• Journal of the Korean Dietetic Association
• /
• v.19 no.2
• /
• pp.124-139
• /
• 2013

Unlike studies of Europeans and Americans, many epidemiological studies of the Korean population have indicated that their risk for cardiovascular disease does not decrease with a vegetable-rich diet. The different dietary practices of Koreans, who consume salted vegetables instead of fresh vegetables (common in the Western diet), has been suggested as a reason for this observation. Korea is in a period of rapid epidemiologic transition, which includes dietary and disease patterns; therefore, this study investigated differences in the food consumption pattern and blood lipid profiles of Koreans compared to Europeans and Americans. The identification of dietary patterns related to blood lipid abnormalities was carried out using the 2007~2009 Korean National Health and Nutrition Survey data from 14,056 subjects. Dietary patterns were analyzed according to food group and nutrient intake. Blood lipid abnormalities were classified into three groups: hypercholesterolemia, hypertriglyceridemia, and low HDL cholesterolemia (hypo-HDL-cholesterolemia). The prevalence of hypercholesterolemia, hypertriglyceridemia, and hypo-HDL-cholesterolemia was 12.4%, 16.2%, and 27.7% respectively. In our analysis, the low consumption of all food groups was related to hypercholesterolemia. The high consumption of vegetable-containing foods, alcoholic beverages, and the low consumption of milk products were associated with hypertriglyceridemia and hypo-HDL-cholesterolemia. Thus, unlike Europeans and Americans, the low consumption of all food groups is related to hypercholesterolemia and a low consumption of milk products is related to hypertriglyceridemia and hypo-HDL-cholesterolemia. Dietary pattern might play a role in epidemiologic transition of Korean. Also, this study implies necessity of further research using longitudinal data.

• Journal of Environmental Health Sciences
• /
• v.5 no.1
• /
• pp.46-50
• /
• 1978

Aflatoxin, a mixture of the at least four toxic and carcinogenic metabolites, is known to be produced by only a few fungi. The toxins were designated aflatoxins because they were produced by the mold Aspergillus flavus(A. flavus). However, at least four other toxins and other species of the genus A. niger, A. parasiticus A. ruber and wentii have been reported to produce aflatoxins. And also the identical compounds may also be produced by molds, the Pencillium. At least four different species of Penicilliurn have been reported to produce aflatoxins (P. citrinurn, P. frequentans, P. puberulurn. and P. variable). So it is now known that the problem of Aflatoxin is not restricted to the single species A. flavus, even though that is a very common mold. Also additional aflatoxins have been discorvered. For sereral years, only four aflatoxins were known: $B_1, B_2, G_1$ and $G_2$, so designated by reason of their fluorescence and chromatographic charateristics. It is now known that there are really two new toxic materials in the milk. During the past year(1966) they were christened aflatoxin $M_1$ and $M_2$, since they were first found in milk. The two other and most recently discorvered aflatoxins were isolated late in 1966 from cultures of A. flavus, and were designated aflatoxin $B_2a$ and aflatoxin $G_2a$. In order to obtain a breaf information about extent of contamination of foodstuffs by aflatoxin which is known to produce eight different mold, aflatoxin detection of cereals and fermented foods on sale, such as polished rice, barley, wheat, wheat flour, lentil, red bean, soy bean, noodle, kochuj ang and Dwenjang (fermented soy bean paste) and chong Kuk, were carried out. The results of this investigation were summarized as follows: The hexane:$CHCl_3$ extracts of polished rice, barley wheat, wheat flour, lentil, red bean, noodle and kochujang yielded fluorescent spots on thin layer plates. However their Rfvalues were different from those of authentic aflatoxins. The fluorescent substances of the extract from soy bean, Dwenjang and chong kuk showed very similar Rf values to those of the standard aflatoxins. By two dimensional thin layer chromatography and comparison of ultra violet absorption spectra, it was found that these fluorescent substances were not aflatoxins. To conclude, aflatoxins themselves were not detected directly in those samples tested.

