PhilSPEN Online Journal of Parenteral and Enteral Nutrition

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(Article 120 | POJ_0114)

Submitted Abstracts

PENSA 2017 Congress

Submitted: October 7, 2017

Abstract ID = 84 | Classification: (10) - Others

Title: The difference between Hakka and Hoklo Taiwanese in the diet and disease

Author(s): Yu-Ying Chen, Pei-Rong Li

Institution where study was conducted: Department of Nutrition Therapy, Tungs' Taichung MetroHarbor Hospital, Taichung City, Taiwan

Keywords: Hakka, Hoklo Taiwanese, dietary habits, disease prevalence

Background: Hoklo and Hakka are Taiwan's first and second largest ethnic groups respectively. Hakka ethnic groups formed a unique dietary habits due to Hakka living habits, the dietary habits may be closely related to some diseases. Clinical medical staff often encounter Hakka groups. To understand the difference between Hakka and Hoklo Taiwanese in the diet and disease could be used as a reference to clinical medical staff for care and give health education to Hakka ethnic group.

Objectives: The purpose of present study was to compare the dietary habits and diseases’ prevalence between Hakka and Hoklo Taiwanese.

Methods: To use the questionnaire results of the National Health Survey of the National Institutes of Health and pick out the Hakka(n=1572) and Hoklo(n=11544) dietary habits and diseases survey results to do comparison.

Results: In the dietary habits, Hakka are significantly different from Hoklo in consumption of poultry livestock, fish, seafood, eggs, milk, cheese, fruits, drinks (cola, coffee, tea), cakes and ice cream (all are p<0.05). However, the consumption of staple food (rice and noodles), soy products, fresh beans (azuki bean and mung bean) are no difference between Hakka and Hoklo. On the other hand, the prevalence of osteoporosis, hypertension and diabetes are significantly different between Hakka and Hoklo. (all are p < 0.05).

Conclusion: Osteoporosis, hypertension and diabetes are closely related with dietary habits. Hakka suffering from these three diseases were significantly different with Hoklo. If we can further explore whether this different prevalence is caused by different dietary habits, it would be conducive to disease prevention and treatment in the future.