료배합비, 19 농촌진흥청국립농업과학원 (2011) 의제8차개정판식품성분표, 20 한국영양학회 (2012) 의식품영양소함량 DB, 21 가공식품제조사로부터직접제공받거나제조사홈페이지 22-27 및인터넷검색 28-36 을통한수집된영양소함량자료등을포함한다. 국외자료로는미국농무부 (2013) 의 USDA 국가영양소 DB (SR26) 9 를이용하였다. 수
Journal of Nutrition and Health (J Nutr Health) 2017; 50(5): 504 ~ 518 / 507 Fig. 1. verall flow of development of processed food database 1) Rural Development Administration. 8th revision Food Composition Table, 2011, 2) Manufacturer-provided document, 3) Manufacturer s report data, 4) Internet search data, 2015, 5) USDA National Nutrient Database for Standard Reference, Release 26, 2013 Table 1. Characteristics of data sources Data sources Characteristics of data 1) RDA (2011) MFDS (2015)2) USDA (2013)3) CDC (2013)4) The Korean Nutrition Society (2012)5) Internet search or manufacturer-provided documents (2015)6) Analytical values (energy, 14 nutrients) Values directly reported by manufacturers (8,785 item; 5 nutrients) Analytical values (energy, 14 nutrients) Ingredients ratio of prepared foods (no nutrient information) Analytical, calculated, or imputed values 5 nutrients values of nutrition fact labels 1) Rural Development Administration. 8th revision Food Composition Table, 2011 2) Ministry of Food and Drug Safety, Department of Food and Nutrition Safety Policy. Manufacturer s report data for processed food [document]. 2015 3) United States Development of Agriculture, USDA National Nutrient Database for Standard Reference, Release 26, 2013 4) Centers for Disease Control & Prevention, Division of Health and Nutrition Survey. Ingredients ratio of prepared foods data (2013) 5) The Korean Nutrition Society. Nutrient database of food (2012) 6) Internet search data or Manufacturer-provided documentations (2015) 집된 분석값 자료는 일반식품명을 기준으로 본 연구의 DB 은 제조사로부터 신고 받은 가공식품 8,785개,18 제조사 홈 구축대상 식품과 비교하여 일치하는 식품을 선택하였다. 페이지22-27 및 인터넷28-36을 통해 수집된 자료 및 제조사 수집된 국내외 자료에 수록된 영양소 종류를 검토한 결 20 로부터 직접 제공받은 영양성분 자료의 경우 대부분 영양 과, 농촌진흥청의 제8차 개정판 식품성분표, 미국 농무부 표시를 위해 필요한 에너지, 당류, 콜레스테롤, 포화지방산, 의 국가영양소 DB9 등 일부 자료만 에너지 및 영양소 14종 트랜스지방 등 영양소 5종에 대한 정보만 있었다. 질병관 의 자료를 포함하였으며, 식품의약품안전처에서 제공받 리본부의 반조리 식품 자료 배합비19의 경우 자료 배합비
508 / 가공식품데이터베이스구축 만존재하고영양성분자료는없었다. 농촌진흥청국립농업과학원기능성식품과에서 2013~2015에분석한가공식품 150 여개의경우모두분석자료이나연구당시비공개자료이었으므로연구에사용하지못하였다. 구축대상목록과수집자료원과의일치도및자료원별제한점본연구의 DB 구축대상가공식품 4,826개와식품의약품안전처에서제공받은가공식품 8,785개 17 의일치도를알아본결과, 매칭식품은 464개, 유사식품은 253개로분류되었다 (Table 2). 질병관리본부의반조리식품자료배합비 19 2,465개목록중매칭식품은 8개였다. 제조사별가공식품영양정보제공요청및인터넷검색실시 DB 구축대상가공식품 4,826개의제조사는총 993개로조사되었고해당가공식품수가 3개이상인제조사는 219 개, 2개인제조사는 137개, 1개인제조사는 637개였다. 이중조사대상가공식품제조건수가많고규모가큰 20순위까지의제조회사를대상으로질병관리본부의협조하에각사제품의영양정보를요청하는공문을발송하였다. 협조요청시가공식품의자료공개에대한승낙여부, 영양성분함량이나제조성분정보, 최근판매하는제품에대한추가자료제공여부도포함하였다. 20순위까지의제조회사제품수는 2,285개였으나, 협조요청후제조사로부터정보를제공받은가공식품은 605개에불과했다. 제조사들의낮은회신율로인해 4,826개식품전수를대상으로인터넷검색을실시하여 3,868개식품에대한원재료명과함량검색및근거사이트를기록하였고, 이중 2,165개식품은식품포장의영양표시에근거하여영양성분함량을조 사할수있었다. DB 구축을위한자료의식품군및식품유형별재분류 DB 구축대상인 4,826개가공식품중영양성분을확인할수없는식품의영양성분계산을위해식품위생법상 영양표시대상식품 에해당하는지를확인하였고식품공전 20 에제시된 식품분류기준 에따라식품군및식품유형별로재분류하였다. 