• Journal of Society of Preventive Korean Medicine
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• v.17 no.1
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• pp.125-135
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• 2013

Objectives : Medical treating with eating foods is one of important therapies in East Asian traditional medical knowledge and is referred as a therapy to treat diseases through foods. Since the food cannot be separated from ordinary people living, the medical treating with eating foods is a therapy with strong locality and contains many autogenous parts. Methods : Recently, the world is showing much interest for genetic resources, and the concept of intellectual property is rapidly expanding as the field of 'new knowledge property right' as well. Thus, the knowledge of medical treating with eating foods recently draws much attention in the economic aspect beyond the scholarly interest for traditional medicine. Here, I would like to summarize and report the contents related to medical treating with eating foods on "Yi, SeikKan experience prescriptions" which was discovered before. Results & Conclusions : First, medical treating with eating porridge on "Yi, SeikKan experience prescriptions" is classified into one with nonglutinous rice as the main ingredient and the other with other grains as the main ingredient. It is differently utilized depending on the nature of the grain. Second, medical treating with eating rice on "Yi, SeikKan experience prescriptions" was born from our nation's unique way of living and is classified into one way to eat rice mixed with ground medicinal herbs, another one to cook and eat rice with mixed grains and the other way to use as the external application. Medical treating with eating rice is assumed to replace the meal. Third, "food section" was given separately and discussed in this book. There were some parts different from existing medical knowledge due to the accumulation of experience using medicinal herbs. Fourth, we should pay attention to experience a book on medicine where vibrant medical information has been recorded in order to discover and process our traditional knowledge resources as a useful form.

• Asian Pacific Journal of Cancer Prevention
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• v.13 no.5
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• pp.2069-2079
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• 2012

Background and Objective: A comprehensive overall review of gastric cancer (GC) risk and protective factors is a high priority, so we conducted the present study. Methods: Systematic searches in common medical electronic databases along with reference tracking were conducted to include all kinds of systematic reviews (SRs) about GC risk and protective factors. Two authors independently selected studies, extracted data, and evaluated the methodological qualities and the quality of evidence using R-AMSTAR and GRADE approaches. Results: Beta-carotene below 20 mg/day, fruit, vegetables, non-fermented soy-foods, whole-grain, and dairy product were GC protective factors, while beta-carotene 20 mg/day or above, pickled vegetables, fermented soy-foods, processed meat 30g/d or above, or salty foods, exposure to alcohol or smoking, occupational exposure to Pb, overweight and obesity, helicobacter pylori infection were GC risk factors. So we suggested screening and treating H. pylori infection, limiting the amount of food containing risk factors (processed meat consumption, beta-carotene, pickled vegetables, fermented soy-foods, salty foods, alcohol), stopping smoking, avoiding excessive weight gain, avoidance of Pb, and increasing the quantity of food containing protective components (fresh fruit and vegetables, non-fermented soy-foods, whole-grain, dairy products). Conclusions: The conclusions and recommendations of our study were limited by including SRs with poor methodological bases and low quality of evidence, so that more research applying checklists about assessing the methodological qualities and reporting are needed for the future.

• Proceedings of the KSCN Conference
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• 2007.10a
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• pp.76-80
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• 2007

• The Journal of Korean Obstetrics and Gynecology
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• v.18 no.3
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• pp.152-164
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• 2005

Purpose : A survey was conducted to investigate the intake pattern of health food by using questionnaire. Methods : This study was carried out to patients visiting OB&GY clinic in Jaseng and Dongseo hospital of oriental medicine during 2005.3.4-2005.5.13. Results : 1. Among the 114 respondents, most respondents(66.6%) were located between 3rd and 4th decade. 2. Among the respondents, 107(93.9%) persons had the experience of intake of health foods and 7(6.1%) persons not. 3. Among the health foods, the natural foods(48.0%) were most frequently taken. 4. Two major reasons for the intake of the health food were 'for relieving easy fatigability'(24.8%) and 'for the prevention of disease'(23.0%). 5. Most respondents felt that the effects of health foods were 'intermideate'(65.8%). Positive responses to the effect were 24.6%, and negative ones were 3.5%. 6. The discussion with medical personnel about taking health foods was present in fractionary population (13.2% ). 7. Among 107 respondents who had taken health food, 7 respondents(6.1%) experienced side effect of health food. Side effects were gastrointestinal disturbance in 4 cases, dermatologic problems in 2 cases. Conclusion : A study on analysis of health food in Oriental Medicine is necessary to make a guide for efficient use of that.

