• Toxicological Research
• /
• 제6권2호
• /
• pp.159-166
• /
• 1990

The ability of many toxigenic fungi to invade and develop in a wide variety of raw ingredients of human diet renders human exposure to mycotoxing very difficult to avoid. Most of the energy-rich commodities, such as cereal grains, oil seeds, tree nuts, and dehydrated fruits, are susceptible to mycotoxin contamination. Mycotoxins therefare have been recognized as an important class of hazardous substances in the human food chain. Although human exposure to mycotoxins is largely through ingestion, inhalation and skin contact may also be significant under conditions other than consumption of foods. Human ingestion of mycotoxins is due to consumption of contaminated dietary ingredients and the edible tissues and products of domestic animals that have been exposed to mycotoxins in moldy feed. Large scale acute human mycotoxicoses, such as ergotism in France, alimentary toxic aleukia in Russia, yellow rice syndrome in Japan, endemic nephropathy in Balkan countries, and acute aflatoxin poisonings in India and Taiwan, have been well documented, indicating that mycotoxicosis is a global problem. In some incidents, hundreds of victims were killed and many more became seriously ill. The mycotoxins that have been implicated in the etiology of these human diseases include aflatoxins, citreoviridin, cyclopiazonic acid, ergot alkaloids, moniliformin, ochratoxin A, trichothecenes, tenuazonic acid, and zearalenone. Among these, aflatoxins have been also implicated in the etiology of human primary liver cancer in those high-incidence countries in Africa and southeast Asia. It is well recognized that cause-effect relationship between mycotoxins and human diseases is very difficult to establish, especially for the cancer connection. Careful risk assessment must be performed to determine whether a mycotoxin indeed warrants costly regulatory actions.

• 한국식품영양과학회지
• /
• 제22권3호
• /
• pp.359-366
• /
• 1993

Molds are eucaryotic, multicellular, multinucleate, filamentous organisms that reproduce by forming asexual and sexual spores. The spores are readily spread through the air and because they are very light-weight and tend to behave like dust particles, they are easily disseminated on air currents. Molds therefore are ubiquitous organisms that are found everywhere, throughout the environment. The natural habitat of most molds is the soil where they grow on and break down decaying vegetable matter. Thus, where there is decaying organic matter in an area, there are often high numbers of mold spores in the atmosphere of the environment. Molds are common contaminants of plant materials, including grains and seeds, and therefore readily contaminate human foods and animal feeds. Molds can tolerate relatively harsh environments and adapt to more severe stresses than most microorganisms. They require less available moisture for growth than bacteria and yeasts and can grow on substrates containing concentrations of sugar or salt that bacteria can not tolerate. Most molds are highly aerobic, requiring oxygen for growth. Molds grow over a wide temperature range, but few can grow at extremely high temperatures. Molds have simple nutritional requirements, requiring primarily a source of carbon and simple organic nitrogen. Because of this, molds can grow on many foods and feed materials and cause spoilage and deterioration. Some molds ran produce toxic substances known as mycotoxins, which are toxic to humans and animals. Mold growth in foods can be controlled by manipulating factors such as atmosphere, moisture content, water activity, relative humidity and temperature. The presence of other microorganisms tends to restrict mold growth, especially if conditions are favorable for growth of bacteria or yeasts. Certain chemicals in the substrate may also inhibit mold growth. These may be naturally occurring or added for the purpose of preservation. Only a relatively few of the approximately 100,000 different species of fungi are involved in the deterioration of food and agricultural commodities and production of mycotoxins. Deteriorative and toxic mold species are found primarily in the genera Aspergillus, Penicillium, Fusarium, Alternaria, Trichothecium, Trichoderma, Rhizopus, Mucor and Cladosporium. While many molds can be observed as surface growth on foods, they also often occur as internal contaminants of nuts, seeds and grains. Mold deterioration of foods and agricultural commodities is a serious problem world-wide. However, molds also pose hazards to human and animal health in the form of mycotoxins, as infectious agents and as respiratory irritants and allergens. Thus, molds are involved in a number of human and animal diseases with serious implication for health.