• Asian-Australasian Journal of Animal Sciences
• /
• v.23 no.12
• /
• pp.1557-1565
• /
• 2010

Methyl paraben (MP), which is used as a preservative in pharmaceutical and cosmetic (shampoo) products, foods and beverages, enters into the aquatic environment and can pose a potential fish health hazard. In this experiment, effects of MP were evaluated in adult male common carp (Cyprinus carpio) by exposing them to fractions (1/$143^{rd}$ to 1/29th) of the $LC_{50}$ dose with every change of water for 28 days. Vitellogenin induction, metabolic enzymes, somatic indices and bioaccumulation were studied at weekly intervals. The $96^{th}$ h $LC_{50}$ of MP in fingerlings was 120 mg/L. Compared to the control, except for increases (p<0.01) in alkaline phosphatase (EC 3.1.3.1), alanine aminotransferase (EC 2.6.1.2) and liver size, there were decreases (p<0.01) in activity of acid phosphatase (EC 3.1.3.2), aspartate aminotransferase (EC 2.6.1.1), and testiculosomatic index following exposure to any dose of MP. Vitellogenin induction was significantly higher (p<0.01) in exposed than unexposed (control) fish. The bioaccumulation of MP in testis, liver, brain, gills and muscle tissues of fish increased significantly (p<0.01) with increase of dose from 0.84 ppm to 1.68 ppm. Dose and duration of exposure (p<0.01) indicated that an exposure period of 1 to 2 weeks was sufficient to cause changes in the quantifiable parameters studied. Fish exposed to 4.2 ppm MP became lethargic after the $26^{th}$ d. Histologically, degeneration, vacuolization and focal necrotic changes in liver and fibrosis-like changes in testicular tissue were noted.

• Asian Pacific Journal of Cancer Prevention
• /
• v.16 no.12
• /
• pp.5081-5084
• /
• 2015

Background: Breast cancer is a malignant tumor that starts from cells of the breast and is seen mainly in women. It's the most common cancer in women worldwide and is a major threat to health. The purpose of this study was to fit a Cox proportional hazards model for prediction and determination of years of survival in Iranian patients. Materials and Methods: A total of 366 patients with breast cancer in the Cancer Research Center were included in the study. A Cox proportional hazard model was used with variables such as tumor grade, number of removed positive lymph nodes, human epidermal growth factor receptor 2 (HER2) expression and several other variables. Kaplan-Meier curves were plotted and multi-years of survival were evaluated. Results: The mean age of patients was 48.1 years. Consumption of fatty foods (p=0.033), recurrence (p<0.001), tumor grade (p=0.046) and age (p=0.017) were significant variables. The overall 1- year, 3-year and 5-year survival rates were found to be 93%, 75% and 52%. Conclusions: Use of covariates and the Cox proportional hazard model are effective in predicting the survival of individuals and this model distinguished 4 effective factors in the survival of patients.

• Asian Pacific Journal of Cancer Prevention
• /
• v.14 no.2
• /
• pp.659-663
• /
• 2013

Introduction: Squamous cell carcinoma of esophagus (ESCC) is one of the most common cancers in China. Preserved vegetables are processed foods and consumed in high amounts in the high risk areas for ESCC. This study aimed to investigate the relationships of preserved vegetable consumption with ESCC and precancer lesions. Methods: Cases from Yanting cancer hospital with pathological diagnosis of primary cancer, along with controls and individuals diagnosed with precancer lesions by endoscopy with iodine staining were interviewed. Trained staff collected data on dietary habits 1 year before the interview. An unconditional logistic regression model was used to estimate odds ratios of preserved vegetable consumption for precancer lesions and cancer. Results: Adjusting for potential confounders, intake of preserved vegetables (OR=2.92, 95%CI 1.32~6.47) and longer intake period (OR=5.78, 95%CI 2.26~14.80) were associated with higher risk of ESCC. Compared with lowest intake frequency, the highest was associated with a 3.0-fold risk for precancer lesions and 3.59-fold risk for ESCC (both p<0.05). Conclusion: Consumption of preserved vegetables is a risk factor for esophageal lesions in high risk areas. The carcinogenicity of preserved vegetables needs investigation in further studies and the public health strategies for reducing the consumption might be initiated in high risk areas.

