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Abstract

Trace Elements and Electrolytes, Vol. 30 – No. 4/2013 (146-155)

Iron, zinc, and manganese intake among elementary schoolchildren aged 6 to 11 years in South Korea

Mi-Kyeong Choi¹, Myung-Hwa Kang² and Yun-Jung Bae³

¹Division of Food Science, Kongju National University, Yesan, ²Department of Food Science and Nutrition, Hoseo University, Asan, and ³Department of Food and Nutritional Sciences, Hanbuk University, Dongducheon, South Korea
Objective: This study set out to appraise the intake amount of Fe, Zn, and Mn among elementary schoolchildren. Methods: In this study, 1,320 elementary schoolchildren aged between 6 and 11 were evaluated. Their daily nutritional intake status of Fe, Zn, and Mn was evaluated by comparison with Korean Dietary Reference Intakes (KDRIs). Results: Intake of Fe and Zn was 138.4% and 140.8% of the recommended nutrient intakes (RNI), respectively, and the intake of Mn was 154.1% of the adequate intake (AI). The proportions of participants with mean daily intake of Zn and Mn less than the tolerable upper intake (UL) was 21.7% and 50.2% for each mineral. Conclusions: In conclusion, the average intake of Fe, Zn, and Mn in Korean elementary schoolchildren satisfied the DRIs. In the future, a study will be necessary to identify appropriate DRIs and to assess the utilization rate with biochemical levels based on the intake of microminerals from various sources.Correspondence to:
Yun-Jung Bae, Dr.
Department of Food and Nutritional Sciences
Hanbuk University
Dongducheon, 483-777, South Korea
Email: [email protected]

Abstract

Trace Elements and Electrolytes, Vol. 32 – No. 1/2015 (28-36)

Intake and food sources of sodium and potassium in elementary school children in South Korea

Yang-Sub Shin¹, Yun-Jung Bae², Mi-Hyun Kim³, and Mi-Kyeong Choi⁴

¹Department of Nutrition Education, Graduate School of Education, Kongju National University, Yesan, ²Division of Food Science and Culinary Arts, Shinhan University, Dongducheon, ³Department of Food and Nutrition, Korea National University of Transportation, Jeungpyeong, and ⁴Division of Food Science, Kongju National University, Yesan, South Korea
This study aimed to evaluate the intake and food sources of sodium and potassium in 588 elementary school children in Chungnam province, South Korea. The participants were 145.3 cm tall and weighed 39.7 kg with an average body mass index of 19.0 kg/m². Daily energy intake was 1,640.1 kcal for boys and 1,643.9 kcal for girls, which was 86.3% and 96.7% of estimated energy requirements, respectively, and sodium intake was 3,465.7 mg for boys and 3,771.4 mg for girls, which was 266.6% and 290.1% of the adequate intake (AI), respectively (p < 0.05). Potassium intake was 1,981.2 mg for boys and 2,177.9 mg for girls, which was 61.9% and 68.1% of the AI (p < 0.05). The ratio of sodium to potassium intake was 1.7 : 1. Both the boys and girls consumed sodium primarily from salt, kimchi, and salt-fermented shrimp and potassium primarily from rice, kimchi, milk, and pumpkin. In summary, South Korean elementary school students were found to have a 2.8 × higher intake of sodium than the AI and lower intake of potassium. It is important to emphasize the importance of reducing sodium and increasing potassium in the diet of elementary school children. Knowledge regarding the primary food sources of sodium and potassium may be used to tailor intervention efforts to reduce sodium intake and increase potassium intake.Correspondence to:
Dr. Mi-Kyeong Choi
Division of Food Science
Kongju National University
Yesan, 340-702, South Korea
Email: [email protected]

Abstract

Trace Elements and Electrolytes, Vol. 32 – No. 4/2015 (204-210)

Chromium intake and its relationship with fasting blood glucose in healthy adults