재분류한식품군별식품유형개수는과자류 695개, 빵류및떡류와만두류 135개, 코코아가공품류또는초콜릿류 151개, 껌류 40개, 당류 104개, 식육가공품및어육가공품 240개, 두부류또는묵류 73개, 식용유지류 8개, 면류 246개, 다류 71개, 커피류 183개, 우유및유제품류 640개, 음료류 544개, 특수용도식품 67개, 장류 323개, 드레싱및젓갈류 75개, 조림식품 58개, 주류 140개, 건어포류및기타식품류 720개이었다. 가공식품재료배합비자료수집및영양성분계산을위한자료처리기준 DB 구축대상가공식품 4,826개의배합비자료에대해조사한결과, 제조사제공식품 129개, 식품의약품안전처자료제공식품 8개, 인터넷에서검색한식품 4,079개중겹치는식품을제외한 4,094개의식품에대한자료를수집할수있었다 (Fig. 2). 이중배합된주재료를 90% 이상확인할수있어영양성분을계산할수있는식품 579개는계산값으로 DB에추가하였다. 배합재료를 90% 미만으로확인할수있는식품은 3,517개를위한대체값적용을위해대푯값으로제시할수있는영양성분함량이있는식품을대표식품으로정의하였다. 배합된주재료를 90% 이상확인할수있다는의미는 Table 3에자세히설명하였다. 주재료배합비가 90% 미만으로제시된식품중대표식품과주재 Table 2. Resources and limitations of collected data Type Resource Nutrients No. of foods Limitations Nutrition fact labels Food Composition Table, 9th ed. Food Composition Table, 8th ed. Nutrition fact labels MFDS Nutrition Safety Policy Division NIAS Functional Food and Nutrition Division NIAS Functional Food and Nutrition Division Manufacturers 5 including energy Trans fats and sugars are included among a total of 9 kinds. ver 15 including energy ver 15 including energy 5 including energy Trans fats and sugars are included among a total of 9 kinds. 464 1) Need of data substitution for nutrients which are not included in the nutrition fact labels. 150 2) Under review. Unavailability for public use (list checked) during the study periods. 182 3) Limited items. Need of matching for data 43 3) substitution Including online searching data, indirectly 605 4) from manufacturers Need of data substitution for nutrients which are not included in the nutrition fact labels. 1) Target lists 4,826 cases vs MFDS 8,785 cases after exact product-name matching. 2) 150+α (α: for cereals, some of USDA data used) 3) Target lists 4,826 cases vs RDA 8 th Food Composition Table (182 cases - matching with cooked/processed food): matching, 0; similar, 43. 4) Direct acquisition from manufacturers: 605 cases (a total of 15 nutrients including energy : 29 cases)
Journal of Nutrition and Health (J Nutr Health) 2017; 50(5): 504 ~ 518 / 509 료성분의차이를명확히확인할수있는식품 58개는성분차이를가감하여계산후 DB에추가하였고, 주재료성분에차이가없는식품 3,459개는유사식품으로대체하였다. 예를들어딸기호상요구르트의경우배합비로플레인요구르트 71.6%, 딸기시럽 17% 를확인할수있었으므로플레인요구르트의영양성분에딸기시럽을가감하여계산후 DB에추가하였다. 배합된주재료를 90% 이상확인할수있다는의미는주재료의식품이정확히제공되어계산이가능한경우를뜻한다 (Table 3). 예를들어딸기잼의경우딸기와설탕의주재료배합비율인딸기 60%, 설탕 40% 를근거로딸기와설탕에대한영양성분함량값을이용하여계산하였고돼지고기를사용한식육가공품중배합비가 90% 이상표시되어있다하더라도주재료인돼지고기부위를정확히제공하지않아혼합물 (mixture) 의성분을알수없어계산이불가능한경우에는계산값이아닌유사식품의대체값으로 DB에추가하였다. 계산할수있는식품유형우선적으로계산값적용이가능하다고판단된식품유형 별계산값과유사식품대체값적용의기준은다음과같다. 과자류는당류, 유지류의함량이제시되어있고제공된배합비총량이 90% 이상일경우계산하였다. 대체시츄잉검은당류함량비율을적용해서계산하고빙과류는유지방, 유지류, 유류, 당류함량비율이있다면적용하였다. 빵류, 떡류, 만두류의경우원재료함량이 90% 이상확보되었을경우계산하고아닐경우세분류하여대체값을적용하였다 ( 예, 빵류 : 팥빵, 크림빵, 식빵, 모닝빵, 크로와상, 호떡, 도너츠, 케이크등, 만두류 : 감자만두, 김치만두, 물만두, 군만두, 해물만두등 ). 코코아가공품류과초콜릿류도원재료함량이 90% 이상확보되었을경우계산하고아닐경우식품유형내대표식품으로대체하되, 원재료함량이제시된경우코코아, 당, 유지류함량비율 ( 코코아가공품류 ) 이나초콜릿함량, 카카오함량, 당함량비율 ( 초콜릿류 ) 을적용하였고원료명함량비율이없는경우동일식품유형및동일회사제품내에서대체하였다. 잼류의경우원료함량이 90% 이상일경우계산하였고, 90% 미만인경우당함량비율을적용하여대체하였다. 식육가공품및어육가공품류의경우원료함량이 90% 이상확인가능하면계산하였고, 불가능할경우일부원재료함량과단백질, 지방량을 Fig. 2. Principles of data substitutions for a newly constructed processed food DB
