• Journal of the Korean Dietetic Association
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• v.4 no.1
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• pp.20-29
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• 1998

The purpose of this study was to investigate the effect of food habits on blood components level(blood glucose, uric acid, hemoglobin, some lipids levels) and health condition in Taejon. The study was conducted with 250 subjects (male 130, female120) who visited in a general hospital from May to June in 1997. Questionaires were used for food habits. The data were analyzed by using $x^2$-test, t-test, ANOVA and multiple range test. Results were summerized s follow : mean of Broca Index were 110.0 $\pm$13.7% in male, 110.6$\pm$16.6% in female. Mean values of systolic blood pressure and diastolic blood pressure were 130.9$\pm$17.6mmHg, 76.2$\pm$12.6mmHg, respectively. The systolic blood pressure was significantly higher in man than woman, Mean serum total cholesterol, LDL-cholesterol, and HDL-cholesterol and triglyceride levels were 202.8$\pm$40.2, 121.1$\pm$35.5, 50.3$\pm$12.9, 157.1$\pm$112.6mg/dl, respectively. Triglyceride level was significantly higher in man than woman. But HDL-cholesterol was significantly lower in man than woman. And also, the value of LPH and AI were higher in man. So Man has more risk of atherogenesis than woman. Mean values of blood sugar, uric acid and hemoglobin was 102.7$\pm$1.36mg/dl and 14.1$\pm$1.56g/dl were higher in man than woman except blood sugar. Food habit of woman were better than it of man. The levels of education and income did not affect to food habit score. The most problem of habits were intake of salty food and lack of exercise. The intake of nutrients were higher as food habit score was higher. Intakes of energy, Ca, vitamin A and vitamin $B^1$ were lower than RDA's of nutrients in bad food habit group. This result did not show that blood components level and health condition were significantly different by food habits. But Broca Index and triglyceride levels were higher in bad food habit group than other groups, but not statistically significant. By this result, it is more needed food habit education to man and young people. The education of food habits will include the real methods of weight control, low intake of salt and exercise to bad food habit group.

• Journal of Nutrition and Health
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• v.17 no.4
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• pp.273-280
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• 1984

The blood components of diabetic patients who visited S- hospital in seoul from January 1982 to June 1983 were compared with the reference levels. Hemoglobin and hematocrit levels of diabetic patients were significantly lower than the reference. The diabetic patients showed 2-3 times higher levels of fasting blood glucose and postprandial -2 hours blood sugar. Levels of blood urine nitrogen and creatine were also significantly higher in the diabetes mellitus and the levels of potassium sodium and chlorine showed no differences although these were decreased gradually in older patients. Lower serum calcium levels were seen in the diabetic patients and this change was more significant at the ages higher than 40. The effect of an active vitamin D on serum-Ca level in diabetic patients was studied in comparison to that of non- diabetic persons. The serum calcium levels were slightly increased in control and insulin- dependent diabetic patients after a week- intake of 1,000mg calcium a day, while the intake of 1,25-dihydroxycholecalciferol ( 1,000 IU per day ) did not increase the serum calcium levels of these groups. Insulin - independent diabetic patients showed the rather lower serum calcium levels after a week- intake of 1,000mg calcium per day. However, the levels were increased after 2-weeks intake of the calcium and a week-in-take of the active vitamin D(1,000 IU/day ). This effect of vitamin D was seen in the groups with lower intake of calcium(500mg/day ) but not in the groups with 1,000mg calcium intake a day.

• Food Science of Animal Resources
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• v.32 no.2
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• pp.142-148
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• 2012

This study was conducted to examine the physiochemical characteristics (PC) of a sausage with added dietary fiber and stevioside mixture, as well as the blood properties (BP) of rats with feeding of the sausage. There were no significant differences between the control and the treatments in the PC; in case of treatments, as additive contents of dietary fiber (1-3%) and stevioside (0.05-1.5%), redness ($a^*$) gradually increased, but yellowness ($b^*$) rapidly decreased (p<0.05). The pH level and water holding capacity (WHC) also tended to decrease. Thiobarbituric acid reactive substances (TBARS) were of little change. However, the texture of sensory evaluation and the adhesiveness of texture analysis had significantly low values (p<0.05). BP, such as blood sugar, high density lipoprotein (HDL) cholesterol, low density lipoprotein (LDL) cholesterol and triglyceride (TG), did not increase and total cholesterol (TC) actually decreased (p>0.05). However, body weights of rats increased with treatments. Overall, it is suggested that adding dietary fiber and stevioside mixture to sausages can moderately improve the redness, and also reduce the levels of sugar, cholesterol and neutral lipids in the blood without noticeably affecting the WHC, oxidant stability, appearance, and taste.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.6
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• pp.877-884
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• 2013

