數種의 生鮮젓이 胃酸分泌에 미치는 影響
Effect of pickled-fish Solutions on Gastric Acid Secretion
항공의학 1966년 14권 2호 p.41 ~ 48
김병길,
소속 상세정보
김병길 ( )
항공의료원
KMID : 0383119660140020041
Abstract
Pickled-fish solution is one of the important appetitestimulator in preparing "Kimchi", and "Kaktoogi" that are old indigenous foods of Koreans. There are usually two kinds of pickled-fish solutions, i. e., pickled-anchovy and pickled-shrimp, and it is widely known that -these solutions are the potant appetite-stimulators. Despite being so ?important food components, studies on the effects of pickled-fish. solutions on the gastric acid secretion. are ´ not . available at present, although. scattered . reports con.ceri4ng. the "Kiuichi". itself or various flavors were published(2, 8).
In this study author conducted an experiment with 23 healthy human subjects after administration of picled fish and NaCl solutions, and compared the results with control values.
The following results were obtaind.
1.Total gastric acidity of pickled-fish solution administered group was 20 mEg/L higher than.that of the control value. And it was - assumed that this difference would probably due to protein content of the solution.
2, There was no difference in the increment of total acidity between two kinds of pickled-fish solutions.
3. Meanwhile, ´ when only 10 o NaCl solution was administered.,, there´ was a significant decrement of total gastric acidity.
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