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韓國營養學會誌 = The Korean journal of nutrition. v.30 no.10, 1997년, pp.1188 - 1194   피인용횟수: 1

김치의 섭취가 성인 남성의 철분영양상태 지표에 미치는 영향
Effects of Kimchi Consumption on Iron Status in Adult Male Volunteers

오영주    (한라전문대학 호텔조리과  );
  • 초록

    The aim of this was to investigate whether the regular consumption of kimchi influences the iron status (RBC , Hb, Ht, MCH, MCV, MCHC, transferrin , serum iron, and ferritin) in volunteers. Healthy male adults(n=12) took part in the study subdivided into the control Ⅰ-phase(for 2weeks), kimchi-phase (for 4 weeks), and control Ⅱ-phase(for 2 weeks). In addition to their normal diet, participant consumed 300g of lactic acid fermented Chinese cabbage kimchi daily for four weeks. In the control Ⅰ and control Ⅱ phases, the participants kept up their normal diets without consuming any fermented foods. Dietary intakes were recorded for 3 consecutive days in each phase, with the aid of household measures. Every two weeks. blood specimens were analysed. Significant differences(p


  • 주제어

    kimchi consumption .   iron status .   serum iron .   serum ferritin.  

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  • 이 논문을 인용한 문헌 (1)

    1. 1999. "Cholesterol-Lowering Effect and Anticancer Activity of Kimchi and Kimchi Ingredients" 생명과학회지 = Journal of life science, 9(6): 743~752     

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