KR20170034476A - Specialized food using functional food ingredients for cancer patient - Google Patents
Specialized food using functional food ingredients for cancer patient Download PDFInfo
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- KR20170034476A KR20170034476A KR1020150132763A KR20150132763A KR20170034476A KR 20170034476 A KR20170034476 A KR 20170034476A KR 1020150132763 A KR1020150132763 A KR 1020150132763A KR 20150132763 A KR20150132763 A KR 20150132763A KR 20170034476 A KR20170034476 A KR 20170034476A
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- cancer patients
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A23L7/10—Cereal-derived products
- A23L7/115—Cereal fibre products, e.g. bran, husk
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/308—Foods, ingredients or supplements having a functional effect on health having an effect on cancer prevention
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- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Mycology (AREA)
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Abstract
Description
According to the National Cancer Registry's 2011 statistics, the cancer incidence rate in Korea in 2009 was 387.8 per 100,000 population. This figure increased by 72.3% for men and 114.9% for women when compared to 1999, and it is the result that 2 out of 5 men and 1 out of 3 women get cancer when they live up to their average life expectancy.
As a result of studying direct death factors in cancer patients, more than 50% were caused by complications caused by decreased immune function and malnutrition due to anorexia, 10% were deaths due to excessive weight loss, The mortality rate due to related diseases or diabetes was high. Therefore, nutritional problems in cancer patients seem to have a very important effect on prevention and treatment, prevention of recurrence and prevention of deterioration, prolongation of survival and quality of life.
84.7% of domestic cancer patients are reported to be consuming health food, which shows that cancer patients are highly dependent on dietary supplements, but in various studies, it is recommended to supply nutrients to foods rather than supplements for cancer patients.
Until now, nutritional studies on cancer patients have mainly focused on survival and recurrence prevention after cancer treatment, but 60-75% of cancer patients have two or more chronic diseases other than cancer, resulting in death from this disease Since it is known that the probability is higher, the supply of adequate nutrition after meals of cancer patients must be a very important factor for the recovery period. In particular, despite the steady increase in the number of cancer patients, patients who have undergone cancer treatment or recovery after cancer treatment, or those who have undergone cancer cure (no recurrence within 5 years) The research on the systematic patient expression for the people who are in charge of the management is very limited.
In addition, since most of the current patient formula is aimed at supplying nutrition to patients and sufficient research has not been conducted in supplying additional functionalities such as immunity enhancement by functional ingredients, And to contribute to the health of the people by providing the patients with enhanced functioning.
The incidence of cancer in Koreans is increasing rapidly every year. Despite the increase in the incidence of cancer, cancer survival rate of cancer patients in 2005 ~ 2009 was about 62% due to the development of cancer treatment technology, which was 41.2% in 1993 ~ 1995, 53.7% in 2001-2005 %, And as of the end of 2009, the number of survivors after diagnosis exceeded about 800,000. Therefore, the number of cancer patients who have been diagnosed and treated for cancer or whose cancer treatment has been completed are the increase of cancer incidence rate And the improvement of cancer treatment rate. Despite the increase in the incidence of cancer, cancer survival rate of cancer patients in 2005 ~ 2009 was about 62% due to the development of cancer treatment technology, which was 41.2% in 1993 ~ 1995, 53.7% in 2001-2005 %, And as of the end of 2009, the number of survivors after diagnosis exceeded about 800,000. Therefore, the number of cancer patients who have been diagnosed and treated for cancer or whose cancer treatment has been completed are the increase of cancer incidence rate And the improvement of cancer treatment rate.
However, in spite of the continuous increase in the number of patients related to cancer, in order to prevent further cancer development or recurrence of cancer in patients who have undergone cancer treatment or recovery after cancer treatment (no recurrence within 5 years) Patient-based products for people who manage health are still focused on nutrient replenishment, and products reinforced with additional functionalities such as the recovery of immunity needed for cancer patients or patients with convalescent cancer have not yet been studied in earnest It is reality that there is. Therefore, in order to provide balanced nutritional supplementation, balanced nutritional system is being studied very limitedly. Therefore, this study aims to provide new nutritional food with functional addition for cancer patients or convalescent cancer patients
In order to solve the above-mentioned problems, the present invention provides a method for producing a vegetable protein, a vitamin mixer, a herbal mixed powder, a soybean protein isolate, a soybean protein extract, And a functional ingredient such as super jamie and rice bran fermentation powder, which have been identified through a number of studies, are used at the same time.
