Increasing numbers of Korean adults, especially women, are adopting vegetarian diets for various reasons. In this study, the characteristics of vegetarianism among females residing in Seoul were examined. In addition, the dietary habits and eating behaviors between vegetarians and non-vegetarians were investigated. A total of 148 females (73 vegetarians, 75 non-vegetarians) were recruited and questionnaires regarding their demographic characteristics and eating habits were completed. The eating behavior and daily intake of food groups was assessed using the three factor eating questionnaire-R18 (TFEQ-R18) and food frequency questionnaire, respectively. The ages, BMI, education, and religious affiliation were not significantly different between the two groups. More than 30% of vegetarians had followed a vegetarian diet for longer than 24 months. The most common motivations for vegetarianism in study participants were ‘health or weight control’ (46.6%) followed by ‘environmental concerns or animal welfare’ (24.7%). Vegetarians had a lower intake of cereals, Kimchi, and soda, but a higher intake of potatoes and sweet potatoes, vegetables, mushrooms, seaweed, and fruits compared to non-vegetarians. Significant differences in eating behavior scores were also found between the two groups; in particular, vegetarians reported higher levels of restrained eating and emotional eating than non-vegetarians. Scores of uncontrolled eating, however, were not significantly different between the two groups. In conclusion, these results suggest that while vegetarianism is associated with healthy dietary habits, it is associated with restrained eating behaviors which may increase the risk of eating disorders in women.
The purpose of this study was to investigate the dietary factors associated with characteristics of attention deficit hyperactivity disorder (ADHD) in upper-grade elementary school students. The study subjects were 397 students, and 52% of total study subjects were boys. The risk for developing ADHD was assessed by using a DSM-IV questionnaire. Boy's ADHD score was higher than that of girls (p<0.001). Subjects were divided into two groups according to the median of the ADHD score in boys and girls. The high ADHD score group showed higher frequency of skipping breakfast and a lower score for good dietary habits, as compared to the normal group. Further, the high ADHD score group showed higher frequency of processed food intake with lower frequency of vegetable intake, as compared to the normal group. These results suggest that undesirable eating habits and frequent intake of processed foods may be associated with higher risk of developing ADHD in elementary school students.
The prevalence of atopic dermatitis (AD) in children has increased dramatically in recent years. Although AD has genetic determinants, this rapid increase is most likely due to changes in environmental influences--for example, dietary changes. The purpose of this case-control study was to assess the relationship between the risk of developing AD and dietary factors, including eating habits, food intake, and the consumption of various functional foods in children at ages of 7 or 8 years. 143 AD patients and 335 healthy children participated in this study. A mini-dietary assessment was utilized to evaluate the food intake and dietary patterns of the children, and other information, including demographic and socioeconomic characteristics, eating habits, and the frequency of functional food use was collected using a questionnaire. The results demonstrated that, among the demographic and socioeconomic factors assessed in this study, female gender, mother's employment, and the family history of AD significantly increased the risk of AD. However, no differences in dietary habits and specific food intake between AD patients and healthy controls were identified. On the other hand, the frequencies of taking multivitamin supplements, Spirulina, or gamma-linoleic acid were significantly higher in AD patients than in the controls. These data indicate that alterations in eating habits and the intake of certain foods may not be a critical cause associated with the risk of AD in school-age children, and caution should be taken in recommending food elimination diets for the purpose of preventing AD. Further studies are required in order to determine whether the intake of specific nutrients could contribute to the increase or prevention of the development of AD in school-age children.