BACKGROUND: Phthalate is a chemical that is commonly used as a plasticizer in processing plastic products and as a solvent in personal care products. Although previous experimental studies have reported that phthalate metabolites are associated with obesity, epidemiological study results have been inconsistent and insufficient. The objective of the present study was to investigate the association between urinary phthalate metabolites and obesity in adult Korean population. METHODS: The present study selected 4,752 Korean adults aged 19 years or older from the 2012–2014 Korean National Environmental Health Survey data. The concentrations of urinary di-(2-ethyl-5-carboxypentyl) phthalate (DEHP) metabolites—i.e., mono-(2-ethyl-5-hydroxyhexyl) phthalate (MEHHP), mono-(2-ethyl-5-oxohexyl) phthalate (MEOHP) and mono-(2-ethyl-5-carboxypentyl) phthalate—mono-benzyl phthalate (MBzP) and mono-n-butyl phthalate (MnBP) were adjusted using the urinary creatinine. We used logistic regression analysis to investigate the association between urinary phthalate metabolite concentration and body mass index (BMI) with respect to sex and age. RESULTS: Among women, urinary MEHHP and DEHP concentrations were found to have statistically significantly positive associations with obesity (Q4 versus Q1; odds ratio (OR): 1.72, 95% confidence interval (CI): 1.19–2.49 for MEHHP and OR: 1.52, 95% CI: 1.04–2.21 for DEHP). Among men, urinary MnBP concentration was found to have statistically significantly negative association with obesity (Q4 versus Q1; OR: 0.71, 95% CI: 0.50–0.99). In the analysis stratified by sex and age, women aged ≥ 50 years showed statistically significantly positive associations between the concentrations of urinary DEHP metabolites, DEHP, MBzP, and obesity (Q4 versus Q1; OR: 1.94, 95% CI: 1.28–2.94 for MEHHP, OR: 1.88, 95% CI: 1.21–2.94 for MEOHP, OR: 2.04, 95% CI: 1.31–3.18 for DEHP, and Q3 versus Q1; OR: 1.45, 95% CI: 1.02–2.05 for MBzP). Meanwhile, men aged ≥ 50 years showed no significant associations between urinary phthalate concentrations and obesity. CONCLUSIONS: In the present study, we found differences in the associations between urinary phthalate metabolites and BMI according to sex and age. However, because the present study was cross-sectional in nature, additional support through prospective studies is needed to estimate the causal associations.
Adult ; Body Mass Index ; Creatinine ; Diethylhexyl Phthalate ; Environmental Health ; Epidemiologic Studies ; Female ; Humans ; Logistic Models ; Male ; Obesity ; Odds Ratio ; Plastics ; Prospective Studies

This study examined the antioxidant compounds and functional properties of superior potato (SP) after various cooking methods (sun drying: SD, roasting after sun drying: SR, hot-air drying: HD, roasting after hot-air drying: HR, boiling: B, roasting: R, and air-frying: AF) and compared with uncooked SP. As a result, the total phenolic contents (TPC) in the hot water extract (HWE) were the highest in SR. B showed the highest TPC in the ethanol extract (EE). In the α-glucosidase inhibitory activity, S was the highest in the HWE, whereas R was the highest in the EE. At 50 μg/mL concentration, AF showed the highest oxygen radical absorbance capacity in both HWE and EE compared to others. SP protected HepG2 cells against H 2O 2-induced DNA damage. Based on the results, the antioxidant compounds and antioxidant activity differed by the cooking method. Thus, the findings from the current study may provide suitable SP cooking methods for attaining their maximum biological activity.

