본 연구는 건강기능식품 호로파종자식이섬유 중 4-hydroxy- L-isoleucine에 대한 분석법을 개발하는 연구이다. 최적분석 조건을 확립하기 위해 시료 채취량, 전처리 용매 및 이동 상 용매 조건을 비교 검토하였으며, HPLC-PDA를 이용하여 시료 중의 4-hydroxy-L-isoleucine를 분석하였다. 분석 시 사용한 컬럼은 Capcell Pack UG120 C18 (Shiseido, 4.6×250 mm, 5 μm)이며, 유도체 시약으로 OPA를 선정하였다. 확립된 시험법에 대해 특이성, 직선성, 검출한계, 정량한계, 정확성, 정밀성 등의 밸리데이션을 수행하였다. 5- 100 μg/mL 농도에서 결정계수(R2) 0.999 이상으로 높은 직선성을 확인하였다. 또한, 회수율은 91.7-96.4%이었고, 정 밀성은 0.5-1.1%의 상대표준편차(%RSD)를 확인하였다. 개발된 시험법은 호로파종자추출물 중 4-hydroxy-L-isoleucine 분석을 위한 시험법으로 활용되기에 적합한 것으로 판단된다.

건강기능식품의 경우 단성분보다는 복합제품 개발이 우선시되고, 12가지 기본제형이외에도 일반식품형태의 제품으로 범위가 확대되고 있다. 이러한 제품에서 기능성(지표)성분을 효율적으로 분석할 수 있는 방법에 대한 연구가 필요한 실정이다. 복합제품 등에서 정성·정량 가능한 코엔자임Q10을 효과적으로 분석할 수 방법을 확립하기 위하여 본 연구를 수행하였다. 액체크로마토그라프-질량분석기(LC-MS/MS)를 이용하여 건강기능식품 중 코엔자임Q10의 정성·정량시험법을 확립하였다. 확립된 시험법에 대해 특이성, 검출한계, 정량한계, 정확도, 정밀도에 대한 검증을 통하여 유효성을 확인하였다. 또한 시중 유통검체 14 건을 확보하여 시험의 적용가능성도 검토하였다. 직선성에서는 R2>0.999 이상임을 확인하였고, 검출한계 및 정량 한계는 각각 26.0 및 78.9 μg/L이었다. 또한 평균 회수율은 98.6-107.0%로 나타났으며, 반복정밀도는 상대표준편 차 4.0%이하, 실험실간 재현성은 2.4%로 나타나 정확성, 재현성이 우수하였으며 이는 AOAC 가이드라인에서 제시한 기준에 모두 적합한 수준이었다. 시중 유통 제품에 대하여 실험한 결과 84.0-118.7%로 모두 적합하였다. 따라서 본 연구에서 개발된 분석법은 건강기능식품 중 코엔자임Q10의 정성·정량분석에 이용될 수 있으며, 우수한 품질의 건강기능식품유통에 기여할 것으로 판단된다.

건강기능식품의 경우 단성분보다는 복합제품 개발이 우선시되고, 12가지 기본제형이외에도 즉석밥과 같은 일반 식품형태의 제품으로 범위가 확대되고 있다. 이러한 제품 에서 기능성(지표)성분을 효율적으로 분석할 수 있는 방법에 대한 연구가 필요한 실정이다. 복합제품 등에서 정 성·정량 가능한 밀크씨슬 추출물의 기능성(지표)성분인 실리마린을 효과적으로 분석할 수 방법을 확립하기 위하여 본 연구를 수행하였다. 액체크로마토그래프-질량분석기 (LC-MS/MS)를 이용하여 신속하고 효율적으로 실리마린의 6가지 구성성분, 실리크리스틴, 실리디아닌, 실리빈A, 실 리빈B, 이소실리빈A, 이소실리빈B를 동시분석할 수 있는 정성·정량시험법을 확립하였다. 확립된 시험법에 대해 특 이성, 검출한계, 정량한계, 정확도, 정밀도에 대한 검증을 통하여 유효성을 확인하였다. 또한 시중 유통검체 17건을 확보하여 시험한 적용가능성도 검토하였다. 직선성에서는 r2 > 0.999 이상임을 확인하였고, 검출한계 및 정량한계는 각각 실리크리스틴은 0.3, 0.8, 실리디아닌은 9.0, 27.3, 실 리빈A은 3.3, 9.9, 실리빈B는 5.4, 16.3, 이소실리빈A는 4.9, 14.9, 이소실리빈B는 3.2, 9.7 μg/L이었다. 또한 평균 회수 율은 96.2~98.6%로 나타났으며, 반복정밀도는 상대표준편 차 3%이하, 실험실간 재현성은 1.5%이하로 나타나 정확성, 재현성이 우수하였으며 이는 AOAC 가이드라인15)에서 제시한 기준에 모두 적합한 수준이었다. 시중 유통품에 대하여 실험한 결과 81.2~106.5%로 모두 적합하였다. 따라서 본 연구에서 개발된 분석법은 건강기능식품 중 실리마린의 정성·정량분석에 이용될 수 있으며, 나아가 건강기 능식품 공전 개정에 반영되어 우수한 품질의 건강기능식품유통에 기여할 것으로 판단된다.

