KOREASCHOLAR

This study examined the difference of dietary intake behavior between groups of adults aged >20 years with or without dyslipidemia, and comparing the various types of dyslipidemia, based on the Seventh (2016) KNHANES. Men showed higher rate for triglyceridemia and LDL-cholesterolemia than women and subjects in the age group 50-59 years exhibited the highest incidence of triglyceridemia, total cholesterolemia and HDL-cholesterolemia. The ratio of obese people was higher in most types of dyslipidemias. The top five foods in each group of cereal & grain, meat, vegetable, and fruit were selected for analysis, based on the food frequency. The dyslipidemia group showed higher intake frequencies for mixed grains, cabbage kimchi and leafy vegetable than the no-dyslipidemia group, and the group with high blood total cholesterol for mixed grains, apple, and cutlassfish-croaker. Group with high blood triglyceride showed higher intake frequencies of rice and mackerel-mackerel pike than the other groups of high blood triglyceride. No food showed significant difference in the frequencies between groups of LDL-cholesterol. Group with high blood HDL-cholesterol showed higher intake frequency of bibim-fried rice, deep fried chicken, stir fried chicken, apple, tangerine, banana and butter-margarine. These results indicate that people with high levels of blood total cholesterol are more concerned with food having health benefits than those with abnormal levels of other blood lipid. More information on dietary benefits need to be provided to patients having high levels of triglyceride, LDL-cholesterol and HDL-cholesterol.

Abstract
I. 서 론
II. 연구내용 및 방법
    1. 연구 대상
    2. 식품섭취빈도에 따른 식품선정
    3. 이상지질혈증 유무에 따른 식품섭취빈도 차이 분석
    4. 혈중 지질 농도 및 이상지질혈증 형태에 따른 식품섭취행태 차이 분석
    5. 이상지질혈증과 식품섭취빈도와의 상관관계 분석
    6. 통계 처리
III. 결과 및 고찰
    1. 일반사항 및 건강관련 요인 비교
    2. 식품군별 식품섭취빈도 비교
    3. 이상지질혈증 유무에 따른 식품섭취빈도 차이 분석
    4. 혈중 지질 농도 및 이상지질혈증 형태에 따른 식품섭취행태 차이 분석
    5. 이상지질혈증과 식품섭취빈도와의 상관관계 분석
IV. 요약 및 결론
References

• 한인화(광주여자대학교 식품영양학과) | Inhwa Han (Department of Food and Nutrition, Kwangju Women’s University)
• 정민영(광주여자대학교 식품영양학과) | Min Young Chong (Department of Food and Nutrition, Kwangju Women’s University) Corresponding author