A Comprehensive Study on the Intake Patterns and Expenditures on Ramyun among Adults in Metropolitan Areas of Korea

유경진,; Yoon, Hye Hyun; 정효선,

doi:10.20878/cshr.2013.19.1.015015015

Cited by 3 publications

(1 citation statement)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Instant noodles ("ramyeon") are a popular food in Korea, particularly among young people (Kim et al, 2013;Yu, Jung, & Yoon, 2013). A variety of hot flavors are available in the market, along with new varieties that claim to be "extremely hot," which highlights the cur- In this study, the capsaicinoid content of 24 seasonings (16 from regular noodles and 8 from cup noodles) was quantified using HPLC (Table 7).…”

Section: Instant Noodlesmentioning

confidence: 99%

Development of a database of capsaicinoid contents in foods commonly consumed in Korea

Cho

Kwon

2020

Food Science & Nutrition

View full text Add to dashboard Cite

Chili peppers (Capsicum annuum L.) are widely consumed worldwide, and the health benefits of capsaicinoids (the active compounds in chili peppers) have been suggested. However, the link between capsaicinoid consumption and the risk of certain cancers remains controversial. Capsaicinoid consumption level is an important determinant of its potential health effects. This study sought to construct a database of capsaicinoid contents in foods commonly consumed in Korea (CAPKO) to enable a more reliable estimation of capsaicinoid intake. Capsaicinoid‐containing foods were identified from the Korea National Health and Nutrition Examination Survey datasets and divided into eight categories: chili peppers, red pepper powder, hot sauce, kimchi, salted seafood, red pepper paste, instant noodles, and convenience foods other than instant noodles. The capsaicinoid contents of primary capsaicinoid sources (chili peppers, red pepper powder, and hot sauce) were estimated from the literature. For the remaining food categories, the contents of primary capsaicinoid sources were identified from standardized recipes (kimchi) or food labels (salted seafood, red pepper paste, and convenience foods other than instant noodles). Then, capsaicinoid contents were estimated by calculation using the identified capsaicinoid source contents and the estimated capsaicinoid content in these sources. This information was unavailable for instant noodles, and capsaicinoid content was measured by HPLC analyses. This study developed the CAPKO database, which includes a variety of foods with varying levels of spiciness, which can be used in combination with dietary surveys to estimate capsaicinoid intakes. Therefore, this study established a framework for future database development for other compounds with potential health effects.

show abstract

Section: Instant Noodlesmentioning

confidence: 99%