• Nutrition Research and Practice
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• 제10권1호
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• pp.19-25
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• 2016

BACKGROUND/OBJECTIVES: Cadmium is a toxic metal that is an occupational and environmental concern especially because of its human carcinogenicity; it induces serious adverse effects in various organs and tissues. Even low levels of exposure to cadmium could be harmful owing to its extremely long half-life in the body. Cadmium intoxication may be prevented by the consumption of dietary components that potentially reduce its accumulation in the body. Dietary chitosan is a polysaccharide derived from animal sources; it has been known for its ability to bind to divalent cations including cadmium, in addition to other beneficial effects including hypocholesterolemic and anticancer effects. Therefore, we aimed to investigate the role of dietary chitosan in reducing cadmium accumulation using an in vivo system. MATERIALS/METHODS: Cadmium was administered orally at 2 mg (three times per week) to three groups of Sprague-Dawley rats: control, low-dose, and high-dose (0, 3, and 5%, respectively) chitosan diet groups for eight weeks. Cadmium accumulation, as well as tissue functional and histological changes, was determined. RESULTS: Compared to the control group, rats fed the chitosan diet showed significantly lower levels of cadmium in blood and tissues including the kidneys, liver, and femur. Biochemical analysis of liver function including the determination of aspartate aminotransferase and total bilirubin levels showed that dietary chitosan reduced hepatic tissue damage caused by cadmium intoxication and prevented the associated bone disorder. CONCLUSIONS: These results suggest that dietary chitosan has the potential to reduce cadmium accumulation in the body as well as protect liver function and bone health against cadmium intoxication.

• 한국식생활문화학회지
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• 제19권1호
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• pp.118-127
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• 2004

The purpose of this study was to identify the preferred types and consumption patterns of food away from home by socio-demographic factors including cohort groups, sex. and consumption patterns consisting of 6 types. Data were collected from 412 respondents by questionnaire method in April through May 2002. Regression results indicate that sex, age, family income, family type and size as well as the consumption patterns were significant in explaining the determinants of food away from home expenditures. Four logit function (each for Korean, American, Japanese, and bunsik) results showed that each type of food away from home was likely to vary depending on socio-demographic factors (i.e., cohort groups and sex) and the consumption patterns (i.e., convenience and simple, distinction and variety, tradition oriented, foreign design, health and quality oriented, sensible taste and mood). Similarities and differences in food away from home types are discussed, and future implications for food and nutrition specialists as well as food industrial marketers are provided.

• 한국식품위생안전성학회지
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• 제22권1호
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• pp.15-22
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• 2007

건강기능식품은 인체에 유용한 기능성을 가진 원료나 성분을 사용하여 정제, 캅셀, 분말, 과립, 액상, 환등의 형태로 제조 가공한 식품을 말한다. 2004년 '건강기능식품에 관한 법률‘이 제정되었지만 아직은 시작단계이며 소비자의 피해나 섭취 후 부작용에 대한 문제도 많이 발생하고 있다. 건강기능식품 중 비교적 높은 부작용 발생 빈도를 보이는 건강기능식품의 주원료인 식물성 원료 14종 37개 품목과 알로에분말 제품 4개 품목을 대상으로 미생물 분석을 하였으며, PSL을 이용하여 알로에분말 제품의 방사선조사 가능성 여부를 알아보았다. 식물성 원료 총 14종 37개 품목에서 세균수는 $10^{3}-10^{6}\;CFU/g$ 검출되었으며, 대장균군은 검출한계(<10 CFU/g)에서 31개 품목에서 $10^{2}-10^{5}\;CFU/g$ 검출되었다. 식중독균은 E. coli와 Salmonella spp., Staph. aureus는 검출되지 않았으며, B. cereus는 8종 12개 품목에서 검출되었다. 알로에 분말제품 4개 품목 중 1개 품목에서만 세균수 $10^{4}\;CFU/g$, 대장균군수는 $10^{3}\;CFU/g$ 검출되었고, 식중독균은 검출되지 않았다. PSL을 이용하여 알로에 분말제품의 방사선조사 가능성을 monitoring한 결과, 알로에 분말제품은 4개 품목 중 positive 2개 품목, negative 1개 품목, intermediate 1개 품목이었다.

