• 대한영양사협회학술지
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• 제18권4호
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• pp.283-296
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• 2012

As a disease that reduces quality of life, functional dyspepsia (FD) is associated with foods that may worsen its symptoms or cause it. The purpose of this study was to examine the nutritional status and dietary behaviors of FD patients. We investigated food intake, food intake frequency, and dietary habits of 45 FD subjects according to the Rome III Diagnosis Criteria. Average age and body mass index (BMI) were 47.7 years and $22.6kg/m^2$ (males: $23.4kg/m^2$, females: $22.1kg/m^2$), respectively. Average energy intake was 77% of Korean Dietary Reference Intake (KDRI), and it was less than that of the Korea National Health and Nutrition Examination Surveys (KNHANES). Other nutrient intake levels were similar to the KNHANES. Energy intake proportion of carbohydrates : protein : fat was 56 : 18 : 26, and the ratio of fat intake was higher than that of the KNHANES. Beans, laver, tomato, and yogurt were consumed very frequently. In the results of meal regularity, dietary behaviors and composition of diet were relatively good. It is likely that the patient controlled their diet by eating cautiously and by reducing alcohol drinking and smoking. Our results indicate that FD patients' nutritional status by consumption of nutrients was at a level of normal healthy people and that dietary habits were better than normal adults. However, their fat intake levels were somewhat higher than normal people. Therefore, further research is required to identify the relationship between dietary intakes and FD.

• 동아시아식생활학회지
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• 제24권6호
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• pp.768-775
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• 2014

The purpose of this study was to analyze consumption patterns of health functional foods (HFF) according to climacteric symptoms. Subjects were 450 middle-aged women divided into four groups by Kupperman's index. This study collected all information by self-administrated questionnaires. Higher Kupperman's index was associated with higher Menopause-specific quality of life questionnaire (MENQOL) (P<0.001) and current smoker ratio (P<0.01) as well as lower monthly income (P<0.05). Exactly 28.4% of subjects showed negative responses to effectiveness of HFF. The average number of HFF intake per person was 2.01. The main reason for consumption of HFF was treatment or prevention of disease (33.6%). The information source for buying HFF was family or relatives (40.0%). The main types of HFF were vitamins (28.2%), omega-3 fatty acid (18.6%) and red ginseng (17.3%). The intake ratio of individual approval type (Cynanchum extract and Angeli extract) was significantly higher in subjects with high Kupperman's index (P<0.001). In conclusion, these results can be used as basic data that reflect middle-aged women's needs for HFF intake according to climacteric symptoms.

• 한국식품영양학회지
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• 제25권2호
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• pp.308-316
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• 2012

Proper skin care promotes good metabolism and the biological activity of skin, helps maintain the skin in a healthy and beautiful state when combined with nutritional nourishment. Health functional foods are being used for the purpose of enhancing efficient skin care. Health functional foods related to skin care maintain the epidermis, dermal fibroblast layer and subcutaneous tissue that form the skin. Efficient functional foods alleviate the signs of endogenous aging that come with getting older and exogenous aging caused by sunlight. Even though the field of skin care related to health functional foods has received less attention and been the subject of less research compared to functional cosmetics which are developing widely, this area of skin care that maintains and improves the layer of dermal fibroblast through the intake of food, is expected to progress with the commercialization of products in many fields when the related technical research development is galvanized and the related patents are applied for. Research into health functional foods related to skin care in Korea started rather late in comparison to other advanced countries where patents for relevant techniques have been applied for since 1990's together with research conducted on how they might be used for practical purposes. This study used the key words 'skin care, health functional food' to search for Korean patents that have been applied for at the Korean Intellectual Property Office from 1983 to 2011 using the KIPRIS database, in order to help researchers in the related fields by organizing the patented formulas for health functional foods for skin care which have gained attention recently. According to the number of registrations in each industry field, the total number of patents was 1,120 we screened the major patents among them, the field with the largest number was food foodstuff non-alcoholic beverage and preparation or treatment(A23L) with 135, then natural plant medicine & medical supplies and cosmetics(A61K) with 112, microorganisms or enzymes(C12N) with 63, heterocyclic compounds(C07D) with 44, horticulture or cultivation of sea weeds, forestry(A01G) 16 times, listed from the highest to the lowest number of applications. It has been revealed that food, foodstuff, non-alcoholic beverage and preparation or treatment(A23L) was the industry field where the most patents for health functional foods related to skin care were registered.

