This study was performed to develop a Kdiet-index based on the definitions and characteristics of traditional Korean food. The Korean Food Pattern Index (Kdiet-index) for diseases was applied using dietary data from the 2017 National Health and Nutrition Examination Survey (KNHANES) and the association between Kdiet-index and metabolic disease was confirmed. The study subjects were 1,971 Korean adults aged >40, and the components were classified according to 14 criteria used to establish the Kdiet-index. Main ingredients up to the top 3 were designated using dish names, ingredients, and contents using KNHANES dietary data. Kdiet-index was classified using scores of ≤3 points, 4-7 points, and ≥8 points and total Kdietindex were calculated by summing dietary scores. Correlations between Kdiet-index and obesity, hypertension, hyperlipidemia, and diabetes were analyzed. The odds ratio (OR) and 95% confidence interval (CI) for obesity were 0.531, 0.385~0.732 and for elevated cholesterol (≥240 mg/dL) indices were 0.471, 0.282~0.788, respectively, which showed a significant decreased in the risk for each disease for Kdiet-index of ≥8 points. This study confirms that metabolically related clinical results improved significantly as Kdiet-index increased and that higher Korean food pattern indices are associated with lower risks of metabolic disease

Abstract
I. 서 론
II. 연구 내용 및 방법
    1. 한식패턴평가 지표(Kdiet-index) 설계
    2. 한식패턴평가 지표(Kdiet-index) 검증
    3. 자료 분석 내용 및 통계 분석
III. 결과 및 고찰
    1. 한식패턴평가 지표(Kdiet-index) 산출 및 분포도 분석
    2. 연구대상자 일반 특성 분석
    3. 한식패턴평가 지표(Kdiet-index)와 질환별 상관성분석
    4. 한식 식사 유형 지수(Korean Dietary Pattern Score,KDPS)와 질환과의 상관성 평가를 통한 한식패턴평가 지표(Kdiet-index)의 질환 상관성 평가 가능성 확인
    5. 대사성질환과 한식패턴평가 지표(Kdiet-index)의 관련성
IV. 요약 및 결론
감사의 글
Conflict of Interest
References

• 양혜정(한국식품연구원 식품기능연구본부) | Hye Jeong Yang (Korea Food Research Institute, Food Functionality Research Division)
• 김민정(한국식품연구원 식품기능연구본부) | Min Jung Kim (Korea Food Research Institute, Food Functionality Research Division)
• 허행전(한국식품연구원 식품기능연구본부) | Haeng Jeon Hur (Korea Food Research Institute, Food Functionality Research Division)
• 장대자(한국식품연구원 식품기능연구본부) | Dai Ja Jang (Korea Food Research Institute, Food Functionality Research Division)
• 신가희((주)디이프) | Ga-Hee Shin (D.iF Inc.)
• 김명선(한국식품연구원 식품기능연구본부,) | Myung-Sunny Kim (Korea Food Research Institute, Food Functionality Research Division) Corresponding author