Eggs appear most frequently on Korean breakfast tables, while whole grains are consumed relatively little, a study found.
According to a breakfast analysis recently released by Kellogg, the most common food was eggs (29.4%), based on an analysis of 1,659 breakfast photographs submitted by consumers. Rice followed at 24.4%, bread at 23.1%, cereal and granola at 16.9%, yogurt at 11.0%, and milk at 10.1%.
The survey showed a clear tendency for Korean breakfasts to center on simple menus rather than elaborate full-table spreads. On average, breakfasts consisted of 2.6 menu items served in two dishes, and 76% of all meals were eaten at home.
In terms of nutritional composition, protein-centered diets stood out. Protein foods, including eggs, dairy products, and meat, were found in 76.7% of all meals. Diets including vegetables and fruits also accounted for a relatively high proportion at 60.4%.
By contrast, whole grain consumption was found to be insufficient. Meals containing whole grains accounted for just 25.3%, lower than the proportion of meals containing refined grains (39.2%). Given Korean eating habits, which feature a high proportion of grain consumption such as rice and bread, the analysis suggests there is a need to increase whole grain use.
A total of 91.4% of all diets included at least one of the balanced nutritional elements, such as protein, vegetables and fruits, whole grains, dairy products, and plant-based fats. Relatively balanced meals containing three or more elements accounted for 33.2%.
Experts explain that even without a perfect diet, simply not skipping breakfast helps in consuming a variety of nutrients. In particular, they advised that whole grains are rich in dietary fiber and plant-based protein, so simply replacing some white bread or refined grains with whole grain foods can be expected to improve nutritional balance.
The survey was conducted based on 1,659 breakfast photographs submitted by consumers and Open Survey panel members from April 1 to 28, and was analyzed with reference to the Korea Disease Control and Prevention Agency's National Health and Nutrition Survey food classification standards and Harvard's dietary guidelines.