• Nutrition Research and Practice
• /
• v.10 no.3
• /
• pp.294-304
• /
• 2016

BACKGROUND/OBJECTIVES: Eating out has been reported to have negative effects on nutritional status. However, eating out can include meals prepared at home and eaten outside. Conversely, meals eaten at home can be brought from outside, as take-out and home deliveries have become common in Korea. Thus, we tested whether or not meal preparation location influences daily diet quality. SUBJECTS/METHODS: From the Korea National Health and Nutrition Examination Survey (KNHANES) 2007-2009, 4,915 Korean adults (20-64 years) were classified into two groups: home-made meal group (HMG), who ate ${\geq}2$ meals per day prepared at home (n = 4,146), and non-home-made meal group (NHMG), who ate ${\geq}2$ meals per day prepared outside home (n = 769). Daily diet quality was determined by energy intake, nutrient intake, Dietary Variety Score (DVS), and Diet Diversity Score (DDS). RESULTS: Compared to the HMG, the NHMG was more likely to consist of men, single, employed, educated and of a higher economic status (all, P < 0.01). The NHMG showed higher energy intakes (1,776 vs. 2,116 kcal/day) with higher percentages of energy from protein (15 vs. 23%) and fat (14 vs. 16%) and lower intakes of dietary fiber, phosphorus, potassium, niacin, and vitamin C (all, P < 0.01) than the HMG, with some variations among age groups. The NHMG tended to consume foods prepared by frying and grilling and had more one-dish meals such as bibimbap, noodles, and dumplings but also showed higher dietary diversity. CONCLUSIONS: It should be noted that home-made meals do not necessarily guarantee a healthy diet, and the effects of meal preparation location on nutritional status might vary depending on socio-demographic characteristics.

• The Korean Journal of Food And Nutrition
• /
• v.26 no.3
• /
• pp.329-338
• /
• 2013

This study is conducted to compare the problems affecting dietary habits and health status between a long-term exercise group and non-exercise group of males older than 50 years. Most subjects of the two groups consider regular exercise to be the most important factor for maintaining health, and recognize hypertension as the number one concern. The most common nutritional supplement among subjects is multiple vitamins, and sleeping time range from 6~8 hours. Breakfast fasting rate was 15.9% among non-exercise group (NEG), where overeating and eating out rates were higher among exercise group (EG) when comparing to NEG. Fasting rates of breakfast, and consumption rates of milk and dairy products, vegetables such as kimchi, and fruits and fruit juices are higher among the EG. Overeating and eating out rates are lower among NEG, whereas eating rates of proteins like meat, fish, eggs, beans, fried foods, high-fat meats carbonated drinks, ice cream, and salt intakes are higher. Rates of health, dietary habits, and nutrient intakes are higher among EG. Energy intakes among the two groups were below the standard level, Vitamin $B_2$ intake is low in EG, and folic acid and calcium intakes were higher in NEG. The exercising group care more about health, eating habits and nutrient intakes, and low smoking rates are being observed. Thus, specific dietary improvement programs for adult men, are required, and it is necessary to consider the practice of nutrition education.

