Ginger (Zingiber officinale Roscoe, Zingiberaceae) is one of the most frequently and heavily consumed dietary condiments throughout the world. Besides its extensive use as a spice, the rhizome of ginger has also been used in traditional oriental herbal medicine for the management of symptoms such as common cold, digestive disorders, rheumatism, neurologia, colic, and motion-sickness. The oleoresin from rhizomes of ginger contains[6]-gingerol (1-[4'-hydroxy-3'-methoxyphenyl]-5-hydroxy-3-decanone) and its homologs as pungent ingredients that have been found to possess many interesting pharmacological and physiological activities, such as anti-inflammatory, analgesic, antipyretic, antiheatotoxic, and cardiotonic effects. However, the effect of[6]-gingerol on cell proliferation in breast cancer cell are not currently well known. Therefore, in this study, we examined effect of[6]-gingerol on protein and mRNA expression associated with cell proliferation in MDA-MB-231 human breast cancer cell lines. We cultured MDA-MB-231 cells in presence of 0, 2.5, 5 and 10 micrometer of[6]-gingerol.[6]-Gingerol inhibited breast cancer cell growth in a dose-depenent manner as determined by MTT assay. ErbB2 and ErbB3 protein and mRNA expression were decreased dose-dependently in cells treated with[6]-gingerol (p < 0.05). In addition, phosphorylated Akt levels and total Akt levels were markedly decreased in cells treated with 2.5 micrometer[6]-gingerol (p < 0.05). In conclusion, we have shown that[6]- gingerol inhibits cell proliferation through ErbB2 and ErbB3, reduction in MDA-MB-231 human breast cancer cell lines.
Breast Neoplasms* ; Breast* ; Cell Line ; Cell Proliferation* ; Colic ; Common Cold ; Condiments ; Ginger ; Herbal Medicine ; Humans* ; Rheumatic Diseases ; Rhizome ; RNA, Messenger ; Spices

BACKGROUND/OBJECTIVES: Little is known about the dietary patterns (DPs) of women during pregnancy. The present study aimed to identify the DPs of pregnant Malaysian women and their associations with socio-demographic, obstetric, and anthropometric characteristics. SUBJECTS AND METHODS: This prospective cohort study included 737 participants enrolled in Seremban Cohort Study between 2013 and 2015. Food consumption was assessed using a validated 126-food item semi-quantitative food frequency questionnaire (SFFQ) at four time-points, namely, pre-pregnancy and at each trimester (first, second, and third). Principal component analysis (PCA) was used to identify DPs. RESULTS: Three DPs were identified at each time point and designated DP 1–3 (pre-pregnancy), DP 4–6 (first trimester), DP 7–9 (second trimester) and DP 10–12 (third trimester). DP 1, 4, and 7 appeared to be more prudent diets, characterized by higher intakes of nuts, seeds & legumes, green leafy vegetables, other vegetables, eggs, fruits, and milk & dairy products. DP 2, 5, 8, and 11 had greater loadings of condiments & spices, sugar, spreads & creamer, though DP 2 had additional sweet foods, DP 5 and 8 had additional oils & fats, and DP 11 had additional tea & coffee, respectively. DP 3 and 6 were characterized by high protein (poultry, meat, processed, dairy, eggs, and fish), sugars (mainly as beverages and sweet foods), and energy (bread, cereal & cereal products, rice, noodles & pasta) intakes. DP 9 had additional fruits. However, DP 12 had greater loadings of energy foods (bread, cereal & cereal products, rice, noodles & pasta), sugars (mainly as beverages, and sweet foods), and good protein sources (eggs, nuts, seeds & legumes). Malays were more likely to have lower adherence (LA) for DP 1 and 10 than non-Malays. DP 2, 8, and 11 were more prevalent among Malays than non-Malays. Women with a higher education were more likely to have LA for DP 10, and women with a greater waist circumference at first prenatal visit were more likely to show LA for DP 11. CONCLUSIONS: DPs observed in the present study were substantially different from those reported in Western populations. Information concerning associations between ethnicity, waist circumference and education with specific DPs before and throughout pregnancy could facilitate efforts to promote healthy dietary behavior and the overall health and well-being of pregnant women.
Beverages ; Carbohydrates ; Coffee ; Cohort Studies ; Condiments ; Dairy Products ; Diet ; Edible Grain ; Education ; Eggs ; Fabaceae ; Fats ; Female ; Fruit ; Humans ; Meat ; Milk ; Nuts ; Oils ; Ovum ; Pregnancy ; Pregnant Women ; Principal Component Analysis ; Prospective Studies ; Spices ; Tea ; Vegetables ; Waist Circumference

