Estimation of curcumin intake in Korea based on the Korea National Health and Nutrition Examination Survey (2008-2012)
2
조회
0
다운로드
1
인용
0
참고문헌
키워드
초록
BACKGROUND/OBJECTIVES: Turmeric and its active component curcumin have received considerable attention due to theirmany recognized biological activities. Turmeric has been commonly used in food preparation and herbal remedies in SouthAsia, leading to a high consumption rate of curcumin in this region. However, the amount of curcumin in the Korean diethas not yet been estimated, where turmeric is not a common ingredient. SUBJECTS/METHODS: This study utilized the combined data sets obtained from the Korea National Health and Nutrition ExaminationSurvey conducted from 2008 to 2012 in order to estimate the curcumin intake in the Korean diet. The mean intake of curcuminwas estimated from the amount of curcumin-containing foods (curry powder and ready-made curry) consumed using reportedcurcumin content in commercial turmeric and curry powders. RESULTS: Only 0.06% of Koreans responded that they consumed foods containing curcumin in a given day, and 40% of themwere younger than 20 years of age. Curcumin-containing foods were largely prepared at home (72.9%) and a significant proportion(20.4%, nearly twice that of all other foods) was consumed as school and workplace meals. The estimated mean turmericintake was about 0.47 g/day corresponding to 2.7-14.8 mg curcumin, while the average curry powder consumption was about16.4 g, which gave rise to curcumin intake in the range of 8.2-95.0 mg among individuals who consumed curcumin. Thedifference in estimated curcumin intake by using the curcumin content in curry powder and turmeric may reflect that currypowder manufactured in Korea might contain higher amounts of other ingredients such as flour, and an estimation basedon the curcumin content in the turmeric might be more acceptable. CONCLUSIONS: Thus, the amount of curcumin that can be obtained from the Korean diet in a day is 2.7-14.8 mg, correspondingto nearly one fourth of the daily curcumin intake in South Asia, although curcumin is rarely consumed in Korea.
Abstract
BACKGROUND/OBJECTIVES: Turmeric and its active component curcumin have received considerable attention due to theirmany recognized biological activities. Turmeric has been commonly used in food preparation and herbal remedies in SouthAsia, leading to a high consumption rate of curcumin in this region. However, the amount of curcumin in the Korean diethas not yet been estimated, where turmeric is not a common ingredient. SUBJECTS/METHODS: This study utilized the combined data sets obtained from the Korea National Health and Nutrition ExaminationSurvey conducted from 2008 to 2012 in order to estimate the curcumin intake in the Korean diet. The mean intake of curcuminwas estimated from the amount of curcumin-containing foods (curry powder and ready-made curry) consumed using reportedcurcumin content in commercial turmeric and curry powders. RESULTS: Only 0.06% of Koreans responded that they consumed foods containing curcumin in a given day, and 40% of themwere younger than 20 years of age. Curcumin-containing foods were largely prepared at home (72.9%) and a significant proportion(20.4%, nearly twice that of all other foods) was consumed as school and workplace meals. The estimated mean turmericintake was about 0.47 g/day corresponding to 2.7-14.8 mg curcumin, while the average curry powder consumption was about16.4 g, which gave rise to curcumin intake in the range of 8.2-95.0 mg among individuals who consumed curcumin. Thedifference in estimated curcumin intake by using the curcumin content in curry powder and turmeric may reflect that currypowder manufactured in Korea might contain higher amounts of other ingredients such as flour, and an estimation basedon the curcumin content in the turmeric might be more acceptable. CONCLUSIONS: Thus, the amount of curcumin that can be obtained from the Korean diet in a day is 2.7-14.8 mg, correspondingto nearly one fourth of the daily curcumin intake in South Asia, although curcumin is rarely consumed in Korea.