The composition of the present invention enhances functionalities such as immunity enhancement and antioxidation in addition to the function of supplying balanced natural nutrients such as protein, fat, and dietary fiber including functional reinforcing materials to substitute meals for meals for cancer patients or convalescent cancer patients The composition of the present invention can be used to improve the immune function, the antioxidant activity, the intestinal mucous membrane function, and the like. It is a recovery formula that helps the patient's healthy life.
Fig. 1 is a diagram showing the immunomodulating function of this meal replacement formula. Fig.
The present invention relates to a composition capable of supplying nutrients such as vegetable proteins such as bezoprotein and othrotin and herbal mixed powders to lyophilized powders of natural agricultural products such as brown rice, green tea, potato, black sesame, cabbage, , Fermented rice bran powder, and the like, which are capable of enhancing the function at the same time.
Hereinafter, the composition of the substitute meal for cancer patients provided by the present invention will be described in more detail.
The present invention relates to a balanced nutrition meal substitute composition for patients for cancer patients, which has a calorie content of 150 kcal / 40 g, 56% of which is derived from carbohydrates, 35% from proteins and 9% from fats.
In the carbohydrate ingredient used in the present invention, the total amount of carbohydrate contained in the ingestion amount (40 g) is about 21 g, but the main carbohydrate source is dietary fiber originating from a grain husk such as brown rice and millet, natural fiber such as agave inulin The total amount of protein contained in the ingestion amount (40 g) of the protein component was 12 g, which was obtained from vegetable raw materials such as oat protein, bezoprotein and isolated soybean protein. . However, these are for the purpose of illustrating the present invention in more detail, and the scope of the present invention is not limited by the following examples.
Example 1 Preparation of Substitute Meals for Cancer Patients
The composition of the present invention comprises 5-15% by weight of brown rice, 0.1-0.5% by weight of green tea powder, 0.5-1.5% by weight of potato powder, 0.1-0.5% by weight of broccoli powder, 0.1-0.5% by weight of black sesame powder, A mixture of 5 to 15 wt% of oat protein, 3 to 8 wt% of bezoprotein, 15 to 25 wt% of isolated soybean protein, 0.01 to 0.01 wt.% Of herbal mixed powder, 0.01 to 2 wt. To 10% by weight of superfine as a functional ingredient, 0.1% to 0.1% by weight of a vitamin mineral, 1 to 5% by weight of a vitamin mineral mix, 0.1 to 0.5% And 0.1 to 1.0% by weight of rice bran fermentation powder.
≪ Example 2 > Analysis of Nutritional Composition of Substitute Meals
The nutritional analysis of the food substitute composition prepared by the method of Example 1 is as follows.
≪ Example 3 >
In order to confirm the immune enhancing function of the composition shown in Example 1, 10 weeks old ICR mice were divided into four groups and each group was adapted for 1 week in a rabbit environment. The above composition was suspended in distilled water at a rate of 1 g / kg once a day, and then orally administered orally. After 4 weeks, the test animals were sacrificed and the blood was collected from the heart. The blood levels of IL-2, Il-6, Il-12 and TNF-alpha, which are immunomodulatory functional cytokines, The results are shown in Fig.
As shown in FIG. 1, IL-2, IL-6 and TNF-alpha were significantly increased in the group administered with the composition developed in the present patent, compared with the control group. .
Therefore, the dietary composition for cancer patients provided in the present patent may increase the recovery function of patients who have received chemotherapy or radiotherapy for cancer treatment, .
Claims (3)
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107752011A (en) * | 2017-11-02 | 2018-03-06 | 孙沈平 | A kind of food compositions and application thereof |
| CN107752009A (en) * | 2017-10-31 | 2018-03-06 | 徐州绿之野生物食品有限公司 | A kind of health food |
| KR20220153134A (en) | 2021-05-10 | 2022-11-18 | 메디프레쉬주식회사 | Method of providing the medifood meal kit |
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- 2015-09-21 KR KR1020150132763A patent/KR20170034476A/en not_active Application Discontinuation
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107752009A (en) * | 2017-10-31 | 2018-03-06 | 徐州绿之野生物食品有限公司 | A kind of health food |
| CN107752011A (en) * | 2017-11-02 | 2018-03-06 | 孙沈平 | A kind of food compositions and application thereof |
| KR20220153134A (en) | 2021-05-10 | 2022-11-18 | 메디프레쉬주식회사 | Method of providing the medifood meal kit |
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