• Asian Pacific Journal of Cancer Prevention
• /
• 제16권10호
• /
• pp.4185-4192
• /
• 2015

Background: A protective effect of resistant starch (RS) containing foods on carcinogenesis has been shown from several lines of experimental evidence for gastrointestinal cancers. Therefore, we aimed to investigate the association between RS contained foods and breast cancer (BC) risk in a hospital-based, age- and origin-matched, case-control study. Materials and Methods: A validated, semi-quantitative, food frequency questionnaire (FFQ) was completed by 306 women newly diagnosed with BC aged 25 to 65 years, and 309 healthy women as matched controls. Odds ratios (ORs) and 95% confidence intervals (95%CI) were estimated using conditional logistic regression models. Results: Reduced BC risk was associated with the highest tertile of whole-wheat bread and boiled potato consumption with adjusted ORs at 0.34 (95%CI: 0.19-0.59) and 0.61 (95%CI: 0.37-0.99), respectively. Among consumers of whole-wheat bread, the protective role of cereals remained relatively apparent at higher intakes level of fiber rich breads at adjusted models (OR=0.53, 95%CI: 0.28-1.01). Moreover, high intake of legumes was found out to be a significant protective dietary factor against risk of BC development with an OR of 0.01 (95%CI: 0.03-0.13). However, consumption of white bread and biscuits was positively related to BC risk. Conclusions: Our results show that certain RS containing foods, in particular whole wheat bread, legumes and boiled potato may reduce BC risk, whereas higher intake of white bread and biscuits may be related to increased BC risk.

• 대한지역사회영양학회지
• /
• 제15권4호
• /
• pp.513-524
• /
• 2010

This study was designed to examine nutrition label use, self-efficacy, snacking and eating behaviors of middle school students, and to investigate if these characteristics were different by nutrition label use. A cross-sectional survey was conducted to 348 middle school students in Kyunggi, Korea. About a third of subjects read nutrition labels when they purchased snacks/packaged foods. Most nutrition label users were interested in reading information on calories, fat and trans-fat. Self-efficacy of eating/selecting snacks or general nutrition behavior was moderate (mean score: 44.4 out of 60), with significantly higher score in nutrition label users compared to nonusers (p < 0.001). Nutrition label users felt more confident in 9 items out of 15 items of self-efficacy, such as "taking fruits instead of cookies/candy for snack" (p < 0.001), "choosing milk instead of soft drink" (p < 0.01), "not having snacks after dinner" and "avoiding processed foods for snacks" (p < 0.05). Subjects had snacks 1.3 times a day, and nutrition label nonusers consumed snacks more frequently than the counterparts (p < 0.01). About 55% of nutrition label users and 64.7% of nonusers mainly purchased snacks for themselves (p < 0.05). Commonly purchased snacks by adolescents were ice cream, cookies/chips, breads and ramen. Major considerations in purchasing snacks were taste (46.9%) and price (34.6%). In selecting snacks, the influence of friends and parents was greater than the other sources. Based on eating frequency of snacks, nutrition label users were more likely to consume healthy snacks, such as fruit juices, vegetables, milk, yogurt, and potato/sweet potato than nonusers (p < 0.05). Eating behaviors measured by 15 items scored 33.6 out of 45. Nutrition label users showed better eating behaviors, such as "eating meals slowly", "eating foods cooked with plant oil", and "eating out less frequently" (p < 0.05). Study results showed that majority of adolescents did not read nutrition labels, selected snacks for themselves and had somewhat unhealthy foods for snacks. This study also showed the differences in self-efficacy, snacking and eating behaviors between nutrition label users and nonusers. In nutrition education, it is necessary to stress the importance and skills for reading nutrition labels. It is also needed to help adolescents to select healthy snacks and have desirable eating behaviors, as well as increasing self-efficacy.

• 한국조리학회지
• /
• 제17권3호
• /
• pp.172-180
• /
• 2011

식빵 반죽의 WRC(water retention capacity)는 들깻잎 시료의 첨가량이 증가할수록 유의적으로 증가하였고, Rapid visco analysis(RVA)중에 호화개시 온도는 첨가량이 증가할수록 유의적 차이를 나타내며 증가되었다. 들깻잎 분말의 첨가량이 증가할수록 시료간에 유의적인 차이를 보이며 최고점도와 최저점도는 감소하였다. 식빵의 명도(L값)는 들깻잎 분말을 첨가하지 않은 대조군이 가장 높게 나타났으며 적색도(a값)와 황색도(b값)은 시료간에 유의적인 차이를 나타냈다. 식빵의 경도는 첨가량이 증가할수록 유의적인 차이를 보이며 증가하였다. 씹힘성은 들깻잎 분말을 7%를 첨가한 첨가군이 가장 높게 나타났다. 식빵의 기호도 검사 결과는 외관(appearance) 이 들깻잎 분말을 7%를 첨가한 첨가군이 가장 낮게 나타났으며 색(color)은 외관과 마찬가지로 깻잎 분말을 가장 많이 첨가한 첨가군이 가장 낮게 나타났다. 향(flavor)은 대조군이 가장 낮게 나타났으며, 쓴맛(bitter)은 3%를 첨가한 첨가군이 5.21로 가장 높게 나타났다. 전체적인 기호도(overall acceptance)는 3%를 첨가한 첨가군이 6.07로 가장 높게 나타났으며, 들깻잎 분말을 가장 많이 첨가한 첨가군이 4.03으로 가장 낮게 나타났다. 위 결과를 미루어 볼 때 들깻잎을 첨가하여 제조한 식빵이 대조군 보다 좋은 점수를 받았으며 5%이상의 들깻잎 분말을 첨가시에는 오히려 식빵의 기호도가 감소하였다.