510 / 가공식품데이터베이스구축 Table 3. Data calculability according to food types Food type Cookies Breads, rice cakes, dumplings Cocoa products or chocolates Jam Sugars Meat products, fish meat products Soybean curd and starch jelly ils and fats Noodles Tea Coffee Milk & dairy products Beverages Food for special dietary uses Soy sauce, salted seafood, dressing/ mayonnaise Seasoned foods (seasonings, sauces) Food glazed with soy sauce or other seasoning Liquor, dried fish thers Incalculable data Calculable data 참고로세분류 ( 너겟, 떡갈비, 소시지, 햄, 돈까스, 베이컨, 훈제슬라이스, 런천미트등 / 어묵, 어육소시지, 어육반제품, 어육살, 게맛살등 ) 하여대푯값으로대체하였다. 면류의경우원료함량이 90% 이상이면계산하고배합비유사성분으로대체하되세분류 [( 국수류, 냉면, 당면, 유탕면류 ( 라면 ), 파스타 ( 스파게티 ) 등 )] 에따라대푯값을적용하여대체하였다. 다류중분말형태의고형차는원재료함량이정확하면계산하였으나, 아닐경우차종류별유사차 ( 생강차, 율무차, 궁중차등 ) 마다대푯값을적용해서대체하였다. 우유및유제품류중기타우유의경우원유외에첨가한식품함량이정확한경우계산하였다. 원유와농축과즙의경우농축과즙이생과일함량으로제시된경우계산하였으며, 계산할근거가없는경우가장유사한식품의대푯값을적용하였다. 영유아및성장기조제식품이나체중조절용식품의경우원료함량이 90% 이상확보가능한경우계산하였으나, 그외는대체원칙을적용하여국외유사 DB를적용하였다. 계산할수없는식품유형원재료함량이모두제시되었다하더라도원재료를그 (leached tea/ liquid tea) (milk, yogurt/ fermented milk, cheese, butter) (solid tea) (other milk) 대로적용하여계산값을도출할수없어대푯값을사용한식품유형은아래와같다. 당류, 두부류및묵류, 식용유지류, 다류중침출자및액상차는대푯값으로대체하였다. 커피류는식품유형내에서의대표식품으로대체하되, 커피, 우유, 당함량비율을계산하였다. 우유및유제품류중우유는지방함량에따라다른대푯값을적용하였고, 요구르트 / 발효유 / 유산균음료는호상또는액상, 가당또는무가당요구르트로구분하여대푯값을적용하였다. 치즈는특이한성분이나함량표시가없는한치즈종류에따라대푯값을적용하였고, 버터의경우무염버터와가염버터등 Na 함량에따라다른대푯값을적용하였다. 음료류는당함량차이를고려하였는데, 과채음료 / 과채주스 / 발효음료류의경우수집한국내외 DB에서자료를찾을수있으면그값을적용하였으나찾을수없으면생과일을기준으로계산하였다. 탄산음료 / 인삼홍삼제품 / 기타음료류 ( 혼합음료 / 음료베이스 ) 의경우원료에포함된당함량을고려하여대체하였다. 두유의경우원재료명에두유액또는대두고형분에대한함량표시가정확하면계산하였고, 유자당절임등과같은당침열매를사용한 ( 절임 ) 액상차의경우당과열매의중량비를 1:1로하여계산하였으며, 전체당함량을확인하여 100 g 당영양성분으로대체하였다. 장류는 Na 함량에따른차이를고려하여, 특별한성분표시가따로없으면대푯값을적용하였고, 저염식품의경우나트륨함량이명시되어있으면그값을사용하였으며, 초고추장 / 볶은고추장 / 혼합장의경우성분함량표시가확실하면계산하였다. 향신료및소스류와같은조미식품과주류의경우국내대푯값또는국외유사 DB를적용하였다. 젓갈류는원재료함량을모를경우제시된식품함량의평균값을적용하였고, 조림식품은원재료함량이없는경우유사식품의원재료함량으로대체하거나일반적배합비를적용하여계산하였다. 건포류는설탕이나유지류등을고려하여대체하였다. 기타식품류중식염류 / 밀가루류 / 벌꿀류 / 효모식품 / 효소식품은원재료명에따라단일품목은 100% 적용하고, 배합된경우는비율을적용하였다. 시리얼류는영양성분함량을적용하였고, 견과류가공품 / 곡류가공품, 조미김 / 수산물가공품의경우유사식품으로세분류하여대체하였으며, 즉석섭취 편의식품은원료함량이없는경우원재료유사식품으로대체하였다. 수집된자료의영양성분분석값확보여부에따른자료처리방법 DB 구축대상가공식품 4,826개에대한자료처리방법에대한정보는 Table 4와같다. 본연구를위해질병관리본부에서제공한국민건강영양조사의 4,826개가공식품과
Journal of Nutrition and Health (J Nutr Health) 2017; 50(5): 504 ~ 518 / 511 농촌진흥청의 8차식품성분표중 182개의조리가공식품과대조해본결과, 제조사및식품명이매칭되는식품은 0 건이었다. 8차식품성분표와유사한 3,632개식품중인터넷검색을통한영양표시및제조사에서제공받은정보가모두있는식품 377개, 제조사로부터정보를제공받은식품 29개, 인터넷검색을통한영양표시정보가있는식품 1,682 개는식품성분표의유사식품값으로대체하였다. 식품성분 표에유사한식품이있고인터넷검색을통한영양표시및제조사에서제공받은문서가모두없는식품 1,544개는식품성분표의유사식품영양성분함량을그대로적용하여대체하였다. 