• Nutrition Research and Practice
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• 제7권3호
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• pp.199-206
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• 2013

This study was performed to compare the dietary food and nutrient intakes according to supplement use in pregnant and lactating women in Seoul. The subjects were composed of 201 pregnant and 104 lactating women, and their dietary food intake was assessed using the 24-h recall method. General information on demographic and socioeconomic factors, as well as health-related behaviors, including the use of dietary supplements, were collected. About 88% and 60% of the pregnant and lactating women took dietary supplements, respectively. The proportion of dietary supplements used was higher in pregnant women with a higher level of education. After adjusting for potential confounders, among the pregnant women, supplement users were found to consume 45% more vegetables, and those among the lactating women were found to consume 96% more beans and 58% more vegetables. The intakes of dietary fiber and ${\beta}$-carotene among supplement users were higher than those of non-users, by 23% and 39%, respectively. Among pregnant women, the proportion of women with an intake of vitamin C (from diet alone) below the estimated average requirements (EAR) was lower among supplement users [users (44%) vs. non-users (68%)], and the proportion of lactating women with intakes of iron (from diet alone) below the EAR was lower among supplement users [usesr (17%) vs. non-users (38%)]. These results suggest that among pregnant and lactating women, those who do not use dietary supplements tend to have a lower intake of healthy foods, such as beans and vegetables, as well as a lower intake of dietary fiber and ${\beta}$-carotene, which are abundant in these foods, and non-users are more likely than users to have inadequate intake of micro-nutrient such as vitamin C and iron.

• 식품과학과 산업
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• 제51권4호
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• pp.313-324
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• 2018

As excessive intake of salt is regarded as a reason for health problems, the tendency of people to attempt to reduce intake of salt in their everyday lives is on the rise. In Korea, where many people have a higher intake of salt compared to those in other countries, there have been diverse efforts to improve on this eating habit. Protein hydrolysates are chemically, physically hydrolyzed protein that have been widely utilized as a material for not only regular food but health functional food due to have diverse biological effects such as anti-oxidation, anti-inflammation, prevention of diabetes, and regulation of blood pressure. Various amino acids such as glutamic acid, arginine and arginine dipeptides, which exist in the components of protein hydrolysates, have also been recently recognized as being helpful in decreasing the use of salt in foods as they can greatly enhance salty taste when used concurrently with salt due to having both salty and palatable flavors. In the case of protein hydrolysates that decompose soy protein or fish protein such as anchovy, they could reduce consumption of salt by as much as 50% without affecting people's food preferences when applied to food as they boost salty taste by approximately 10% to 70%. Although there are only a few studies on protein hydrolysates as a salty taste enhancer or salt substitute, the results of several studies are indicative of the potential of protein hydrolysates as a salty taste enhancing ingredient.

• 한국식품위생안전성학회지
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• 제32권4호
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• pp.314-320
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• 2017

서울시 유통 건강기능식품 중 츄어블제품 66건과 인삼홍삼제품 60건을 수거하여 분석하였다. 시료 전체의 1일 섭취량당 당함량 평균은 1.95 g이었고 범위는 N.D. ~ 12.61 g 이었다. 제품 유형별로는 츄어블 제품의 평균은 1.26 g 이었고 범위는 N.D. ~ 10.39 g이었다. 인삼홍삼제품의 평균은 2.70 g이었고 범위는 N.D. ~ 12.61 g이었다. 츄어블제품중 1일 섭취량당 당함량은 어린이용 제품이 평균 2.10 g으로 가장 높았고 영양소제품은 평균 1.43 g, 기능성원료 제품은 평균 0.35 g이였다. 어린이용 제품은 1일 섭취량당 당함량이 1.03 g ~ 5.33 g, 영양소 제품은 N.D. ~ 10.39 g, 기능성원료 제품은 N.D. ~ 2.61 g의 범위를 보였다. 인삼홍삼제품중 1일 섭취량 당 당함량은 액상 제품이 평균 4.25 g으로 가장 높았고 농축액 제품은 평균 1.51 g, 분말제품은 평균 1.49 g이었다. 액상 제품의 1일 섭취량당 당함량의 범위는 N.D. ~ 10.80 g, 농축액 제품의 범위는 N.D. ~ 12.61 g, 분말제품의 범위는 0.06 g ~ 5.64 g의 분포를 보였다. 인공감미료를 분석한 결과 3건에서 인공감미료가 검출되었다. 인삼홍삼제품에서는 인공감미료가 검출되지 않았으며 츄어블제품 중 영양소 제품 2건과 기능성원료 제품 1건에서 검출되었다. 검출된 인공감미료는 아스파탐으로 영양소 제품에서 3.09 g/kg, 기능성원료 제품에서 1.09 g/kg 검출되었고 3건 모두 허용량 이내였다.

• Journal of Nutrition and Health
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• 제47권6호
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• pp.385-393
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• 2014

