(P02-076-25) Association Between Fermented Food Consumption and hs-CRP in Koreans: Analysis Using the Korea National Health and Nutrition Examination Survey Data

Objectives: This study examines fermented food consumption in Koreans, categorizes fermented foods, and evaluates their dietary contribution and relationship with inflammatory markers.

Methods: Using 24-hour dietary recall data from the 6th and 7th Korea National Health and Nutrition Examination Survey (2015-2018), fermented foods were grouped into 10 categories: grains, Korean fermented seasonings, vinegar, vegetables, fish, fruits, dairy, alcohol, sauces, and beverages. Of 31,649 participants, 11,281 adults aged 19-64 with daily energy intake between 500-5000 kcal, hs-CRP < 10 mg/dl, and BMI < 25 were analyzed. Intake was assessed as grams and percentage of total kcal. hs-CRP levels were divided into < 1 mg/dl, 1-3 mg/dl, and >3 mg/dl, and fermented food intake ratios were compared using ANOVA and Scheffe’s post hoc tests. Statistical analyses were conducted with SPSS version 29.0, with significance at p< 0.05.

Results: The average intake of fermented foods was 198.07±240.66 kcal, approximately 9.51±9.79% of daily energy. Vegetables (118.7±115.3g) and alcohol (92.9±310.7g) had the highest consumption. The total fermented food intake ratio was 9.75% (a) for hs-CRP < 1 mg/dL, 8.66% (b) for 1-3 mg/dL, and 8.74% (b) for >3 mg/dL (p < 0.001). Grain intake ratios were 2.97% (a) for hs-CRP < 1 mg/dL, 2.45% (ab) for 1-3 mg/dL, and 2.22% (b) for >3 mg/dL (p=0.004). Dairy intake ratios were 1.31% (a) for hs-CRP < 1 mg/dL, 0.95% (b) for 1-3 mg/dL, and 1.01% (ab) for >3 mg/dL (p < 0.001).

Conclusions: Fermented foods account for about 10% of daily energy intake and are associated with hs-CRP levels, suggesting their role in reducing inflammation and improving health.

Funding Sources: This work was supported by the National Research Foundation of Korea (NRF) grant funded by the Korea Government (MSIP) (No. NRF-RS-2024-00463020).