• Nutrition Research and Practice
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• 제15권5호
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• pp.604-612
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• 2021

BACKGROUND/OBJECTIVES: We aimed to investigate the association of waist circumference (WC) with body composition among individuals with a normal body mass index (BMI) to distinguish muscle and fat mass, as both affect health differently. SUBJECTS/METHODS: We analyzed dual-energy X-ray absorptiometry data (derived from the Korean National Health and Nutrition Survey, which includes information on fat and lean mass) of 7,493 adults with a normal BMI. Subjects were categorized into four groups of increasing WC. The fourth group was defined as being centrally obese. Each number of subjects are as follows: 1,870, 695, 231, and 39 among men and 3,054, 1,100, 406, and 98 among women. We conducted a sex-stratified linear regression analysis of body composition according to WC group after adjustments for covariates. RESULTS: We observed a positive association of body fat with increasing WC in both men and women (all P for trend: < 0.001). The adjusted mean values for percent body fat with 95% confidence intervals (CIs) according to the four WC groups in ascending order were 17.8 (17.5-18.3), 21.0 (20.6-21.5), 22.1 (21.5-22.8), and 25.1 (24.2-26.1) in men and 29.7 (29.4-30.0), 32.0 (31.6-32.3), 32.9 (32.4-33.4), and 34.7 (33.2-36.1) in women. However, there was an inverted J-shaped association between muscle mass and WC. The fourth group had a higher percent body fat and lower muscle mass than other groups. The adjusted mean values for appendicular skeletal muscle mass index (kg/m²) with 95% CIs according to the four WC groups in ascending order were 7.55 (7.51-7.59), 7.62 (7.56-7.68), 7.65 (7.56-7.74), and 7.22 (7.04-7.41) in men and 5.83 (5.80-5.85), 5.96 (5.92-6.00), 6.03 (5.96-6.10), and 5.88 (5.73-6.03). CONCLUSIONS: There was a positive association between body fat and WC among individuals with normal BMI; conversely there was an inverted J-shaped association between lean body mass and WC. Our findings support the WC measurement should be included in obesity evaluations for adults with a normal BMI.

• 농업과학연구
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• 제40권1호
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• pp.35-45
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• 2013

The fat content, fatty acid composition, trans fatty acid content and triacylglycerol (TAG) composition of 22 chocolates (domestics 8, foreigns 14) collected from the Korea distribution markets were investigated. The crude fat was extracted by acid hydrolysis method and analyzed by gas chromatography (GC) and reversed-phase HPLC for fatty acid and TAG compositions, respectively. The crude fat content of all chocolates varied between 30.11% and 49.59%. The major fatty acids in most of the chocolates were palmitic acid (19.36~31.15 wt%), stearic acid (5.11~36.32 wt%) and oleic acid (18.77~36.68 wt%). Whereas lauric acid (approximately 35.43 wt%) was detected in chocolate fat of sample No. 18. High oleic acid content was observed for the sn-2 position fatty acid with a range from 64.91% to 86.93%. Trans fatty acid contents in domestic chocolates (sample No. 1~8) and foreign chocolates (sample No. 9~22) were 0.03~0.59 wt% (0.01~0.19 g/100g chocolate) and 0.05~6.32 wt% (0.02~1.99 g/100g chocolate), respectively. In TAG composition, TAGs such as POP/PPO(1,3(2)-palmitoyl-2(3)-oleoyl glycerol, PN=48), POS/PSO(palmitoyl-oleoyl-stearoyl glycerol or palmitoyl-stearoyl-oleoyl glycerol, PN=50), SOS/SSO(1,3(2)-stearoyl-2(3)-oleoyl glycerol, PN=50) were mainly detected in most of the chocolates. The peaks of TAG with low PN (ex, 32-34, 36-38, and 40-42) were detected in No. 18 chocolate fat because of containing short chain fatty acid such as lauric acid.