• Journal of the Korean Society of Food Culture
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• v.25 no.6
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• pp.671-679
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• 2010

This study investigated the perception, evaluation, and the possibility for globalizing Korean foods and Yak-sun among different nationalities of foreigners living in Korea. A survey was conducted with 171 foreigners (eastern Asian, southeastern and central Asian, European, and American). The questionnaire was composed of three parts, including perception, evaluation, and the possibility for globalizing Korean foods and Yak-sun. The reason for choosing Korean foods cited by southeastern and central Asians and Americans was "taste", whereas eastern Asians and Europeans chose "culture" and "curiosity", respectively. Americans and Europeans considered "spiciness" as a reason not to choose Korean foods (P<0.001). Regarding the possibility of globalizing Korean foods, eastern Asians and Americans/Europeans/southeast Asians and central Asians responded "Korean dining culture" and "incomprehensive menus", respectively (P<0.05). An "explanation of the menu to foreigners" was regarded as the main suggestion for globalizing Korean food. Most of the respondents understood that Yak-sun is an oriental medicinal food that provides improved health and disease prevention. A number of Europeans and Americans expressed high interest in the conceptualization of Yak-sun (P<0.001). With regard to the priority for developing Yak-sun, eastern Asians, southeastern and central Asians, and Europeans picked out "health status improvement", whereas "improved nutritional status" was manifested in the majority of the American's responses (P<0.001). Therefore, it is crucial that "localization" be applied to Korean foods and Yak-sun to meet the international standard. Furthermore, it is necessary to provide simplified and correct Korean food content information to foreigners.

• Journal of Agricultural Extension & Community Development
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• v.22 no.4
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• pp.465-479
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• 2015

The purpose of this study is to explains consumers' medical discourse embedded in the consumption of oriental medicine and health functional foods. Despite the fact that both of oriental medicine and western medicine is legally accepted, people tend to recognize that accurate diagnosis is possible only in the latter. As the discourse that oriental medicine, compared with western medicine, has an auxiliary position is widely spreaded, the rivalry between herbal medicine and health functional foods come to be formed. And it led to a close correlation between the decrease of herbal medicine consumption and the growth of health supplement market. Herbal medicine is compared to red ginseng, one of the representative health supplement. Negative notion such as using an Asian herb from China and side effect of hepatotoxicity influences herbal medicine consumption. This study argues two conclusion. First, the correlation between the consumption of herbal medicine and that of health functional foods results from the discourse of scientific reconstruction, standardization, and commercialization all of which come from globalization discourse. Second, medical discourse embedded in these commodity, in the end, has impact on agricultural production.

• Journal of Radiation Protection and Research
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• v.47 no.4
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• pp.204-213
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• 2022

Background: The accident at the Fukushima Daiichi nuclear power plant increased the level of anxiety related to the radioactive contamination of various foods sourced in Japan. Particularly, after the accident, the detection of artificial radionuclides in locally produced foods raised food safety concerns. In this study, the radioactivity concentrations and annual ingestions of ⁴⁰K and ¹³⁷Cs in food products commonly and frequently consumed by the general public were investigated, and the annual effective dose of each was evaluated. Materials and Methods: The 2016-2018 data from the Radiation Safety Management Report released by the Korea Nuclear Safety Technology Center was referenced for the evaluation of the amounts of ⁴⁰K and ¹³⁷Cs contained in food. Using the food-ingestion survey mentioned above as a reference, we selected 62 foods to include in our radioactivity concentration and dose assessment. We also developed a questionnaire and evaluated the responses from the subjects who answered the questionnaire. Results and Discussion: The radioactivity concentration of ¹³⁷Cs was found to be close to or below the level of minimum detectable activity. Additionally, the annual ingestion of 62 foods was 294.77 kg/yr, the effective doses from ⁴⁰K and ¹³⁷Cs were 136.4 and 0.163 μSv/yr, respectively. Conclusion: Thus, the findings confirmed that the effective dose from ⁴⁰K and ¹³⁷Cs in food tends to be lower than the effective dose limit of 1 mSv/yr suggested by the International Commission on Radiological Protection (ICRP) Publication 60. The questionnaire developed in this study is expected to be useful for estimating the annual effective dose status of Korean adults who consume foods containing ⁴⁰K and ¹³⁷Cs.