제조사나인터넷검색을통해일부영양성분자료가제공된 110개식품과인터넷을통한영양표시정보만있는식품 651개는제품에표시된탄수화물, 단백질, 지방량에각 4 kcal, 4 kcal, 9 kcal을곱하여에너지로환산한 Table 4. Number of food according to data processing method for the Level 2 DB Division No* Food Composition Table Matching Similar Nutrient labeling (internet) Manufacturer s documents Alternative Method Domestic/ Foreign Data Source No. of Foods Analytical value #1 - (not related) (not related) Among the 2011 8 th RDA Food Composition Table (analytical data), no matched manufacturer and food name after matching with 182 cooked/ processed foods - - 0 (150 + α) RDA ('11) 1) 30 RDA ('10) 1), KHIDI ('05) 3) 29 RDA ('09) 1) 9 RDA ('03) 1) 10 #2 - Among the 8 th RDA Food Composition Table, similar with nutrition labeling and manufacturer s documents (replacement by food composition table) Korea RDA ('01) 1), KHIDI ('05) 3) 26 RDA ('00) 1) 25 RDA ('91~94) 1) 176 MFDS ('96) 2) 21 MFDS ('91) 2) 10 KNS ('97) 4), KNIH ('88) 5) 8 Japan 16 USDA 17 subtotal 377 RDA ('11) 1) 3 Substitution based on data effectiveness #3 - Among the 8 th RDA Food Composition Table, similar with manufacturer s documents (replacement by food composition table) RDA ('10) 1) 2 Korea RDA ('96,'01,'02) 1), KHIDI ('05) 3) 4 MFDS ('96) 2) 5 KFRI ('96) 6) 5 Japan 8 USDA 2 subtotal 29 RDA ('11) 1) 119 RDA ('10) 1) 161 RDA ('86-'99) 1) 410 #4 - Among the 8 th RDA Food Composition Table, similar with nutrition labeling only (replacement by food composition table) Korea KNS ('97) 4) 23 KNIH ('77,'80,'83,'88, 06) 5) 105 MFDS ('96, '11) 2) 322 KFRI ('96) 6) 237 KNS ('95) 7) 7 NFRDI ('82, '09) 8) 90 Japan 101 USDA 107 subtotal 1,682
512 / 가공식품데이터베이스구축 Table 4. Number of food according to data processing method for the Level 2 DB (continued) Division No* Food Composition Table Matching Similar Nutrient labeling (internet) Manufacturer s documents Substitution #5 - Calculation Current data use of substitution #6 - - - #7 #8 #9 Alternative Method Among the 8 th RDA Food Composition Table, similar without both nutrition labeling and manufacturer s documents (replacement by food composition table) Foods with 90-100% mix ratio among DB target lists (with nutrition labeling + manufacturer s documents + composition table) Among manufacturer providing data, number of foods with nutrition labeling but without similar food in the RDA Food Composition Table number of foods with only internet nutrition labeling Additional information data from manufacturers Additional information data from manufacturers Domestic/ Foreign Data Source No. of Foods RDA ('11) 1) 131 RDA ('10) 1) 210 RDA ('93~'99) 1) 389 Korea NFRDI ('82, '09, 10) 8) 149 MFDS ('96, '11) 2) 364 KNS ('95) 7) 1 KFRI ('96) 6) 115 KNS ('97) 4), KNIH ('88) 5) 47 Japan 98 USDA 40 subtotal 1,544 Caculation 508 subtotal 508 Korea Manufacturer 110 subtotal 110 Korea 615 Japan 16 USDA 20 subtotal 651 Korea Manufacturer 35 subtotal 35 $ RDA ('11) 1) 78 RDA ('10) 1) 111 RDA ('93-'99) 1) 52 Korea MFDS ('96, '11) 2) 29 #10 No data source obtained KNS ('95) 7) 4 (placement by most similar KNS ('97) food), KNIH ('88) 5) 13 KFRI ('96) 6) 13 Japan 60 USDA 70 subtotal 430 Total 4,858 1) Rural Development Administration. Food Composition Table, 1991-1994, 1996, 1999, 2001, 2002, 2003, 2010, 2011 2) Ministry of Food and Drug Safety, Department of Food and Nutrition Safety Policy. 