基于韩国国家健康和营养检查调查（2008-2012 年）对韩国姜黄素摄入量的评估。
Estimation of curcumin intake in Korea based on the Korea National Health and Nutrition Examination Survey (2008-2012).
机构信息
Department of Food Science and Engineering, Ewha Womans University, 52, Ewhayeodae-gil, Seodaemun-gu, Seoul 120-750, Korea.
出版信息
Nutr Res Pract. 2014 Oct;8(5):589-94. doi: 10.4162/nrp.2014.8.5.589. Epub 2014 Sep 15.
BACKGROUND/OBJECTIVES: Turmeric and its active component curcumin have received considerable attention due to their many recognized biological activities. Turmeric has been commonly used in food preparation and herbal remedies in South Asia, leading to a high consumption rate of curcumin in this region. However, the amount of curcumin in the Korean diet has not yet been estimated, where turmeric is not a common ingredient.
SUBJECTS/METHODS: This study utilized the combined data sets obtained from the Korea National Health and Nutrition Examination Survey conducted from 2008 to 2012 in order to estimate the curcumin intake in the Korean diet. The mean intake of curcumin was estimated from the amount of curcumin-containing foods (curry powder and ready-made curry) consumed using reported curcumin content in commercial turmeric and curry powders.
RESULTS
Only 0.06% of Koreans responded that they consumed foods containing curcumin in a given day, and 40% of them were younger than 20 years of age. Curcumin-containing foods were largely prepared at home (72.9%) and a significant proportion (20.4%, nearly twice that of all other foods) was consumed as school and workplace meals. The estimated mean turmeric intake was about 0.47 g/day corresponding to 2.7-14.8 mg curcumin, while the average curry powder consumption was about 16.4 g, which gave rise to curcumin intake in the range of 8.2-95.0 mg among individuals who consumed curcumin. The difference in estimated curcumin intake by using the curcumin content in curry powder and turmeric may reflect that curry powder manufactured in Korea might contain higher amounts of other ingredients such as flour, and an estimation based on the curcumin content in the turmeric might be more acceptable.
CONCLUSIONS
Thus, the amount of curcumin that can be obtained from the Korean diet in a day is 2.7-14.8 mg, corresponding to nearly one fourth of the daily curcumin intake in South Asia, although curcumin is rarely consumed in Korea.
背景/目的：姜黄及其活性成分姜黄素因其多种被认可的生物活性而受到广泛关注。姜黄在南亚地区常用于食品制备和草药疗法，导致该地区姜黄素的高消耗率。然而，在韩国，姜黄并不是常见的食材，因此还没有估计姜黄素在韩国饮食中的摄入量。
方法
本研究利用了 2008 年至 2012 年期间进行的韩国国家健康和营养检查调查的综合数据集，以估计韩国饮食中的姜黄素摄入量。通过报告的商业姜黄和咖喱粉中的姜黄素含量，从食用含姜黄素食物（咖喱粉和现成咖喱）的量中估算出姜黄素的平均摄入量。
结果
只有 0.06%的韩国人表示他们在某一天食用了含姜黄素的食物，其中 40%的人年龄小于 20 岁。含姜黄素的食物主要在家中制备（72.9%），有相当大的比例（20.4%，几乎是其他所有食物的两倍）作为学校和工作场所的膳食食用。估计的平均姜黄摄入量约为 0.47 克/天，相当于 2.7-14.8 毫克姜黄素，而平均咖喱粉摄入量约为 16.4 克，这导致食用姜黄素的个体的姜黄素摄入量在 8.2-95.0 毫克范围内。使用咖喱粉和姜黄中的姜黄素含量估算姜黄素摄入量的差异可能反映出韩国制造的咖喱粉可能含有更多的其他成分，如面粉，而基于姜黄中的姜黄素含量进行估算可能更能被接受。
结论
因此，韩国人每天从饮食中获得的姜黄素量为 2.7-14.8 毫克，相当于南亚地区每日姜黄素摄入量的近四分之一，尽管韩国很少食用姜黄素。
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