• Korean Journal of Community Nutrition
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• v.10 no.1
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• pp.91-100
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• 2005

This study was conducted to investigate the effects of smoking on nutrition intake, bone mineral density and blood mineral status. The subjects were composed of two groups: 100 smokers and 100 non-smokers was used along with a questionnaire. Anthropometric measurements, dietary intakes using 24-hours recall method were compared. At twenty subjects from each group were selected, bone mineral density were measured by quantitative ultrasound and plasma mineral levels were analyzed by ICP spectrometer. The average ages of smokers and non-smokers were 23.9 and 22.8 years old, respectively. The height, weight and BMI of the smokers were no significant difference. The average numbers of smoked cigarettes were 11.8/d and the average packyear was 3.1 in the smokers. About $97\%$ of the smokers drank alcoholic beverages, while $85\%$ of the non-smokers did. The smokers tended to eat less meals and dinner meal, but drink coffee more often compared to the non-smokers. The mean daily energy intake and CPF energy intake ratio were 2184. 9 kcal and 57.2 : 13.7 : 26.4 in the smokers and 2262.6 kcal and 55.8 : 13.1 : 28.6 in the non-smokers. The smokers consumed significantly lower intake of $\beta$-carotene. There were no significant differences in bone mineral density of BUA, SOS and QUI. There were no significant differences in plasma levels of Ca, Mg, Fe and Zn. However, plasma Cu level of the smokers was significantly higher than that of the non-smokers. In conclusion, the smokers of this study showed a more undesirable dietary intake in the light of their low ,B -carotene and high alcoholic beverages, and coffee. The plasma Cu level of the smokers was higher than that of the non-smokers, showing that Cu is involved in smoking. Therefore, it could be suggested that more systematic research be conducted with respect to Cu and smoking and that increased nutrition education and guidelines for smokers are required.

• Journal of Community Nutrition
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• v.1 no.2
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• pp.125-132
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• 1999

This study investigated the differences in dietary intake, age, body mass index(BMI), marital status and education of 1,585 Korean healthy males among current smokers, ex-smokers and non-smokers. Dietary intake was determined by a food frequency questionnaire at the Samsung Medical Center in Seoul, Korea. A bioelectric impedance analyzer measured height, body weight and BMI. This study identified 50% of the study group as current smokers and 30% as ex-smokers and 20% as non-smokers. The mean body mass index was 23.7kg/㎡ and did not differ significantly among the three groups. THe current smokers were younger(44.9 years old) and contained a lower percentage(58.5%) of college graduate than that of ex-smokers or non-smokers. The percentage of non-consumers of meat, eggs, beans and bean products was higher in non-smokers than that of ex-smokers or current smokers. Smoking was to a significant degree positively related to the amount of coffee and alcoholic beverages consumed and negatively related to the amount of milk and milk products and fruits consumed. The intake of eggs, milk and milk products, fruit, coffee, sweets, fats and oils were significantly different among the three groups. after adjusting for age, education level, marital status, and alcohol consumption. There was a strong positive relationship between smoking intensity and the intake of coffee and alcoholic beverages(p<0.0005), and an inverse relationship between smoking intensity and fruit, milk and milk product intake(p<0.005). The current smokers were characterized by a higher intake of total energy and cholesterol, and a lower intake of dietary fibers, ${\beta}$-carotine and folate than those of non-smokers or ex-smokers. The nutrient intake of ex-smokers was moderate and highest in ${\beta}$-carotine and folate, which suggested that ex-smokers were trying to change their life style.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.5
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• pp.515-522
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• 2006

The purpose of this study was to compare the nutrient intake, dietary habits and serum lipid profiles of smoking male college students to those of non-smoking subjects. The subjects were composed of two group: 111 smokers and 120 non-smokers was used along with a questionnaire. Anthropometric measure, dietary intakes using 24-hours recall method were compared. The average ages of smokers and non-smokers were 21.6 and 21.1 years old, respectively. The height, weight and BMI of smokers and non-smokers were no significant difference. The average numbers of smoked cigarettes were 15.9/d and the average packyear was 4.9 in the smokers. About 92.8% of the smokers drank alcoholic beverages, while 72.5% of the non-smokers did. The smokers tended to eat less breakfast meal, but drink coffee more often compared to the non-smokers. The mean daily energy and food intake were 2,135.8 kcal and 1,169.5 g in the smokers and 2,034.3 kcal and 1,229.4 g in the non-smokers. The smokers consumed significantly higher intake of fat. The serum triglyceride level of the smokers was significantly higher than that of the non-smokers. In conclusion, the smokers of this study showed a more undesirable dietary intake in the light of their high Int an alcoholic beverages, and coffee. Therefore, it could be suggested that more systematic research be conducted with respect to serum triglyceride and smoking and that increased nutrition education and guidelines for smokers are required.

