• Journal of Ginseng Research
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• 제29권4호
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• pp.206-214
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• 2005

The health function food law has been carried into effect from January 31, 2004 just after the proposal of 'a draft of a proposed law concerning the health function foods for the promotion of a nation health' on November 29, 2000 in Korea. After enforcement of health functional food law, there have been difficult market penetration with overall stagnancy of business activities and the current of health functional food within the country divided two groups. In standardized health functional foods the present condition, nutrition supplementary products (938 items) and red ginseng products (351 items) are prevalent and total 32 products are registered containing lactobacilli (297 items), glucosamine (295 items), ginseng (182 items), yeast(136 items) so on. In 2005, five products (products containing green tea extract, soybean protein, plant sterol, fructooligo sugar and Monascus sp. products are newly notified and raw material or component of total 21 products containing xylitol, teanin extract, sardine peptide are recognized as individual authorized health functional foods. Efficacies of ginseng are studied in many-sided researches but benefits of the ginseng in the health functional food law limited to 3 items (staminaresume, immune enhancement, nourishment robustness). To enlarge functionalities of ginseng it needs raw material and ingredient approval through data application to Korea Food and Drug Administration and this procedure acts as barrier of the functional food development in the ginseng industry. It is necessary to develop the authorized health functional foods for leading health functional food market in the future.

• 고려인삼연구와산업
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• 제7권1호
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• pp.3-10
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• 2013

• 한국축산식품학회지
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• 제29권4호
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• pp.523-532
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• 2009

Changing health awareness has had an important effect on the functional food industry and is creating greater market opportunities. Unfortunately, there is no statement on functional dairy products in the Processing of Livestock Products Act. As a result, there is confusion in the market and legal difficulties with regard to the advertising of functional dairy products. This study was carried out to improve the current standardization of functional dairy products by comparing the domestic Health/Functional Food Act with the Japanese Health Promotion Law, and by investigating scientific data and articles from various literature and the Internet. In Japan, the Ministry of Health, Labor, and Welfare (MHLW) officially presented the Food with Health Claims (FHC) system that consists of Food with Nutrient Function Claims (FNFC), and innovated Food for Specified Health Uses (FOSHU). In 2005, the FOSHU system was changed to include several new subsystems: Current, Standardized, Reduction of disease risk, and Qualified FOSHU. Finally, to manufacture FOSHU, scientific evidence pertaining to such products must be examined by MHLW. Since FNFC was allowed, only 12 vitamins, ${\beta}-carotene$, and five minerals were approved, though without scientific evidence of efficacy. The Korean Health/Functional Food Act requires that health/functional foods (HFFs) be marketed in measured doses. There are two types of HFFs: generic and product-specific. There are 67 ingredients listed in the act for generic HFFs, and if an HFF has a new active ingredient, it is considered a product-specific HFF. Product-specific HFFs must be approved by the Korean Food and Drug Administration (KFDA). With the present standards, it is impossible to label and advertise functional dairy products with health/functional claims. Government agencies must cooperate to solve this problem, and standardization should be carried out by considering existing health/functional products and claims/indications from other countries.

• 한국식품위생안전성학회지
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• 제27권4호
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• pp.395-400
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• 2012

본 연구에서는 한 가지 제품에 여러 기능성 원료를 복합하여 사용하고 있는 복합 건강기능식품의 실태를 파악 및 분석하고 이들 원료들 간의 상호작용에 관한 문헌조사를 토대로 복합건강기능식품의 관리 방안을 도출하고자 하였다. 이를 위해 식약청에 품목제조신고되어 있는 database를 분석하였다. 분석대상이 되는 제품은 총 7319개의 제품 중 "복합 건강기능식품"으로 파악된 제품의 개수는 183개 제품이었으며 이들 제품 중 기능성 원료를 2개 함유하고 있는 제품은 총 177제품, 3가지 이상의 기능성 원료를 함유하고 있는 제품은 모두 6개 제품이 있다. 183개 복합건강기능식품에 기능성 원료로 사용되고 있는 원료들을 순위별로 나열하면 가장 많이 사용되는 기능성 원료가 가르시니아캄보지아로서 41개 제품에서 기능성 원료로 사용되었으며 "옥타코사놀"과 "쏘팔메토열매추출물"이 가장 많은 빈도로 제조되고 있었다. 복합건강기능식품에 사용되고 있는 원료들의 pair를 사용하여 안전성 정보를 검색한 결과 현재 복합 사용되고 있는 건강기능식품에서의 안전성 우려사항은 아직까지 보고된 바 없는 것으로 판단된다. 하지만 복합 건강기능식품의 섭취에 대한 안전선 우려는 여전히 남아있는 상태이므로 이를관리하기 위해서는 부작용에 대한 조기 시그날을 감지하기 위한 부작용 모니터링 제도를 강화할 필요가 있을 것이다. 최근에 개정된 건강기능식품법 시행규칙의 원활한 시행을 통해 복합 건강기능식품의 안전관리를 강화할 수 있을 것으로 기대된다.

