Premium
Integration of a New Food into Daily Food Systems: A Story of Almond in South Korea
Author(s) -
Lee SooKyung,
Nam So Young,
Kim Kyung Won,
Kim Mi Kyung
Publication year - 2015
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.29.1_supplement.903.16
Subject(s) - meal , consumption (sociology) , food consumption , national health and nutrition examination survey , food science , advertising , agricultural economics , medicine , environmental health , business , population , economics , biology , art , aesthetics
It has been suggested that new foods get adapted and diffused more early by the young, if the new food is not a core food with a high replacibility. This study examined whether the similar trend existed when almond, a new food, was introduced to food enviornments in South Korea, using 1998‐2012 Korea National Health and Nutrition Examination Survey. Almond consumer was defined as individuals with any amount of almond consumption on the day of 24‐hr recall. Almond consumption increased (0.2% in 1998 to 6.3% in 2012, p=0.000), although the consumption amount remained low (6.06 + 1.24g/d in 1998 to 6.59 + 0.73g/d in 2012). Women (p=0.006), middle‐age groups (p=0.000), better educated (p=0.000), higher income (p=0.035), and occupation (p=0.000) was significantly associated with almond consumption. Among adult almond consumers, 64.3% reported having almond during meal times, while 33.7% as snack. Only 23.8% consumers had almond as a sole food, while 74.9% reported having almond mixed in a dish. Three consumption types were: 1) almond in baked goods, 2) almond replacing other nuts in traditional Korean dishes, and 3) almond alone. More almond consumers tended to meet EER or EAR (RI) of energy/major nutrients than non‐consumers (p=0.000), excluding almond contributions. In conclusion, while the level of almond integration in South Korea remained low, almond seemed to be picked up by individuals with higher SES and relatively good diet quality. Almond was not integrated as a core food, but started to replace existing similar foods. Therefore, new foods that are peripheral foods with replicability would better integrated in South Korea. This study was supported by Almond Board of California (#14‐KIMM‐01‐Lee).