• 한국식생활문화학회지
• /
• 제36권5호
• /
• pp.455-463
• /
• 2021

This study was conducted to examine the status of food consumption and nutrition intake of young adults according to food security using data from the Korea National Health and Nutrition Examination Survey (KNHANES) (2008~2018). A total of 10,655 young adults aged 19~34 years participated in the study. The subjects in the moderately/severely food insecure group consumed less fruits, vegetables, meat, nuts and seeds than those in food secure/mildly food insecure group after adjusting for confounding factors. The moderately/severely food insecure group significantly decreased mean adequacy ratio (MAR) and nutrient adequacy ratio (NAR) for protein, vitamin A, riboflavin, niacin, vitamin C, calcium, phosphorus and iron compared to the food secure/ mildly food insecure group. The percentages of the participants consuming a daily diet with carbohydrate, protein, vitamin A, thiamin, riboflavin, niacin, vitamin C, phosphorus and iron less than the estimated average requirement (EAR) increased in the moderately/severely food insecure group compared with the food secure group. This study suggested that the nutrition intake of young adults was related to food security status. These findings can be used as basic data for developing nutritional policies for young adults.

• 한국식품조리과학회지
• /
• 제4권1호
• /
• pp.75-85
• /
• 1988

1987년 6월 5일부터 7월 20일까지 대도시, 중소도시, 농촌, 어촌, 산촌 등 5개 지역 주부 296명을 대상으로 유지류의 관리와 섭취량 등을 조사하여 지역별 학력별 연령별로 비교 검토한 결과는 다음과 같다. 1. 일반사항 본 조사대상 주부들 중 도시지역 주부는 30대가 많았고 농·어·산촌 지역 주부는 50대 이상이 많았으며 학력수준은 도시지역이 높았다. 가족수는 대부분 3∼6인(83.1%)으로 전체의 74.7%가 소가족형태였으며 조사된 총가족수는 1,379명으로 남·여 분포는 거의 같은 비율이었다. 2. 영양지식 대상주부들 중에서 도시지역 주부와 교육 수준이 높은 주부들이 일반적인 영양 지식이 높게 나타났다. 또한 필수지방산을 알고 있는 주부는 32.8%이었으나 이에 대하여 정화하게 알고 있는 주부는 그 중 2/3 정도로 전반적으로 잘 모르고 있었다. 기름 섭취량은 앞으로도 현재와 거의 같은 양을 섭취하겠다는 주부(67.2%)가 많아 기름의 섭취량을 증가시킬 의사는 거의 없는 것으로 나타났다. 3. 식용유의 구입과 보관 식용유 구입시 설명서 구독율은 도시지역 주부와 교육수준이 높은 주부들이 높았으며, 구입과 사용시 불만은 품질(46.7%)에서 높게 나타났다. 식용유는 대부분 유리제품(64.7%)이나 합성수지제품(31.5%)용기에 넣어 그늘진 시원한 곳에 보관(97.7%)하여 기름의 품질보존에 주의를 기울이고 있는 점을 알 수 있었다. 4. 식용유의 사용 및 정제 대부분의 주부들이 일단 사용한 식용유를 거른 후에 다른 용기에 보관하고 있는 반면 재사용시에 새기름을 보충하여 사용하는 주부는 30.0% 밖에 안되고 있어 보관에 대한 관심도에 비하여 재사용에 대한 지식이 떨어지고 있음을 알 수 있었다. 5. 유지 밑 유지함유식품의 섭취량 1인 1일 유지 및 유지 함유 식품의 섭취량은 유지류 6.85g, 육류 및 육류가공식품 42.96g, 어패류 95.13g, 알류 22.89g, 콩류 및 콩제품 60.69g, 우유 및 유제품 61.00g, 종실류 4.22g, 인스턴트면류 9.36g이었다. 이들 식품으로부터 환산된 1인 1일 지방 섭취량은 대도시 37.8g, 중소도시 27.2g, 농촌 21.5g, 어촌 18.3g, 산촌 17.7g이었으며, 평균적으로 24.7g이었다. 이는 총열량의 20%3(성인 44.4~55.6g)인 지방권장량과 비교할 때 상당히 미달되고 있는 것으로 나타났다. 모든 유지함유식품은 농·어·산촌 지역보다 도시지역에서 더 많이 섭취하고 있었으며, 특히 도시 지역에서 육류와 우유 및 유제품을 많이 섭취하고 있었다. 이에 따라 유지류의 섭취패턴은 지역별로 3가지로 구분할 수 있었다. 즉 가장 많은 대도시, 중간인 중소도시와 농촌, 그리고 가장 적은 어촌과 산촌으로 섭취패턴을 구분할 수 있었다.

