• Asian Pacific Journal of Cancer Prevention
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• 제13권6호
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• pp.2481-2484
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• 2012

Aim: The risk factors mostly strongly associated with gastric cancer are gastric bacteria Helicobacter pylori and diet. Using a case-control study among residents in Jinan, we examined the association between the salt taste and gastric cancer according to H. pylori infection, smoking and histological type as well as tumor site. Methods: This population-based case-control study included 207 cases and 410 controls. Data on potential risk factors of gastric cancer were obtained by interview of cases and controls with a questionnaire, salt taste preference was measured for all subjects, and IgG antibodies to H. pylori were applied to assess infection. Risk measures were determined using unconditional logistic regression. Results: The proportions of salt taste at intervals of 1.8-7.2 g/L and ${\geq}7.2$ g/L were significantly higher in cases than controls, with ORs of 1.56 (1.23-3.64) and 2.03 (2.12-4.11), respectively, subjects with high salt intake having an elevated risk for gastric cancer when infected with H. pylori. Significant modification by smoking and tumor site was observed across the different measures of salt intake, the highest salt taste showed higher cancer risk in ever smokers or with non-cardia cancers. Conclusion: Our study supports the view that high intake of sodium is an important dietary risk factor for gastric cancer, with a synergistic effect found between salt and H.pylori and smoking, dependent on the tumor site.

• Asian Pacific Journal of Cancer Prevention
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• 제17권3호
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• pp.917-921
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• 2016

However, the incidence of gastric cancer (GC) has been decreased in past decades; GC is the second cause of cancer related death in the world. Evidence has illustrated that several factors including Helicobacter pylori (H. pylori) infection, host genetics, and environmental factors (smoking and particularly diet) may play a crucial role in gastric carcinogenesis. It has been demonstrated that high consumption of fresh fruits, vegetables, high level of selenium and zinc in drinking water, sufficient iron, and cholesterol protect against GC, while; smoked, pickled, and preserved foods in salt, and nitrites increase the risk of GC. Epidemiological studies have also proved that H. pylori infection and a high salt diet could independently induce atrophic gastritis and intestinal metaplasia. Recently, studies have been demonstrated that dietary factors directly influence H. pylori virulence. The use of appropriate diet could reduce levels of H. pylori colonization or virulence and prevent or delay development of peptic ulcers or gastric carcinoma. This is attractive from a number of perspectives including those of cost, treatment tolerability, and cultural acceptability. This review will describe new insights into the pathogenesis of H. pylori in relation to environmental factors, especially dietary, not only to find the developed means for preventing and treating GC, but also for understanding the role of chronic inflammation in the development of other malignancies.

• 한국식품영양과학회지
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• 제37권5호
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• pp.578-588
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• 2008

