• Pediatric Gastroenterology, Hepatology & Nutrition
• /
• v.25 no.2
• /
• pp.138-146
• /
• 2022

Purpose: Children with celiac disease (CD) are at an increased risk of low bone mineral density (BMD) owing to malabsorption of fat-soluble vitamins, inflammation, and malnutrition. This study aimed to determine the prevalence and risk factors for low BMD in Iranian children with CD. Methods: This prospective cohort study examined 149 Iranian children with CD between 2011 and 2018 at Zabol University of Medical Sciences. BMD was measured using dual-energy X-ray absorptiometry. Demographic, clinical, and laboratory data were collected from patients' medical records. Logistic regression analysis was performed to identify the factors associated with low areal BMD (BMD-Z <-2) in the lumbar spine and femoral neck. Descriptive data were analyzed using the mean, standard deviation, and relative frequency. Data were analyzed using the chi-square test, t-test, and analysis of variance. Results: Of the 149 children with CD, 27.5% had osteoporosis. The mean body mass index (BMI) Z score was -1.28±1.2. Lower BMI was associated with a higher likelihood of BMD-Z (odds ratio 2.17; p≤0.05). Conclusion: Overall, the findings of this study showed that there was no correlation among Marsh classification, presence of specific human leukocyte antigens, and low BMD in Iranian children with CD. BMI can be a predictor of bone density in children with CD and may be applied clinically in early screenings to evaluate the bone health status in these children.

• Food Science and Preservation
• /
• v.7 no.3
• /
• pp.278-284
• /
• 2000

The chemical components in freeze dried Korean Gastrodia elata blume powder were analyzed. The proximate composition was composed of moisture(2.12%), crude protein (4.41%), crude fat(1.20%), crude ash(2.25%), crude fiber(4.60%) and N-free extract(85.15%). Free sugar was composed of glucose(1,314mg%), sucrose(1,081mg%) and fructose(869mg%). Total organic acid content was 2,095mg% and composed of succinic acid(1,238mg%), citric acid, malic acid, oxalic acid and fumaric acid in the order. Among the 11 fatty acids detected, linoleic acid was the most predominant one and unsaturated fatty acid was 80.55 area percent. 18 and 39 amino acids were detected from total and free amino acid, respectively. Arginine, asparagine, proline and sarcosine were the major components of free amino acid. The content of crude saponin and total phenol were 3,768mg% and 821mg%, respectively. Ascorbic acid(6.4mg%), vitamin B1(1.2mg%), vitamin B2(1.7mg%) and niacinamide(0.2m%) were detected as soluble vitamins of the powder. The content of vitamin A and vitamin E was 1.22mg% and 0.32%, respectively.

• Korean Journal of Community Nutrition
• /
• v.7 no.5
• /
• pp.639-653
• /
• 2002

The purpose of this study was to investigate the regional 야fferences in dietary supplement use and related factors among college students participating in nutritional education programs via the internet. The subjects in this study were 797 college students (male: 518, female: 279). A cross-sectional survey was conducted using a self-administered questionnaire about dietary supplement use, demographic characteristics, health-related lifestyles, nutrient intake, and data were collected via the internet and by mail. Dietary supplements were taken by 82.2% of subjects (males: 76.3%, females: 85.3%). There was a significant regional difference in supplement use (p<0.01). The supplements, used most frequent by male students in the Seoul and Incheon areas were lactic acid beverages and gagogi, in that order. Male students in the Kyunggi area used gagogi and lactic acid beverages in that order. Lactic acid beverages and Chinese medicine were used most frequently by male students in the Chungcheong area. Male students in the Kyungsang area used lactic acid beverages and water-soluble vitamins, in that order. Male students in Seoul and Kyungsang areas showed significantly higher percentage of keep on taking supplements compared to other areas (p<0.05). Both male and female students in the Seoul area had more frequent medical examinations, in comparison to students in other areas (p<0.05). Male students in the Kyungsang and Seoul areas took significantly more calcium (p<0.05) and iron (p<0.05), in comparison to students in other areas. Female students id the Kyunsang area took significantly more Vitamin A, phosphorous and iron (p<0.05), while those in the Seoul area took significantly more Vitamin C (p <0.01) and calcium (p<0.05) . Male students in the Chungcheong area took significantly less seaweed, in comparison to students in other areas (p<0.05) . Male students in the Seoul area had the highest amount of animal fat and oil, while those in the Incheon area ate the lowest amount of animal oil and fat (p<0.05). Female students in the Kyunggi area ate the highest amount of fruit, while those in the Incheon area ate the lowest amount of fruit (p< 0.05) , Female students in the Incheon area ate the highest amount of seaweed, while those in the Kyunggi area ate the lowest amount of seaweed (p<0.01). Therefore, it can be concluded that it is necessary to develop dietary supplements to optimize the nutritional status of college students in different areas of Korea.

• Korean Journal of Food Science and Technology
• /
• v.54 no.1
• /
• pp.109-113
• /
• 2022

Vitamin K is a group of fat-soluble vitamins that naturally exist in phylloquinone (vitamin K₁) and menaquinone (vitamin K₂). In this study, the vitamin K content in different meats commonly consumed in Korea was analyzed using HPLC, and the analytical method was validated. Vitamin K₁ was not detected in any of the meat samples. Vitamin K₂ contents in different cuts of beef ranged from 0.00 to 5.87 ㎍/100 g, whereas the corresponding value in different parts of chicken ranged from 16.59 to 46.64 ㎍/100 g. In the case of pork, vitamin K₂ contents varied from 4.33 to 22.90 ㎍/100 g. Among the different types of meat, the highest vitamin K₂ content was found in boiled chicken meat and skin (46.64 ㎍/100 g). The analytical method was found to be reliable and had high accuracy. These results provide accurate nutritional information and contribute a food composition database for meat consumption.