서울시 유통 건강기능식품 중 츄어블제품 66건과 인삼 홍삼제품 60건을 수거하여 분석하였다. 시료 전체의 1일 섭취량당 당함량 평균은 1.95 g이었고 범위는 N.D. ~ 12.61 g 이었다. 제품 유형별로는 츄어블 제품의 평균은 1.26 g 이었고 범위는 N.D. ~ 10.39 g이었다. 인삼홍삼제품의 평균은 2.70 g이었고 범위는 N.D. ~ 12.61 g이었다. 츄어블제품중 1 일 섭취량당 당함량은 어린이용 제품이 평균 2.10 g으로 가장 높았고 영양소제품은 평균 1.43 g, 기능성원료 제품은 평균 0.35 g이였다. 어린이용 제품은 1일 섭취량당 당함량이 1.03 g ~ 5.33 g, 영양소 제품은 N.D. ~ 10.39 g, 기능성원 료 제품은 N.D. ~ 2.61 g의 범위를 보였다. 인삼홍삼제품중 1일 섭취량 당 당함량은 액상 제품이 평균 4.25 g으로 가장 높았고 농축액 제품은 평균 1.51 g, 분말제품은 평균 1.49 g이었다. 액상 제품의 1일 섭취량당 당함량의 범위는 N.D. ~ 10.80 g, 농축액 제품의 범위는 N.D. ~ 12.61 g, 분말 제품의 범위는 0.06 g ~ 5.64 g의 분포를 보였다. 인공감미료를 분석한 결과 3건에서 인공감미료가 검출 되었다. 인삼홍삼제품에서는 인공감미료가 검출되지 않았으며 츄어블제품 중 영양소 제품 2건과 기능성원료 제품 1건에서 검출되었다. 검출된 인공감미료는 아스파탐으로 영양소 제품에서 3.09 g/kg, 기능성원료 제품에서 1.09 g/kg 검출되었고 3건 모두 허용량 이내였다.