1991, 1996, 2011 3) Korea Health Industry Development Institute. Development of nutrient database. Seoul: Korea Health Industry Development Institute; 2005 4) The Korean Nutrition Society, Ministry of Education of Policy Research Project for Foodservice, 1997 5) Korea National Institute of Health, The Report of National Institute of Health, 1977, 1980, 1983, 1988, 2006 6) Korea Food Research Institute / Basic DB Supplement Project for Implementation and Processing of Results of KNHANES, 1996 7) The Korean Nutrition Society, Recommended dietary allowances for Koreans, 1995 8) National Fisheries Research & Development Institue, Chemical composition of marine products ('1982), Composition of Fisheries Products in KoreA (2009, 2010) *Handling methods by data securing status. 2015 9 th revision (150 cases+α) lists, α: some cereal data of the USDA. Asked for information, but not secured. Foods with 90 ~ 100% mix ratio among DB target lists: 508 (with nutrition labeling + manufacturer s documents+composition table), 103 (with nutrition labeling, without composition table), 94 (with nutrition labeling, without composition table, without manufacturer s documents). Total number of foods except the relevant foods: A total of 4,858 to be established. $ Additional information data from manufacturers: 32 (added to the established list of 4,826: a total of 4,858 lists)+manufacturer s document only: 3
Journal of Nutrition and Health (J Nutr Health) 2017; 50(5): 504 ~ 518 / 513 값과제품에표시된에너지값을비교한후, 비교된값의차이가 25% 내외미만 37 이면제조사정보를사용하고, 나머지는유사식품의정보로대체하였다. 유사식품으로대체시인터넷검색을통한영양성분자료를사용할때는탄수화물, 단백질, 지방의총량을고형분양으로가정하고이와비례하여유사식품으로대체하였다. 유사식품도없고인터넷을통한영양표시나제조사의제공문서등확보된자료원이전혀없는경우와같이확보된자료원없이유사식품으로대체할경우에는비슷한제품의질이나맛등을결정시탄수화물, 단백질, 지방에미치는영향이큰것을사용하였다. 자료원이미확보된식품 430개는제품과가장유사한식품으로대체하였는데, 국내 300개, 일본 60개, 미국 70개식품이이에해당되었다. 구축된가공식품 DB를이용한가공식품섭취량분석본연구에서구축한가공식품 DB를제6기 1차년도국민건강영양조사 (2013년) 식품섭취량자료에적용하여가공식품섭취량을재분석한결과, 섭취된전체식품목록 2,111개중제조사및제품명이정확한가공식품은 795개였고제조사및제품명이정확하진않지만, 가공식품으로분류가능한식품 681개를포함한식품수는총 1,476개로이는 2013년국민건강영양조사에서섭취된전체식품목록중각각 37.7% 와 70.0% 에해당되었다 (Fig. 3). 본연구 에서구축한가공식품 DB 구축목록 4,826개를 2013년도가공식품목록 2,111개와비교시제조사가정확하게매칭되는식품수는 582개로총 DB 구축목록 4,826개중 12.1% 에해당되었다. 대상자의전체식품섭취량, 가공식품으로부터의섭취량및섭취비율은 Table 5와같다. 제품화된가공식품과매칭되는가공식품섭취량은 129.4 g ( 남 169.9 g, 여 88.8 g) 으로총식품섭취량 1,551.4 g ( 남 1,761.8 g, 여 1,340.8 g) 과비교할때 8.2% 수준 ( 남 9.4%, 여 7.1%) 이었다. 전체영양성분중가공식품기여비율은최대 12.3% ( 단백질 ) 에서최소 5.0% ( 식이섬유 ) 범위였다. 제품화된가공식품과매칭되는가공식품외에유사식품을모두포함한가공식품으로의섭취량은 505.8 g으로전체섭취량의 30.8% 수준 ( 남 33.3%, 여 28.2%) 으로나타났다. 매칭식품및유사식품을모두포함하여구축한가공식품 DB 적용전후를비교한결과, DB 적용후대부분의영양소섭취량이유의하게증가하였다 (Table 6). 고찰 최근가공식품섭취가증가함에따라가공식품으로부터의영양소섭취량추정에대한필요성이증가하고있다. 이에본연구에서는국민건강영양조사의원자료중최근 Fig. 3. Data matching 2013 KNHANES with a new constructed processed food DB