BACKGROUND/OBJECTIVES: Carrots are a major source of beta-carotene, but comparative studies on different consumption methods are limited. This study compared the rates of β-carotene absorption from fresh carrots versus fresh carrot juice. SUBJECTS/METHODS: For β-carotene absorption, a separate randomized controlled crossover trial was conducted with 16 healthy adults. The participants consumed 25 mg of β-carotene from raw carrots or fresh carrot juice. Blood samples were collected at the baseline (0 h) and at 0.5, 1, 1.5, 2, 3, 4, 6, 8, 12, and 24 h post-consumption. RESULTS: The carrot juice group exhibited 2.33 times higher peak plasma concentrations 1.5 h post-consumption than those in the raw carrot group. The area under the curve for β-carotene absorption was 2.09 times greater in the carrot juice group than in the raw carrot group. The plasma α-carotene levels increased in both groups, but no significant differences were found. Similarly, no significant changes in the plasma levels of other fat-soluble vitamins were observed. In addition, no significant differences in antioxidant capacity (oxygen radical absorbance capacity and total radical-trapping antioxidant potential) were found between the 2 groups. CONCLUSION Consuming fresh carrot juice, without added sugars, may enhance the bioavailability of β-carotene compared to raw produce.

BACKGROUND/OBJECTIVES: Carrots are a major source of beta-carotene, but comparative studies on different consumption methods are limited. This study compared the rates of β-carotene absorption from fresh carrots versus fresh carrot juice. SUBJECTS/METHODS: For β-carotene absorption, a separate randomized controlled crossover trial was conducted with 16 healthy adults. The participants consumed 25 mg of β-carotene from raw carrots or fresh carrot juice. Blood samples were collected at the baseline (0 h) and at 0.5, 1, 1.5, 2, 3, 4, 6, 8, 12, and 24 h post-consumption. RESULTS: The carrot juice group exhibited 2.33 times higher peak plasma concentrations 1.5 h post-consumption than those in the raw carrot group. The area under the curve for β-carotene absorption was 2.09 times greater in the carrot juice group than in the raw carrot group. The plasma α-carotene levels increased in both groups, but no significant differences were found. Similarly, no significant changes in the plasma levels of other fat-soluble vitamins were observed. In addition, no significant differences in antioxidant capacity (oxygen radical absorbance capacity and total radical-trapping antioxidant potential) were found between the 2 groups. CONCLUSION Consuming fresh carrot juice, without added sugars, may enhance the bioavailability of β-carotene compared to raw produce.

This study examined the antioxidant compounds and functional properties of superior potato (SP) after various cooking methods (sun drying: SD, roasting after sun drying: SR, hot-air drying: HD, roasting after hot-air drying: HR, boiling: B, roasting: R, and air-frying: AF) and compared with uncooked SP. As a result, the total phenolic contents (TPC) in the hot water extract (HWE) were the highest in SR. B showed the highest TPC in the ethanol extract (EE). In the α-glucosidase inhibitory activity, S was the highest in the HWE, whereas R was the highest in the EE. At 50 μg/mL concentration, AF showed the highest oxygen radical absorbance capacity in both HWE and EE compared to others. SP protected HepG2 cells against H 2O 2-induced DNA damage. Based on the results, the antioxidant compounds and antioxidant activity differed by the cooking method. Thus, the findings from the current study may provide suitable SP cooking methods for attaining their maximum biological activity.

BACKGROUND/OBJECTIVES: Carrots are a major source of beta-carotene, but comparative studies on different consumption methods are limited. This study compared the rates of β-carotene absorption from fresh carrots versus fresh carrot juice. SUBJECTS/METHODS: For β-carotene absorption, a separate randomized controlled crossover trial was conducted with 16 healthy adults. The participants consumed 25 mg of β-carotene from raw carrots or fresh carrot juice. Blood samples were collected at the baseline (0 h) and at 0.5, 1, 1.5, 2, 3, 4, 6, 8, 12, and 24 h post-consumption. RESULTS: The carrot juice group exhibited 2.33 times higher peak plasma concentrations 1.5 h post-consumption than those in the raw carrot group. The area under the curve for β-carotene absorption was 2.09 times greater in the carrot juice group than in the raw carrot group. The plasma α-carotene levels increased in both groups, but no significant differences were found. Similarly, no significant changes in the plasma levels of other fat-soluble vitamins were observed. In addition, no significant differences in antioxidant capacity (oxygen radical absorbance capacity and total radical-trapping antioxidant potential) were found between the 2 groups. CONCLUSION Consuming fresh carrot juice, without added sugars, may enhance the bioavailability of β-carotene compared to raw produce.