• Journal of Dairy Science and Biotechnology
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• 제29권1호
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• pp.33-39
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• 2011

Vitamin K, which is a nutritional factor, play a role in the regulation of bone metabolism. Vitamin K exists naturally in 2 forms, namely, vitamin $K_1$ (phylloquinone) in green plants and vitamin $K_2$ (menaquinone) in animals and bacteria. Vitamin $K_1$ has an effect on bone metabolism. Vitamin $K_2$ is essential for the ${\gamma}$-carboxylation of osteocalcin, a bone matrix protein containing ${\gamma}$-carboxyglutamic acid (Gla) which is synthesized in osteoblast of bone tissues. This paper is to provide the basic information of vitamin K by supplying function and biological activity of vitamin K together with vitamin K producing lactic acid bacteria and it's utilization for the dairy products production.

• Journal of Nutrition and Health
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• 제44권1호
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• pp.82-91
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• 2011

The present study reviewed the effects of excess iodine intake on thyroid function and the incidence of thyroid disease and discussed the scientific basis for establishing a tolerable upper intake level (UL) of iodine for Koreans. ULs are defined as "the highest level of daily nutrient intake that is likely to pose no risk of adverse effects to almost all individuals in the general population." Koreans consume excess iodine from seaweed, and iodine intake is strongly influenced by seaweed consumption. However, no dose-response data derived from subjects consuming excess iodine frequently but not continuously during a lifetime are available. Therefore, the Korean DRI committee set the iodine UL to reduce the risk of adverse health effects by excess iodine intake for Koreans with distinctive seaweed-eating habits.

• 식품과학과 산업
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• 제54권4호
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• pp.278-292
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• 2021

Fermented milk including yogurt, which has a long tradition of thousands of years, was first established in Korea in 1919, and the current market size has grown to over 90 billion dollars. Fermented milk, which began in the early days of liquid yogurt, appeared on the market as spoonable and drinking yogurt. Fermented milk began with research on intestinal health functions and lactobacilli, and gradually developed into various disease prevention studies such as gastrointestinal health, immunity improvement, skin beauty, and prevention of dementia. As a simple meal, it has a nutrient function element, which serves as a meal replacement, and is expanding its range from general foods to special-purpose foods and dietary supplements. Fierce market competition is taking place, and as a result, the domestic fermented milk market is developing through the development of various products for differentiation.

• 대한간호학회지
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• 제22권2호
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• pp.143-156
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• 1992

This descriptive study explored the health and illness concepts of preschoolers to provide understanding on which to build research. The subjects were convenience sample three to six year of age attending one art institute in Cheju city. Data were collected through semistructured interviews by author, Children were asked to draw two figures, one healthy and one ill persons. The drawings were not analysed to grasp the meaning as in a projective technique, but only to relate to their response. Data were coded and categorized by content analysis. The results of this study are summarized as follows : 1) Three year olds responded with some unrelated answers but well to questions related to their experiences of illness ; older participants answered questions related health and illness concepts more easily. Generally the levels of subjects' responses did not differ according to age and sex. 2) Preschoolers' answers about the cause, treatment and prevention of illness, and the meaning and promotion of health were coded and then classificated to 9 categories, (food, obedience to authoritys physical function, presence or absence of illness or symptoms, hygiene. treatment, traumatic injury, rest and germs). Food and obeidence to authority categories were most frequent responses the food category was associated with obeidence to authority because it seemed that the children follow the orders of their parents or other authority figures to eat or not to eat something This result was compatible with that of previous studies that preschoolers perceived illness as possible punishment for misbehavior. Participants except for one four year old boy did not suggest that germs cause illness. The children perceived themselves and their families as healthy even though they had symptoms of illness. 3) Preschoolers' health and illness concepts were. influenced by their experiences and related to their development that rules derived from authority and if not complied with, will bring punishment. These oonceptualizations may be the disparity that they perceived themselves and their families as healthy even though they were ill. A previous study by Perrin and Gerrity suggested that the level of children's illness concepts correlated with that of their physical causality and was lower than it. But the levels of health and illness concepts in this sample higher than those of the physical causality.