• 한국식품영양학회지
• /
• 제29권2호
• /
• pp.267-274
• /
• 2016

Increasing sugar intake of population has become a nutritional issue in Korea. Sweet taste perception may be related to behaviors such as eating sweet food including high sugars and total sugar intake. This study aimed to evaluate objective and subjective sweet taste perception and the association among objective sweet taste perception, dietary behaviors related to eating sweet snack food including high sugar, and total sugar intake from the snacks. Participants were 261 healthy female college students (mean age: $21.0{\pm}1.6years$), who were divided into three subgroups based on oral sweet taste evaluation using a sweet taste assessment tool provided by Ministry of Food and Drug Safety: sweet-seeker group (n=139), medium sweet-seeker group (n=54), and unsweet-seeker group (n=68). There was no significant difference in weight and body mass index (BMI) among the three groups; however, the sweet-seeker group had significantly higher sweet taste preference than that of the other groups. Though more people in the sweet-seeker group thought they tended to eat sweet foods than the medium sweet-seeker and unsweet-seeker groups, over half of the sweet-seekers did not think they tended to eat sweet foods. The sweet-seeker group was more likely to eat sweet snacks such as breads, chocolate products, sugar-sweetened milk, and so on than the unsweet-seeker group. Total sugar intake from the selected sweet snacks was 44.4 g for the sweet-seeker group, 34.4 g for the medium sweet-seeker group, and 28.0 g for the unsweet-seeker group with a significant difference. These results indicated the absence of relationship between objective sweet taste perception and the obesity index; however, significant associations were detected among objective sweet taste perception, eating sweet snacks and total sugar intake from the snacks. We also found high disagreement between objective and subjective sweet taste perception of the subjects. The present study provided the novel insight that measuring objective sweet taste perception may be useful for assessing the risk of high sugar consumption and undesirable dietary behaviors.

• 한국식품영양과학회지
• /
• 제43권12호
• /
• pp.1929-1936
• /
• 2014

용인시에 위치한 고등학교에 재학 중인 남녀 고등학생 179명을 대상으로 가공식품의 구매행동 특성에 대한 결과를 분석한 후 요약하면 다음과 같다. 고등학생들의 가공식품 섭취 횟수는 남학생 70.3%, 여학생 68.2%가 1~2회를 섭취하였다. 자주 섭취하는 가공식품의 종류로는 과자류가 31.3%로 가장 많았으며 그 다음으로는 음료수(17.3%)> 빵류(12.3%)> 라면류(11.7%)와 우유 및 유제품류(11.7%)> 빙과류(10.6%) 순의 결과를 보였다. 구매장소는 마트, 학교매점 및 편의점을 선호하였으며 가장 큰 구매이유는 '맛이 있어서'라는 응답이 43.6%로 '배가 고파서' 35.2%보다 높은 결과를 보였다. 구매 시 고려이유 역시 '맛'이 70.9%로 가장 중요한 것으로 보였으며 그 다음으로는 '가격' 16.2%, '양' 5.6%, '영양' 4.5%로 '영양'보다는 '맛' 위주로 가공식품을 선택하는 것으로 판단되었다. 식품표시 항목 중 '유통기한(67.0%)'을 가장 중요한 항목으로 인식하고 있었으며 영양표시 항목 중에서는 '열량(57.5%)'이 가장 중요하고 그 다음으로는 '총 지방함량(10.1%)'> '트랜스지방(9.5%)'> '콜레스테롤(7.3%)' 순의 결과를 보였다. 식품표시 및 영양표시에 대한 확인 정도의 결과는 '항상 확인함'이라고 응답한 학생은 12.3%에 불과했으며 '가끔 확인함'이 59.2%로 가장 많았다. '확인하지 않음'의 비율이 28.5%나 되어 건강한 식품의 선택을 위한 식품 및 영양표시정보에 대한 고등학생들의 관심도는 매우 낮은 수준임을 알 수 있었다. 확인하지 않는 이유에 대한 결과에서도 '관심이 없어서'가 27.9%의 높은 결과를 보였다. 이 외에 표시항목들이 '너무 작거나 조잡해서'라는 응답도 28.5%로 높은 결과를 보였다. '이해가 어려워서' 16.2%, '습관적인 구매 때문에'는 15.1%의 결과를 보였다. 따라서 고등학생들의 건전한 가공식품 구매활동을 유도하기 위해서는 정확하고 정돈된 식품 및 영양성분표시의 정보제공이 우선시 되어야 할 뿐만 아니라 건강한 식습관 형성 및 식품표시정보에 대한 학생들의 관심도를 향상시킬 수 있는 보다 적극적이고 구체적인 영양교육 프로그램의 운영이 요구된다.