• 한국식품영양과학회지
• /
• 제44권3호
• /
• pp.418-424
• /
• 2015

본 연구는 식품성분표 개정을 위한 기초연구로서 농산식품인 조미료류 5개, 차류 2개, 채소류 2개, 곡류 3개, 견과류 및 종실류 6개, 유지류 2개, 과일류 20개에 함유되어 있는 기능성 영양성분 중 하나인 베타카로틴 함량을 분석하였다. 대표성과 신뢰성이 확보된 베타카로틴의 분석품질을 확보하기 위하여 참값을 알고 있는 표준인증물질인 slurried spinach(SRM 2385)의 베타카로틴 함량을 측정한 결과 RSD 1.73%였으며, 회수율은 102%로 아주 양호한 결과를 얻었다. 농산식품 분석 결과 채소류와 차류에서 비교적 높은 베타카로틴 함량이 검출되었다. 보리순가루 $17,293.95{\mu}g/100g$($2,882.33{\mu}gRE$), 보리순 생것 $2,755.15{\mu}g/100g$($459.19{\mu}gRE$), 녹차가루 $7,579.04{\mu}g/100g$($1,263.17{\mu}gRE$), 마른 녹차잎 $13,671.85{\mu}g/100g$($2,278.64{\mu}gRE$)으로 베타카로틴 함량이 비교적 높았다. 견과류 및 종실류의 베타카로틴 함량 분석 결과 검은 참깨 마른 것 $41.27{\mu}g/100g$($6.88{\mu}gRE$), 들깨 마른 것 $33.06{\mu}g/100g$($5.51{\mu}gRE$), 흰 참깨 마른 것 $25.36{\mu}g/100g$($4.23{\mu}gRE$) 순으로 베타카로틴 함량이 검출되었다. 유지류의 베타카로틴 함량 분석 결과 들기름 $58.56{\mu}g/100g$($9.76{\mu}gRE$)과 참기름 $11.41{\mu}g/100g$($1.90{\mu}gRE$)으로 측정되었다. 과일류 20개에서는 살구 생것 $2,280.35{\mu}g/100g$($380.06{\mu}gRE$)과 파파야완숙 생것 $242.57{\mu}g/100g$($40.43{\mu}gRE$), 파파야적숙 생것 $162.70{\mu}g/100g$($27.12{\mu}gRE$)으로 비교적 높은 베타카로틴 함량을 나타내었다. 거봉 생것, 청포도 생것, 켐벨얼리포도 생것의 경우 껍질을 포함하였을 때 베타카로틴 함량이 높게 측정되었다.

• 대한수의학회지
• /
• 제47권4호
• /
• pp.449-456
• /
• 2007

The approval of use of certain food-grade phosphates as food additives in a wide variety of meat products greatly stimulated research on the applications of phosphates in foods. Although phosphates have never been classified as antimicrobial agents, a number of investigators have reported that phosphates have antimicrobial activities. Phytic acid is a natural plant inositol hexaphosphate constituting 1-5% of most cereals, nuts, legumes, oil seeds, pollen, and spores. In this study, we investigated antibacterial activities of sodium phytate (SPT), sodium pyrophosphate (SPP), sodium tripolyphosphate (STPP) on Salmonella typhimurium in tryptic soy broth and in row meat media including chicken, pork and beef. SPY, SPP and STPP at the concentrations of 0.5 and 1% dose-dependently inhibited the growth of S. typhimurium in tryptic soy broth at various pHs. The antibacterial activities of SPT and STPP were the stronger than that of SPP. In chicken, pork, and beef, SPT, SPP and STPP at the concentrations of 0.1, 0.5 and 1.0% significantly inhibited the bacterial growth in a dose-dependant manner (p < 0.05). The antibacterial activities of SPT, SPP, and STPP were more effective in chicken than beef. SPT and STPP at the concentration of 1% reduced the bacterial count by about 2 log units. The addition of SPT, SPP and STPP at the concentration of 0.5% in meats increased the meat pHs by 0.28-0.48 units in chicken, pork, and beef. These results suggest that SPT and STPP were equally effective for the inhibition of bacterial growth both in TSB and meat media and that SPT can be used as an animal food additive for increasing shelf-life and functions of meats.