• Nutrition Research and Practice
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• 제5권4호
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• pp.313-321
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• 2011

The Korea Food and Drug Administration (KFDA) revised the Health Functional Food Act in 2008 and extended the form of health functional foods to general food types. Therefore, this study was performed to investigate consumers' perceptions of the expanded form of health functional food and to predict consumption patterns. For this study, 1,006 male and female adults aged 19 years and older were selected nationwide by multi-stage stratified random sampling and were surveyed in 1:1 interviews. The questionnaire survey was conducted by Korea Gallup. The subjects consisted of 497 (49.4%) males and 509 (50.6%) females. About 57.9% of the subjects recognized the KFDA's permission procedures for health functional foods. Regarding the health functional foods that the subjects had consumed, red ginseng products were the highest (45.3%), followed by nutritional supplements (34.9%), ginseng products (27.9%), lactobacillus-containing products (21.0%), aloe products (20.3%), and Japanese apricot extract products (18.4%). Opinions on expanding the form of health functional foods to general food types scored 4.7 points on a 7-point scale, showing positive responses. In terms of the effects of medicine-type health functional foods versus generic health functional foods, the highest response was 'same effects if the same ingredients are contained' at a rate of 34.7%. For intake frequency by food type, the response of 'daily consistent intake' was 31.7% for capsules, tablets, and pills, and 21.7% for extracts. For general food types, 'daily consistent intake' was 44.5% for rice and 22.8% for beverages, which were higher rates than those for medicine types. From the above results, consumers had positive opinions of the expansion of health functional foods to generic forms but are not expected to maintain accurate intake frequencies or amounts. Thus, continuous promotion and education are needed for proper intake of generic health functional foods.

• Journal of Dairy Science and Biotechnology
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• 제26권2호
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• pp.9-22
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• 2008

This work has been conducted as a part to set up the regulations and the scientific evaluation systems for the functional dairy products with health claims in Korea. Toward this end, current regulations, requirements, and all kinds of provisions related to the functional dairy products overseas were taken into accounts and feasible recommendations of new initiatives on the current regulations as well. By doing so, not only protecting hopefully the innocent consumers from the false labeling statements and fake advertisements, but also eventually to revitalize the stagnated domestic dairy industries. Currently, functional daily products are simply regarded as "Dietary Supplements" in the United States, and subjected to the regulations under the Dietary Supplement Health and Education Act, established m 1994. Manufacturers and sales distributors should notify their products to the FDA, which is in charge of the dietary supplements on nutrition and labeling, in advance when they start marketing a new dietary ingredient or any foods containing it in the States. For EU countries, there exists keen interests about the functional food products between the member countries of the European Union even though the products are categorized into "Food Supplements" similar to those in the United States. Therefore, they maintain a cautious attitude in applying the health claims to the functional food products. On the other hand, under the Japanese health food system, functional foods are qualified to the functional health foods in terms of legal status as long as any traditional foods can meet the legal standards in its effectiveness, safety as well as quality, along with significant scientific evidences related to the products, thus categorized into "Foods for Specified Health Uses and "Foods with Nutrient Function Claims". Through this study, we may have some expectations and potential utilizations as follows: Legal regulations of dietary supplements especially for the dairy products will be implemented by the outcomes of this research and proposed a tentative amendment of functional ingredients for the sake of consumer protection from the false advertisements and overstatement labeling. Current regulations on the animal foods processing and advertisements will be amended and supplemented in order to revitalize the current downturn dairy sales and to harmonize the international Codex recommendations. The results obtained from this study will make the consumers a wise selection of the dairy products with health claims and be utilized for consumer education and advertisement of the functional products as well.

