A Study on Perception and Usage Status on Health Functional Foods in Women according to Menopause Status

Lim, Hee‐Sook; Kim, Tae-Hee; Lee, Hae‐Hyeog

doi:10.6118/jmm.2016.22.1.20

Cited by 3 publications

(3 citation statements)

References 8 publications

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“…FF refers to foods similar in appearance to, or may be, conventional foods and consumed as part of a usual diet. It has been demonstrated that FF with reduced sugar, fat and sodium would have physiological benefits and/or reduce the risk of chronic disease beyond basic nutritional functions (Lim et al, 2016). Further, such products may be useful for the management of specific conditions, including food intolerance, allergies, chronic constipation and gluten sensitivity (Deng et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Consumer knowledge and attitudes toward functional foods in Lebanon

Chammas

El-Hayek

Fatayri

et al. 2019

NFS

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Purpose The development and commerce of functional foods (FF) is complex, expensive and risky. Besides technological obstacles and legislative aspects, consumer demands also need to be considered. The purpose of this study is to assess the Lebanese consumer’s knowledge, attitudes and acceptance of FF and functional ingredients. Design/methodology/approach A cross-sectional study recruited a convenience sample of adults living in Mount Lebanon in 2015. An interviewer-based questionnaire assessed socio-demographic factors, medical status, consumption and knowledge of FF and FI ingredients. The data were analyzed using statistical package for social sciences. Findings Out of 251 respondents, 40.6 and 32.0 per cent were knowledgeable about FF and FI, respectively, and 67.3 per cent consumed them. Calcium (48.0 per cent) and omega-3 (38.6 per cent) were identified as the most important FI. The consumption of FF was mainly owing to their nutritional benefits beyond basic nutrition (44.2 per cent); however, fearing artificial additives and their side effects (33.4 per cent) were reasons for rejecting them. FF knowledge was higher among young (p = 0.005) and single individuals (p = 0.002) and those going to the gym (p = 0.001), whereas willingness to learn about them was only associated with higher education (p < 0.001). Prebiotic yogurt consumption was higher among gym visitors (p = 0.017) and knowers of FF (p < 0.001). The consumption of protein bars and shakes was higher among males and those going to the gym (p < 0.001). The consumption of cereal bars was higher among young individuals, single, with high income, going to the gym and knowledgeable about FF (p < 0.05). Originality/value The findings are useful for market orientation, development and successfully negotiating new market opportunities of FF for both food industries and policymakers.

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Section: Introductionmentioning

confidence: 99%

Consumer knowledge and attitudes toward functional foods in Lebanon

Chammas

El-Hayek

Fatayri

et al. 2019

NFS

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“…Demand for health functional foods are increasing as Korea is rapidly moving toward an aging society. 1 Especially, increase in elderly women due to prolonged lifespan in women promotes interest in postmenopausal health. 2 Postmenopausal women often complain of vaginal infections as well as genital and sexual symptoms, and climacteric syndromes such as hot flushes, insomnia, depression.…”

Section: Introductionmentioning

confidence: 99%

Probiotics in the Prevention and Treatment of Postmenopausal Vaginal Infections: Review Article

Kim

Park

2017

J Menopausal Med

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Bacterial vaginosis (BV) and complicated vulvovaginal candidiasis (VVC) are frequently occurring vaginal infections in postmenopausal women, caused by an imbalance in vaginal microflora. Postmenopausal women suffer from decreased ovarian hormones estrogen and progesterone. A normal, healthy vaginal microflora mainly comprises Lactobacillus species (spp.), which act beneficially as a bacterial barrier in the vagina, interfering with uropathogens. During premenopausal period, estrogen promotes vaginal colonization by lactobacilli that metabolizing glycogen and producing lactic acid, and maintains intravaginal health by lowering the intravaginal pH level. A lower vaginal pH inhibits uropathogen growth, preventing vaginal infections. Decreased estrogen secretion in postmenopausal women depletes lactobacilli and increases intravaginal pH, resulting in increased vaginal colonization by harmful microorganisms (e.g., Enterobacter, Escherichia coli, Candida, and Gardnerella). Probiotics positively effects on vaginal microflora composition by promoting the proliferation of beneficial microorganisms, alters the intravaginal microbiota composition, prevents vaginal infections in postmenopausal. Probiotics also reduce the symptoms of vaginal infections (e.g., vaginal discharge, odor, etc.), and are thus helpful for the treatment and prevention of BV and VVC. In this review article, we provide information on the intravaginal mechanism of postmenopausal vaginal infections, and describes the effectiveness of probiotics in the treatment and prevention of BV and VVC.

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“…Despite all efforts made by the scientific community, the number of currently available treatment options has declined dramatically since the release of the Women's Health Initiative trial results 3. Since it is important to make efforts to overcome various health concerns encountered during menopause,4 the use of nanostructured treatments is forecasted to grow even larger in middle-aged women. There is clear evidence that transdermal estrogen delivery has significant advantages compared to other routes of drug administration, particularly with regard to venous thromboembolic risk or other conditions where the first pass hepatic metabolism should be avoided.…”

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confidence: 99%