| 제목 | 2017 적색육 발암물질 대응 연구 | 문서 |
2017 적색육 발암물질 대응 연구.pdf |
| 내 용 |
목 차
I. 연구결과 요약문 ···························································································· 1
II. 연구개발과제의 결과 ··················································································· 5
제 1 장 연구의 배경 및 필요성 ······································································ 5
가. 연구의 배경 및 필요성 ·············································································· 5
나. 연구개발의 목표 ······················································································· 9
다. 연구개발 추진일정 ·················································································· 10
라. WHO/IARC 발표 원문 ·········································································· 11
마. WCRF 2017년 발표자료 ······································································· 17
바. 역학조사(Cohort/Case-control/Meta) 과정 ····································· 21
제 2 장 돈육섭취와 대장암 ··········································································· 26
가. 돈육섭취와 질병 발병과의 관련성 ························································· 26
나. 헴철과 질병 발생 ···················································································· 34
다. 조리 및 가공 시 발생하는 유해물질 ······················································ 45
제 3 장 다른 요인들과 대장암과의 관련성 ················································· 70
가. 통계자료를 통해 본 대장암 발병과의 다른 요인들 ································ 70
제 4 장 우리나라의 돈육소비 행태 분석 ····················································· 82
가. 국민건강영양조사 분석을 통한 우리나라 돈육소비 행태 ······················ 82
나. 우리나라 돈육소비 행태 요약 ································································· 98
IV. 결론 ··········································································································· 100
V. 참고문헌 ···································································································· 101
VI. 부록 ··········································································································· 107
VI-1. 돈육 섭취로 인한 암 발병 가능성에 대한 쉬운 설명 ···················· 108
VI-2. 소비자를 위한 Q & A 자료 ····························································· 110
VI-3. 의료 및 식품영양 전문가의 제언 ····················································· 120
VI-4. 돈육 조리 시 온도변화 동영상 ······················································ 별첨 |