참고문헌 (24)
- Ammon HP, "Pharmacology of Curcuma longa", Planta Med, 57, pp.1~7 (1991)
- Bagad AS, "Comparative evaluation of anti-inflammatory activity of curcuminoids, turmerones, and aqueous extract of curcuma longa", Adv Pharmacol Sci, 2013, pp.805756~ (2013)
- Guimarães MR, "Curcumin abrogates LPS-induced pro-inflammatory cytokines in RAW 264.7 macrophages. Evidence for novel mechanisms involving SOCS-1, -3 and p38 MAPK", Arch Oral Biol, 58, pp.1309~1317 (2013)
- Hu GX, "Curcumin as a potent and selective inhibitor of 11betahydroxysteroid dehydrogenase 1: improving lipid profiles in high-fat-diet-treated rats", PLoS One, 8, pp.e49976~ (2013)
- Kwon Y, "Inhibition of colonic aberrant crypt foci by curcumin in rats is affected by age", Nutr Cancer, 48, pp.37~43 (2004)
- Peschel D, "Curcumin induces changes in expression of genes involved in cholesterol homeostasis", J Nutr Biochem, 18, pp.113~119 (2007)
- Zingg JM, "Molecular mechanisms of hypolipidemic effects of curcumin", Biofactors, 39, pp.101~121 (2013)
- Gupta SC, "Therapeutic roles of curcumin: lessons learned from clinical trials", AAPS J, 15, pp.195~218 (2013)
- Hatcher H, "Curcumin: from ancient medicine to current clinical trials", Cell Mol Life Sci, 65, pp.1631~1652 (2008)
- Mishra S, "The effect of curcumin (turmeric) on Alzheimer's disease: an overview", Ann Indian Acad Neurol, 11, pp.13~19 (2008)
- Ng TP, "Curry consumption and cognitive function in the elderly", Am J Epidemiol, 164, pp.898~906 (2006)
- Ng TP, "Curcumins-rich curry diet and pulmonary function in Asian older adults", PLoS One, 7, pp.e51753~ (2012)
- Sugawara J, "Effect of endurance exercise training and curcumin intake on central arterial hemodynamics in postmenopausal women: pilot study", Am J Hypertens, 25, pp.651~656 (2012)
- Carroll RE, "Phase IIa clinical trial of curcumin for the prevention of colorectal neoplasia", Cancer Prev Res (Phila), 4, pp.354~364 (2011)
- Dhillon N, "Phase II trial of curcumin in patients with advanced pancreatic cancer", Clin Cancer Res, 14, pp.4491~4499 (2008)
- Polasa K, "Effect of turmeric on urinary mutagens in smokers", Mutagenesis, 7, pp.107~109 (1992)
- Chandrasekaran CV, "Immune-stimulatory and anti-inflammatory activities of Curcuma longa extract and its polysaccharide fraction", Pharmacognosy Res, 5, pp.71~79 (2013)
- Lahiff C, "Curcumin for clinical and endoscopic remission in ulcerative colitis", Inflamm Bowel Dis, 17, pp.E66~ (2011)
- Ferrucci LM, "Measurement of spices and seasonings in India: opportunities for cancer epidemiology and prevention", Asian Pac J Cancer Prev, 11, pp.1621~1629 (2010)
- Kweon S, "Data resource profile: the Korea National Health and Nutrition Examination Survey (KNHANES)", Int J Epidemiol, 43, pp.69~77 (2014)
- Dixit S, "A simple 2-directional high-performance thin-layer chromatographic method for the simultaneous determination of curcumin, metanil yellow, and sudan dyes in turmeric, chili, and curry powders", J AOAC Int, 91, pp.1387~1396 (2008)
- Tayyem RF, "Curcumin content of turmeric and curry powders", Nutr Cancer, 55, pp.126~131 (2006)
- Basnet P, "Curcumin: an anti-inflammatory molecule from a curry spice on the path to cancer treatment", Molecules, 16, pp.4567~4598 (2011)
- Minami M, "Identification of Curcuma plants and curcumin content level by DNA polymorphisms in the trnS-trnfM intergenic spacer in chloroplast DNA", J Nat Med, 63, pp.75~79 (2009)