• 월간낙농육우
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• 통권46호
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• pp.32-33
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• 1985

• 월간낙농육우
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• 제32권5호
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• pp.80-86
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• 2012

• Food Science and Biotechnology
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• 제18권5호
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• pp.1091-1095
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• 2009

The aim of this study investigated the fluctuations of 3 characters from 3 ecotypes [early ripening (ER), middle ripening (MR), and late ripening (LR)] of 20 Korean brown rice cultivars in different storage systems [time: 12 and 24 weeks, temperature: low ($10^{\circ}C$) and room ($25^{\circ}C$)]. With increase of storage time and temperature, lipoxygenase activity, and fat acidity increased, whereas germination rate was reduced. ER cultivars exhibited the highest lipoxygenase activity of $35.49{\pm}2.46$ unit/mg protein during 24 weeks storage at $25^{\circ}C$, followed by LR ($32.73{\pm}1.33$) and MR ($32.66{\pm}1.62$) cultivars. The amounts of fat acidity also were observed by the same order (ER: $20.40{\pm}2.12$>LR: $19.68{\pm}1.86$>MR: $19.64{\pm}1.35$ mg KOH/100 g). Germination rate slightly decreased with increase of time and temperature (MR>LR>ER), but MR and LR cultivars showed the most significant changes (ER: $60.90{\pm}23.47%$, MR: $32.66{\pm}13.95%$, and LR: $32.53{\pm}5.87%$). On the basis of above results, MR cultivars were evaluated the highest quality, because high lipoxygenase activity, high fat acidity, and low germination rate have deteriorated in quality and generated off-odor. Thus, MR cultivars might be very important sources in food processing and stored dietary supplement aspects.

• Preventive Nutrition and Food Science
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• 제4권4호
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• pp.226-230
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• 1999

This study was done to determine how added vegetable oils affect the physical, chemical and microbial properties of experimental frozen desserts. There were no differences in the percentages of total fat and total solids in the seven frozen desserts. Freezing points did not differ among treatments. There were significant differences in viscosity among the frozen desserts containing up to 80% of vegetable oils. Oil substitution at 30% or higher significantly decreased viscosity when compared to the milk fat control. The hardness of frozen desserts decreased significantly with increasing addition of oils. Oil substitution at 20% or higher significantly decreased hardness. Substitution of canola and soybean oils for milk fat increased melting rate. Initiation of fluid release in the control was slower than in frozen products with added oils. The SPC values and coliform counts of all frozen products were not significantly changed. Cholesterol content decreased significantly in the products as the vegetable oil content was raised. Frozen desserts containing 10% or 60% of vegetable oils in the total fat contained 91.8%, 73.5% or 32.5%, respectively, of the cholesterol in the control.

• 한국잠사곤충학회지
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• 제4권
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• pp.97-101
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• 1965

가) 잠체의 건물량 의잠에서 24％로 많았으나 식상을 하면서 점점 감소하였다가 숙잠기에 28.5％로 급격히 증가하며 화용에서 화아전까지는 근소하게 감소하다가 화아에서 약 32％로 증가하였다. 나) 잠체지방의 함량 대건물지방의 함량은 의잠에서 16.2％로 많았으나 잠아의 경과와 더불어 점점감소했다가 기잠에서부터 다시 증가하여 성식기에 그 령의 최고를 나타내며 숙잠에 이르면 급격히 증가하여 15.7％를 나타냈다. 다) 화용기를 보면 ♂ ♀ 모두 화용직전까지 급격히 증가하여 ♀ 23.5％ 웅 35.7％를 나타냈다가 ♀는 급격히 감소하여 화아기에 12％에서 26％로 급승하였고 웅에 있어서는 점점 약간씩 상승하였다가 화아전에 다시 약간 감소하여 36.5％인 것이 화아에서 42.5％를 나타냈다.

