TY - JOUR
T1 - Development of the anti-cancer food scoring system 2.0
T2 - Validation and nutritional analyses of quantitative anti-cancer food scoring model
AU - Hong, Yeo Jin
AU - Kim, Jeongseon
AU - Lee, Hye Yoon
AU - Rim, Chai Hong
N1 - Funding Information:
This study is supported by the National Research Fund of Korea (NRF-2018R1D1A1B07046998). §Corresponding Author: Chai Hong Rim, Tel. 82-31-412-6850, Fax. 82-31-412-6851, Email. crusion3@naver.com Received: May 10, 2019, Revised: June 4, 2019, Accepted: July 23, 2019 This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
Funding Information:
This study is supported by the National Research Fund of Korea (NRF-2018R1D1A1B07046998).
Publisher Copyright:
© 2020 The Korean Nutrition Society and the Korean Society of Community Nutrition.
PY - 2020/2
Y1 - 2020/2
N2 - BACKGROUND/OBJECTIVE: We have previously designed the anti-cancer food scoring model (ACFS) 1.0, an evidence-based quantitative tool analyzing the anti-cancer or carcinogenic potential of diets. Analysis was performed using simple quantitative indexes divided into 6 categories (S, A, B, C, D, and E). In this study, we applied this scoring model to wider recipes and evaluated its nutritional relevance. MATERIALS/METHODS: National or known regional databases were searched for recipes from 6 categories: Korean out-dining, Korean home-dining, Western, Chinese, Mediterranean, and vegetarian. These recipes were scored using the ACFS formula and the nutrition profiles were analyzed. RESULTS: Eighty-eight international recipes were analyzed. All S-graded recipes were from vegetarian or Mediterranean categories. The median code values of each category were B (Korean home-dining), C (Korean out-dining), B (Chinese), A (Mediterranean), S (vegetarian), and D (Western). The following profiles were correlated (P < 0.05) with ACFS grades in the univariate trend analysis: total calories, total fat, animal fat, animal protein, total protein, vitamin D, riboflavin, niacin, vitamin B12, pantothenic acid, sodium, animal iron, zinc, selenium, and cholesterol (negative trends), and carbohydrate rate, fiber, water-soluble fiber, vitamin K, vitamin C, and plant calcium (positive trends). Multivariate analysis revealed that animal fat, animal iron, and niacin (negative trends) and animal protein, fiber, and vitamin C (positive trends) were statistically significant. Pantothenic acid and sodium showed non-significant negative trends (P <0.1), and vitamin B12 showed a non-significant positive trend. CONCLUSION: This study provided a nutritional basis and extended the utility of ACFS, which is a bridgehead for future cancer-preventive clinical trials using ACFS.
AB - BACKGROUND/OBJECTIVE: We have previously designed the anti-cancer food scoring model (ACFS) 1.0, an evidence-based quantitative tool analyzing the anti-cancer or carcinogenic potential of diets. Analysis was performed using simple quantitative indexes divided into 6 categories (S, A, B, C, D, and E). In this study, we applied this scoring model to wider recipes and evaluated its nutritional relevance. MATERIALS/METHODS: National or known regional databases were searched for recipes from 6 categories: Korean out-dining, Korean home-dining, Western, Chinese, Mediterranean, and vegetarian. These recipes were scored using the ACFS formula and the nutrition profiles were analyzed. RESULTS: Eighty-eight international recipes were analyzed. All S-graded recipes were from vegetarian or Mediterranean categories. The median code values of each category were B (Korean home-dining), C (Korean out-dining), B (Chinese), A (Mediterranean), S (vegetarian), and D (Western). The following profiles were correlated (P < 0.05) with ACFS grades in the univariate trend analysis: total calories, total fat, animal fat, animal protein, total protein, vitamin D, riboflavin, niacin, vitamin B12, pantothenic acid, sodium, animal iron, zinc, selenium, and cholesterol (negative trends), and carbohydrate rate, fiber, water-soluble fiber, vitamin K, vitamin C, and plant calcium (positive trends). Multivariate analysis revealed that animal fat, animal iron, and niacin (negative trends) and animal protein, fiber, and vitamin C (positive trends) were statistically significant. Pantothenic acid and sodium showed non-significant negative trends (P <0.1), and vitamin B12 showed a non-significant positive trend. CONCLUSION: This study provided a nutritional basis and extended the utility of ACFS, which is a bridgehead for future cancer-preventive clinical trials using ACFS.
KW - Cancer
KW - Diet
KW - Food
KW - Prevention
KW - Scoring model
UR - http://www.scopus.com/inward/record.url?scp=85079462738&partnerID=8YFLogxK
U2 - 10.4162/nrp.2020.14.1.32
DO - 10.4162/nrp.2020.14.1.32
M3 - Article
AN - SCOPUS:85079462738
VL - 14
SP - 32
EP - 44
JO - Nutrition Research and Practice
JF - Nutrition Research and Practice
SN - 1976-1457
IS - 1
ER -