Study on the Intake Pattern of Health Intended Foods Depending on Inclusion of Proclaimed Health Functional Food Materials

건강기능식품에 의해 고시된 원료 포함여부에 따른 건강증진용 식품의 섭취양상 비교

  • 박유경 (서울대학교 식품영양학과) ;
  • 박미영 (숙명여자대학교 식품영양학과) ;
  • 성미경 (숙명여자대학교 식품영양학과) ;
  • 권훈정 (서울대학교 식품영양학과)
  • Published : 2005.03.01


The intake of health foods with physiological effects may cause adverse effects due to their intrinsic compounds, external contamination or consumers' eating patterns. To keep pace with the increasing interest on the safety assurance, Health Functional Food Act has been enacted and standards and specifications for 32 products have been proclaimed by Korea Food and Drug Administration in 2004. To reduce the safety problems related with the intake of non regulated health intended food, we classified the health intended foods materials into two groups, as proclaimed health functional food materials and others, and examined the difference of intake patterns on both categories. Among 16,474 health intended foods responded by 5,175 respondents and their household members, 49.2% were categorized as health functional food materials. The average number of total health intended foods intake and health functional foods intake per person were 3.19 and 1.58 respectively. The proportion of health functional foods in total health intended foods per person was higher in the group with less than 20 years old, therefore this age group needs relatively low concern. On the other hand, 40-59 years old females who have taken the highest number of health food items, 30-59 years old males who had the lowest proportion of health functional foods to total health intended food, and their consumed foods such as medicinal plant and animal protein based restoratives need relatively high concern about intake safety of health foods.


  1. Tesch BJ. 2002. Herbs commonly used by women: An evidence-based review. Dis Mon 48: 671-696
  2. Son SM, Park JK. 2004. Study on the classification of health food circulated in the market. J Kor Diet Assoc 10: 58-64
  3. Elvin-Lewis M. 2001. Should we be concerned about herbal remedies. J Ethnopharmacol 75: 141-164
  4. Stickel F, Egerer G, Seitz HK. 2000. Hepatotoxicity of botanicals. Public Health Nutr 3: 113-124
  5. Valli G, Giardina E-GV. 2002. Benefits, adverse effects and drug interactions of herbal therapies with cardiovascular effects. J Am Coli Cardiol 39: 1083-1095
  6. De Smet PAGA. 2002. Towards safer herbal medicines. Eur Phytojournal (in press) (
  7. Palmer ME, Haller C, Mckinney PE, Klein-Schwartz W, Tschirgi A, Smolinske SC, Woolf A, Sprague BM, Ko R, Everson G, Nelson LS, Dodd-Butera T, Bartlett WD, Landzberg BR. 2003. Adverse events associated with dietary supplements: an observational study. Lancet 361: 101-106
  8. Kroes R, Walker R. 2004. Safety issues of botanicals and botanical preparations in functional foods. Toxicology 198: 213-220
  9. Kruger CL, Mann SW. 2003. Safety evaluation of functional ingredients. Food Chem Toxicol 41: 793-805
  10. Schilter B, Andersson C, Anton R, Constable A, Kleiner J, O'Brien J, Renwick AG, Korver O, Smit F, Walker R. 2003. Guidance for the safety assessment of botanicals and botanical preparations for use in food and food supplements. Food Chem Toxicol 41: 1625-1649
  11. KFDA. 2004. Standards and specifications for health functional foods. Notification No. 2004-14
  12. KFDA. 2004. Approval of health functional food materials and ingredients. Notification No. 2004-12
  13. Yoo YJ, Hong WS, Youn SJ, Choi YS. 2002. The experience of health food usage for adults in Seoul. Korean J Soc Food Cookery Sci 18: 136-146
  14. Jun BH, Lee HG. 2000. An investigation of the intake of the health food among the salary men in Seoul. Korean J Soc Food Sci 16: 9-16
  15. Lee MY, Kim JS, Lee JH, Cheong SH, Chang KJ. 2001. A study on usage of dietary supplements and related factors in college students attending web class via internet. Korean J Nutr 34: 946-955
  16. Koo NS, Park JY. 2001. Consumption aspects of health supplements or health foods by adult male and female in Daejon, J Korean Living Sci Assoc 10: 205-213
  17. Chung HK, Cho MS, Kang NE, Yang EJ, Kang MH. 2001. Patterns of health foods usage by food lifestyles of the adults in Seoul. Korean J Food Culture 16: 195-202

Cited by

  1. Intestinal absorption of aloin, aloe-emodin, and aloesin; A comparative study using two in vitro absorption models vol.3, pp.1, 2009,
  2. Physicochemical properties and microencapsulation process of rice fermented with Bacillus subtilis CBD2 vol.22, pp.2, 2015,
  3. What Types of Dietary Supplements Are Used in Korea? Data from the Korean National Health and Nutritional Examination Survey 2005 vol.30, pp.12, 2009,
  4. Clinical Application and Evaluation of Preoperative Bleeding Tendency using Platelet Function Analyzer (PFA®)-100 vol.19, pp.1, 2013,
  5. Plasma, tissue and urinary levels of aloin in rats after the administration of pure aloin vol.2, pp.1, 2008,
  6. Dietary aloin, aloesin, or aloe-gel exerts anti-inflammatory activity in a rat colitis model vol.88, pp.11-12, 2011,
  7. Comparison of Health Belief Levels and Health Behavior Practices according to Lifestyle among Adults Residing in Seoul vol.16, pp.6, 2011,
  8. Monitoring of Forbidden Medicines as Adulterants in Dietary Supplements Marketed Online by HPLC and ESI-tandom Mass Spectrometry vol.44, pp.2, 2012,
  9. Simultaneous Determination of Non-steroidal Anti-inflammatory Drugs and Corticosteroids Added to Foods as Adulterants using LC-ESI-tandem Mass Spectrometry vol.28, pp.3, 2013,