514 / 가공식품데이터베이스구축 Table 5. Estimation of processed food intakes in the Korean population using the KNHANES VI-1 (2013) Variables Total (n = 6,805) Men (n = 2,966) Women (n = 3,839) Mean SE 95% CL Mean SE 95% CL Mean SE 95% CL Age (yrs) 39.1 0.5 38.2 40.0 38.0 0.5 37.1 39.0 40.2 0.6 39.1 41.3 Nutrients of total intakes Food intake (g) 1,551.4 17.3 1,517.3 1,585.5 1,761.8 25.8 1,710.8 1,812.8 1,340.8 15.0 1,311.3 1,370.4 Total Energy (kcal) 2,079.0 18.5 2,042.5 2,115.4 2,394.4 26.5 2,342.1 2,446.8 1,763.2 18.1 1,727.5 1,798.9 Carbohydrate (g) 313.2 2.4 308.6 317.9 347.0 3.2 340.6 353.4 279.4 2.7 274.2 284.7 Protein (g) 73.8 0.9 72.0 75.5 85.9 1.3 83.4 88.4 61.6 0.9 59.9 63.4 Fat (g) 47.6 0.8 46.0 49.2 55.2 1.2 52.9 57.5 39.9 0.8 38.4 41.5 Dietary fiber (g) 7.2 0.1 7.0 7.4 7.8 0.2 7.4 8.1 6.6 0.1 6.3 6.9 Exclusively with matching food 1) Nutrients of processed food intakes Food intake (g) 129.4 4.0 121.4 137.3 169.9 6.7 156.6 183.2 88.8 3.4 82.1 95.4 Total Energy (kcal) 183.5 6.6 170.5 196.5 235.8 9.1 217.8 253.7 131.1 7.6 116.2 146.1 Carbohydrate (g) 21.6 0.9 19.9 23.3 25.4 1.1 23.3 27.6 17.8 1.1 15.7 20.0 Protein (g) 3.5 0.1 3.2 3.7 4.0 0.2 3.6 4.3 3.0 0.1 2.7 3.2 Fat (g) 5.5 0.2 5.0 5.9 6.3 0.3 5.8 6.9 4.6 0.3 4.0 5.2 Dietary fiber (g) 0.4 0.0 0.3 0.4 0.5 0.0 0.4 0.5 0.3 0.0 0.3 0.4 Percentage of processed food intakes (%) Food intake (%) 8.2 0.2 7.8 8.7 9.4 0.3 8.8 10.0 7.1 0.3 6.6 7.6 Total Energy (%) 8.5 0.2 8.1 8.9 9.6 0.3 9.1 10.2 7.4 0.3 6.9 7.9 Carbohydrate (%) 5.5 0.2 5.1 5.8 5.4 0.2 5.0 5.7 5.5 0.2 5.1 6.0 Protein (%) 12.3 0.3 11.7 12.9 12.6 0.4 11.9 13.4 12.0 0.4 11.3 12.8 Fat (%) 6.9 0.2 6.6 7.3 7.4 0.2 7.0 7.9 6.5 0.3 6.0 7.0 Dietary fiber (%) 5.0 0.3 4.5 5.5 5.4 0.3 4.8 5.9 4.7 0.4 4.0 5.3 With matching food and similar food 2) Nutrients of processed food intakes Food intake (g) 505.8 8.7 488.5 523.0 632.6 14.5 604.0 661.2 378.8 7.4 364.1 393.5 Total Energy (kcal) 639.4 10.2 619.3 659.5 769.4 13.8 742.2 796.6 509.3 12.0 485.6 533.0 Carbohydrate (g) 83.9 1.5 81.0 86.8 95.2 1.9 91.5 99.0 72.5 1.9 68.8 76.2 Protein (g) 19.7 0.3 19.0 20.4 22.8 0.6 21.7 23.8 16.6 0.4 15.9 17.3 Fat (g) 16.9 0.4 16.1 17.6 18.7 0.4 17.8 19.6 15.0 0.5 14.1 16.0 Dietary fiber (g) 1.1 0.0 1.0 1.1 1.3 0.0 1.2 1.4 0.9 0.0 0.8 1.0 Percentage of processed food intakes (%) Food intake (%) 30.8 0.4 30.1 31.5 33.3 0.5 32.4 34.2 28.2 0.5 27.3 29.1 Total Energy (%) 29.5 0.3 28.8 30.1 30.9 0.4 30.2 31.6 28.1 0.4 27.2 28.9 Carbohydrate (%) 27.0 0.3 26.4 27.7 26.7 0.4 25.9 27.6 27.3 0.4 26.5 28.1 Protein (%) 36.7 0.4 35.8 37.6 35.9 0.5 34.8 37.0 37.5 0.5 36.5 38.6 Fat (%) 26.5 0.3 25.8 27.1 27.1 0.4 26.3 27.8 25.8 0.4 25.0 26.7 Dietary fiber (%) 16.1 0.3 15.4 16.8 17.0 0.4 16.2 17.9 15.2 0.5 14.3 16.1 1) Matching food: manufacturer and food name were matched based on analytical data from the 2011 8th RDA Food Composition Table. 2) Similar food: manufacturer and food name were not matched but classified as similar foods. 5년간 (2010~2014) 섭취된가공식품 4,858건에대한영양성분 DB를구축한후유용성검토를위해제6기 1차년도국민건강영양조사 (2013년) 자료에적용하여가공식품을통한영양소섭취량을산출하였다. 그결과, 매칭식품과유사식품 DB를모두적용후가공식품섭취량은 505.8 g (30.8%) 로추정되었으며총에너지섭취량에대한기여율은각각 29.5% 로나타났다. 미국역시가공식품을통한영양소섭취량을 NHANES 2003~2008 자료를분석 6 하여산출하였는데, 미국인은가공식품으로부터에너지 57%, 포화지방 52% 첨가당의 75%, 식이섬유 55%, 칼슘 48%, 칼륨 43%, 비타민 D 34%, 철 64%, 엽산 65%, 비타민 B 12 46% 를섭취하였으며이는본결과의에너지 29.5%, 탄수화물 27.0%, 단백질 36.7%, 지방 26.5%, 식이섬유 16.1% 에비해높은수준이다. 뉴질랜드인역시가공식품으로부터에너지의약 75% 7 를섭취한다고보고되어있어현재까지는한국인의경우미국