• Asian-Australasian Journal of Animal Sciences
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• 제32권8호
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• pp.1195-1204
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• 2019

Objective: The purpose of this study was to investigate whether addition of konjac gel with three different vegetable powders can increase quality of low-fat frankfurter-type sausage. Methods: Low-fat frankfurter-type sausages were manufactured with formulations containing konjac gel and three vegetable powders (aloe vera, cactus pear, or wheat sprout) as pork fat replacers. The formulations of frankfurters were as follows: NF (normal-fat; 20% pork fat), LF (low-fat; 10% pork fat), KG (low-fat; 10% pork fat+10% konjac gel), and konjac gel with three vegetable powders (KV), such as KV-AV (10% pork fat+10% konjac gel with aloe vera), KV-CP (10% pork fat+10% konjac gel with cactus pear), and KV-WS (10% pork fat+10% konjac gel with wheat sprout). Proximate analysis, pH value, color evaluation, cooking loss, water-holding capacity, emulsion stability, apparent viscosity, texture profile analysis, and sensory evaluation were determined. Results: The konjac gel containing groups showed lower fat content (p<0.05) and higher moisture content than NF group (p<0.05). The pH value of frankfurters was decreased in three KV groups (p<0.05). The three KV groups had increased dark color (p<0.05) compared with KG, and KV-CP had the highest redness (p<0.05). The water-holding capacity and emulsion stability were higher in the three KV groups than KG and LF (p<0.05). Cooking loss was generally decreased in the three KV groups, compared with KG (p<0.05). The apparent viscosity of KV groups was similar with NF group and overall texture properties were improved in KV-CP. In the sensory evaluation, the highest overall acceptability was found in KV-CP groups (p<0.05). Conclusion: The four fat replacers improved physicochemical properties of low-fat frankfurters. Particularly, konjac gel with cactus pear powder seems more acceptable as a pork fat replacer.

• Journal of Nutrition and Health
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• 제32권4호
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• pp.394-400
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• 1999

Since it has generally been considered that high-hat diets promote carcinogenesis, fat intake of less than 30% of total calories has been recommended to reduce the risk of cancer. Specific dietary guidelines for fat intake to reduce the risk of colon cancer have not yet been established. In order to determine the level of dietary fat needed the risk of colon cancer, rats were fed one of four experimental fat diets, very low(7% of total calories from corn oil, VLC), low(15% LC), medium (30%, MC), and high fat(45%, HC). Cell proliferation as an intermediate biomarker of color carcinogenesis was measured by the in vivo incorporation of bromodeoxyuridine into DNA. Fecal lipid excretion was measured by gravimetric method. As fat levels in the diet increased, fecal lipid concentrations also increased (VLC

• 한국식품영양과학회지
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• 제32권8호
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• pp.1394-1400
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• 2003

본 연구에서는 비만 및 대사성증후군 위험 인자를 개선하기 위하여 한방원리를 활용한 조성물 KSH28을 구성하고 동물실험과 인체실험을 통한 효능 평가를 수행하였다. 동물실험에서는 4주령의 수컷 C57BL/6 마우스에게 30%고지방 식이를 급여하면서 4주간 KSH28을 경구 투여하였다. 4주후 체중과 복부의 부고환 및 신장후 지방조직은 KSH28에 의해 용량 의존적으로 의미있게 감소하였다. 또한 지방조직내의 지방세포 평균단면적이 KSH28에 의해 용량 의존적으로 감소하여 지방조직 억제 효과가 뚜렷함이 발견되었다. 공복시 혈당과 혈중 중성지방 농도는 KSH28에 의해 유의적으로 감소하였다. 인체실험에서는 40명 (남성 8명, 여성 32명 )의 피험자들이 KSH28을 포함한 생식 제품(30 g)을 하루 2포 4주간 복용하였다. 체중은 4주간 평균적으로 1.91 kg(남 2.05 kg, 여 1.87 kg)감소하여 주당 약 0.5 kg의 감소를 나타내었고 체성분 분석에서는 체지방이 1.77kg(남 2.69kg,여 1.56kg) 감소하여 체중감량 부분의 대부분을 차지하였다. 수분과 단백질, 근육, 무기질은 변화가 없었다. 여성에서 수축기 혈압, 확장기 혈압과 혈중 총콜레스테롤, LDL콜레스테롤이 모두 의미있게 감소하여 대사성증후군을 개선시킴이 관찰되었다. 간기능의 지표로 이용되는 GPT 수치에는 변화가 없었고 기타의 특별한 부작용은 발견되지 아니하였다.