OBJECTIVES: Recommended Menu (RM) prepared according to the Target Pattern expected to meet the dietary reference intake (DRI) of nutrients. Nutritional adequacy of RM in ‘DRI for Koreans 2015’ were analyzed to verify whether such expectation was fulfilled. METHODS: Dishes in RM are categorized by 5 food groups, and number and types of dishes for main meal and between-meals were analyzed. The energy and 12 nutrients (protein, dietary fiber, Ca, P, Fe, Na, K, vitamin A, thiamin, riboflavin, niacin and vitamin C) contents in 10 RMs were calculated using the food composition table (CD) in ‘DRI for Koreans’. Energy, energy contribution ratio, and nutrient contents in 10 RMs for 18 age groups were evaluated based on the ‘DRI for Koreans 2015’. RESULTS: Number of dishes per meal were 4.83, and representative table setting consisted of cooked rice + soup (or stew) +3 side dishes. Energy contents of RM were 75~109% of estimated energy requirement (EER). None of the RM met the DRI of all 12 nutrients examined. Calcium was the most insufficient nutrient. Only 1-2 years' RM met the DRI, all the other RMs did not meet the calcium DRI. Dietary fiber and potassium contents were also insufficient in most RM. In adult male's RM, only 1 nutrient, i.e. calcium did not meet the DRI, but in female adult's RM, 5~6 nutrients did not meet the DRI. Energy contribution ratio of carbohydrate, protein, and fat in RM were 59.0~70.4%, 15.7~17.5%, 12.1~23.5%, respectively. And 4 RMs out of 10 exceeded the upper limit of acceptable macro-nutrient distribution range (AMDR) of carbohydrate and 3 RMs out of 10 RM were below the lower limit of fat AMDR. Contribution ratio of nutrients were ≥ 40% by food groups were as follows: grain group in energy and carbohydrate; meat·fish·egg·legume group in fat, protein, and niacin; vegetables group in dietary fiber, vitamin A, and vitamin C; milk·dairy products group in calcium. CONCLUSIONS: RM prepared according to the Target Pattern did not meet nutritional adequacy as expected. Especially calcium, potassium, and dietary fiber contents are needed to be increased in many RMs. Further, energy content in RM needs to be adjusted for fat·sugar food group assigned in Target Pattern and condiment.
Adult ; Ascorbic Acid ; Calcium ; Condiments ; Dietary Fiber ; Female ; Humans ; Meals ; Niacin ; Potassium ; Recommended Dietary Allowances* ; Riboflavin ; Vegetables ; Vitamin A ; Vitamins

Glycogenic acanthosis(GA) of the esophagus,is often found in routine endoscopic examination of the upper GI tract but has not drawn much attention. However, there is controversy concerning the nature, clinical significance and prevalence of this candition. An endoscopic study, performed in 1041 patients, showed that the incidence of GA was 32,9%. Its incidence was found to be significantly higher in male than in female(40.0% vs. 22.1%; p<0.0001) and frequency of high grade(II+III) GA was higher in male than in female(58.1% vs. 45.3~%; p<0.0D01). An increasing tendency was observed with respect to age(X 36~343, p~<0,0001). The frequency of GA was higher in smoker than in non-smoker(49.2% vs. 20.8%; p<0.0001). GA did not have a clear relationship with alcohol intake, dietary habit, condiments, and diet temperature. The frequency of GA was higher in the patient with reflux esophagitis than without reflux esophagitis(3.8% vs. 1.7%; p~<0.05). Therefore, age, sex and smoking appear to be risk factors of GA, as in esophageal carcinoma.
Condiments ; Diet ; Esophagitis, Peptic ; Esophagus ; Food Habits ; Glycogen* ; Humans ; Incidence ; Male ; Prevalence ; Risk Factors ; Smoke ; Smoking ; Upper Gastrointestinal Tract

OBJECTIVETo describe dietary sodium intakes and resources among residents in Shandong province.

METHODSA total of 2184 subjects were selected by multi-stage stratified cluster random sampling method from 18-69 years old people in Shandong province in June, 2011. A total of 2140 subjects completed the study, the completion rate was 98.0%. Three-day (24-hour per day) dietary recalls and weighting methods were conducted to collect information about all the foods and condiments consumed by the subjects. Individual dietary sodium intake was calculated, the differences of dietary sodium intake among subjects with different characteristics were analyzed, and the proportions of different dietary sodium resources were also analyzed.

