대한본초학회지 (The Korea Journal of Herbology)

  • 제38권5호
  • /
  • Pages.97-103
  • /
  • 2023
  • /
  • 1229-1765(pISSN)
  • /
  • 2288-7199(eISSN)
대한본초학회 (The Korea Association of Herbology)
권호 표지
DOI QR코드

DOI QR Code

신미(辛味) 기호에 따른 신체증상발현의 상관성 연구

A Study on the Correlation between Prefer Spicy and Physical symptoms

  • 임승우 (안동대학교 자연과학대학 생약자원학과) ;
  • 권태양 (JS한방과학연구소) ;
  • 구진숙 (안동대학교 생명과학.건강복지대학 산림과학과)
  • Seung Woo Im (Dept. of Bioresource Sciences, Andong National Univ.) ;
  • Tae Yang Kwon (JS Korean Medicine Research Institute) ;
  • Jin Suk Koo (Dept. of Forest Science, Andong National Univ.)
  • 투고 : 2023.08.10
  • 심사 : 2023.09.25
  • 발행 : 2023.09.30
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

Objectives : These days many people tend to prefer spicy taste. The purpose of this study was to find out the relationship between prefer spicy and physical symptoms. Methods : We examined the subjective physical condition of patients who visited L/C clinic during the period between January and June 2023 by conducting a survey. The survey was completed voluntarily, and the anonymity and confidentiality of the research data were strictly protected, and it was stated that patients could withdraw at any time if they did not want to participate. Patients who refused to complete the survey and patients with limited capacity to give consent were excluded. The survey took about 10 minutes to complete. We analyzed 248 cases who answered the survey and found that 66 patients had a high spicy preference. Results : As a result, participants with high spicy taste preference tended to have general body symptoms such as fever, sweat, and thirst; digestive symptoms such as belching, constipation, bloody stools, and abdominal distension; genitourinary symptoms such as yellowish urine, urinary retention, white fluor albus, and premenstrual tension; and neuromuscular symptoms such as edema, blepharospasm, and cold hands. Conclusion : People who have general body symptoms, digestive symptoms, genitourinary symptoms and neuromuscular symptoms described above should try to eat as little spicy food as possible and make sure they get a good balance of the five flavors.

키워드

참고문헌

  1. Kim EH, Park SY, Lee YJ, Park H. Development and Initial Validation of the COVID Stress Scale for Korean People. Korean Journal of Counseling. 2021;22(1): 141-63. https://doi.org/10.15703/kjc.22.1.202102.141
  2. Kim MS, Jung BM. A Study on the Dietary and Lifestyle Changes of Middle-Aged Women in the Gwangju Area in the COVID-19 Era. Korean Journal of Community Nutrition. 2021;26(4):259-69. https://doi.org/10.5720/kjcn.2021.26.4.259
  3. Kim MH, Yeon JT. Change of dietary habits and the use of home meal replacement and delivered foods due to COVID-19 among college students in Chungcheong province, Korea. Journal of Nutrition and Health. 2021;54(4):383-97. https://doi.org/10.4163/jnh.2021.54.4.383
  4. Lee HS, Kim JH. Analysis of Food Consumption Behavior due to COVID-19: Focusing on MZ Generation. Journal of Digital Convergence. 2021;19(3):47-54. https://doi.org/10.14400/JDC.2021.19.3.047
  5. Yu HJ. An Analysis of Discursive Construals of 'Spiciness' in Korea. Korean Linguistics. 2020;89: 251-84. https://doi.org/10.20405/kl.2020.11.89.251
  6. Heo J. Newly translated Donguibogam. Seoul: Beobinmunhwasa. 2007:298,661.
  7. Caterina, MJ, Julius D. The vanilloid receptor: a molecular gateway to the pain pathway. Annual review of neuroscience. 2001;24(1):487-517. https://doi.org/10.1146/annurev.neuro.24.1.487
  8. Story GM. The emerging role of TRP channels in mechanisms of temperature and pain sensation. Current neuropharmacology. 2006;4(3):183-96. https://doi.org/10.2174/157015906778019482
  9. Akbar A, Yiangou Y, Facer P, Walters JR, Anand P, Ghosh S. Increased capsaicin receptor TRPV1-expressing sensory fibres in irritable bowel syndrome and their correlation with abdominal pain. Gut. 2008; 57(7):923-9. https://doi.org/10.1136/gut.2007.138982
  10. Wouters MM, Balemans D, Van Wanrooy S, Dooley J, Cibert-Goton V, Alpizar YA, Valdez-Morales EE, Nasser Y, Van Veldhoven PP, Vanbrabant W, Van der Merwe S, Mols R, Ghesquiere B, Cirillo C, Kortekaas I, Carmeliet P, Peetermans WE, Vermeire S, Rutgeerts P, Augustijns P, Hellings PW, Belmans A, Vanner S, Bulmer DC, Talavera K, Vanden Berghe P, Liston A, Boeckxstaens GE. Histamine receptor H1-mediated sensitization of TRPV1 mediates visceral hypersensitivity and symptoms in patients with irritable bowel syndrome. Gastroenterology. 2016;150(4);875-87. https://doi.org/10.1053/j.gastro.2015.12.034
  11. Jeon JH. A Specialized Psychological Adaptation for Preferring Spicy Foods. Philosophy.Thought.Culture. 2018;28;208-34. https://doi.org/10.33639/ptc.2018..28.010
  12. Hwang J, Choe YM, Suh GH, Lee BC, Choi IG, Lee JH, Kim HS, Kim SG, Yi D, Kim JW. Spicy food intake predicts Alzheimer-related cognitive decline in older adults with low physical activity. Scientific Reports. 2023;13(1):7942. https://doi.org/10.1038/s41598-023-35234-0
  13. Kim YS. Recent eating habits and stomach health. Korea Mechanical Construction Contractors Association. 2005;11(184):111-2.
  14. Joo YH. Red pepper and spiciness: A study on trend towards spiciness in Northeast Asia. Asian Comp Folklore. 2008;34:123-53.
  15. Park YM. Sweetness and Blood Glucose. Nutrition Care Services, Seoul National University Bundang Hospital, Seongnam, Korea. 2010;11(2):143-7. https://doi.org/10.4093/kcd.2010.11.2.143
  16. Park SY, Na SY, Oh CH. Objective and Relative Sweetness Measurement by Electronic-Tongue. The Journal of the Convergence on Culture Technology (JCCT). 2022;8(6):921-6. http://dx.doi.org/10.17703/JCCT.2022.8.6.921
  17. Pyo JO, Han IS, Kim BS, Yu RN. Effect of hot taste preference on selected immune responses in human peripheral immunocompetent cells. Journal of the Korean Society of Food Science and Nutrition (Korea Republic). 1997;26(6):1194-9.
  18. Tsuji F, Hiroyuki A. Role of transient receptor potential vanilloid 1 in inflammation and autoimmune diseases. Pharmaceuticals. 2012;5(8): 837-52. https://doi.org/10.3390/ph5080837
  19. Jung MJ, Choi YW, Chung BY, Park CW, Kim HO. Pathophysiology and new treatment of itch. Journal of the Korean Medical Association. 2018; 61(11):670-7. https://doi.org/10.5124/jkma.2018.61.11.670
  20. Jo JW, Kim CY. The neurotransmitter pathway of itching. Journal of Life Science. 2017; 27(5):600-10. https://doi.org/10.5352/JLS.2017.27.5.600
  21. Bu YM, Seo BI, Kwon DY, Choi HY, Lee JH, Oh MS. Medicinal Herbology. Seoul: Younglim-Sa. 2012;127-30, 449-51.