• Nutrition Research and Practice
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• 제7권5호
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• pp.409-417
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• 2013

This study was performed to determine the effects of dietary calcium (Ca) intake, milk and dairy product intake, and serum vitamin D level on bone mineral density. The survey data from the 2008-2009 Korea National Health and Nutrition Examination Survey (KNHANES) for adults (3,819 males, 5,625 females) aged > 20 years were examined; osteoporosis was defined according to the standards for Asian populations (T-score < -2.5). The risk for osteoporosis significantly decreased as Ca intake increased; this effect persisted (quartile 4 vs. quartile 1 of Ca intake: odds ratio [OR] 0.66; 95% confidence interval [CI]: 0.50-0.87) even after adjustment for gender, age, and other factors (body mass index, serum vitamin D, menstruation, female hormone intake, menopausal status, and the number of days per week of muscular strength exercise). Additionally, the risk for osteoporosis significantly decreased as the Ca/P ratio increased (quartile 4 vs. quartile 1: OR 0.76; 95% CI: 0.58-0.98). The degree of risk was 0.96 (0.66-1.38) in those who consumed < 1 portion of milk or dairy products daily, and 0.71 (0.53-0.96) in those who consumed > 1 portion per day, compared with those who had zero intake. The risk for osteoporosis significantly decreased as the serum 25(OH) vitamin D level increased. From these results, we advocate an increase in Ca, milk, and dairy product intake, and that serum 25(OH) vitamin D levels be maintained within the normal range, for the maintenance of bone health and the prevention of osteoporosis in adults.

• Journal of Nutrition and Health
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• 제39권1호
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• pp.11-17
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• 2006

The effect of the level of casein phosphopeptide (CPP) on mineral (Ca and P) bioavailabilties and bone biomarker of aged ovariectomized (OVX) Sprague-Dawley rats were studied as a model for postmenopausal bone loss. Forty five Spargue dawley rats, 220-230 g of body weight were fed a control diet (AIN 93M) or containing different level of CPP diet for 7 weeks: $0\%$ (sham control; SC, OVX control; OC), $1\%$ (OVX low CPP diet: OL), $2\%$ (OVX medium CPP diet; OM), $3\%$ (OVX high CPP diet; OH) Ca absorption was unaffected by increasing CPP content from 0 to $3\%$. Urinary Ca excretion was increased by OVX, and decreased by CPP significantly (p < 0.05) with no evident doserelationship. The urinary P excretion was increased by CPP intake in OVX rats. The fecal excretion of P given CPP decreased in OVX with dose dependent manner. Ca and P contents of femur significantly increased by adding 2 or $3\%$ of CPP when compared with OC group and OL group (p < 0.05). There were no significant differences in serum alkaline phosphatase activity and c-terminal telopeptide excretion in experimental groups. Although ovariectomy induced the increase in urinary c-terminal telopeptide excretion, 2 or $3\%$ of CPP in the diet decreased urinary c-terminal telopetide excretion significantly. These finding suggest the usefulness of CPP in the prevention of postmenopausal bone loss by decreasing urinary Ca excretion and bone resorption. Over 2 percent of CPP in the diet was effective to prevent postmenopausal bone loss.

• 대한지역사회영양학회지
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• 제11권3호
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• pp.307-316
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• 2006

This study was conducted to investigate the relationships among body composition, dietary intake, and clinical blood indices in college students by body mass index (BMI). Their body compositions were determined by means of BIA (Bioelectrical Impedance Analysis) method. Their dietary intake was determined using a 3-day record method and their hematological indices were determined by semi-automated microcell counter (Sysmex F-520). Their serum lipid levels were measured using biochemical analyzer (Spotchem). Subjects were classified as underweight, normal or over-weight groups according to their BMI. The subjects were 69 healthy college students aged 20 to 26 years. The average age, height, weight, and BMI was 21.3 years, 162.6 cm, 54.4 kg, and $20.6cm/m^2$, respectively. Their average consumption of energy was 1693 kcal, 84.7% of RDA and their mean ratio of carbohydrate: protein: fat were 54.5 : 16.4 : 29.0. There was no significant difference in nutrient intake among the groups except ${\beta}$-carotene and vitamin C. The ${\beta}$-carotene intake was significantly higher in the underweight group. Vitamin C intake was significantly higher in the overweight group. The mean intakes of Ca, Fe, Zn and folate of subjects were 74.8% to 83.2% of RDA. Especially, intakes of Ca, Fe, Zn and folate were lower in the abnormal weight groups. The overall mean values of the hematological indices in female college students were within the normal range and there was no significant difference among the groups. However, anemic subjects with hemoglobin (< 12 g/dl) and hematocrit (< 36 g/dl) accounted for about 11% of the subjects. The everall mean values of the serum lipid levels were within the normal range and there was no significant difference among the groups. But serum HDL-cholesterol level of the overweight group was lower than that of the other groups. LDL-/HDL-cholesterol ratio and AI index were significantly higher in the overweight group compared to the other groups. Based upon this study, it is necessary for college women to be educated regarding consuming more Ca, Fe, Zn, folate and less fat and cholesterol in order to have better health promotion.