Food has become a significant lifestyle and life quality generator, and consumers are increasingly developing food regimes with expectations of healthier, happier selves. The global food industry has turned to delivering towards these expectations, and functional foods form a significant multimillion dollar growth category. Fortified with added health-giving compounds, these foods are promoted as the modern, convenient way of obtaining health benefits from food intake itself, rather than from the use of vitamin supplements (Grunert, 2013). However, there are indications that their appeal and usage varies considerably across nations. Somewhat surprisingly, few studies have considered functional food consumption through a culturally mediated lens, as consumption entities used to convey and transfer meaning. This research explores personal meaning making for one such proposed functional food concept. Foods which are fortified to enable greater control over hunger control are currently under development as potentially assisting those seeking weight loss. The data consisted of 14 in-depth phenomenological interviews with New Zealand women who were attempting weight loss. Participants discussed their lived food and weight loss experiences and then freely responded to the weight loss foods concept. The findings reveal the omnipresent nature of weight loss practices in daily lives, with the perception of success, or failure, sometimes underpinning one’s sense of self. As found by Willis & Knobloch-Westerwick (2014), motivations for weight loss were dominated by appearance and body image concerns, driven by the continuation of persistent societal expectations privileging thinness. Extending this, the present research found a conflation of motivations where slimness was seen to equate to healthiness. A line of progression in the types of practices was revealed where many ‘fad diets’ were attempted with typically unsuccessful long term results. Although, healthism was internalised as an overriding way of thinking about food and weight loss practices, paradoxically, this often co-existed with the desire for foods of indulgence, especially for those identifying as emotional eaters. Vastly different dispositions were revealed towards the proposed innovation of the fortified weight loss foods. These were interpreted as being aligned with perceptions of identity (Tajfel & Turner, 1986). Whilst the overall fortification of foods was viewed negatively, risks and doubts were mitigated in some cases in the interest of trying the proposed foods. The research findings resonated with societal contradictions observed for food consumption (Warde 1997), and paradoxes specifically theorised for technology (Mick & Fournier, 1998). Although, technology has been theorised to be a positive enabler in consumers’ lives, offering feelings of freedom, competence, and control, it can also be regarded as an intrusion, leading to feelings of enslavement and incompetence (Mick & Fournier, 1998). Whilst there was the promise of enhanced health and wellness from a bio-technological innovation, this contradicted central beliefs about what it means to be healthy, where food for many consumers represents values of naturalness, purity, nostalgia, and simplicity (Barsky, 1988; Biltekoff, 2010). Implications of the research for functional foods marketers are outlined, advocating the need for continuing understanding of the paradoxical aspects of consumption in contemporary health contexts.

본 연구는 건강기능식품 중 baicalin, eleutheroside E, ligustilide를 효과적으로 분석할 수 있는 방법을 확립하기 위하여 수행되었다. 이에 LC-MS/MS를 이용하여 신속하고 효율적으로 동시분석할 수 있는 시험법을 확립하였으며, 확립된 시험법에 대해 특이성, 검출한계, 정량한계, 정확도, 정밀도에 대한 검증을 통하여 유효성을 확인하고자 하였다. 표준용액을 이용하여 검량선을 작성한 결과 r2> 0.99 이상의 직선성을 확인하였고, baicalin, eleutheroside E, ligustilide에 대한 정량한계는 각각 39.3 μg/L, 106.7 μg/L, 76.1 μg/L이었으며, 검출한계는 각각 13.0 μg/L, 35.2 μg/L, 25.1 μg/L이었다. 또한 평균 회수율은 각 성분에 대해 108.0~109.9%, 99.8~101.3%, 91.4~97.2%로 나타났으며, 반 복정밀도는 상대표준편차 5%이하, 실험실간 재현성은 9% 이하로 나타나 정확성, 재현성이 우수하였으며 이는 AOAC 가이드라인19)에서 제시한 기준에 모두 적합한 수준이었다. 따라서 개발된 분석법은 향후 건강기능식품 중 baicalin, eleutheroside E, ligustilide를 동시분석하는데 효과적으로 활용할 수 있을 것으로 판단된다.

The purpose of this study was to find efficient and customized tools for delivering the benefit of health functional foods (HFFs). Delivery tools which could influence the impact of advertising were images, explanations of ingredients, diagrams of health benefit, patents, and comments from authority. Six advertisements were developed using these tools: “A”: relevant image + explanation of ingredients + scientific diagram of efficacy; “B”: relevant image + explanation of ingredients; “C”: relevant image; “D”: irrelevant image; “E”: irrelevant image + explanation of ingredient + patent; “F”: irrelevant image + explanation of ingredient + comments from authority. To analyze the consumer perceptions on HFFs and advertisement effects, 300 respondents were requested to answer a questionnaire comprising of the following questions: 5 questions of attitudes (necessity of HFFs, trust in HFFs, gathering information, watching advertisements and trust in advertisement claims) and 6 questions on the 6 developed advertisements (attention, understanding, sufficiency of information, sympathy, trust, and purchase). Scoring was done as per the 5 Likert scale. There was a higher proportion of females and the elderly, as compared to males and youngsters. The overall consumer attitudes were positive. Explanation of ingredients, scientific diagram of health benefit, patents and expert comments were helpful factors in increasing the advertisement evaluation by consumer, but the images were not. Advertisement evaluation of consumer did not differ with gender and age. However, differences were observed between some of the consumer attitudes (necessity of HFFs, trust in HFFs, gathering information and trust in advertisements claim) and advertisement evaluations (attention, understanding, sympathy and purchase). Our results indicate that for consumers utilizing the HFFs, advertisements with concrete tools such as diagrams, patent, and expert comments are more helpful. However, for consumers who do not have interest in HFFs, the scientific information was irrelevant. We believe that to maximize the effect of health information in advertisements, consumers should be segmented, and customized tools for each segment needs to be developed.