• Journal of Nutrition and Health
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• v.46 no.1
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• pp.50-60
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• 2013

The aims of this study were to estimate daily intake of macrominerals from beverages, liquid teas, and liquid coffees and to evaluate their potential health risks for Korean children and adolescents (1-to 19 years old). Assessment of dietary intake was conducted using the actual level of sodium, calcium, phosphorus, potassium, and magnesium in non-alcoholic beverages and (207 beverages, 19 liquid teas, and 24 liquid coffees) the food consumption amount drawn from "The Fourth Korea National Health and Nutrition Examination Survey (2007-2009)". To estimate the dietary intake of non-alcoholic beverages, 6,082 children and adolescents (Scenario I) were compared with 1,704 non-alcoholic beverage consumption subjects among them (Scenario II). Calculation of the estimated daily intake of macrominerals was based on point estimates and probabilistic estimates. The values of probabilistic macromineral intake, which is a Monte-Carlo approach considering probabilistic density functions of variables, were presented using the probabilistic model. The level of safety for macrominerals was evaluated by comparison with population nutrient intake goal (Goal, 2.0 g/day) for sodium, tolerable upper intake level (UL) for calcium (2,500 mg/day) and phosphorus (3,000-3,500 mg/day) set by the Korean Nutrition Society (Dietary Reference Intakes for Koreans, KDRI). For total children and adolescents (Scenario I), mean daily intake of sodium, calcium, phosphorus, potassium, and magnesium estimated by probabilistic estimates using Monte Carlo simulation was, respectively, 7.93, 10.92, 6.73, 23.41, and 1.11, and 95th percentile daily intake of those was, respectively, 28.02, 44.86, 27.43, 98.14, and 3.87 mg/day. For consumers-only (Scenario II), mean daily intake of sodium, calcium, phosphorus, potassium, and magnesium estimated by probabilistic estimates using Monte Carlo simulation was, respectively, 19.10, 25.77, 15.83, 56.56, and 2.86 mg/day, and 95th percentile daily intake of those was, respectively, 62.67, 101.95, 62.09, 227.92, and 8.67 mg/day. For Scenarios I II, sodium, calcium, and phosphorus did not have a mean an 95th percentile intake that met or exceeded the 5% of Goal and UL.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.8
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• pp.1304-1316
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• 2014

The aims of this study were to estimate daily intakes of artificial sweeteners from beverages and liquid teas as well as evaluate their potential health risks in Korean children and adolescents (1 to 19 years old). Dietary intake assessment was conducted using actual levels of aspartame, acesulfame-K, and sucralose in non-alcoholic beverages (651 beverages and 87 liquid teas), and food consumption amounts were drawn from "The Fourth Korea National Health and Nutrition Examination Survey (2007~2009)". To estimate dietary intake of non-alcoholic beverages, a total of 6,082 children and adolescents (Scenario I) were compared to 1,704 non-alcoholic beverage consumption subjects (Scenario II). The estimated daily intake of artificial sweeteners was calculated based on point estimates and probabilistic estimates. The values of probabilistic artificial sweeteners intakes were presented by a Monte Carlo approach considering probabilistic density functions of variables. The level of safety for artificial sweeteners was evaluated by comparisons with acceptable daily intakes (ADI) of aspartame (0~40 mg/kg bw/day), acesulfame-K (0~15 mg/kg bw/day), and sucralose (0~15 mg/kg bw/day) set by the World Health Organization. For total children and adolescents (Scenario I), mean daily intakes of aspartame, acesulfame-K, and sucralose estimated by probabilistic estimates using Monte Carlo simulation were 0.09, 0.01, and 0.04 mg/kg bw/day, respectively, and 95th percentile daily intakes were 0.30, 0.02, and 0.13 mg/kg bw/day, respectively. For consumers-only (Scenario II), mean daily intakes of aspartame, acesulfame-K, and sucralose estimated by probabilistic estimates using Monte Carlo simulation were 0.52, 0.03, and 0.22 mg/kg bw/day, respectively, and 95th percentile daily intakes were 1.80, 0.12, and 0.75 mg/kg bw/day, respectively. For scenarios I and II, neither aspartame, acesulfame-K, nor sucralose had a mean and 95th percentile intake that exceeded 5.06% of ADI.

• Toxicological Research
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• v.31 no.3
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• pp.273-278
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• 2015

The aim of this study was to develop an efficient quantitative method for the determination of acetaldehyde (AA) and formaldehyde (FA) contents in solid and liquid food matrices. The determination of those compounds was validated and performed using gas chromatography-mass spectrometry combined by solid phase micro-extraction after derivatization with O-(2,3,4,5,6-pentafluoro-benzyl)-hydroxylamine hydrochloride. Validation was carried out in terms of limit of detection, limit of quantitation, linearity, precision, and recovery. Then their contents were analyzed in various food samples including 15 fruits, 22 milk products, 31 alcohol-free beverages, and 13 alcoholic beverages. The highest contents of AA and FA were determined in a white wine (40,607.02 ng/g) and an instant coffee (1,522.46 ng/g), respectively.