• Journal of Nutrition and Health
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• 제39권6호
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• pp.529-538
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• 2006

The prevalence of chronic diseases have been rising in the developing countries because of their increased animal foods consumption and Western lifestyle. Lately, vegetarian diet that exclude animal products get public attention. The purpose of this study was to evaluate the nutritional status and dietary quality of vegetarians, and their consumption of vitamin K and was also assessed. Vegetarians including strict vegan and lacto-ovo-vegetarian consumed their diet at least over 6 months. Carnivores were gender and age matched with vegetarians and they consumed over 50% of protein and fat from animal sources. Current nutrient intakes and dietary quality were assessed using 3-day food records and intake of vitamin K was calculated from the data base of 'Provisional Table on the vitamin K contents of foods, USA'. Blood sample were collected and biochemical parameters and plasma phylloquinone concentrations were analyzed. Anthropometric data from vegetarian and carnivore were not significantly different. The intake of calories, protein, vitamin $B_2$, Ca and Zn of the vegetarians were remarkably lower than RDA for each nutrient. Moreover, index of nutritional quality and nutrient adequacy ratio of vegetarians were lower than those of carnivore. Vegetarian consumed less fat and the ratio of n-6/n-3 fatty acid was lower in vegetarian. The intake of essential amino acids in vegetarian was significantly lower than that of carnivore. The vitamin K consumption and plasma phylloquinone concentration of vegetarian were significantly higher than those of carnivore (p<0.05). The dietary vitamin K consumption was positively correlated with plasma phylloquinone levels in vegetarian (p<0.01).

• 동아시아식생활학회지
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• 제18권4호
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• pp.499-506
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• 2008

The nutritional composition of the white lotus(Nelumbo nucifera Gaertn) leaf are moisture($1.87{\pm}0.06%$), crude ash($9.57{\pm}0.07%$), crude protein($15.53{\pm}0.4%$) and crude lipid($2.42{\pm}0.1%$) per 100g. The highest mineral content was K and Ca. The principal free sugars in the white lotus leaf was sucrose, fructose and glucose. The total phenolics compounds evidenced maximal levels of $8,842.73{\pm}20.57\;g/100g$. DPPH and hydroxyl radical of scavenging ability of each sample tended to increase with increasing degrees of the sample concentration. The $IC_{50}$ values of the ethanol extract, n-hexane, chloroform, ethylacetate, butanol and water fraction from the white lotus leaf to DPPH radicals were 5.65, 8.5, 8.27, 2.03, 2.3 and $13.7\;{\mu}g/mL$ respectively. The $IC_{50}$ values of the hydroxyl radical scavenging ability of the ethanol extract, ethylacetate, butanol and water fraction were 390, 574, 327 and $378\;{\mu}g/mL$ respectively.

• 동아시아식생활학회지
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• 제23권4호
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• pp.423-429
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• 2013

In this study, to develop a new anti-aging agent, we will examine the antioxidant activity and the inhibitory effects of the mosidae for the MMP-1 activities in UVB-irradiated HS68 human foreskin fibroblast cell lines and human keratinocytes (Ha- CaT cell line). And the consomme soup being prepared with mosidae according to different levels (3, 6, 9, 12%) and then quality characteristics will be determined by sensory evaluations and color values. It is also observed that the mosidae has the inhibition of UVB-induced MMP-1 activities. The consomme soup prepared with mosidae is found to reduce the level of $IC_{50}$ in SOD-like activities and hydroxy radical scavenging activities, respectively. And consomme soup prepared with mosidae (CS6) is the best by sensory evaluations. In conclusion, these results suggest that the consomme soup prepared with mosidae can be further developed as new anti-aging food.