건강기능식품 등 중 수용성 비타민 B군 (비타민 B1, 비타민 B2, 나이아신, 비타민 B6)의 동시분석 방법을 확립하기 위하여 본 연구를 실시하였다. HPLC에 의한 수용성 비타민 B군의 분석 방법은 기기분석조건을 확립하고, 국내외 시험법 및 논문을 참고하여 시험 데이터를 분석하였다. 수용성 비타민 B군의 HPLC 분석은 270 nm에서 Capcell Pak C18 UG 120 컬럼을 사용하여 진행되었다. 분석법 검증은 수용성 비타민 B군의 직선성, 정확성, 정량한계, 정밀성에 대해 수행되었다. 직선성은 비타민 B1, 비타민 B2,나이아신(nicotinic acid, nicotinamide), 비타민 B6 모두0.1~2 μm/mL의 농도범위에서 R2= 0.999 이상의 우수한 직선성을 확인할 수 있었다. 회수율을 검토한 결과, 비타민 B1 100~103%, 비타민 B2 104~112%, nicotinic acid 82~85%, nicotinamide 121~124%, 비타민 B6 95~104%의 양호한 회수율을 확인할 수 있었다. LOQ는 비타민 B1 0.04μm/mL, 비타민 B2 0.05 μm/mL, nicotinic acid 0.15 μm/ mL, nicotinamide 0.08 μm/mL, 비타민 B6 0.63 μm/mL 이었다. 정밀성을 검토한 결과, B1 0.4%, 비타민 B2 0.4%, nicotinic acid 0.5%, nicotinamide 0.7%, 비타민 B6 0.4% 로 1% 이내로 양호한 재현성을 확인할 수 있었다. 또한 동시 분석법의 정확성을 검증하기 위하여 어린이 기호식품 및 건강기능식품의 표시함량 모니터링을 수행한 결과, 모두 표시기준에 적합함을 확인할 수 있었다.

The purpose of this study was to investigate the perception of health functional foods and preference for desired onion peel products. Questionnaires were distributed to 582 adults (34.2% male, 65.8% female) living in Gyeongnam province. The major information sources on biological effects of onions cited by respondents were TV/radio (37.1%), followed by nearby people (32.8%) and Internet (11.0%), in that order. Reducing cholesterol effect was the most important factor in terms of perception and concerns relating to biological function of onions. Over 73% of subjects had experience of eating processed onion products, and among all types of onion products, onion juice (53.5%) was the most frequently eaten. The most considered factors for processing onion peel-derived functional foods were taste & odor (29.6%), convenience of eating (28.9%), and nutrition value (27.1%), in that order.

