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Protocols (Poster Session)

(P30-009-24) Intake of Live Dietary Microbes and Its Relations to Health Indicators in Koreans (Protocol)

Monday, July 1, 2024
11:45 AM – 12:45 PM CT
Location: Poster Board 8

    Presenting Author(s)

  • Mei Chung, PhD, MPH (she/her/hers)

    Associate Professor
    Friedman School of Nutrition Science and Policy at Tufts University
    Boston, Massachusetts, United States

    • Co-Author(s)

  • AS

    Anshul Sharma

    Gachon University, Department of Food and Nutrition, College of Bionanotechnology, Republic of Korea

  • NZ

    Naisi Zhao, MHS, DrPH

    Post-Doc Scholar
    Tufts University School of Medicine Department of Public Health and Community Medicine
    Boston, Massachusetts, United States

  • JC

    Jihee Choi

    Gachon University, Department of Health Sciences and Technology, Gachon Advanced Institute for Health Science and Technology (GAIHST), Republic of Korea

  • Hae-Jeung Lee, PhD (she/her/hers)

    Professor
    Gachon University
    Seongnam-si, Kyonggi-do, Republic of Korea

Disclosure(s):
Mei Chung, PhD, MPH: No relevant financial relationship(s) with ineligible companies to disclose.


Objectives: Fermented foods contain plentiful live microorganisms, beyond probiotics, are associated with health benefits. We aim to collect data on the number of viable microorganisms, or lactic acid bacteria (LAB), in selected fermented foods, and assign them to 4,744 food codes from 2016-2020 Korea National Health and Nutrition Examination Survey (KNHANES). Further, we will examine the associations between microbe intake levels and health indicators, and differences in the microbe intake levels by gender, age groups, and diet quality.

Methods: We will collect live microbe data of reference foods from several sources. Data on numerous kinds of kimchi will be obtained from World Kimchi Institute in Korea. Literature searches will be performed using Google Scholar, Embase, and PubMed to identify articles that reported the number of live LABs or microbes with their counts in the fermented foods.The foods that appeared to be sterile will be excluded. We will record the total number of microorganisms, the total number of lactobacilli/LAB, and the names of the fermented foods in both Korean and English. The fermented foods in KHANES will be matched based on the three criteria in the descending order: (1) direct matching with reference foods; (2) comparable matching; and (3) application of a specific assumption, if any, to get a better imputation. KNHANES food codes that overlapped with NHANES will be identified, and live microbe intake levels will be classified into four categories: no live microbe or low ( < 104 CFU/g), medium (104–107 CFU/g), and high ( >107 CFU/g) levels as defined in the U.S. NHANES. Finally, we will conduct survey-weighted regression analysis to evaluate the relationship between live microbe intake from foods and health indicators, including BMI, blood lipids, HbA1c, and the Framingham 10-year risk score, and self-reported cardiovascular disease diagnoses, adjusting for key confounders.

Results: N/A

Conclusions: This study will provide new data on live dietary microbes and their potential health benefits in a large representative sample of the Korean population.

Funding Sources: Institute for the Advancement of Food and Nutrition Sciences