棕色海藻中的摄入量以及韩国人的相关营养风险评估
Sung Ok Kwon1, Kwang-Il Kwon2, Mi-Young Lee2
1Research Institute of Human Ecology, Seoul National University, Seoul 08826, Korea.
Nutrition research and practice
|June 10, 2024
概括
韩国人食用棕色海藻,这是主要的来源,超过了推摄入量. 然而,不频繁的消费意味着许多人每天从这个来源获得零摄入量.
科学领域:
- 营养科学 营养科学
- 食品化学 食品化学
- 公共卫生 公共卫生
背景情况:
- 对于甲状腺激素的产生和代谢调节至关重要.
- 由于食品含量信息稀缺,关于人口摄入量的数据有限.
- 棕色海藻是的重要天然来源.
研究的目的:
- 为了估计韩国人口特别是来自棕色海藻的摄入量.
- 为了分析韩国普遍消费的棕色海藻中的含量.
主要方法:
- 利用来自韩国国家健康和营养检查调查 (2016-2021) 的饮食数据.
- 分析了棕色海藻样本中的含量,使用性消化和感应合等离子体质谱.
- 被认为是代表性的韩国海藻的准备和方法.
主要成果:
- 从海中摄取的平均摄入量为96.01微克/天.
- 平均从海藻 (不包括) 摄取的量为115.58微克/天,从海藻汁摄取的量为347.57微克/天.
- 从棕色海藻中总体平均摄入量为559.16微克/天,超过了推的营养摄入量,但只有37.6%的人在调查日摄入.
结论:
- 这项研究强调了棕色海藻的高平均摄入量,但不经常的消费模式.
- 人口中很大一部分在任何一天从这个来源获得的摄入量可能为零.
- 建议对通常的摄入量进行进一步的研究,以更好地评估韩国营养.
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