The purpose of this study was to estimate the consumption prevalence of vitamin and mineral supplements as health functional foods (VM-HFF) and to examine the factors associated with VM-HFF consumption behaviors in adolescents. A total of 1,407 adolescents attending middle or high schools from various cities and rural communities in Korea participated in this study. The prevalence of VM-HFF consumption was 41.7%, with boys showing a higher consumption than girls (p<0.01). VM-HFF consumption was higher in families with higher socioeconomic status and for families with parents that exhibited higher concerns about their child's health, growth, and nutritional intake (p<0.001). Most consumers of VM-HFF consumed HFFs 'when healthy' (50.1%), and acquired nutritional information from 'their families & relatives' (50.9%). Most consumers responded that VM-HFF was 'a little effective' (54.3%), followed by 'no obvious effects' (37.1%), and 'very effective' (7.4%). The effectiveness of consuming VM-HFF was mainly for 'fatigue recovery' (39.0%) and 'health improvement' (28.2%). Most consumers purchased HFFs at 'pharmacies & oriental medicine clinics' (53.8%) and at 'health functional food stores' (18.8%). Most consumers 'occasionally' (51.1%) or 'seldom' (27.3%) checked nutrition facts when purchasing, with 58.9% of consumers understanding the nutritional label for 'the most part', but only 8.7% of them understanding it 'very well'. Among the VM-HFF, consumers preferred calcium- and vitamin C-supplements. Consumers' mini-dietary assessment scores were higher than those of non-consumers. The results above showed that VM-HFF consumption was widely spread among adolescents, but few consumers checked and understood the nutrition label when they purchased VM-HFF, and were highly dependent on the advice and information from non-professional nutritionists, such as families & relatives. Therefore, it is necessary to educate adolescents to help them read nutrition labels and select the proper VM-HFF.

The purpose of this study is to predict the economic size of foods-for-elderly market, which will be valuable information for establishing related policy and backup system. After setting the scope of related industry, detailed information for current market situation was investigated and a systematic forecast for market changes in the future was performed. Economic growth, changes in consumer expenditure and economic status of the elderly, current subscription of medical insurance and saving for pension were reflected. In addition, a survey toward related firms was completed and changes in aged population and incidence of chronic disease in the elderly were taken into account. Results show that the annual growth rate of the market was predicted to be the minimum 4.54% through the maximum 8.32% from 2010 to 2025 and its market size was forecasted to be the minimum 7,073 ten million won through the maximum 10,976 ten million won. It is expected that the market of foods-for-elderly will grow rapidly with development of foods technology and fast increase of aged population. Especially, growth of health functional foods and foods for special dietary uses for elderly will be distinguished. However, it seems that related firms are on the hedge, watching current trend of the related industry. This may results in insufficient supply against the demand. Therefore, policy for foods-for-elderly should be introduced and systematically administered, including R&D support, standardization and authentication for foods-for-elderly, construction of related database system.

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.

The elderly is a target group for health functional foods (HFFs). We surveyed 825 Korean elderly (71.4- years-of-age) for HFF use and significant variables for HFF use including demographic characteristics, health related variables, and nutritional beliefs. The prevalence of HFF use was 48.7%, and among all types of HFF, red ginseng products were eaten most frequently, followed by ginseng products, nutritional supplements, and mushroom products. The mean age of users of HFFs was lower than nonusers (p<.01). HFFs were eaten more frequently by subjects from families living with a spouse or unmarried children (p<.01) and those with higher levels of monthly pocket money (p<.001). HFFs were also eaten more frequently by subjects or their spouses with a higher education level (p<.001). The social activity participation ratio (p<.01) of subjects and the HFF usage ratio by the spouse (p<.001) were higher in users of HFF than in nonusers. Dietary assessment scores were not different between the two groups, and users had a more positive view concerning the potential health benefits of HFFs than did nonusers (p<.001). Most users of HFF ate HFFs "when they were healthy" (52.2%) and experienced some effect through HFF use (45.8%). Most users of HFFs received information on HFFs through their families or relatives (38.1%) and most purchased HFFs at the pharmacy or oriental medicine clinic (44.8%). HFF users preferred multivitamin- and Ca-supplements most among the vitamin and mineral supplements belonged to HFFs. The above results show that HFF use is widely spread among subjects, and that use of HFF is influenced by various factors. Thus, practical guidelines for HFF use should be provided for the elderly through elderly focused-nutrition education based upon significant variables and consumption behaviors for their HFF use of present study.