Mi-Kyeong Choi¹, Yun-Jung Bae², Haeng-Shin Lee³, and Mi-Hyun Kim⁴

¹Division of Food and Nutrition, Kongju National University, Yesan, Chungnam, ²Division of Food Science and Culinary Arts, Shinhan University, Uijeongbu, Gyeonggi, ³Nutrition Policy and Promotion Team, Korea Health Industry Development Institute, Cheongju, Chungbuk, and ⁴Department of Food and Nutrition, Korea National University of Transportation, Jeungpyeong, Chungbuk, Republic of Korea
Objective: Chromium (Cr) is a trace element that has been postulated to play an important role in the action of insulin. However, limited studies have evaluated and investigated Cr intake and its relation to blood glucose in healthy people. Thus, the purpose of this study is to assess daily Cr intake and its relationship with fasting blood glucose (FBG) in healthy adults. Materials and methods: Data on the Cr content of frequently consumed foods were collected. Using this database, the daily Cr intake was evaluated and its relation to FBG was analyzed in 51 healthy adults (23 men, 28 women) aged 20 – 28 years. Results: Daily energy intakes of men and women were 1,733.41 kcal and 1,571.42 kcal, respectively, and daily Cr intakes were 66.38 μg and 52.34 μg, respectively. The FBG of the subjects was 89.33 mg/dL without a significant difference between men and women. The FBG showed significant correlations with Cr intakes from cereals (p < 0.01) and from fish and shellfishes (p < 0.05), respectively. Conclusions: These results show that Cr intake from the self-selected diet may be associated with blood glucose levels in healthy adults.Correspondence to:
Mi-Hyun Kim, PhD
Department of Food and Nutrition
Korea National University of Transportation
Jeungpyeong, Chungbuk, Republic of Korea
Email: [email protected]

Abstract

Trace Elements and Electrolytes, Vol. 32 – No. 4/2015 (197-203)

Sodium content and daily intake of instant noodle in Korean adolescents and adults

Yi-Yeong Kim¹, Yun-Jung Bae², and Mi-Kyeong Choi¹

¹Division of Food Science, Kongju National University, Yesan, and ²Division of Food Science and Culinary Arts, Shinhan University, Uijeongbu, Republic of Korea
Objective: The production and consumption of instant noodles is constantly increasing because of its taste and convenience. However, instant noodle is estimated to be a major contributor to high dietary sodium intake. The purpose of this study is to assess the sodium content of instant noodle and its daily intake by Korean adolescents and adults. Methods: The sodium contents of 214 instant noodle types in the present market were surveyed, and the daily sodium intake from ramen of 1,947 adolescents aged 12 – 18 years and 12,933 adults aged 19 – 64 years was analyzed using 2010 – 2012 Korean National Health and Nutritional Examination Survey data. Results: The sodium contents were 1,483.7 mg/100 g for bag ramen (n = 65), 836.4 mg/100 g for bag ramen without soup (n = 25), 1,752.6 mg/100 g for cup ramen (n = 88), and 945.8 mg/100 g for cup ramen without soup (n = 36). The daily sodium intakes from instant ramen were 281.7 mg (5.5% of total sodium intake) for adolescent boys, 169.4 mg (4.1%) for adolescent girls, 181.6 mg (3.0%) for adult men, and 99.8 mg (2.3%) for adult women. Conclusion: The present results indicate that efforts to reduce sodium content of instant noodle and its intake are needed for healthy diet and reduction of total sodium intake.Correspondence to:
Dr. Mi-Kyeong Choi
Division of Food Science
Kongju National University
Yesan, 340-702, South Korea
Email: [email protected]

Abstract

Trace Elements and Electrolytes, Vol. 34 – No. 1/2017 (16-22)

Analysis of mineral content in leaves and infusion of green tea and evaluation of its daily intake in Korean adults 