This study investigated the optimal composition of sugar and artificial sweeteners in oatmeal cookies. Modified cookies were examined for their quality characteristics and glycemic index in humans. Oatmeal cookies with various amounts of sugar (20, 30, or 40%) were made to the equivalent sweetness of 100% sugar cookies (the control) with sucralose and stevioside. The density and acidity of cookie dough were not significantly different between the different cookie groups. However, baking loss and the spread index were significantly lower in the 100% sugar cookie group compared to cookies supplemented with artificial sweeteners. The color lightness (L value) and redness (a value) were highest in 30% and 100% sugar cookies, respectively. The strength of the cookies was negatively correlated with sugar content. In sensory evaluations, scores for taste, color and texture were higher in 30% and 40% sugar cookies, respectively, but the overall preference was higher in 30% sugar cookies. We therefore tested 30% and 100% sugar cookies for their glycemic index in college students. After overnight-fasted students consumed either 30% or 100% sugar cookies (containing 50 g of carbohydrate in dough weight), blood glucose levels increased 27.8 and 15.7 mg/dL, respectively, at 1 hour from the baseline. However, at 2 hours from the baseline, students who consumed 100% sugar cookies had a remarkably lowered blood glucose levels. Students who consumed 30% sugar cookies did not have as much of a change in blood glucose levels. In conclusion, 30% sugar oatmeal cookies made with sucralose and stevioside can be used to make a low-sugar cookie with a low glycemic index.

• Journal of the Korean Dietetic Association
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• v.8 no.4
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• pp.333-341
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• 2002

Obesity, a state of having excessive body fat enough to attack one's health, is most blamed for causing chronical degenerative illness such as hypertension, diabetes mellitus as well as arteriosclerosis. According to many studies, the program for the weight control was the most demanded at the worksites. This study was designed to investigate the correlation between the degree of obesity and blood parameters of the employees at the worksites. The results of periodic medical examination for 571 employees(male: 418, female: 153) were analyzed; Age, BMI, systolic blood pressure(SBP), diastolic blood pressure(DBP), hemoglobin(Hb), fasting blood sugar(FBS), total-cholesterol(TC), serum glutamic oxaloacetic transaminase (sGOT), serum glutamic pyruvic transaminase(sGPT) and $gamma$-glutamyl transpeptidase($gamma$-GTP). Pearson correlation coefficient was used to find out the correlation between BMI and each blood parameters. In the case of male, 27.3% of the subjects were over-weight. The subject's age and their blood levels of uric acid, FBS, sGOT and sGPT did not show any significant difference regardless of BMI's, while SBP, DBP, Hb, TC and $gamma$-GTP levels of the overweight group were significantly higher than those of normal group. In the case of female, 9.2% of the subjects were over-weight. This study shows that the implementation of weight control program is required at the worksites

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.8
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• pp.1320-1326
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• 2004

The purpose of this study is to verify the relation between vegetarian diet and the risk factors of cardiovascular disease. Results were summarized as follows: Levels of total cholesterol, LDL-cholesterol, atherogenic index (AI), diastolic blood pressure, blood sugar and HDL-cholesterol were significantly higher (p<0.01) in non-vegetarians than those of vegetarians, but ratio of HDL cholesterol/total-cholesterol was lower in non-vegetarians. The number of subjects with abnormal serum total-cholesterol, LDL-cholesterol, atherogenic index (AI) and systotic blood pressure were much more in non-vegetarians than those in vegetarians, it were confirmed clearly as the increment of ages. In the multiple regression analysis, we acknowledged that the main factors affecting on total-cholesterol in vegetarians were age, BMI and the systolic blood pressure (R-square: 0.21), while important factors were age, BMI, the systolic blood pressure and physical activity (R-square: 0.81) in the non-vegetarians. In the vegetarians, age and BMI were the main factors having influence on LDL-cholesterol (R-square: 0.18), while age, BMI, systolic blood pressure and the physical activity (R-square: 0.82) were main factors in the non-vegetarian. In conclusion, vegetable diet may improve blood lipid level, blood pressure, blood sugar.

• The Journal of Internal Korean Medicine
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• v.44 no.3
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• pp.354-365
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• 2023

Objective: This study aimed to assess the safety and effect on glucose level of Bojungikgi-tang in patients with type 2 diabetes mellitus. Methods: To review patients' clinical characteristics and laboratory tests retrospectively, we investigated 15 hospitalized patients with type 2 diabetes mellitus who took Bojungikgi-tang at Kyung Hee University Korean Medical Hospital for at least one day between January 2012 and December 2022. The blood glucose levels, including fasting blood sugar (FBS), 2-hour postprandial glucose (PP2) levels, and glycated hemoglobin level, were collected to determine the effect of the Bojungikgi-tang on blood sugar changes. Furthermore, to evaluate the safety of Bojungikgi-tang, hepatic function and renal function tests were implemented, including aspartate aminotransferase, alanine aminotransferase, alkaline phosphatase, γ-glutamyltransferase, blood urea nitrogen, creatinine, and Modification of Diet in Renal Disease estimated glomerular filtration rate. Results: When Bojungikgi-tang and a standard treatment for diabetes were administered for patients with type 2 diabetes, it was confirmed that there were no statistically significant changes in FBS and PP2 levels in the analysis of each medication taken. There was no significant difference in the safety profile after taking Bojungikgi-tang. Conclusions: The combined administration of Bojungikgi-tang with standard hypoglycemic medication for patients with type 2 diabetes may not affect blood glucose levels and safety.