본 연구는 경기지역 대학생 218명(남 95명; 여 123명)을 대상으로 DFQ를 이용하여 나트륨 섭취량을 조사하고 관련된 식행동을 비교, 평가하였다. 수축기와 이완기혈압, DFQ-15 점수와 DFQ-125에 의한 나트륨 섭취량(남 6094.2 mg; 여자 4760.7 mg)은 모두 남자에서 더 높았다(p<0.01). 전체대상자를 DFQ-15에 의해 고염과 저염 섭취군으로 분류한 결과, 두 집단의 혈압에는 차이가 없었으나 여자에서는 저염군의 수축기와 이완기혈압이 높았는데(p<0.05), 이는 여자 저염군에서 유의하게 높은 BMI 때문으로 생각된다. 고염 식태도 점수와 나트륨 섭취량은 고염군에서 매우 높았다(p<0.001). 식습관 비교 결과, 매일 단백질 음식을 먹거나 골고루 먹는 식습관 빈도는 저염군에서 높았으며(p<0.05), 튀김, 볶음요리 및 지방이 많은 육류를 자주 먹거나 식사시 소금과 간장을 더 넣는 부정적 식습관 빈도는 고염군에서 더 높았다(p<0.05). 고염군은 조린 음식 및 중식, 일식을 좋아하고 된장국을 자주 먹으며 튀김, 생선회는 간장에 듬뿍 적셔 먹는 고염 식태도 빈도가 높았으며, 식탁에서 소금을 잘 넣지 않는 저염 식행동 빈도는 낮았다(p<0.05). 나트륨 섭취량을 기준으로 분류한 고염군은 볶음밥 등 별미밥과 조린 음식을 좋아하고 식사 전 습관적으로 소금을 더 넣는 고염 식태도 문항 점수가 높았고, 라면 국물을 남기거나 식탁에서 소금을 추가로 잘 넣지 않는 저염 식행동 문항 점수는 낮았다(p<0.05). 한편, 전체대상자에서 식품구매 시 영양표시를 확인하는 군의 고염 식태도 점수, DFQ-15 점수, 나트륨 섭취량은 비확인군에 비하여 모두 유의하게 낮았으며 저염 식행동 점수는 높았다(p<0.01). 특히, 영양표시 비확인군의 나트륨 섭취량(5669.1 mg)은 확인군(4241.9 mg)의 133.6%에 달해 영양표시 확인여부가 고염섭취의 위험요인인 것으로 생각된다. 남, 여 각 집단과 전체대상자에서 자신이 짜게 먹는 것을 선호한다고 스스로 평가한 군이 그렇지않다고 한 군에 비하여 고염 식태도 점수는 높고 저염 식행동 점수는 낮았다(p<0.001). 하지만 여학생에서는 짜게 먹는 것을 선호한다고 답한 군의 나트륨 섭취가 매우 높은 반면, 남학생에서는 싱겁게 먹는 것을 선호한다고 답한 군의 나트륨 섭취가 매우 높아(p<0.05), 주관적으로 판단한 음식 간의 선호도가 실제 나트륨 섭취 수준을 잘 반영하지 못하는 것으로 나타났다. 결론적으로, 남학생은 나트륨 섭취량이 여학생보다 높고 충분섭취량의 406.3%에 달해 고염 섭취의 위험군이라 할 수 있었다. 고염군의 식행동 특성에는 지방 함량이 높고 조린 음식을 좋아하고 식탁에서 소금 간을 자주하는 반면, 균형식을 실천하는 비율은 낮았다. 따라서 대학생 특히, 남학생을 위한 고혈압 영양교육에는 소금 감량에 관한 내용 외에도 기본적인 식품영양 지식과 올바른 식습관의 중요성 등에 관한 내용이 포함되어야 할 것으로 사료된다.

• 한국식품영양과학회지
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• 제38권12호
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• pp.1699-1706
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• 2009