• 한국식생활문화학회지
• /
• 제34권5호
• /
• pp.508-533
• /
• 2019

This study investigated the Sachanbalgi, which record the royal feasts given by the royal family of the Joseon Dynasty of Korea. These records are contained within the Gungjung Balgi, which recorded the types and quantity of items used in royal court ceremonies. The Eumsikbalgi is the general name for the records of food found within this document. Using these Eumsikbalgi, and in particular the Sachanbalgi, this study investigated the food eaten and bestowed by the Joseon royal family. The Sachanbalgi describes four categories or occasions of feasts: royal birthdays, childbirth, royal weddings, and funerals. These records allow us to reconstruct who the attendees were and what the table settings and food were for instances not directly indicated in oral records, books, or other documents. The food at these Sachan (feasts) was diverse, being related to the specific event, and its contents varied based on the position of the person who was receiving the food. Usually, Bab (rice) was not found at a Sachanbalgi, and only on two occasions were meals with Bab observed. Specifically, it was served with Gwaktang (seaweed soup) at a childbirth feast. There were seven kinds of soups and stews that appeared in the Sachanbalgi: Gwaktang, Yeonpo (octopus soup), Japtang (mixed food stew), Chogyetang (chilled chicken soup), Sinseonro (royal hot pot), and Yukjang (beef and soybean paste). Nureumjeok (grilled brochette) and Saengchijeok (pheasant), and Ganjeonyueo (pan-fried cow liver fillet) and Saengseonjeonyueo (pan-fried fish fillet) were eaten. Yangjeonyueo, Haejeon, Tigakjeon (pan-fried kelp) and other dishes, known and unknown, were also recorded. Boiled meat slices appeared at high frequency (40 times) in the records; likewise, 22 kinds of rice cake and traditional sweets were frequently served at feasts. Five kinds of non-alcoholic beverages were provided. Seasonal fruits and nuts, such as fresh pear or fresh chestnut, are thought to have been served following the event. In addition, a variety of dishes including salted dry fish, boiled dish, kimchi, fruit preserved in honey, seasoned vegetables, mustard seeds, fish, porridge, fillet, steamed dishes, stir-fried dishes, vegetable wraps, fruit preserved in sugar, and jellied foods were given to guests, and noodles appear 16 times in the records. Courtiers were given Banhap, Tanghap, Myeonhap, wooden bowls, or lunchboxes. The types of food provided at royal events tracked the season. In addition, considering that for feasts food of the royal household was set out for receptions of guests, cooking instructions for the food in the lunchbox-type feasts followed the cooking instructions used in the royal kitchen at the given time. Previous studies on royal cuisine have dealt mostly with the Jineosang presented to the king, but in the Sachanbalgi, the food given by the royal family to its relatives, retainers, and attendants is recorded. The study of this document is important because it extends the knowledge regarding the food of the royal families of the Joseon Dynasty. The analysis of Sachanbalgi and the results of empirical research conducted to reconstruct the precise nature of that food will improve modern knowledge of royal cuisine.

• Journal of Nutrition and Health
• /
• 제37권7호
• /
• pp.566-575
• /
• 2004

To compare the dietary intakes and body composition in the stage of puberty, this study was conducted with 360 girls aged 9 to 12 years in Seoul Korea. Girls's general information and 3-day diet records were collected, fat mass was measured by Inbody 3.0, bone mass at right calcaneus was measured by PIXI and pubertal development was self-assessed by picture of Tanner stages. The results are as follows: Girls who had breast development were 79.7% and 15.8% had pubic hair development. Mean of BMI, BMC and BMD were significantly higher at breast stage3+(19.6 kg/$m^2$, 1.62 kg, 0.47 g/$\textrm{cm}^2$) than at the breast stage2 (18.2 kg/$m^2$, 1.47 kg, 0.44 g/$\textrm{cm}^2$) or breast stage1(16.3 kg/$m^2$, 1.32 kg, 0.39 g/$\textrm{cm}^2$) (p < 0.001). Percent body fat of breast stage1, 2, and 3+ were 19.7%, 23.1%, 25.3% respectively and significantly increased during the puberty (p < 0.001). The mean of energy intake was 1629 kcal in stage1, 1664 kcal in stage2 and 1577 kcal in stage3+ showed significant difference in the breast stages (p < 0.05). Energy adjusted sodium intakes and crude fiber intakes were significantly higher in breast stage3 + than other breast stages. For zinc and iron, proportions of subjects with intake levels less than 75% of Korean RDA was over 40% and significantly higher in breast stage3+ than other stages (p < 0.05) ; for protein and vitamin E, the proportions of subjects with intake levels more than 125% RDA was significantly higher in the stage 1. The nutrient adequacy ratio (NAR) for protein and phosphorous was significantly lower in breast stage3+ than other stages. The food groups of seed and nut were 4.7 g/day, 2.3 g/day, 1.8 g/day, respectively, and was significantly higher in breast stage 1. In summary, mean of BMI, BMD, BMC and percent of body fat were increased with pubertal development, and those who had higher breast developmental stage showed a lower amount of consumption level in energy, seeds and nuts, and also showed a higher amount of consumption level in energy adjusted sodium and fiber among Korean girls.