• The Korean Journal of Food And Nutrition
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• v.34 no.1
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• pp.47-57
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• 2021

The purpose of this study was to examine the relationship between the regular selling price and nutrient contents of foods used for special medical purposes in Korea. This study investigated the regular selling price and nutritional composition of 114 enteral nutrition (EN) foods on the manufacturer's internet homepage. The average price of the total products was 1,156.0 won/100 mL. The price of foods used for calorie and nutrient supplementation (CNS) was significantly higher compared to that of the other EN food types (p<0.01). With respect to the nutritional content per 100 mL of the product, EN foods for CNS had significantly higher contents of energy, protein, 5 minerals, and 7 vitamins than the other EN food types. On comparing the nutritional contents of foods according to the price, the balanced nutrition foods showed significantly higher contents of energy, carbohydrate, protein, 3 minerals, and 7 vitamins in high-priced products than in low-priced foods. Summarizing these results, foods for CNS were approximately twice as expensive as the other EN foods, and the energy, protein, mineral, and vitamin contents were also high. Balanced nutrition foods had higher nutrient contents in high-priced products, which showed the relationship between the product price and nutrient content.

• Korean Journal of Community Nutrition
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• v.26 no.5
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• pp.396-407
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• 2021

Objectives: We examined the common allergenic foods, symptoms and management of food allergies in children attending the facilities registered at Center for Children's Foodservice Management in Gangdong-gu, Korea. Methods: The survey was conducted among the directors or head teachers of 186 children's food service facilities with 7,591 children in 2019. The questionnaire consisted of three parts, including general information about food service facilities, information related to food allergies and allergenic foods and symptoms in individual children. Results: The number of children with food allergy was 271 (3.6%), and the proportion decreased with the increase of age. There were 91 children (33.6%) with a medical certificate, and these children had a significantly higher number of allergenic foods and symptoms than those without a medical certificate. Allergenic food groups included meat, fish, eggs and legumes (59.1%), fruits (12.4%), milk and dairy products (8.9%), cereals (7.8%), vegetables (6.2%), processed foods (3.8%) and oils and sugars (1.9%). Eggs accounted for 22.1%, followed by peanut and tree nuts (18.6%), fruits (12.4%), milk and dairy products (8.9%), shellfish (8.6%), vegetables (6.2%), fish (5.7%), cereals (4.3%) and meat (1.1%). The common allergenic foods were eggs, peanuts, walnuts, kiwi, shrimp, milk, tomatoes, mackerel, blue-green fish, peaches, shellfish (clams and abalone), buckwheat, wheat and soybeans. The most common allergic symptoms were skin and mucous membrane symptoms, such as hives, rash, itching and oral angioedema. Meal management for children with food allergies showed different trends depending on the causative food. Conclusions: The objective diagnosis by an allergist should be done for food allergy management in children's catering facilities. A system for systematic meal management of causative foods should be prepared.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.8
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• pp.1200-1205
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• 2015

Medical foods are enteral nutrition for patients, but they cause maladaptation symptoms like diarrhea. Although the cause of diarrhea remains unknown, some studies have indicated that the cause of diarrhea is fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAP). This is a consideration for medical foods since they are easily fermented by intestinal bacterial. In this study, we estimated the FODMAP contents of commercial medical foods and carbohydrate ingredients. We measured the concentrations of FODMAP in 13 types of different medical foods and five types of carbohydrate ingredients by using high performance liquid chromatography with an evaporative light scattering detector (HPLC-ELSD). The limits of detection of FODMAP were fructose, 0.002; lactose, 0.010; raffinose, 0.003; stachyose, 0.032; 1-kestose, 0.005; nystose, 0.012; and 1-fructofuranosylnystose, 0.003 mg/kg. Limits of quantitation of FODMAP were fructose, 0.008; lactose, 0.033; raffinose, 0.009; stachyose, 0.107; 1-kestose, 0.015; nystose, 0.042; and 1-fructofuranosylnystose, 0.011 mg/kg, respectively. Concentration of FODMAP ranged from 0.428~2.968 g/200 mL. Concentrations of carbohydrate ingredients in FODMAP were chicory fiber, 278.423; soy fiber, 27.467; indigestible maltodextrin, 52.384; maltodextrin (DE10~15), 32.973; and maltodextrin (DE15~20), 50.043 g/kg. Contents of carbohydrates were 19.0~41.0 g/200 mL in commercial medical foods. We expected a correlation between contents of carbohydrates and FODMAP, as carbohydrates included FODMAP. However, we detected a low correlation (r=0.55). Since most commercial medical foods have a similar carbohydrate ingredients and nutritional values, the difference between products was determined by FODMAP contents of carbohydrate ingredients. In this study, we analyzed FODMAP contents of commercial medical foods and carbohydrate ingredients. These results are expected to be utilized as basic data for product development and minimizing maladaptation of medical foods.