본 연구는 고콜레스테롤식이를 급여한 흰쥐에게 B. subtilis DJI로 발효한 청국장에 소금의 종류를 달리하여 제조한 DJI 청국장 분말을 함께 급여하였을 경우 항산화효과에 미치는 영향을 알아보고자 정상군(N), 대조군(C), 고콜레스테롤과 무염 DJI 청국장식이군(C-CJN), 고콜레스테롤과 천일염 첨가 DJI 청국장식이군(C-CJS), 고콜레스테롤과 정제염첨가 DJI 청국장식이군(C-CJR) 및 고콜레스테롤과 시판청국장식이군(C-CCJ)으로 6군으로 나누어 4주간 실시하였다. 체중증가량과 식이섭취량은 청국장을 급여한 군들이 정상군과 대조군에 비하여 저하되었다. 식이효율은 실험군 간의 차이가 없었다. 혈청 중 AST와 ALT 활성은 고콜레스테롤과 청국장을 함께 급여한 군들이 대조군에 비하여 저하된 경향이었으며, 정상군과는 유사한 경향을 나타내었다. 고콜레스테롤 급여로 인하여 정상군에 비하여 대조군의 간 조직 중 SOD와 catalase 활성은 증가되었고, 증가되어진 SOD와 catalase 활성은 고콜레스테롤과 청국장을 함께 급여하였을 경우에는 감소되었다. 간 조직 중 GSH-Px와 XO 활성 및 GSH 함량은 각 실험군 간에 유의차를 보이지 않았다. 간 조직 중 과산화지질 함량은 대조군이 가장 높았으나, 고콜레스테롤과 DJI 청국장 혹은 시판청국장을 함께 급여하였을 경우에는 생성이 억제되었다. 간 조직 중 리포푸신 함량은 실험군 간의 유의차가 없었으나, 뇌 조직 중 리포푸신 생성량은 청국장 분말 급여로 저하되었으며 DJI 청국장 중 무염청국장군과 천일염 첨가 청국장군이 리포푸신 생성량을 가장 많이 억제하였다. DJI 청국장의 항산화효과와 노화억제효과는 시판청국장과 비슷한 경향을 나타내었다. DJI 청국장군 간에는 항산화효과 차이가 없었다. 이는 청국장 발효 후 첨가한 소금이 청국장이 가지고 있는 항산화력에는 영향을 미치지 않는 것으로 나타났다. 이상의 결과 DJI 청국장과 시판청국장 분말은 고콜레스테롤식이로 유도된 산화적 손상에 대한 보호효과와 노화 억제효과가 있는 것으로 생각되어진다.

• Nutrition Research and Practice
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• 제3권3호
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• pp.242-246
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• 2009

This study examined the anti-diabetic effect of onion (Allium cepa. Linn) in the streptozotocin (STZ)-induced diabetic rats. Male Sprague-Dawley rats were divided into normal rats fed control diet or supplemented with onion powder (7% w/w) and diabetic rats fed control diet or supplemented with onion powder. Diabetes was induced by a single injection of STZ (60 mg/kg, ip) in citrate buffer. The animals were fed each of the experimental diet for 5 weeks. Blood glucose levels of rats supplemented with onion were lower than those of rats fed control diet in the diabetic rats. Onion also decreased the total serum lipid, triglyceride, and atherogenic index and increased HDL-cholesterol/total cholesterol ratio in the diabetic rats. Glutathione peroxidase, glutathione reductase and glutathione S-transferase activities were high in the diabetic rats compared to normal rats and reverted to near-control values by onion. These results indicate that onion decreased blood glucose, serum lipid levels and reduced renal oxidative stress in STZ-induced diabetic rats and this effect might exert the anti-diabetic effect of onion.

• 동아시아식생활학회지
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• 제9권3호
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• pp.378-385
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• 1999

A reduced NaCl intake for the general population of the world has been recommended to reduce the overall blood pressure level and hence to reduce the overall incidence of cardiovascular disease. A high NaCl diet convincingly contributes to elevated arterial pressure in humans and animal models of hypertension. Among individuals there is considerable variability of blood pressure responsiveness to NaCl intake. In normotensive as well as hypertensive subjects, blood pressure can be judged to be salt sensitivity (SS) when observed to vary directly and substantially with the net intake of NaCl. The prevalence of SS in normotensive adults in the U.S. ranges from 15% to 42% and in hypertensive adults from 28% to 74%. SS is a risk factor for hypertension and may be an important marker in the identification of children for hypertension prevention programs. High NaCl intakes produce expansion of the extracellular fluid volume and thus increase blood pressure. Nonchloride salts of sodium does not expand the extracellular fluid volume and does not alter blood pressure. Blood pressure response to NaCl may be modified by other components of the diet. Low dietary intakes of potassium or calcium augment NaCl-induced increases of blood pressure. Conversely, high dietary intakes of potassium or calcium attenuate NaCl-induced hypertension. A greater intakes of potassium or calcium may prevent or delay the occurrence of hypertension. SS occurs when dietary potassium is even marginally deficient but is dose-dependently suppressed when dietary potassium is increased within its normal range. Orally administered KHCO$_3$, abundant in fruits and vegetates, but not KCl has a calcium-retaining effect which may contributed to its reversal of pressor effect of dietary NaCl. Since nutrients other than NaCl also affect blood pressure levels, a reduced NaCl intake should be only one component of a nutritional strategy to lower blood pressure.