• 대한지역사회영양학회지
• /
• 제20권5호
• /
• pp.351-361
• /
• 2015

Objectives: The purpose of this study was to investigate the relations between diabetic dietary compliance and dietary intake, physical activity and prevalence of metabolic syndrome (MS) in type 2 diabetic patients. Methods: Seventy five subjects diagnosed with type 2 diabetes visiting the D hospital in Dongducheon from May 2014 to Dec 2014 were included in this study. The subjects were divided into two groups according to their diabetic dietary compliance score (median 39); low diabetic dietary compliance (LDDC) group (n=44) and high diabetic dietary compliance (HDDC) group (n=31). Survey data collection was carried out by direct interview method. The nutrient intake, food intake and KDDS (Korean's dietary diversity score), DVS (dietary variety score) and GMVDF (grain, meat, vegetable, dairy and fruit) were analyzed using data from the 24-recall method. Metabolic parameters were obtained from the hospital records. Data was analyzed using Chi-square test and general linear model adjusted for sex. Results: The prevalence of MS was 59.7% in the participating diabetic patients. The prevalence of MS of the HDDC (39.3%) was significantly lower than that of the LDDC (72.7%). The distribution of physical activity showed a significant difference between the groups (p=0.006). The intakes of seeds and nuts of the HDDC were significantly lower than those of the LDDC. Fat and vegetable fat intakes and % fat of energy in the HDDC were significantly lower than those in the LDDC. But, carbohydrate (CHO) and potassium intake and %CHO of energy in the HDDC were significantly higher than those in the LDDC. KDDS and GMVDF showed significant differences between groups (p=0.033; p=0.012). Conclusions: Continuous intervention by specialized nutritionists for long-term self-regulation is needed for diabetic patients, and the high compliance to diabetic diet and increasing physical activity may be effective in the prevention of metabolic syndrome.

• Journal of Nutrition and Health
• /
• 제12권2호
• /
• pp.53-63
• /
• 1979

한국인의 식생활을 이루고 있는 주요식품 226종에 포함된 엽산치를 Lactobacillus casei 미생들을 사용하여 분석하였다. 제 1보 및 2보에서 측정된 채소류와 과실류 식품은 이 보고에서 제외되었다. 엽산치함량은 유리형 및 결합형으로 각종 식품 100g중에 포함된 ug으로 표시하였다. 각종 식품 및 각 식품군에 포함된 영산치 함량은 크게 차이가 있는 것으로 나타났다. 또한 각종 식품에 포참된 영산 형태에 따른 화학적 조성도 크게 차이가 있는 것으로 나타났다. 식단 작성시 결합형의 엽산치 함량이 사용될 것이며, 저장가공 및 조리계의 파괴율을 고려해야 하겠다. 가장 풍부한 영산의 급원은 효모로 2,800.8ug 결합형으로 식품 100g중에 함유됨을 보였다. 밀린 대두, 시금치, 냉이, 소 및 돼지 같은 100ug이상 함유됨을 보였다. 그 외의 말린 두류 및 종실류, 꼭, 숙갓, 미나리, 부추, 아스파라가스, 계란노른자, 소 콩팥은 50ug 이상 함유됨을 보였다. 파, 상치, 무우, 고추, 발효된 중 식품, 밀, 고구마, 느타리 버섯은 40 ug정도 함유됨을 보였다. 그외 대부분의 정제된 곡류, 전분류, 당류, 과실류, 육류, 어패류, 유류는 비교적 적게 함유됨을 보였다. 유지류, 음로 및 주류 조미료는 거의 함유량이 없음을 보였다. 저장가공 및 조리된 식품에서의 엽산치 함량은 전반적으르 크게 손실될 것으로 나타났다.