• Journal of Korean Academy of Fundamentals of Nursing
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• v.12 no.1
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• pp.58-65
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• 2005

Purpose: To investigate the level of depression and self management behavior in patients with diabetes. Method: From May to August 2004, 124 diabetic patients 18 years or older were surveyed using the Korean version of the BDI, the self-management scale by Toobert(2000) and hospital lab data for HbAl, FBS and Blood Sugar-2hr. Results: 1. Mean score on the BDI for the patients was 10.85 points. The score on the BDI was significantly higher in hyperglycemic patients than in normoglycemic patients. 2. The level of self management for the past week showed care on an average of 4.2 days. According to level of depression, patients in the normal group and patients in the mild group had significantly higher levels of self management than those in the moderate group. 3. According to level of depression, patients in the normal group had significantly lower levels of blood glucose than those in the moderate group, and for HbAlc and FBS those in the mild group had lower levels compared to those in the moderate group. 4. The factors significantly associated with level of self management were depression (25.66%) and duration of illness. Conclusion: Programs should be developed to combat depression in patients with diabetes in order to increase compliance through self care management and thus increase of blood glucose levels.

• The Journal of Internal Korean Medicine
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• v.42 no.2
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• pp.175-183
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• 2021

Diabetes mellitus, commonly known as diabetes, comprises a group of metabolic disorders characterized by a high blood sugar level over a prolonged period of time. Diabetes is classified into type 1 diabetes and type 2 diabetes, and the incidence and prevalence of diabetes, mostly type 2, have increased remarkably in recent decades. A diagnosis of type 2 diabetes is greatly influenced by heredity, and it is important to prevent diabetes in people with a family history by improving lifestyle and environmental factors. Controlling overeating, obesity, lack of exercise, and stress is effective to prevent diabetes. The patient in this case report had impaired fasting glucose and mild hyperlipidemia. The patient experienced improvements in these sequelae after the administration of herbal medicine (Yangkyuksanwha-tang) for 12 weeks and the implementation of a plant-based diet. The complete blood count, XXXX, fasting blood sugar, HbA1c, insulin, and C-peptide levels were measured, and the Homeostatic Model Assessment for Insulin Resistance (HOMA-IR) and HOMA-β were calculated according to the FBS and fasting insulin levels. Total cholesterol, triglyceride, FBS, and HbA1c levels all decreased after 12 weeks compared with baseline measures. There was no change in the insulin secretory ability; the C-peptide level did not change as a result of β-cell function; and the HOMA-β level reflected an improved insulin secretory ability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.5
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• pp.871-876
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• 2002

This study was conducted to verify the relation between relation between vegetarian diet and the serum lipid levels, blood sugar and blood pressure from October 1996 to February 1997. The vegetarians subjects were 245 Buddhist nuns (age:23～79 yrs) and control subjects consisted of 235 healthy female adults (age: 23～70 yrs) selected from the teachers, the nurses and the housekeepers living in Chinju Gyeongsang Nam-do. The contents included anthropometric measurement, questionnaires about eating behavior score and preference for taste and biochemical characteristics of the blood. The results were summarized as follows. The average duration of vegetarian diet of the vegetarians was 13.1 years. Vegetarians prefer to a pepper, a sweet and a acidic in the right order but that non-vegetarians prefer to a sweet, a acidic and pepper in the right order. Both groups of less than a decade and more than two decade of vegetarian diet prefer to a pepper, sweet, a acidic, a bitter, a salty and a lily, and a 10～20 yr group with vegetarian diet was fond of a pepper, a bitter, a acidic, a sweet, and a oily, in the right order. This seems to be ascribable to a difference in the health knowledge and interest. Vegetarians and non-vegetarians who said that they were fond of salty were 38.8% and 52.8%, medium was 33.9% and 33.6%, and not salty was 27.3% and 13.6%. Eating behavior score of vegetarians and non-vegetarians were 25.1 and 23.1 respectively. Eating behavior scores of vegetarians were significantly higher than those of non-vegetarians (p<0.05). Eating behavior scores of the group with more than a decade of vegetarian diet were significantly higher than those of the group with less than a decade of vegetarian diet. Levels of serum total-cholesterol, LDL-cholesterol, and AI of the salty group were significantly higher (p<0.05) than those of not salty group. Levels of serum triglyceride, HDL-cholesterol, blood sugar had no significant relation with preference of salty. Blood pressure was not related with preference of salty, but that of those who prefer a salty tended to be high. This study also reveals that the preference of a salty was significant influence on serum total-cholesterol, LDL-cholesterol, and AI, but the vegetarians did not prefer salty and have a good eating behavior. Consequently, vegetarian diet can be considerably effective in reducing the level of the risk factors of cardiovascular disease.