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Taurine 8 pp 259-265 | Cite as

Relationship Among Self-Reported Fatigue, Dietary Taurine Intake, and Dietary Habits in Korean College Students

  • So Yoon Park
  • Jeong Soon You
  • Kyung Ja ChangEmail author
Conference paper
Part of the Advances in Experimental Medicine and Biology book series (AEMB, volume 776)

Abstract

The purpose of this study was to investigate the relationship among ­self-reported fatigue, dietary taurine intake, and dietary habits in Korean college students. The subjects were 239 college students (142 male and 97 female) residing in the Incheon, Korea. Self-reported fatigue score was determined using a questionnaire of “Subjective Symptoms of Fatigue Test.” The average physical fatigue score (p ;< ;0.001), mental fatigue score (p ;< ;0.01), nervous fatigue score (p ;< ;0.001), and total fatigue score (p ;< ;0.001) of female students were significantly higher compared to male students. Average dietary taurine intake in male and female was 102.5 mg/day and 98.0 mg/day, respectively. There was no significant correlation between self-reported fatigue score and dietary taurine intake. However, there was significantly negative correlation between self-reported fatigue scores and dietary habits such as “eating meals at regular times” (p ;< ;0.05), “eating foods such as meat, fish, eggs, and beans more than two times a day” (p ;< ;0.05), “eating greenish yellow vegetable every meal” (p ;< ;0.05), and “avoiding eating sweet foods everyday” (p ;< ;0.05). Therefore, in order to reduce self-reported fatigue, it is necessary to provide nutrition education and counseling for better dietary habit in Korean college students, and a further large-scale study is needed about relationship of self-reported fatigue and dietary taurine intake.

Keywords

Dietary Habit Fatigue Score Dietary Taurine Poor Dietary Habit Eating Meal 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Abbreviations

BMI

Body mass index

BFP

Body fat percentage

Notes

Acknowledgement

This work was supported by Inha University Research Grant.

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Copyright information

© Springer Science+Business Media New York 2013

Authors and Affiliations

  • So Yoon Park
    • 1
  • Jeong Soon You
    • 1
  • Kyung Ja Chang
    • 1
    Email author
  1. 1.Department of Food and NutritionInha UniversityIncheonSouth Korea

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