BACKGROUND/OBJECTIVES: Carrots are a major source of beta-carotene, but comparative studies on different consumption methods are limited. This study compared the rates of β-carotene absorption from fresh carrots versus fresh carrot juice. SUBJECTS/METHODS: For β-carotene absorption, a separate randomized controlled crossover trial was conducted with 16 healthy adults. The participants consumed 25 mg of β-carotene from raw carrots or fresh carrot juice. Blood samples were collected at the baseline (0 h) and at 0.5, 1, 1.5, 2, 3, 4, 6, 8, 12, and 24 h post-consumption. RESULTS: The carrot juice group exhibited 2.33 times higher peak plasma concentrations 1.5 h post-consumption than those in the raw carrot group. The area under the curve for β-carotene absorption was 2.09 times greater in the carrot juice group than in the raw carrot group. The plasma α-carotene levels increased in both groups, but no significant differences were found. Similarly, no significant changes in the plasma levels of other fat-soluble vitamins were observed. In addition, no significant differences in antioxidant capacity (oxygen radical absorbance capacity and total radical-trapping antioxidant potential) were found between the 2 groups. CONCLUSION Consuming fresh carrot juice, without added sugars, may enhance the bioavailability of β-carotene compared to raw produce.

This study examined the antioxidant compounds and functional properties of superior potato (SP) after various cooking methods (sun drying: SD, roasting after sun drying: SR, hot-air drying: HD, roasting after hot-air drying: HR, boiling: B, roasting: R, and air-frying: AF) and compared with uncooked SP. As a result, the total phenolic contents (TPC) in the hot water extract (HWE) were the highest in SR. B showed the highest TPC in the ethanol extract (EE). In the α-glucosidase inhibitory activity, S was the highest in the HWE, whereas R was the highest in the EE. At 50 μg/mL concentration, AF showed the highest oxygen radical absorbance capacity in both HWE and EE compared to others. SP protected HepG2 cells against H 2O 2-induced DNA damage. Based on the results, the antioxidant compounds and antioxidant activity differed by the cooking method. Thus, the findings from the current study may provide suitable SP cooking methods for attaining their maximum biological activity.

BACKGROUND/OBJECTIVES: Carrots are a major source of beta-carotene, but comparative studies on different consumption methods are limited. This study compared the rates of β-carotene absorption from fresh carrots versus fresh carrot juice. SUBJECTS/METHODS: For β-carotene absorption, a separate randomized controlled crossover trial was conducted with 16 healthy adults. The participants consumed 25 mg of β-carotene from raw carrots or fresh carrot juice. Blood samples were collected at the baseline (0 h) and at 0.5, 1, 1.5, 2, 3, 4, 6, 8, 12, and 24 h post-consumption. RESULTS: The carrot juice group exhibited 2.33 times higher peak plasma concentrations 1.5 h post-consumption than those in the raw carrot group. The area under the curve for β-carotene absorption was 2.09 times greater in the carrot juice group than in the raw carrot group. The plasma α-carotene levels increased in both groups, but no significant differences were found. Similarly, no significant changes in the plasma levels of other fat-soluble vitamins were observed. In addition, no significant differences in antioxidant capacity (oxygen radical absorbance capacity and total radical-trapping antioxidant potential) were found between the 2 groups. CONCLUSION Consuming fresh carrot juice, without added sugars, may enhance the bioavailability of β-carotene compared to raw produce.

Female ; Fetus ; Firefighters ; Follow-Up Studies ; Humans ; International Classification of Diseases ; Korea ; Parturition ; Postpartum Period ; Pregnancy ; Reproductive Health