Purpose: The aim of this study is to examine the effects of egg consumption and suggest proper guidelines for consumption of eggs by determining the relationship between eggs and cholesterol. Methods: Literature review was conducted on the relationship between nutritional, functional properties of eggs and serum cholesterol, as well as cardiovascular disease. Results: Eggs, which are a good protein food with complete amino acid composition, contain vitamin A, riboflavin, vitamin $B1_2$, folic acid, vitamin D, vitamin E, vitamin K, calcium, iron, choline, selenium, ${\beta}$-carotene, lutein, zeaxanthin, etc. However the egg yolk has a high cholesterol content, which is associated with chronic diseases, including heart disease and hypertension. As a result, its intake is subject to regulation. Outbreak of heart disease by yolk intake can show different results depending on the characteristics of the subjects, amount of egg intake, and the implications of other foods eaten. It is difficult to determine whether eggs are beneficial, as they are the main supplying source for other major nutritive elements as well. Several research studies insist that when cholesterol intake increases by 100 mg, the level of serum cholesterol increases by 2.2~4.5 mg/dL and when serum cholesterol increases by 1%, the risk of heart disease increases by 2%. This indicates that a large intake of eggs can increase the risk of heart disease. Although the cholesterol of egg yolk and serum cholesterol are correlated, it is insufficient to conclude that only cholesterol and not other components are related to heart disease. In fact, other components in egg such as various unsaturated fatty acids and phospholipids could be related as well. Rather than concluding egg as a 'good' or 'bad' food according to its cholesterol content, it is important to define egg as a part of dietary patterns. Conclusion: Generalizing an indiscriminate and uniform amount of egg intake for all seems inadequate. However, patients with diabetes or heart disease should pay particular attention to the amount of egg intake. As for the norm, eating egg with vegetables as a substitute for other animal products seems beneficial.

• 대한예방한의학회지
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• 제21권2호
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• pp.117-126
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• 2017

Objectives : The use of health functional foods is gradually increasing. On the other hand, the use of the Korean herbal medicine is gradually decreasing. Especially children are known to have a high percentage of taking a health functional food. This study was designed to compare the use of health functional food with the reason for taking the Korean herbal medicine. Methods : The participants were 453 parents who have kids age between 3 to 6 years old from day care center in Wonju and Chungju. The questionnaire consisted of 17 questions and the survey was conducted by self-entry method. This study analyzed 374 participants' questionnaires who agreed to the survey. Results : The percentages of children's health functional food intake experience were 82.9% and they usually bought products which contain lactic acid bacteria(55.6%). The reason for consuming health functional food was to strengthen the immune system and enhance the physical strength. Most of the participants purchased health functional food from pharmacy through inaccurate information such as the internet. The percentages of children's health functional food preference were 58.5% because it is easy to take. The percentages of children's herbal medicine preference were 41.7%. There are inconveniences of taking herbal medicine because of taste and smell(68.8%). Conclusions : Therefore, it is necessary to change the formulation of the herbal medicine and increase convenience for use of the herbal medicine to preschooler(3-6 years old). In additionary, it is necessary to supply accurate and up to date information of herbal medicine taking.

• 한국식품조리과학회지
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• 제22권3호통권93호
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• pp.402-417
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• 2006

Research interest on functional food and phytochemicals has mainly focused on their health effects, mechanism of action and structure-activity relationship for the development of nutraceuticals. Considering the intake of phytochemicals via the normal diet, further information is required on changes in food functionality or individual phytochemicals that occur during the cooking or processing of foods, in order to increase the intake of these bioactive compounds, because many of the unit-operating procedures involved in cooking or food processing may result in physicochemical changes of food constituents. This study reviews the changes of selected phytochemicals, i.e. flavonoids, organosulfur compounds and carotenoids, or food functionality by major cooking or processing procedures such as heating, fermentation, and pH changes. In general, heating has a negative effect on food functionality, although in some cases, mild heating increases bioactive phytochemical contents. Some phytochemicals, including anthocyanins and catechins, are stabilized in lower pH conditions. The structures of phytochemicals, including isoflavones and catechins, are changed by fermentation. The loss of bioactive compounds may be decreased by recently developed cooking or processing methods such as microwave cooking or use of high hydrostatic pressure. However, the effects of cooking and processing procedures on food functionality and phytochemicals are so diverse and dependent on test conditions that further research efforts are needed to form accurate conclusions on the effects of cooking and processing of foods.

• 한국축산식품학회지
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• 제44권2호
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• pp.255-268
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• 2024

Probiotic products have long been recognized for their health benefits. Additionally, milk has held a longstanding reputation as a dairy product that offers high-quality proteins and essential micronutrients. As awareness of the impact of food on health grows, interest in functional products such as probiotic dairy products is on the rise. Fermentation, a time-honored technique used to enhance nutritional value and food preservation, has been used for centuries to increase nutritional value and is one of the oldest food processing methods. Historically, fermented dairy products have been used as convenient vehicle for the consumption of probiotics. However, addressing the potential drawbacks of fermentation has recently led to increase in research on probiotic dairy drinks prepared without fermentation. These non-fermented dairy drinks have the advantage of maintaining the original flavors of milk drinks, containing potential health functional probiotics, and being an alternative dairy product that is helpful for probiotics intake. Currently, research on plant-based dairy products is rapidly increasing in the market. These developments might suggest the potential for novel forms of non-fermented dairy beverages with substantial prospects in the food market. This review aims to provide an overview of milk-based dairy beverages, both fermented and non-fermented, and discuss the potential of non-fermented dairy products. This exploration paves the way for innovative approaches to deliver probiotics and nutrition to consumers.