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Comparison of dietary food and nutrient intakes by supplement use in pregnant and lactating women in Seoul
- Comparison of dietary food and nutrient intakes by supplement use in pregnant and lactating women in Seoul
- Kim H.; Jang W.; Kim K.-N.; Hwang J.-Y.; Chung H.-K.; Yang E.-J.; Kim H.-Y.; Lee J.-H.; Moon G.-I.; Kang T.-S.; Chang N.
- Ewha Authors
- 장남수; 김혜숙
- SCOPUS Author ID
- 장남수; 김혜숙
- Issue Date
- Journal Title
- Nutrition Research and Practice
- vol. 7, no. 3, pp. 199 - 206
- SCIE; SCOPUS; KCI
- This study was performed to compare the dietary food and nutrient intakes according to supplement use in pregnant and lactating women in Seoul. The subjects were composed of 201 pregnant and 104 lactating women, and their dietary food intake was assessed using the 24-h recall method. General information on demographic and socioeconomic factors, as well as health-related behaviors, including the use of dietary supplements, were collected. About 88% and 60% of the pregnant and lactating women took dietary supplements, respectively. The proportion of dietary supplements used was higher in pregnant women with a higher level of education. After adjusting for potential confounders, among the pregnant women, supplement users were found to consume 45% more vegetables, and those among the lactating women were found to consume 96% more beans and 58% more vegetables. The intakes of dietary fiber and β-carotene among supplement users were higher than those of non-users, by 23% and 39%, respectively. Among pregnant women, the proportion of women with an intake of vitamin C (from diet alone) below the estimated average requirements (EAR) was lower among supplement users [users (44%) vs. non-users (68%)], and the proportion of lactating women with intakes of iron (from diet alone) below the EAR was lower among supplement users [usesr (17%) vs. non-users (38%)]. These results suggest that among pregnant and lactating women, those who do not use dietary supplements tend to have a lower intake of healthy foods, such as beans and vegetables, as well as a lower intake of dietary fiber and β-carotene, which are abundant in these foods, and non-users are more likely than users to have inadequate intake of micro-nutrient such as vitamin C and iron. © 2013 The Korean Nutrition Society and the Korean Society of Community Nutrition.
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