• Journal of the Korean Society of Food Culture
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• v.17 no.4
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• pp.399-410
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• 2002

This study was performed to investigate the perception and the preference of Korean traditional foods such as traditional holiday foods, rice cakes and beverages. The subjects were 598 elementary school students(male 310, female 288) in fifth or sixth grades. The most favorite traditional holiday food was rice cake soup(57.4%) and 92.4% of subjects wanted to keep the traditional holiday foods because of the traditional custom. The traditional beverages mainly drinking at home were sikhye(35.6%), misugalou(30.2%), green tea(18.5%), etc. Children's most favorite beverage was misugalou(90.5%) and they had no taste for ginseng tea(39.6%). Children did not know well about booggumi(64.1%), dootubdduk(63.3%), whajun(39.6%), etc. and liked gguldduk(94.2%) better than the others. They liked the rice cake because of its good taste(69.0%) and disliked it because of chocking(30.9%), not eating frequently(29.5%), hard and tough(18.2%), and so on. And they wanted to make the rice cake softer and sweeter like the cake and mostly ate it on the traditional holidays.

• Nutrition Research and Practice
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• v.6 no.1
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• pp.86-90
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• 2012

This study assessed the association between vitamin D sufficiency (serum 25(OH)D ${\geq}30ng/mL$) and alcohol consumption using data from the Korea National Health and Nutrition Examination Survey conducted in 2009. The following characteristics were obtained in 7,010 Korean participants ${\geq}19$-years-of-age: serum 25(OH)D level, alcohol consumption (drinking frequency, drinking number of alcoholic beverages on a typical occasion, average daily-alcohol intake), and potential confounders (age, residence, housing status, occupation, total fat and lean mass, smoking, physical activity, history of liver diseases, liver function, and daily intake of energy, protein, and calcium). After adjusting for confounders, vitamin D sufficiency in men was significantly associated with drinking frequency, number of alcoholic drinks consumed, and average daily alcohol intake; odds ratio of 1.21-1.72, 2.17-3.04, and 2.27-3.09, respectively. Increase in the three alcohol drinking-related behaviors was also linearly associated with increase in serum 25(OH)D level in men. By comparison, there was no significant association between alcohol intake and serum 25(OH)D level in women. The positive association between vitamin D sufficiency and alcohol consumption was evident only in Korean men.

• Journal of the Korean Society of Food Culture
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• v.11 no.5
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• pp.601-608
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• 1996

Fermentation characteristics of Baikhaju (a typical Korean traditional alcoholic beverage) were investigated during fermentation with differently treated rice samples, which were steamed rice (SR), plain steamed rice bread (RB), rice porridge (RP) and roasted rice (RR). The RB sample showed an excellent fermentation efficiency with the highest alcohol production (20.84%). The SR and RR samples showed 17.79% and 17.31% of alcohol production, respectively. The RP sample was the lowest alcohol production (11.47%). The pH values of all the beverage samples were similar and were ranged from 3.6 to 3.9. The fermentation periods of RB and RR samples were longer than the SR and RP. The inner temperature and microbial growth in all the beverages increased at each of input steps of the rice and Nuruk (a Korean-style bran koji). Fusel oil content of the SR and RP samples (613.6 ppm) was higher than that of RR (482.7 ppm). The RB sample with the best fermentation efficiency had the lowest fusel oil content (341.8 ppm). The RP sample showed the highest score in sensory evaluation and RB sample showed the lowest. The results on sensory evaluation were contrary to those on the fermentation efficiency.

• Applied Biological Chemistry
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• v.50 no.1
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• pp.29-35
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• 2007

Levels of ethyl carbamate, a potential carcinogen produced naturally during fermentation, in major Korean fermented foods and some selected alcoholic beverages were determined by GC/MS/SIM, and their average daily intake and excess cancer risk of Korean people were estimated. In GC/MS/SIM analysis average 1.41, 19.44, 3.00 and 170.88 ${\mu}$g/kg of ethyl carbamates were detected in Baechu kimchi, Japanese soy sauces, Soju and fruit brandy, respectively. The average and maximum daily exposures to ethyl carbamate through major Korean fermented foods and alcoholic beverage consumption were 9.42 and 35.75 ng/kg bw/day for Korean female aged 20-64 years, and 12.73 and 48.87 ng/kg bw/day for Korean male respectively, which were mainly contributed by Baechu kimchi, Japanese soy sauces, Soju and fruit brandy. The average and maximum excess cancer risks were $4.7{\times}10^{-7}$ and $1.8{\times}10^{-6}$ for Korean female, and $6.4{\times}10^{-7}$ and $2.4{\times}10^{-6}$ for Korean male. Therefore, the industries related to fermented foods and alcoholic beverages need to make an effort to reduce the amount of ethyl carbamate in their products.