• 동아시아식생활학회지
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• 제11권3호
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• pp.209-218
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• 2001

This study was conducted to examine the water absorption, water-holding capacity, color and mineral contents in natural and cultured dried sea mustards on soaking treatment. Four dried samples of natural and cultured sea mustards were used for the experiments. The effects of soaking treatment on water absorption and water-holding capacity in sea mustards were examined, as the results, these were rapidly accelerated 5 minutes after soaking. It showed that water-holding capacity was significantly high in the case of high absorption of water by soaking. The L, a and b values were increased until 30 minutes after soaking. There was significant difference for potassium content between dried natural and dried cultured sea mustards and the natural sea mustard was 10 times as high as the cultured sample. All mineral elements in these materials were significantly decreased and especially, potassium were significantly more decreased at 50~80% of total content by soaking treatment. Ca/ P ratio in these materials by soaking was about 2~3 : 1 levels.

• 대한지역사회영양학회지
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• 제5권3호
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• pp.461-474
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• 2000

The purpose of this study was to explore the difference in nutrient intakes between normocholesterolemia and hypercholesterolemia. The subjects were classified as normocholesterolemia and hypercholesterolemia based on The Guideline for Korean Hyperlipidemia. A semiquantitative food frequency questionnaire was used to measure the dietary intakes of the subjects. The results obtained are summarized as follows. Intakes of nutrients such as energy, carbohydrate, protein, fat, minerals, and antioxidant vitamins were not significantly different between the normocholesterolemia group and hypercholesterolemia group. However, antioxidant vitamins and folate intakes in the hypercholesterolemia group tended to be lower than those in the normocholesterolmia group. Intakes of vitamin A, vitamin E, and Ca in normocholesterolemia was much less than the RDA for those nutrients in normocholesterolemia. Cholesterol intake in the hypercholesterolemia group was significantly higher than that in the normochoesterolemia group. However, mean cholesterol intake(240 mg/day) of the hypercholesterolemia group was much less than that of Americans whose cholesterol intake was 400 - 500 me/day. Fatty acid intakes were not significantly different between normocholesterolemia and hypercholesterolemia groups but the hypercholesterolemia group tended to consume $\omega$3 fatty acids less than the normocholesterolemia group. Out data indicate that cholesterol intake is man important determinant of serum cholesterol levels in postmenopausal women. The results of this study provide information that is important in designing appropriate dietary guidelines for hypercholesterolemia in postmenopausal women.

• 동아시아식생활학회지
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• 제13권4호
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• pp.326-333
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• 2003

The purpose of this study was to investigate the effect of various cooking methods(roasted, salad, deep-fried seasoned-roasted and commercial laver) on mineral contents, color and sensory evaluation of laver. The contents of mineral of dried laver by various cooking methods were analyzed using the Inductively Coupled Plasma(ICP) system. The results were summarized as follows : The content of crude protein, moisture, ash and crude fat in dried laver were 35.1％, 10.6％, 9.7％ and 0.8％, respectively. Among the minerals of dried laver, the content of poassium was the highest (2268.0mg/100g d.w.) and those of calcium and iron were comparatively high (495.1mg/100g, 13.5mg/100g). Ca/P ratio of dried laver was about 1:1 levels. Among various laver dishes, the total mineral content was the highest in the roasted laver, but low in the deep-fried laver. Among color values by cooking methods, "L(lightness)" and " - a(greenness)" values were the highest in the roasted laver, and "b(yellowness)" was the highest in the deep-fried laver. The seasoned-roasted laver was highly scored by the sensory evaluation.

• 수산해양교육연구
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• 제27권5호
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• pp.1364-1368
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• 2015

This study was performed to evaluate mineral contents of catfish Silurus asotus. As a result of mineral content, the mean content of the macro mineral was (in descending order): K (310.36-412.66 mg/100 g), P (186.42-223.02 mg/100 g), Na (35.32-57.87 mg/100 g), Mg (22.88-31.87 mg/100 g), Ca (9.05-13.07 mg/100 g). In comparison, the mean content of the micro mineral was (in descending order): Fe (0.26-0.95 mg/100 g), Zn (0.26-1.02 mg/100 g), Cu (ND-0.08 mg/100 g), Mn (0.01-0.03 mg/100 g). A proportion of mineral intakes with the dietary reference intakes for Koreans (KDRIs) set by the Korean Nutrition Society. Nutrient uptake proportion of mineral intakes was (in descending order): P (62.16%), K (20.71%), Mg (16.82%), Fe (13.02%), Zn (11.38%) Cu (10.94%), Na (6.59%), Ca (3.09%), Mn (0.96%). The mineral content was compared with the major protein food sources according to the Korea Health Statistics (2013) such as polished rice, pork, chicken, beef, eggs and milk. The calcium content contains; lower level of milk and eggs, chicken whereas higher levels of rice, pork and beef. Catfish has less iron content than major protein food source. Phosphorus and potassium contain higher level of major protein food sources.