Table 6. Comparison of Nutrient Intakes of the Korean population using the KNHANES VI-1 (2013) before and after using a newly constructed processed food DB Total (n = 6,805) Men (n = 2,966) Women (n = 3,839) Variables Before After Before After Before After diff 1) t p 2) diff 1) t p diff 1) t p Mean SE Mean SE Mean SE Mean SE Mean SE Mean SE 515 / 가공식품데이터베이스구축 Age (yrs) 39.1 0.5 39.1 0.5 38.0 0.5 38.0 0.5 40.2 0.6 40.2 0.6 Food intake (g) 505.8 8.7 505.8 8.7 632.6 14.5 632.6 14.5 378.8 7.4 378.8 7.4 Total Energy (kcal) 639.4 10.2 814.2 16.6 +173.9-21.37 < 0.001 769.4 13.8 985.8 25.5 +215.7-15.35 < 0.001 509.3 12.0 642.2 16.5 +132.0-15.04 < 0.001 Carbohydrate (g) 83.9 1.5 113.2 2.5 +29.2-19.54 < 0.001 95.2 1.9 136.3 4.0 +41.0-15.53 < 0.001 72.5 1.9 90.1 2.4 +17.5-11.97 < 0.001 Protein (g) 19.7 0.3 30.1 0.6 +10.4-20.13 < 0.001 22.8 0.6 38.3 1.1 +15.5-16.01 < 0.001 16.6 0.4 21.8 0.5 +5.2-12.98 < 0.001 Fat (g) 16.9 0.4 23.8 0.9 +6.9-11.84 < 0.001 18.7 0.4 27.2 1.4 +8.5-8.59 < 0.001 15.0 0.5 20.4 0.9 +5.4-8.18 < 0.001 Dietary fiber (g) 1.1 0.0 4.5 0.2 +3.4-25.45 < 0.001 1.3 0.0 5.1 0.2 +3.9-15.80 < 0.001 0.9 0.0 3.8 0.2 +2.9-22.44 < 0.001 Ca (mg) 200.4 4.2 189.4 4.4-11.4 4.85 < 0.001 217.0 5.0 216.2 7.7-1.0 1.61 0.107 183.8 5.0 162.5 4.1-21.7 5.45 < 0.001 P (mg) 339.2 6.4 432.0 12.7 +92.3-7.67 < 0.001 383.4 7.8 571.8 23.4 +188.0-9.24 < 0.001 295.0 7.0 292.1 8.2-3.5 0.56 < 0.001 Fe (mg) 3.9 0.1 6.5 0.3 +2.6-11.14 < 0.001 4.7 0.2 9.0 0.6 +4.3-9.58 < 0.001 3.1 0.1 4.0 0.2 +0.9-5.99 0.572 Na (mg) 2,527.6 42.6 3,006.2 52.2 +479.1-14.75 < 0.001 2,976.0 67.8 3,520.8 92.5 +544.0-15.59 < 0.001 2,078.8 40.7 2,071.4 111.3-7.4-15.11 < 0.001 K (mg) 647.4 9.5 897.0 27.2 +248.7-11.77 < 0.001 741.9 11.3 1,173.2 49.0 +430.5-11.0 < 0.001 552.8 13.1 620.3 18.6 +66.5-4.54 < 0.001 Vitamin A (RE) 188.7 9.9 305.3 19.5 +116.3-7.49 < 0.001 210.0 15.0 316.1 26.2 +105.9-4.42 < 0.001 167.3 11.9 294.5 22.0 +126.8-6.47 < 0.001 Vitamin B 1 (mg) 0.5 0.0 0.9 0.0 +0.4-13.89 < 0.001 0.6 0.0 1.2 0.1 +0.6-12.45 < 0.001 0.4 0.0 0.6 0.0 +0.2-6.46 < 0.001 Vitamin B 2 (mg) 0.5 0.0 0.8 0.0 +0.3-13.68 < 0.001 0.5 0.0 1.0 0.0 +0.4-10.62 < 0.001 0.4 0.0 0.6 0.0 +0.2-8.99 < 0.001 Niacin (mg) 3.7 0.1 5.9 0.2 +2.3-17.18 < 0.001 4.3 0.1 8.1 0.3 +3.9-16.38 < 0.001 3.0 0.1 3.7 0.1 +0.6-6.44 < 0.001 Vitamin C (mg) 9.5 0.3 11.3 0.6 +1.8-3.65 0.0003 10.4 0.5 13.2 1.0 +2.8-3.56 0.0004 8.6 0.4 9.4 0.5 +0.8-1.32 0.185 1) Differences between before and after using a newly constructed processed food database 2) Paired t-test
