학술논문
Spicy Food Preference and Risk for Alcohol Dependence in Korean
이용수 33
- 영문명
- 발행기관
- 대한신경정신의학회
- 저자명
- JiHun Park SungGon Kim JiHoon Kim JinSeong Lee WooYoung Jung HyeonKyeong Kim
- 간행물 정보
- 『Psychiatry Investigation』제14권 제6호, 825~829쪽, 전체 5쪽
- 주제분류
- 의약학 > 정신과학
- 파일형태
- 발행일자
- 2017.11.30
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국문 초록
영문 초록
Objective-Previous studies have reported that both preference for spicy food and drinking behavior are associated with the activity of the opioid system in the central nervous system. The relationship between the preference for spicy food and the risk of alcohol dependence by comparing spicy food preference in alcohol-dependent patients vs. healthy controls was investigated. Also the association between the preference for spicy food and OPRM1 A118G was studied.
Methods-A total of 150 Korean male patients with alcohol dependence and 100 normal male control subjects were included in this study. Preference for spicy food was measured using the Food Preference Scale (FPS). DNA analysis was conducted to detect the A118G polymorphism.
Results-The mean FPS score was significantly higher in the alcohol-dependent patients (61.2±24.2) than in the normal control subjects (53.0±22.0). FPS scores differed significantly between alcohol-dependent patients and normal control subjects who had the G allele in OPRM1 A118G, but not between the two groups with the AA genotype.
Conclusion-A strong preference for spicy food can be assumed to be a risk factor for alcohol dependence, particularly in those carrying the G allele in OPRM1 A118G.
목차
INTRODUCTION
METHODS
RESULTS
DISCUSSION
ACKNOWLEDGEMENTS
REFERENCES
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