• Title, Summary, Keyword: functional food

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A study of consumers' perceptions and prediction of consumption patterns for generic health functional foods

  • Kang, Nam-E;Kim, Ju-Hyeon;Lee, Yeon-Kyoung;Lee, Hye-Young;Kim, Woo-Kyoung
    • Nutrition Research and Practice
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    • v.5 no.4
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    • pp.313-321
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    • 2011
  • The Korea Food and Drug Administration (KFDA) revised the Health Functional Food Act in 2008 and extended the form of health functional foods to general food types. Therefore, this study was performed to investigate consumers' perceptions of the expanded form of health functional food and to predict consumption patterns. For this study, 1,006 male and female adults aged 19 years and older were selected nationwide by multi-stage stratified random sampling and were surveyed in 1:1 interviews. The questionnaire survey was conducted by Korea Gallup. The subjects consisted of 497 (49.4%) males and 509 (50.6%) females. About 57.9% of the subjects recognized the KFDA's permission procedures for health functional foods. Regarding the health functional foods that the subjects had consumed, red ginseng products were the highest (45.3%), followed by nutritional supplements (34.9%), ginseng products (27.9%), lactobacillus-containing products (21.0%), aloe products (20.3%), and Japanese apricot extract products (18.4%). Opinions on expanding the form of health functional foods to general food types scored 4.7 points on a 7-point scale, showing positive responses. In terms of the effects of medicine-type health functional foods versus generic health functional foods, the highest response was 'same effects if the same ingredients are contained' at a rate of 34.7%. For intake frequency by food type, the response of 'daily consistent intake' was 31.7% for capsules, tablets, and pills, and 21.7% for extracts. For general food types, 'daily consistent intake' was 44.5% for rice and 22.8% for beverages, which were higher rates than those for medicine types. From the above results, consumers had positive opinions of the expansion of health functional foods to generic forms but are not expected to maintain accurate intake frequencies or amounts. Thus, continuous promotion and education are needed for proper intake of generic health functional foods.

Analysis for Individual-authorization of Functional Food Materials in Korea

  • Son, Chang-Gue
    • The Journal of Korean Medicine
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    • v.36 no.4
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    • pp.35-41
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    • 2015
  • Objectives: This study aimed to provide basic information for the trend of individual-authorization on functional food materials in Korea to side of Korean medicine. Methods: Approval of materials for individual-authorized functional food in Korea was analyzed from 2004 to August 2015 using database from Ministry of Food and Drug Safety (MFDS), regarding the kinds of function, materials and their functional level by year. Results: Korean functional food market has rapidly grown to 1.56 trillion Won in 2014, with about 10% of annual growth rate. In particular, the increase of individual-authorized functional food is worth of notices, in detail 313 kinds of functional materials covering 31 body functions have been approved by August 2015. 15.7% of individual-authorized functional foods have used the herbal materials. This quantitative and qualitative expansion of functional foods, especially of individual-authorized functional foods, will affect the herbal drug industry negatively. Conclusion: This study figured out the current pattern of material approval for individual-authorized functional food in Korea, which would be essential in development of strategies by Korean medicine community in order to overcome such conditions.

Functional Health Food and Milk Product Industry (건강기능식품과 유가공 산업)

  • Jang, Kyung-Won;Cho, Yang-Hee
    • Journal of Dairy Science and Biotechnology
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    • v.22 no.1
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    • pp.53-60
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    • 2004
  • During the past decade, functional foods and nutraceuticals have emerged as a major consumer-driven trend, serving the desire of aging populations to exercise greater control over health, delaying aging, prevent disease and enhance well-being and performance. On a global basis, retail sales of functional food were worth an estimated USD 1,501 billion in 2001. The market for functional food in Korea has increased in the last three years above 10%. Especially value sales rose by over 30% between 1999 and 2001, and are worth around 12,000 billion won in 2001. To regulate functional food represented a rapidly growing market in Korea a new act 'Functional Health Food Act' was announced officially in 2002. The type of functional milk product in Korea market is conventional food containing various functional ingredient. To promote functional food market in milk product sector the introduction of functional and health claim should be taken into account in the future in Korea.