We surveyed 848 university students, 21.4±2.5 years of age, attending university in Seoul, Kongju, Chongyang-Gun in the Chungnam province of Korea, for their use of health functional foods (HFF) and for significant variables in this use, namely demographic characteristics, health related variables, dietary variables and nutritional beliefs. The prevalence of the use of HFF was 33.6%. Among all types of HFF, nutritional supplements were taken most frequently, followed by (in order) red ginseng products, apricot extract products and ginseng products. HFF use was higher in females (p<.05), in subjects living in a dormitory (p<.05) and those from families with a relative high socioeconomic status (p<.001). Self-health concern (p<.05) and usage ratio of HFF by family (p<.001) was higher in users than in nonusers of HFF. The total score of dietary assessment was higher in users than in nonusers of HFF (p<.001), and users had a more positive point of view concerning the potential health benefits of HFF than did nonusers (p<.001). Most users took HFF when they were healthy (37.2%) or when they were sick (27.4%). They did not feel special effects through the HFF use (49.8%). Most users got the information about the specifics of HFF from family and/or relatives (55.8%). Most of users confirmed nutrition facts when they purchased the HFF (70.9%), but a considerable number of users could not understand these nutrition facts (48.1%). Users preferred vitamin C- and Ca-supplements most among vitamin · mineral supplements belonged to HFF. These results show that the use of HFF is common among university students. As well, the use of HFF by students is affected by various variables. Supplementary nutritional education should be undertaken among university students, in order to give them a reasonable guideline for the use of HFF, based upon influencing factors and usage behaviors that we learned from this survey.

This study investigated consumers’ recognition on shelf life of health functional foods to set up their rational expiration date. For this study 107 male and female adults aged 20 to 59 years were randomly selected as major consumers of health functional foods. And their data were analyzed with SPSS 17.0. The questionnaire included questions asking a consumer's recognition on the shelf life of health functional foods and how to treat health function food passing its shelf life. In this study, the consumers were found to pay attentions considerably to the shelf life. But most of them did not know an accurate meaning of the shelf life of health functional food and mistook it for expiry date. In addition, the consumers doubted safety of health functional foods passing the shelf life. Therefore, education for consumers about an accurate meaning of the shelf life was needed. The results of this study were considered to be helpful to set up a reasonable expiration date for health functional food.

The principal objective of the present study was to survey the demands of an education program for evaluations of the efficacy of health functional foods. A questionnaire was developed and sent to 2,225 members of the Biofood Network Center. A total of 101 (4.6%) individuals responded, 54.5% of the respondents were male and 45.5% were female; the respondents' occupations (in order of prevalence) were as follows: company worker (48.5%)〉researcher (27.7%)〉student (13.9%)〉professor (5.0%)〉pharmacist (2%), and dietitian (2%). The businesses in which the respondents worked were (again in order of prevalence) as follows: research & development (64.4%)〉marketing (11.9%)〉consultation and education (5.9%)〉manufacturing and others (17.9%). 41.6% of the respondents reported experience in businesses relevant to KFDA approval for functional ingredients and health functional foods. The results showed that 63.4% of the respondents had previously been educated about functional foods; the types of education program reported were (in order of prevalence): 'overview and acts of health functional food' (n=49)〉'standards and specification for health functional food' (n=41)〉'efficacy evaluation-human study' (n=24)〉'safety evaluation' (n=21)〉'efficacy evaluation-in vivo study' (n=13)〉and 'others' (n=10). Respondents preferred off-line education programs (62.4%) to on-line programs (22.8%). The preferred duration of an educational program was '2~3 days: total 14~24 hours' (30.7%); thus, short-term programs were favored. The primary requirements of a program, from the perspective of the learner, were as follows (scored on a 7-point scale); 'efficacy evaluation and case study-human study' (5.80 points)〉'standards and specification for health functional food' (5.72 points)〉safety evaluation' (5.7 points)〉'overview and acts of health functional food' (5.67 points) and 'efficacy evaluation methods of health functional food by efficacy (intensive)' (5.67 points). Preference for functionality was as follows; 'body weight & body fat' (21.8%), 'immune function' (18.8%) 〉 'blood glucose' (10.9%). In summary, the educational demand for 'efficacy evaluation and case study' was highest among the curriculum options provided, and with regard to functionality, 'body weight & body fat', 'immune function' and 'skin care' were considered most important by respondents. These results differed among respondents with different jobs and duties, and this suggests that customized education programs for health functional food should be developed.