• Journal of Animal Science and Technology
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• 제63권5호
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• pp.955-976
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• 2021

The aim of this study was to investigate the effects of dietary sodium nitrite and meat on human health. Sodium nitrite in processed meat is known to be one of the main precursors of carcinogens, such as N-nitroso compounds. However, we previously found that processed meat is not the primary source of sodium nitrite; nitrate or the conversion of nitrate in vegetables are contribute to generate more than 70% Sodium nitrite or nitrate containing compounds in body. Although the heavy consumption of meat is likely to cause various diseases, meat intake is not the only cause of colorectal cancer. Our review indicates that sodium nitrite derived from foods and endogenous nitric oxide may exhibit positive effects on human health, such as preventing cardiovascular disease or improving reproductive function. Therefore, further epidemiological studies considering various factors, such as cigarette consumption, alcohol consumption, stress index, salt intake, and genetic factors, are required to reliably elucidate the effects of dietary sodium nitrite and meat on the incidence of diseases, such as colorectal cancer.

• Asian-Australasian Journal of Animal Sciences
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• 제23권1호
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• pp.122-130
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• 2010

Sensory analyses of pork samples from leg muscles of female pigs raised in New Zealand (n = 17) were conducted using trained and untrained Singaporean panelists. The New Zealand pigs included three dietary groups, with one diet including animal products (NZA), and two containing plant products only (NZP & NZP+), with the NZP+ diet containing a supplement (0.614%) containing conjugated linoleic acid (CLA), selenium, and vitamin E. The New Zealand pork was also compared with Indonesian pork as local reference samples (n = 6). Pork samples from the NZA group had the highest score for mutton flavour and aftertaste, and the lowest score for brothy aroma, brothy flavour, meaty flavour, lightness and juiciness by trained sensory panels. Samples from NZP and NZP+ were similar except the NZP+ group had a stronger stale flavour than the NZP group (1.34 vs. 0.57 on a 100-point scale; p<0.05). The first and second functions of a discriminant analysis based on trained-panel scores for 14 attributes accounted for 95.4% of the variance, with function 1 (83.7%) being related mainly to mutton aroma, mutton flavour and aftertaste. Based on a 20-member untrained panel, the NZA pork had the highest mutton aroma and mutton flavour intensities (p<0.01) and aroma and flavour that was less acceptable than that from the NZP group (p<0.05). The acceptability scores of Indonesian pork were not significantly different from those of New Zealand pork, but its scores for mutton aroma and mutton flavour were significantly lower than NZP. Overall acceptability was positively associated with acceptability of aroma (r = 0.906), juiciness (r = 0.888), and tenderness (r = 0.904), but negatively associated with intensities of mutton aroma (r = -0.478) and flavour (r = -0.551).

• 한국식품조리과학회지
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• 제23권6호
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• pp.867-876
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• 2007

This study was performed to determine the attitudes of 397 housewives on the function, preference, eating frequency, and manufacturing procedures of traditional doenjang and traditional soy sauce by age in Seoul. The results of the study can be summarized as follows: 95.5% of the housewives recognized a necessity for traditional doenjang and soy sauce, and 88.7% of them considered traditional doenjang and soy sauce as being 'good for health', as compared to marketplace doenjang and soy sauce. Also, the proportion of those holding this view of 'good for health' increased with increasing age. The believed functions for traditional doenjang and soy sauce were 'anti-cancer effects' (87.1%), 'prevention of obesity' (51.1%), and 'prevention of constipation' (38.5%). The preference for traditional doenjang or soy sauce by those in their 60s (4.65, 4.45) was higher than by those in their 20s (4.05, 3.65). The frequency of intake for traditional doenjang increased with increasing age. The main reasons for frequently consuming traditional doenjang and soy sauce were 'good for health' (64.0%, 59.2%) and 'delicious' (58.5%, 57.1%). The main reason for not frequently consuming traditional doenjang and soy sauce was 'I have no traditional doenjang or soy sauce' (71.4%, 71.6%). About 39.5% of the housewives manufactured traditional doenjang and soy sauce at home. Those in their 60s (78.1%) manufactured more traditional doenjang and soy sauce than those in their 20s (25.0%), 30s (22.4%), 40s (37.7%), and 50s (52.9%).