RESULTSThe amount of individual dietary sodium intake was 5745.0 (95%CI:5427.6-6062.5) mg/d in Shandong; 6147.4 (95%CI: 5823.8-6471.0) mg/d for male residents, 5339.3 (95%CI:5005.8-5672.8) mg/d for female residents. There was a significant difference between males and females (F = 75.22, P < 0.01). The amount of individual dietary sodium intake was 5910.1 (95%CI:5449.3-6370.8) mg/d, 5341.6 (95%CI:5007.0-5676.1) mg/d for rural residents and urban residents respectively, and there was also a significant difference (F = 5.53, P < 0.05). The amount of condiment sodium intake was 4640.3 (95%CI:4360.2-4920.4) mg/d, which was the largest contributor to sodium intake, accounting for 80.8% (95%CI:79.9%-81.6%) of total intake. Sodium intake from cereals was 650.7 (95%CI: 590.5-711.0) mg/d, accounting for 11.3% (95%CI:10.3%-12.3%) of total intake. Sodium intake from eggs was 118.9 (95%CI:95.2-142.6) mg/d, accounting for 2.1% (95%CI:1.6%-2.6%) of total intake. The amount of manufactured food sodium intake was 582.1(95%CI: 497.8-666.4) mg/d, accounting for 10.1% (95%CI:8.9%-11.4%) of total intake.

CONCLUSIONSodium intakes remain high among residents of Shandong province, and sodium from condiments was the largest source of dietary sodium intake, sodium of manufactured food only accounting for small part.

Adolescent ; Adult ; Aged ; China ; Condiments ; Cross-Sectional Studies ; Diet Surveys ; Female ; Humans ; Male ; Middle Aged ; Sodium, Dietary ; Young Adult

The differences in food consumption between highly educated, married, unemployed and employed women were analyzed by food group and common food item intake, DDS (dietary diversity score), and DVS (dietary variety score) and DVSS (dietary variety score including condiment). In food group intake, the total amount of food intake of the unemployed women (1,554.0 g) were significantly higher than those of the employed (1,477.9 g), while the amount of food from fungi and mushrooms (4.2 g), seaweeds (2.4 g), and fish and shellfish (60.5 g) of the unemployed women was significantly lower than those of the employed. And the amount of meat, poultry and their products (102.8 g), eggs (29.9 g), and animal oil and fats (4.0 g) was significantly higher than those of the employed. Moreover, the common food items of the unemployed women were ranked as eggs (29.7 g), pork (28.9 g), chicken (27.2 g), and beef (26.7 g) at 7, 8, 9, and 10, respectively. When counting the major food groups consumed, DDS = 4 has the highest proportion in both groups (unemployed 47.4%, employed 49.1%). In case of the subjects who had not consumed one particular food group in DDS = 4, dairy group was the first (83%), followed by fruit, meat, and vegetables. This order is same in other DDS levels. In dietary variety score (DVS and DVSS), the average number of foods consumed per day of employed women was higher than those of the unemployed. The level of DVSS in the employed women (31.9), especially, is significantly higher than in the unemployed women (30.6). Consequently, highly educated women should pay more attention to increasing dairy intake, and they have need of various foods, over thirty foods without condiments in their diet every day. In addition, encouraging unemployed women to have a nutritionally balanced diet, and offering nutrition education and guidance, such as appropriate choices about animal foods, are needed.
Agaricales ; Animals ; Chickens ; Condiments ; Diet* ; Eating ; Education ; Eggs ; Employment ; Fats ; Female ; Fruit ; Fungi ; Humans ; Meat ; Ovum ; Poultry ; Shellfish ; Vegetables