516 / 가공식품데이터베이스구축 인이나뉴질랜드인보다가공식품을통해섭취하는영양소는낮다고볼수있으나, 최근한국인의가공식품섭취가증가하고있어, 국민의영양상태를평가하기위해서는계속적으로가공식품의식품영양성분DB를확보하고연간섭취량의추이를살펴볼필요성이있다. 제6기 1차년도국민건강영양조사 (2013년) 자료에 DB 적용후대부분의영양소섭취량이유의한차이를보여구축된 DB의유용성을보여준다고사료된다. 또한가공식품으로부터섭취량이계속적으로증가할것이라고생각되는나트륨의경우가공식품으로부터의섭취량이 DB 적용전 후 2,527.6 mg에서 3,006.2 mg으로증가하였고첨가당 DB의미비로대신살펴본탄수화물역시 83.9 g에서 113.2 g으로증가하였다. 현재정확한섭취량을평가할수없는첨가당등의 DB를구축하여향후가공식품을통한나트륨과첨가당섭취량에대한지속적인모니터링이필요하다고사료된다. 가공식품 DB 구축을위해수집된자료들의영양성분을검토한결과, 농촌진흥청국립농업과학원 (2011), 20 미국농무부 (2012) 9 등이일부자료만에너지및 14종의영양소자료를포함하고있었으며, 식품의약품안전처, 18 제조사제공및제조사홈페이지포함한인터넷검색 22-36 자료에서는에너지, 당류, 콜레스테롤, 포화지방산, 트랜스지방등 5종자료에대해서만영양성분을제공하거나아예영양성분자료가없는것으로나타났다. 영양표시에필요한영양소외에분석값이거의없는현실에서본연구는 DB 구축의원칙을제시하고분석값, 계산값, 대푯값을사용한대체값등의원칙을제시하였다. 이러한결과는국민건강영양조사자료에서필요한에너지및영양소 14종섭취량추정에대한 DB의커버리지 (coverage) 나계속적으로새로운제품이출시되는가공식품시장의현실에서 DB 적용에우선적으로사용될수밖에없는최대한과학적근거에기반하여대체값사용의원칙을마련하고그구축과정을문서화하여향후좀더발전된 DB를구축할수있는기본방향을제시한데의의가있다. 가공식품영양성분 DB 구축이필수적이나한국인이소비하는가공식품은국내생산품뿐만아니라전세계수입품으로그수와종류가방대하며또한빠른속도로새로운가공식품이생겨나고또일부는시장에서도태되고있어, 이들가공식품에대한 DB를만들고보완하는작업은방대한자료를필요로하며계속적인보완과기구축된자료를보유한기관간의자료공유가필요하다. 이를위해 DB 업데이트주기나지침에대한명시가필요하며, 질병관리본부외농촌진흥청이나식품의약품안전처등의관련부처가협의하여 DB 연계가가능할수있도록동일한용어및 코드체계를구축할필요가있는것으로사료된다. 또한정확한영양소섭취량추정을위해기본성분자료에대한지속적인정보구축과구축된 DB의지속적이고주기적인보완과정도관리가필요할것이다. 우선적으로기존의식품영양성분 DB에가공식품품목을추가함으로써식품영양관련연구확대와식품영양정책의기초자료로기여할수있겠지만가공식품 DB의유용성을높이기위해서는분석대상식품에대한확대와사용빈도가높은가공식품에대한함량자료보완이시급하므로, 국민건강영양조사에서사용하는식품코드집에수록된식품중사용빈도가높은가공식품에대해우선순위를두고함량분석사업을시행할필요가있다. 본연구의 DB 구축과정에서의제한점은기본 DB로활용된국내 DB의분석값이매우제한적이었고, 분석값이없을때계산값산출을위해사용할수있는성분자료도매우제한적이었다는점이다. 또한가공식품의경우끊임없이새제품이출시되고사라져 DB 구축이그속도와양을따라잡을수없는제한점이있다. 그러나, 이러한제한점에도본연구는 DB 구축을위한계산값이나대체값의원칙을세우고문서화하여가공식품 DB 구축을위한틀을만들어향후 DB 구축, 유지, 확대등식품영양 DB의체계적관리의기초를제공하였고, 가공식품 DB의구축과정을상세히문서화하였으며, 국민건강영양조사자료를이용하여가공식품을통한영양소섭취량추정을했다는측면에서의미가있다고할수있으며, 앞으로지속적인가공식품 DB 구축과체계적인관리가필요하다. 본연구결과는향후국민건강영양조사의자료처리와관련연구에기초자료로기여할수있을것이다. 또한가공식품을통한영양소섭취량을파악할수있게됨으로써관련분야연구의활성화와정책개발에도기여할것으로사료된다. 요약 본연구는가공식품의섭취량이증가하는현실에서국민건강영양조사자료를통한정확한영양소섭취량산출을위해국민건강영양조사의원자료중최근 5년간 (2010~2014) 등장한가공식품 4,858건에대한영양성분 DB를구축하고, 이를제6기 1차년도국민건강영양조사 (2013년) 자료에적용하여영양소 14종의섭취량을산출하여구축한 DB 에대한유용성을검토하였다. 가공식품의영양성분 DB 구축을위해국내국가기관에신고된가공식품목록 8,785 건, 반조리식품자료배합비, 국내국립기관에서발간된식품성분표 1종, 제조사및인터넷등을통해수집된자료를
Journal of Nutrition and Health (J Nutr Health) 2017; 50(5): 504 ~ 518 / 517 모아가공식품에대한수준별 DB를구축하였다. 매칭식품과유사식품 DB를모두적용후가공식품섭취량은 505.8 g (30.8%) 로추정되었으며총섭취량에대한기여율은각각에너지 29.5%, 탄수화물 27.0%, 단백질 36.7%, 지방 26.5%, 식이섬유 16.1% 로나타났다. 또한 DB 적용후대부분의영양소섭취량이유의한차이를보여구축된 DB의유용성을보여준다고사료된다. 나트륨의경우가공식품으로부터의섭취량이 DB 적용전 후 2,527.6 mg에서 3,006.2 mg으로증가하였다. 국민건강영양조사자료의영양소섭취량추정에필요한에너지및영양소 14종에대한국내분석값자료가거의없는현실에서본연구는 DB 구축을위한계산값이나대체값의원칙을세우고문서화하여가공식품 DB 구축을위한틀을만들어향후 DB 구축, 유지, 확대등식품영양 DB의체계적관리의기초를제공하였으며국민건강영양조사자료를이용하여가공식품을통한영양소섭취량추정을했다는측면에서의미가있다고사료된다. 향후지속적이고체계적인가공식품 DB 구축과관리가필요하다. References 1. Ford ES, Dietz WH. Trends in energy intake among adults in the United States: findings from NHANES. Am J Clin Nutr 2013; 97(4): 848-853. 2. Whitton C, Nicholson SK, Roberts C, Prynne CJ, Pot GK, lson A, Fitt E, Cole D, Teucher B, Bates B, Henderson H, Pigott S, Deverill C, Swan G, Stephen AM. 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