지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2020.2
- 수록면
- 32 - 44 (13page)
이용수
초록· 키워드
오류제보하기
BACKGROUND/OBJECTIVE: We have previously designed the anti-cancer food scoring model (ACFS) 1.0, an evidence-based quantitative tool analyzing the anti-cancer or carcinogenic potential of diets. Analysis was performed using simple quantitative indexes divided into 6 categories (S, A, B, C, D, and E). In this study, we applied this scoring model to wider recipes and evaluated its nutritional relevance.
MATERIALS/METHODS: National or known regional databases were searched for recipes from 6 categories: Korean out-dining, Korean home-dining, Western, Chinese, Mediterranean, and vegetarian. These recipes were scored using the ACFS formula and the nutrition profiles were analyzed.
RESULTS: Eighty-eight international recipes were analyzed. All S-graded recipes were from vegetarian or Mediterranean categories. The median code values of each category were B (Korean home-dining), C (Korean out-dining), B (Chinese), A (Mediterranean), S (vegetarian), and D (Western). The following profiles were correlated (P ＜ 0.05) with ACFS grades in the univariate trend analysis: total calories, total fat, animal fat, animal protein, total protein, vitamin D, riboflavin, niacin, vitamin B12, pantothenic acid, sodium, animal iron, zinc, selenium, and cholesterol (negative trends), and carbohydrate rate, fiber, water-soluble fiber, vitamin K, vitamin C, and plant calcium (positive trends). Multivariate analysis revealed that animal fat, animal iron, and niacin (negative trends) and animal protein, fiber, and vitamin C (positive trends) were statistically significant. Pantothenic acid and sodium showed non-significant negative trends (P ＜ 0.1), and vitamin B12 showed a non-significant positive trend.
CONCLUSION: This study provided a nutritional basis and extended the utility of ACFS, which is a bridgehead for future cancer-preventive clinical trials using ACFS.
MATERIALS/METHODS: National or known regional databases were searched for recipes from 6 categories: Korean out-dining, Korean home-dining, Western, Chinese, Mediterranean, and vegetarian. These recipes were scored using the ACFS formula and the nutrition profiles were analyzed.
RESULTS: Eighty-eight international recipes were analyzed. All S-graded recipes were from vegetarian or Mediterranean categories. The median code values of each category were B (Korean home-dining), C (Korean out-dining), B (Chinese), A (Mediterranean), S (vegetarian), and D (Western). The following profiles were correlated (P ＜ 0.05) with ACFS grades in the univariate trend analysis: total calories, total fat, animal fat, animal protein, total protein, vitamin D, riboflavin, niacin, vitamin B12, pantothenic acid, sodium, animal iron, zinc, selenium, and cholesterol (negative trends), and carbohydrate rate, fiber, water-soluble fiber, vitamin K, vitamin C, and plant calcium (positive trends). Multivariate analysis revealed that animal fat, animal iron, and niacin (negative trends) and animal protein, fiber, and vitamin C (positive trends) were statistically significant. Pantothenic acid and sodium showed non-significant negative trends (P ＜ 0.1), and vitamin B12 showed a non-significant positive trend.
CONCLUSION: This study provided a nutritional basis and extended the utility of ACFS, which is a bridgehead for future cancer-preventive clinical trials using ACFS.
목차
INTRODUCTION
MATERIALS AND METHODS
RESULTS
DISCUSSION
REFERENCES
참고문헌 (0)
참고문헌 신청함께 읽어보면 좋을 논문
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
-
Development of the anti-cancer food scoring system 2.0: Validation and nutritional analyses of quantitative anti-cancer food scoring model
Nutrition Research and Practice
2020 .02
-
Development of quantitative index evaluating anticancer or carcinogenic potential of diet: the anti-cancer food scoring system 1.0
Nutrition Research and Practice
2018 .02
-
Development of quantitative index evaluating anticancer or carcinogenic potential of diet: the anti-cancer food scoring system 1.0
Nutrition Research and Practice
2018 .02
-
A Literature Review on the recipes of Beef : Focus on the recipe books from last 1800’s-1990’s
한국생활과학회 학술대회논문집
2017 .12
-
시판 가공식품의 비타민 A, E 함량 조사 연구 - 음료수, 시리얼, 과자, 기타코코아·당류·초콜릿가공품 등을 중심으로 -
한국식품조리과학회지
2016 .01
-
Evidence and suggestions for establishing vitamin D intake standards in Koreans for the prevention of chronic diseases
Nutrition Research and Practice
2022 .05
-
Evidence and suggestions for establishing vitamin D intake standards in Koreans for the prevention of chronic diseases
Nutrition Research and Practice
2022 .05
-
요리레시피의 텍스트 구조해석 : 김치찌개 레시피 중심으로
한국지역사회생활과학회지
2017 .05
-
NO gas sensing ability of activated carbon fibers modified by an electron beam for improvement in the surface functional group
Carbon letters
2016 .01
-
비타민 D : 호르몬 같은 영양소
Journal of Nutrition and Health
2016 .02
-
병원식 외 음식 섭취 여부에 따른 요양병원 노인의 식사섭취 문제와 영양상태 평가
한국생활과학회지
2017 .04
-
Estimated dietary vitamin D intake and major vitamin D food sources of Koreans: based on the Korea National Health and Nutrition Examination Survey 2016–2019
Nutrition Research and Practice
2023 .06
-
Estimated dietary vitamin D intake and major vitamin D food sources of Koreans: based on the Korea National Health and Nutrition Examination Survey 2016–2019
Nutrition Research and Practice
2023 .06
-
The Role of Some Vitamins in Respiratory-related Viral Infections: A Narrative Review
Clinical Nutrition Research
2023 .01
-
한국 성인의 항산화 비타민 섭취와 대사증후군 위험 간의 관련성
Journal of Nutrition and Health
2017 .08
-
영양강조표시제품 중 비타민 C 함량 조사
대한지역사회영양학회지
2016 .12
-
Development and validation of a QuEChERS-LC-APCI-MS/MS method for vitamin D and vitamin K in a vitamin-fortified emulsion
한국분석과학회 학술대회
2020 .06
-
대학 연구활동종사자의 식생활실태, 비타민 D 영양상태 및 혈액 임상지표 분석
대한지역사회영양학회지
2019 .06
-
The development of simultaneous analytical method for vitamin A and E in foods and health functional foods
한국분석과학회 학술대회
2019 .05
-
기피 수산물 메뉴에 선호 조리법 적용을 통한 초등학교 급식 개선에 관한 연구
동아시아식생활학회지
2017 .08
이 논문의 저자 정보
최근 본 자료
댓글(0)
0
UCI(KEPA) : I410-ECN-0101-2020-594-000361563