Korean J Health Promot.
2011 Sep;11(3):129-143.
Establishment of Korean Dietary Guidelines for Cancer Prevention
- Affiliations
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- 1Department of Home Economics Education, Dongguk University College of Education, Seoul, Korea.
- 2Department of Social and Preventive Medicine, Sungkyunkwan University School of Medicine, Suwon, Korea.
- 3Department of Food and Nutrition, Sookmyung Women's University College of Human Ecology, Seoul, Korea.
- 4Department of Food and Nutrition, Seoul National University College of Human Ecology, Seoul, Korea.
- 5Department of Medical Nutrition, Kyung Hee University Graduate School of East-West Medical Science, Yongin, Korea.
- 6Cancer Epidemiology Branch, National Cancer Center, Goyang, Korea.
- 7Department of Traditional Korean Cuisine, Baewha Women's University, Seoul, Korea.
- 8Department of Food Service and Nutritional Care, Seoul National University Hospital, Seoul, Korea.
- 9Department of Preventive Medicine, Seoul National University College of Medicine, Seoul, Korea. yoahn@snu.ac.kr
Abstract
- BACKGROUND
As a leading cause of death in Korea, cancer is known to be related to lifestyle including diet. In 2007, the World Cancer Research Fund announced 10 evidence-based guidelines for reducing the number of cancers. The purpose of this paper was to produce guidelines specific to and relevant to the people of Korea.
METHODS
Ranging over 6 categories, 15 dietary factors known to be associated with cancers were selected after reviewing the results of relevant researches including Korean subjects and evidence-based research documents regarding the relationships between cancer and diet. The levels of intake of these selected dietary factors by Koreans were compared to the established dietary guidelines and detailed practices for cancer prevention.
RESULTS
The Korean dietary guidelines for cancer prevention consists of 8 detailed recommendations along with multiple specific practices based on the analyses of data and documents on weight and intake of cereals, fruits, vegetables, meat, salt, dairy products, alcohol, and nutrient supplements.
CONCLUSIONS
The Korean dietary guidelines for cancer prevention were established based on valid scientific approach by analyzing the most recent available data. For some dietary factors, however, sufficient analysis for intake levels in Koreans was not possible. Therefore, fundamental data for the establishment of national strategy and for guideline amendments for preventing cancers need to be gathered through the analyses of relationships between cause and deaths due to cancer, database reinforcement, additional research including Korean subjects, and assessment of usual intake.
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