Yi-Yeong Kim¹, Yun-Jung Bae², Mi-Kyeong Choi¹

¹Division of Food Science, Kongju National University, Yesan, and ²Division of Food Science and Culinary Arts, Shinhan University, Uijeongbu, Republic of Korea
Objective: Green tea is known to possess a health function based on the diverse phytochemicals and minerals contained in it. However, studies on mineral intake through green tea consumption are limited. The purpose of this study was to analyze the mineral contents contained in green tea leaves and its infusion, and to evaluate the intake status of minerals through green tea. Methods: After analyzing the mineral contents contained in the 3 types of commonly used green tea leaves and their infusion, the National Health and Nutrition Examination Survey data reported from 2010 to 2012 based a the total 16,369 subjects used to evaluate the intake of green tea and the status of mineral intake through green tea. Results: Among 9 minerals of green tea leaves, Ca (318.1 mg/100 g) showed the highest content, and Mo (10.3 µg/100 g) showed the lowest content. The extraction rate of minerals from green tea ranged from 4.6% for Ca to 30.0% for Mg. Daily mineral intakes through green tea were Ca 0.5 mg, P 2.2 mg, Mg 1.6 mg, Mn 0.5 mg, and Zn 9.3 µg, and such values were 0.1%, 0.3%, 0.5%, 13.2%, and 0.1% respectively of their recommended intakes. Conclusion: These results indicate that consumption of green tea may contribute greatly to the intake of Mn. Correspondence to:
Dr. Mi-Kyeong Choi 
Division of Food Science
Kongju National University
Yesan, 32439,  South Korea 
Email: [email protected]

Abstract

Trace Elements and Electrolytes, Vol. 37 – No. 3/2020 (129-138)

Effect of silicon supplementation on bone and mineral (calcium, magnesium, and silicon) status in ovariectomized rats fed with low- and high-calcium diet 

Mi-Kyeong Choi¹, Mi-Hyun Kim¹, and Yun-Jung Bae²

¹Division of Food Science, Kongju National University, Yesan, and ²Division of Food Science and Biotechnology, Korea National University of Transportation, Jeungpyeong, Republic of Korea
Objective: Silicon is a trace mineral essential for the development of bones and connective tissues. Although studies on insufficient calcium intake and osteoporosis in postmenopausal women are prevalent, there have been limited studies on the effects of silicon supplementation on bone metabolism of postmenopausal women relative to calcium intake levels. Therefore, this study investigated the effects of silicon supplementation on bone mineral density, bone metabolism biomarkers, and mineral (calcium, magnesium, and silicon) balances, in an animal model of postmenopausal osteoporosis with low- and high-calcium diet.
Materials and methods: 48 7-week-old ovariectomized female Wistar rats were fed diets with two different levels of calcium (low calcium: 0.1% of the diet, high calcium: 1.5% of the diet) and three different silicon supplementation levels (adequate: 0.0005%, supplementation: 0.025%, and high supplementation: 0.075%) for 15 weeks.
Results: Different levels of silicon supplementation with low- or high-calcium diets did not show significant effects on bone mineral density and bone metabolism biomarkers of ovariectomized rats. However, high levels of silicon supplementation (0.075% of the diet) with a high-calcium diet significantly increased the retention of calcium and silicon compared to the other groups.
Conclusion: High dose of silicon supplementation produced positive effects on calcium retention in ovariectomized rats with a high-calcium diet. Therefore, silicon supplementation may be considered helpful for calcium efficiency in postmenopausal women taking high calcium.Correspondence to:
 Yun-Jung Bae, PhD
Division of Food Science and Biotechnology
Korea National University of Transportation
Jeungpyeong 27909, Republic of Korea
Email: [email protected]

Abstract

Trace Elements and Electrolytes, Vol. 40 – No. 3/2023 (120-126)

Magnesium content of dietary supplements and its association with formulation type and price