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Algorithms for Causality Evaluation of Adverse Events from Health/Functional Foods (건강기능식품 부작용 원인분석을 위한 알고리즘)

  • Lee, Kyung-Jin;Park, Kyoung-Sik;Kim, Jeong-Hun;Lee, Young-Joo;Yoon, Tae-Hyung;No, Ki-Mi;Park, Mi-Sun;Leem, Dong-Gil;Yoon, Chang-Yong;Jeong, Ja-Young
    • Journal of Food Hygiene and Safety
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    • v.26 no.4
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    • pp.302-307
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    • 2011
  • One of the most important objectives of post-marketing monitoring of dietary supplements is the early detection of unknown and unexpected adverse events (AEs). Several causality algorithms, such as the Naranjo scale, the RUCAM scale, and the M & V scale are available for the estimation of the likelihood of causation between a product and an AE. Based on the existing algorithms, the Korea Food & Drug Administration has developed a new algorithm tool to reflect the characteristics of dietary supplements in the causality analysis. However, additional work will be required to confirm if the newly developed algorithm tool has reasonable sensitivity and not to generate an unacceptable number of false positives signals.

Development of a Multiplex Polymerase Chain Reaction Method for Simultaneous Detection of Genetically Modified Soy and Maize

  • Park, Kyoung-Sik;Kim, Mi-Gyeong;Leem, Dong-Gil;Yoon, Tae-Hyung;No, Ki-Mi;Hong, Jin;Kwon, Eun-Mi;Moon, Ae-Rie;Jeong, Ja-Young
    • Journal of Food Hygiene and Safety
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    • v.25 no.3
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    • pp.278-280
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    • 2010
  • This study was aimed to develop a novel qualitative multiplex polymerase chain reaction (PCR) for simultaneous detection of genetically modified (GM) soy and maize within a single reaction. The specific primers designed to detect four respective GM events (A2704-12, MON88017, Bt11, and MON863) were included in the tetraplex PCR system. Each of PCR products for four GM events could be distinguished by agarose gel based on their different lengths. The specificity and reproducibility of this multiplex PCR were evaluated. This multiplex PCR consistently amplified only a fragment corresponding to a specific inserted gene in each of the four GM events and also amplified all four of the PCR products in the simulated GM mixture. These results indicate that this multiplex PCR method could be an effective qualitative detection method for screening GM soy and maize in a single reaction.

Development of functional food products with natural materials derived from marine resources (건강기능성 수산식품소재의 개발)

  • Ryu, BoMi;Jeon, You-Jin
    • Food Science and Industry
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    • v.51 no.2
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    • pp.157-164
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    • 2018
  • Recently demand for safer and healthier food has augmented with advancements in health conditions. Food ingredients with yet to be known safety and functionality, are being investigated for their safety or detrimental effects. The Ministry of Food and Drug Safety has introduced "health functional food" by the "Health Functional Food Act" to evaluate bio-functional and safety properties of raw materials using standard methods including in-vitro and in-vivo testing before human consumption. Despite recent growth in net worth of domestic functional food market, most of the raw materials are not from local Korean industries with own research and development, and mostly terrestrial not marine resources. Geographically, Korea has access to diverse marine bio-resources that need to be managed and utilized sustainably. Recently, diverse novel physiologically active substances have been reported from marine organisms. Hence, the development of functional foods from marine bio-resources is considered as an inevitably important task.

Health functional food, domestic functional material (Centered on Rural Development Administration research) (건강기능식품 국산 기능성원료 (농촌진흥청 연구 중심으로))

  • Hwang, Kyung-A
    • Food Science and Industry
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    • v.53 no.4
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    • pp.366-373
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    • 2020
  • Due to environmental changes such as diet and fine dust, the public has a growing interest in health. With the growing interest in health, consumption of health functional foods to prevent diseases has increased, and the health functional food market is also growing. However, most health functional foods rely on imported raw materials, and the development of health functional foods using domestic raw materials is urgently needed. Therefore, in this paper, provides information on functional raw materials for health functional foods that have been recognized by using domestic agricultural products in Rural Development Administration, and insists that R&D should be more active in order to increase more domestic raw materials in the health functional food market in the future.

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Current State of Functional Yogurt in Korea (한국 기능성 발효유의 현황)

  • Im, Gwang-Se;Heo, Cheol-Seong;An, Yeong-Tae
    • Journal of Dairy Science and Biotechnology
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    • v.24 no.1
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    • pp.29-42
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    • 2006
  • Recent trend of consumers' for health give rise to the interest in health and functional foods. Functional yogurt is a primary item in USA, EU, and Japan that are leaders in health and functional food industry and its market is going to be enlarged. Also in Korea, functional yogurt has been recognized as health food by consumers. Concept of functional yogurt is various by health of intestine, stomach, and liver, and lowering blood pressure in Korean market. However, functional yogurt is not registered as health and functional foods in Health/Functional Food Act of Korea. Under these circumstances, the results of trustable and scientific research on the efficacy of functional yogurt should be accumulated to obtain the consumers' solid recognition of functional yogurt as health and functional food.

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