• Food Science of Animal Resources
• /
• v.32 no.5
• /
• pp.612-617
• /
• 2012

The antioxidant, antimicrobial, and cytotoxic activities of ovotransferrin were investigated in vitro. The antioxidant capacity of ovotransferrin was evaluated using the 2,2-Diphenyl-1-picryl hydrazyl (DPPH) radical scavenging method, antimicrobial effects using the agar well diffusion method, and cytotoxicity using the 3-(4,5-dimethylthizol-2-yl)-2,5-diphenylatetetrazolium bromide (MTT) assay. The DPPH radical-scavenging capacity of ovotransferrin at 1 mg/mL level reached approximately 60% after 48 h of reaction. The antimicrobial effects of ovotransferrin against common food-borne pathogens, Staphylococcus aureus KCCM 32395, Bacillus cereus KCCM 40935, Listeria monocytogenes ATCC 15313, Escherichia coli O157:H7 ATCC 43895, and Helicobacter pylori HpKCTC 26695 were dose dependant. Gram-positive bacteria was more sensitive to ovotransferrin than gram-negative bacteria. Ovotransferrin showed stronger antimicrobial effect against L. monocytogenes than other gram-positive bacteria tested. The cytotoxicity of ovotransferrin was evaluated in human cancer cell lines, various tissue origins, including the larynx (Hep-2), stomach (AGS), lung (SK-MES-1), liver (HepG2), breast (MCF-7), cervix (HeLa), and colon (HT-29). Ovotransferrin displayed relatively high cytotoxicity (${\leq}60%$ inhibition effects) at 40 mg/mL. At lower concentrations (${\leq}10mg/mL$), however, ovotransferrin cytotoxic effects were not significant in all cancer cell lines tested. These results indicated that ovotransferrin has potential to be used as an antioxidant or antimicrobial agent in foods or a pharmaceutical agent against cancers.

• Journal of Community Nutrition
• /
• v.5 no.4
• /
• pp.239-245
• /
• 2003

Millions people in the US suffer from foodborne illnesses each year. In the US, multiple government agencies work separately or together to ensure the nation's food safety for different audiences. FDA plays a key role in ensuring food safety in foodservice operations by providing the Food Code. School foodservice operations must follow the FDA guidelines on food safety and make sure that foods produced in school foodservice are safe. Despite the continuous efforts, school foodservice operations were responsible for numerous foodborne outbreaks. Currently, school foodservice operations serve younger children (<5 years) and children with medical conditions which make the food safety extremely important. There are many programs that foodservice operators can use to train and educate their employees. ServSafe$\^$ⓡ/tate or local food safety education programs, Serving It Safe, and HACCP workshop are common programs that can be used to train their staff. HACCP is a preventative program that can prevent foodborne illnesses before they occur. Although there are many benefits of utilizing HACCP and training programs, a majority school foodservice directors and managers still did not implement HACCP nor perceived their food safety training is adequate. Most reasons why not implementing HACCP program are lack of trained personnel, time, and financial resources in the school foodservice systems. The gap between what people know and what people do is another challenge identified as an obstacle food safety programs. Despite safe food sources in the US, continuous training is necessary to remove human errors and ensure food safety in the school foodservice systems. Future research is recommended to reduce gap between food safety knowledge and behavior. Foodservice operators and researchers may apply the systems developed in the US to their food systems.

• Journal of Applied Biological Chemistry
• /
• v.60 no.4
• /
• pp.391-402
• /
• 2017

Lactic acid bacteria (LAB) are widely used as starter culture in food fermentation due to their harmless entity and health beneficial properties along with the ability to change texture, aroma, flavor and acidity of food products. In this study, five different LAB (FB003, FB058, FB077, FB081, and FB111) isolated from different Korean traditional fermented foods, assigned to Lactobacillus plantarum, Pediococcus pentosaceus, Weissella viridescens, Lactobacillus sakei, and Leuconostoc mesenteroides, respectively, on the basis of their physiological properties and 16S rRNA sequence analysis, to use as fermentation starter and check their ability to fasten the ripening time as well as the overall optimization in the fermentation condition. To check their suitability as starters, their safety, acid and bile tolerance, NaCl and temperature resistance, susceptibility to common antibiotics, and antimicrobial activities were determined. Squid jeotgal samples were prepared by adding $10^8CFU/g$ of each strain in different samples, which were then kept for fermentation at $4^{\circ}C$ and checked for their antioxidant activities at 0, 7, 15, and 21-day intervals. The samples fermented with FB003 and FB077 displayed the highest antioxidant activity. This study revealed two effective starter cultures (FB003, FB077) for squid jeotgal fermentation, which presented increased functionalities. The results of this study will lead to the development of novel industrial-scale production avenues for jeotgal preparation, and offer new insights into the prevention and control of chronic diseases.