BACKGROUND: Stomach cancer is the most malignant neoplasm among Koreans. There ane a number of epidemiological studies on dietary factors of stomach cancer in many countries. However, analytical studies on Korean dietary factors are very scarce. SUBJECTS AND METHODS: A case-control study was conducted at the Korea Cancer Center Hospital in Seoul between April and September in 1996. One hundred twenty-six stomach cancer patients confirmed by the histological diagnosis were compared with 234 control subjects matched by age, sex, and admission date. A food frequency questionnaire asking the consumption frequency of 85 selected food items was used to gather the information from all subjects via a face-to-face interview. Multiple logistic regression models were used to estimate relative risks when controlling simultaneously for covariates. RESULTS: An increased risk of stomach cancer was noted among those with low economic status, fast eating rate, high eating out, hot-temperature soup preference, salt preference, cucumber Kimchi intake, use of pickled fish in Kimchi. Intake of garlic, green onion, tofu, mung bean pancake, acorn-starch paste, starch vermicelli with mixed vegetables, total fruits, citrus fruits, cabbage, green peppers, spinach, mushrooms and total meat appeared to be protective. Stomach cancer risk was not associated with intake of rice, dairy product, fishes, condiments, coffee, tea, and the cooking methods. These data suggested that the high intake of salt and smoked or pickled food may be associated with a hig risk of stomach cancer, and this association could be due to a intragastric formation of nitrosamines. The negative association with fruits and some vegetable consumption may be due to the inhibition of nitrosation process. CONCLUSION: Our findings indicated that dietary factors contributed to stomach cancer occurrence in Korea, and this may offer clues for further ethnical and prevention research.
Agaricales ; Brassica ; Capsicum ; Case-Control Studies ; Citrus ; Coffee ; Condiments ; Cooking ; Dairy Products ; Diagnosis ; Diet ; Eating ; Epidemiologic Studies ; Fishes ; Fruit ; Garlic ; Humans ; Korea ; Logistic Models ; Meat ; Nitrosamines ; Nitrosation ; Onions ; Seoul ; Smoke ; Soy Foods ; Spinacia oleracea ; Starch ; Stomach Neoplasms* ; Stomach* ; Tea ; Vegetables ; Surveys and Questionnaires

Curcumin (diferuloylmethane) is a yellow pigment present in the spice turmeric (Curcuma longa) that has been associated with antioxidant, anti-inflammatory, anticancer, antiviral, and antibacterial activities as indicated by over 6,000 citations. In addition, over one hundred clinical studies have been carried out with curcumin. One of the major problems with curcumin is perceived to be the bioavailability. How curcumin should be delivered in vivo, how bioavailable is it, how well curcumin is absorbed and how it is metabolized, is the focus of this review. Various formulations of curcumin that are currently available are also discussed.
Absorption* ; Biological Availability* ; Curcuma ; Curcumin* ; Metabolism* ; Spices*

OBJECTIVES: This study aimed to compare customers' perceptions of the need for a low-sodium diet and sodium-reduced operations in the industry foodservice by age. The relationships between health concerns and perceptions of the need for sodium-reduced operations and low-sodium diets in the industry foodservice were analyzed.METHODS: A survey was conducted among 340 industry foodservice customers aged 20–50 years and residing in Seoul, Korea. This study investigated the respondents' health concerns, their perception of the need for sodium-reduced foodservice operations, their perception of a sodium-reduced diet, and the general details of the foodservices they used. A cross-tabulation analysis and ANOVA were performed to identify differences in measurement items by age, and a simple regression analysis was performed to examine relationships between measurement items.RESULTS: For the customers' perception of the need for a sodium-reduced foodservice operation, the item “it is necessary to provide separate spices and sauces to reduce sodium intake” achieved the highest score (3.88 points out of a possible 5 points). For the perception of a sodium-reduced diet, the item “I think it is helpful for one's health” obtained the highest score (4.13 points). Respondents' health concerns had a positive effect on increasing the level of perception of the need for sodium-reduced foodservice operations and that of a sodium-reduced diet.CONCLUSIONS: Foodservice nutritionists could help enhance their customers' perceptions of the needs for sodium-reduced foodservice operations and sodium-reduced diets by frequently providing them with sodium-related health information.
Diet ; Diet, Sodium-Restricted ; Korea ; Nutritionists ; Seoul ; Sodium ; Spices

It is possible to begin new teaching opportunities in a variety of ambulatory care venues and design these teaching and learning programmes using the SPICES approach to curriculum reform. In an ambulatory care teaching programme it is possible to stimulate more student-centred learning and to move away from clinician-focused teaching. Opportunities for integrated learning and problem solving can be provided and an inter-professional approach fostered. Learning in the clinical context can be structured to meet both students' needs and curriculum requirements. Finally, opportunities for elective studies can be taken by students with a particular interest in a topic encountered. Developing a new teaching programme in an ambulatory care venue provides an opportunity to introduce elements of the SPICES approach to learning. The new programme created can be a model of innovative teaching in a medical school wishing to develop a revised undergraduate curriculum.
Ambulatory Care* ; Curriculum ; Humans ; Learning ; Problem Solving ; Schools, Medical ; Spices* ; Teaching