Journal of Nutrition and Health

  • 제39권6호
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  • Pages.539-548
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  • 2006
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  • 2288-3886(pISSN)
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  • 2288-3959(eISSN)
한국영양학회 (The Korean Nutrition Society)
권호 표지

다양한 급원을 통한 우리나라 사람들의 비타민 및 무기질 노출량 평가

Exposure Assessment of Vitamins and Minerals from Various Sources of Koreans

  • 김선효 (공주대학교 외식상품학과) ;
  • 이선희 (삼성서울병원 건강검진센터) ;
  • 황유진 (이화여자대학교 식품영양학과) ;
  • 김화영 (이화여자대학교 식품영양학과)
  • Kim, Sun-Hyo (Department of Foodservice Management and Nutrition, Kongju National University) ;
  • Lee, Seon-Huei (Health Promotion Center, Samsung Medical Center) ;
  • Hwang, Yu-Jin (Department of Food and Nutrition, Ewha Womans University) ;
  • Kim, Wha-Young (Department of Food and Nutrition, Ewha Womans University)
  • 발행 : 2006.09.01
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초록

In recent years a concern of excessive intakes of vitamins and minerals from various sources is increasing, since there has been a marked increase in production and consumption of vitamin and mineral supplements and fortified foods. The purpose of this study was to assess the maximum exposure of vitamins and minerals from various sources including diet, fortified foods, and health functional foods among Koreans. As a result, the highest exposure group of most vitamins and minerals from diet was adults (30 - 49 years of age) according to 2001 Korean National Nutrition and Health Survey Report. Maximum dietary intakes of vitamin A, $B_1,\;B_2$, C, nicotinamide, calcium, phosphorus and iron were 0.5 - 7 times of the RDA for Koreans, 7th ed. Maximum intakes of vitamins and minerals from fortified foods by adults (20 - 59 years of age) were 8 - 760% of the Korean RDA. In addition, maximum exposure of vitamins and minerals from vitamin mineral health functional foods by middle aged people was 35 - 140% of the upper limits (UL: DRI for Koreans). As a consequence, maximum combined intakes of vitamin $B_6$, vitamin C, calcium, iron and zinc from the above sources including diet, fortified foods and vitamin mineral health functional foods were greater than the UL. These results would be applied for determining the safe upper limits of vitamin and mineral of health functional foods.

키워드

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