• 한국축산식품학회지
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• 제32권6호
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• pp.695-705
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• 2012

Dietary fiber naturally present in various sources of cereals, legumes, fruits and vegetables plays a physiological role in human health, such as lowering cholesterol and blood pressure, improving blood glucose control in diabetes, helping with weight loss and management, and reducing cancer risk. In addition, dietary fibers have has been added as a functional food ingredient to food products to provide water-holding capacity, viscosity, gel-forming ability, and fat-binding capacity to food products. These beneficial characteristics of dietary fiber components can improve the image of meat products to be healthy and functional food products. This article reviews the concept and current definition of dietary fibers in food products along with their health benefits and functional characteristics. Dietary fibers from different sources like cereals, legumes, fruits, and vegetables and soluble dietary fibers have been applied as functional ingredients to various types of meat products, such as beef patties, ground beef and pork, pork and chicken sausages, meatballs, and jerky etc. Based on the application of dietary fibers to different types of meat products, possible future characteristics in selecting appropriate dietary fiber ingredients and their proper incorporation are explored to develop and produce healthy and functional meat products with high dietary fiber contents.

• 식품과학과 산업
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• 제53권4호
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• pp.366-373
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• 2020

Due to environmental changes such as diet and fine dust, the public has a growing interest in health. With the growing interest in health, consumption of health functional foods to prevent diseases has increased, and the health functional food market is also growing. However, most health functional foods rely on imported raw materials, and the development of health functional foods using domestic raw materials is urgently needed. Therefore, in this paper, provides information on functional raw materials for health functional foods that have been recognized by using domestic agricultural products in Rural Development Administration, and insists that R&D should be more active in order to increase more domestic raw materials in the health functional food market in the future.

• 한국식품위생안전성학회지
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• 제32권5호
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• pp.343-347
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• 2017

건강기능식품에서 이산화규소 분석 방법을 확립하기 위하여 산(불산과 붕산)분해를 이용한 ICP-OES 방법을 수행하였다. 이 방법의 검출한계와 정량한계는 각각 0.07 mg/L, 0.20 mg/L 이었다. 검량선은 0.2~20.0 mg/L의 농도범위에서 우수한 직선성($r^2$ 0.99)을 보였다. 글루코사민 제품에 이산화규소 0.4, 1.0, 2.0% (w/w)를 첨가하여 시험한 결과 90.22~94.14%의 회수율과 0.72~1.67%의 정밀성을 나타내었다. 확립된 방법으로 시중에 유통되는 건강기능식품 11품목의 이산화규소 함량을 분석한 결과 0.02~1.80% (w/w)로 나타났다. 이 결과는 건강기능식품에 이산화규소의 사용기준 2% (w/w) 이하를 만족하는 결과로 시험한 제품들은 규격에 적합하였다. 따라서 본 연구에서 확립된 이 방법은 건강기능식품 중 이산화규소를 쉽고, 빠르게 분석할 수 있으며, 건강기능식품 중 이산화규소 함량 분석에 효율적으로 사용될 수 있다.

• Journal of Dairy Science and Biotechnology
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• 제33권3호
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• pp.167-170
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• 2015

The dairy industry, as part of the broader agricultural sector, is classified as a basic industry to the Korea economy. Basic industries provide income to a region by producing an output, purchasing production inputs, services and labor. An integrated, multidisciplinary approach for the next generation of dairy products with added health benefits represent the direct economic contribution. The commercialization of "nutritional" functional foods can only be successful if the consumer is confident in the scientific validity of the claims. Modern biotechnologies such as genomics, genetic expression and biomarkers of health performance suggested to whole dairy products, such as fluid milk, butter, cheese, ice cream and frozen dessert products (German, 1999). The following definition makes the point that dairy products can provide a nutritional value beyond the basic nutritional requirements: 1) The dairy industry has the opportunity to improve the health and well-being of its customers and/or to reduce their risk of disease through dairy products with added activities. 2) Functional dairy products are those that can be demonstrated to benefit target functions in the body in a way that improves the state of health and /or reduces the risk of disease. They are food products that are consumed as part of a normal diet rather than pills or supplements. 3) Dairy products based on functionality will need to link the scientific basis of such functionality to the communication of its benefit to the general public. 4) Both the efficacy and the safety of the food components with health benefits will require evidence based on the measurement of scientific biomarkers relevant to their biological responses and health end points. 5) Sound evidence from human studies based on intermediate health end points using accepted biomarkers will provide the basis for promotional messages divided into two categories-enhanced function and reduced risk of disease. 6) Success in solving key scientific and technological challenges will only be achieved by interdisciplinary research programs to exploit the scientific concepts in functional dairy science.