TY - JOUR
T1 - Food Sources of Sodium in Korean Americans With Type 2 Diabetes
T2 - Implications for Cardiovascular Disease
AU - Ko, Jisook
AU - Timmerman, Gayle M.
AU - Kim, Kim B.
AU - Kim, Miyong T.
N1 - Funding Information:
The author(s) disclosed receipt of the following financial support for the research, authorship, and/or publication of this article: This work was partially supported by the Technology Innovation Program (or Industrial Strategic Technology Development Program (10053704, Development of Smart Healthcare System and Pilot Project for Military Personnel and Global Healthcare) funded By the Ministry of Trade, Industry & Energy (MOTIE, Korea).
Publisher Copyright:
© The Author(s) 2018.
PY - 2019/3/1
Y1 - 2019/3/1
N2 - Introduction: Excess sodium intake can increase the risk of high blood pressure and cardiovascular disease, common comorbidities for those with type 2 diabetes mellitus (T2DM). The purpose of this study is to describe sodium intake and high sodium food sources among Korean Americans (KAs) with T2DM. Method: This study, a descriptive, secondary analysis of baseline data from a clinical trial for diabetes, recruited KAs with T2DM (n = 232) from the community. Results: Average dietary sodium intake was 3,433 mg. Major sources of dietary sodium were from bicultural diets: noodles and dumplings, Korean-style soups, kimchi, breads and snacks, and boiled or seasoned vegetables. Participants who consumed excessive sodium were more likely to consume more calories and be male, married, and more recently diagnosed with T2DM. Discussion: High consumption of sodium among KAs with T2DM supports the need to develop effective, tailored interventions addressing dietary sodium that incorporates the individual’s culture.
AB - Introduction: Excess sodium intake can increase the risk of high blood pressure and cardiovascular disease, common comorbidities for those with type 2 diabetes mellitus (T2DM). The purpose of this study is to describe sodium intake and high sodium food sources among Korean Americans (KAs) with T2DM. Method: This study, a descriptive, secondary analysis of baseline data from a clinical trial for diabetes, recruited KAs with T2DM (n = 232) from the community. Results: Average dietary sodium intake was 3,433 mg. Major sources of dietary sodium were from bicultural diets: noodles and dumplings, Korean-style soups, kimchi, breads and snacks, and boiled or seasoned vegetables. Participants who consumed excessive sodium were more likely to consume more calories and be male, married, and more recently diagnosed with T2DM. Discussion: High consumption of sodium among KAs with T2DM supports the need to develop effective, tailored interventions addressing dietary sodium that incorporates the individual’s culture.
KW - Korean Americans
KW - food sources
KW - sodium and calorie intake
KW - type 2 diabetes
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U2 - 10.1177/1043659618785226
DO - 10.1177/1043659618785226
M3 - Article
C2 - 29974818
AN - SCOPUS:85049775942
VL - 30
SP - 154
EP - 162
JO - Journal of Transcultural Nursing
JF - Journal of Transcultural Nursing
SN - 1043-6596
IS - 2
ER -