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KMID : 1022220130020010019
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Clinical Nutrition Research
2013 Volume.2 No. 1 p.19 ~ p.25
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The Use of Health Functional Foods in Gastrointestinal Cancer Patients
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Kang Hwa-Pyoung
Lee Ho-Sun
Oh Tak-Geun
Lee Kyong-Joo
Park Soo-Jung
Chung Moon-Jae
Kim Seung-Up
Lee Hyuk
Park Jun-Chul
Hong Sung-Pil
Park Jun-Yong
Park Jeong-Youp
Bang Seung-Min
Kim Do-Young
Cheon Jae-Hee
Ahn Sang-Hoon
Kim Tae-Il
Park Seung-Woo
Song Si-Young
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Abstract
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As an adjunct to cancer treatment, the use of health functional foods (HFFs) seems to be increasing. However, little is known for the use of HFFs among cancer patients in Korea. The aims of this study were to investigate the exposure rate of HFF use among gastrointestinal (GI) cancer patients and to examine the relationship of socio-demographic and disease-related characteristics with the use of HFFs. A total of 126 patients diagnosed with GI cancer participated in the study. A cross-sectional survey was conducted using a questionnaire. Over a half of all the patients surveyed (n = 67; 53.2%) used HFFs. Patients who were younger, had higher income, or longer duration of disease showed a trend to use HFFs more frequently, even though the tendency was not statistically significant. The most commonly used HFF was vitamin complex (n = 20; 16%), followed by red ginseng (n = 15; 12%), and sweet wormwood (Artemisia annua) (n = 11; 8.8%). About 26% of all responders expressed concerns for using HFFs. The primary concern was 'going against physician's recommendations' (36.8%). About 63% of respondents expressed a desire to consult with their physicians and follow their recommendations. More basic scientific data and educational materials regarding HFFs are required for both health-care professionals and cancer patients. A larger sample and size-controlled groups representing each cancer type will continue to be recruited for participation in this survey.
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KEYWORD
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Health functional food, Gastrointestinal cancer
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