Yun-Jung Bae¹ and Mi-Kyeong Choi²

¹Division of Food Science and Biotechnology, Korea National University of Transportation, Jeungpyeong, and ²Department of Food and Nutrition, Kongju National University, Yesan, South Korea
Objective: The aim of this study was to assess nutritional value of magnesium (Mg) supplements sold in Korea and to evaluate the Mg content according to formulation type and price.
Materials and methods: We collected information on prices, daily nutrient content, and nutrient percentage relative to the nutrient reference values (NRVs) of 519 Mg supplements sold online and offline. These supplements were classified by formulation type (capsule, n = 64; powder, n = 24; tablet, n = 409; liquid or mixed, n = 22) and daily price (< Q1 group, Q1 – Q3 group, ≥ Q3 group), and then nutritional value assessments were performed.
Results: The mean Mg content in the supplements was 173.62 mg per daily dose (median value 150 mg, interquartile range 100 – 250 mg). This corresponded to 56.70% of the NRV (310 mg, the estimated average requirement of Mg). There was no significant difference in Mg content according to formulation type. As a result of comparing the Mg content among the groups according to the price of the daily dose, the < Q1 group supplements contained 205.93 mg of Mg (64.64% of the NRV) per daily dose, which was the highest among the 3 groups (p < 0.001). The Q1 – Q3 group supplements contained 167.13 mg of Mg (52.49% of the NRV) per daily dose, and the ≥ Q3 group supplements contained 154.25 mg (57.46% of the NRV).
Conclusion: This study may serve as a reference to consumers when purchasing Mg supplements, providing information on the formulation type and price of Mg supplements.Correspondence to:
Mi-Kyeong Choi, PhD
Department of Food and Nutrition
Kongju National University
54 Daehak-ro, Yesan 32439, Korea
Email: [email protected]

Abstract

Trace Elements and Electrolytes, Vol. 43 – No. 2/2026 (70-78)

Evaluation of mineral-focused nutritional composition in commercial kimchi

Jihye Hong¹*, Yun-Jung Bae²*, Su-Ryeon Han¹, and Mi-Kyeong Choi¹

¹Department of Food and Nutrition, Kongju National University, Yesan, and ²Major in Food and Nutrition, Korea National University of Transportation, Jeungpyeong, Republic of Korea
Objective: This study aimed to evaluate the mineral-focused nutritional composition of commercially available kimchi.
Materials and methods: Nutritional information for 428 kimchi products was obtained from the Korea Ministry of Food and Drug Safety’s processed food database. In addition, a nutritional survey and mineral content analysis were conducted on commercially available baechukimchi (n = 63), followed by a nutritional assessment according to kimchi type.
Results: Among all the manufactured and processed kimchi products, baechukimchi accounted for ~ 60% of the products produced. Among the commercially available kimchi products, fresh kimchi had the highest price per 100 g. Stir-fried kimchi had the highest energy, fat, and saturated fat contents. Stuffed kimchi had the highest protein, carbohydrate, and sugar contents, whereas aged kimchi exhibited the highest Na content. In the mineral content analysis of commercially available baechukimchi, the Ca, K, and Mg levels were highest in stuffed kimchi; the P, Zn, and Cu levels were highest in stir-fried kimchi; and the Mn level was highest in seasoned kimchi. Based on a single serving of total kimchi products, the Mo and Cr contents exceeded 10% of the reference values at 14.3% and 12.5%, respectively. The index of nutritional quality for all kimchi products exceeded 1, ranging from 1.44 for Zn to 26.8 for Mo.
Conclusion: Despite being a salted food with a high Na content, kimchi is a mineral-dense food that can contribute to the intake of various dietary minerals when it is consumed in appropriate amounts.

*These authors contributed equally to this work.Correspondence to:
Mi-Kyeong Choi, PhD
Department of Food and Nutrition
Kongju National University
54 Daehak-ro, Yesan 32439, South Korea
Email: [email protected]

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