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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The purpose of this study was to describe the pattern of "health functional food (HFF)" intake and related factors in Busan and Gyeongnam area and provide useful information for health promotion through the use of HFF. Among subjects of this study (n = 634), about 64% of the subjects reported that they are currently taking HFFs or other health foods or had HFFs in the last year. The reason of subjects taking HFF was to maintain and promote their health. They choose HFF by their own judgement or knowledge and the main place of purchasing HFF was the HFF store. Main food sources for promoting health in study subjects were nutrient fortified foods (76.8%), fruit or vegetable extracts (64.8%), HFF (64%), herbs or oriental medicines (29.6%), folk remedies or unidentified remedies (24.9%), respectively. The preference type of the products was capsule and liquid. 60.6% of consumers thought that HFF are expensive. 9.7% of consumers experienced the side effect such as stomachache and gastroenteric trouble. Using logistic regression analysis, the use of HFF was 1.9 times higher in female than male subjects indicating strong association between gender and HFF use. Additionally higher prevalence was found in female subjects for right conception of HFF and distinction of HFF. Interestingly subjects who consume less salts exhibited a higher tendency (-1.5 folds) in HFF intake than who prefer to use salt and seasonings in diets. In total study subjects 83.9% of them have known and heard about definition of the HFF. The major route of acquiring the information about HFF was mass media such as TV, internet and newspapers. Also subjects who had taken HFF exhibited high a proper conception toward the knowledge about 'distinction of HFF'. Taken together education programs considering gender, dietary habit and life style is necessary for consumers to select proper HFF.
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