• 한국식품영양과학회지
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• 제41권7호
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• pp.950-956
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• 2012

본 연구는 함초 열수 추출물의 항비만 효과 및 지질대사 개선 효과를 살펴보기 위하여 5주령된 수컷 흰쥐 36마리를 1주일간 적응시킨 후 정상식이군(NF), 고지방식이(HF)를 6주간 급여하여 비만을 유도하였다. 다시 정상식이군(N), 정상식이+함초 0.5%군(NS), 비만유도 후 정상식이군(H), 비만유도 후 정상식이+함초 0.5%군(HS), 비만유도 후 고지방식이군(HH), 비만유도 후 고지방식이+함초 0.5%군(HHS) 6군으로 나누어 6주간 실험 식이를 급여하였다. 고지방식이로 인하여 대조군과 비교하여 체중이 유의적으로 증가하였으나 함초를 급여한 HHS군의 체중과 체중증가량이 대조군인 HH군과 비교하여 유의적으로 감소하였다. 식이섭취량의 유의차는 없었으나 HHS군의 식이효율이 HH군과 비교하여 유의적으로 감소하여 함초 급여 시 동량의 식이량을 섭취하였으나 체중의 증가량이 적은 것으로 확인되었다. 함초의 급여에 따른 간장의 무게는 대조군과 비교하여 NS, HNS군에서 유의적으로 감소하였으며 HHS군은 감소하는 경향을 보였다. 부고환지방의 무게는 비만 유도군에서 정상군과 비교하여 무게가 유의적으로 증가하였으며 함초를 급여한 NS, HHS군에서 무게가 감소하는 경향을 보였고 HHS군에서는 유의적으로 감소하였다. 신장주변지방의 무게 또한 동일한 경향으로 비만 유도된 군의 지방의 무게가 유의적으로 증가하였고 HNS, HHS군의 지방무게가 유의적으로 감소하였다. 혈청중 지질의 농도는 함초를 급여한 군 모두에서 대조군과 비교하여 중성지방의 농도가 유의적으로 감소하였다. 총 콜레스테롤의 농도는 NS군에서 유의적으로 감소하였으나 비만군에서는 유의차를 보이지 않았다. HDL-콜레스테롤의 농도는 HNS, HHS군에서 유의적으로 감소하였고, LDL-콜레스테롤은 NS군에서 유의적으로 감소하였으나 비만군에서는 유의차를 보이지 않았다. 정상식이와 비교하여 비만유도군의 혈당이 증가된 것이 확인되었고 함초의 급여로 HNS군의 혈당이 유의적으로 감소되었다. 동맥경화지수는 HHS군이 대조군 HH군과 비교하여 유의적으로 감소하였으며 심장위험 지수도 동일하게 HHS군에서 유의적으로 감소하였다. 혈청 중 렙틴의 농도는 N

• Asian-Australasian Journal of Animal Sciences
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• 제23권1호
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• pp.82-89
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• 2010

An experiment was conducted to determine the influence of dietary inorganic (copper sulfate) and organic (copper proteinate) forms of copper and energy level on performance and nutrient utilization of broiler chickens. Two hundred day-old commercial Vencobb broiler chicks were purchased and randomly distributed to 20 cages of 10 birds each. These replicates were randomly assigned to one of five treatments in a (($2{\times}2$)+1) factorial arrangement. These two factors were sources of Cu ($CuSO_{4}$ vs. Cuproteinate) and dose of Cu supplements (200 mg and 400 mg/kg dietary dry matter) and the control (no supplemental Cu). After the starter period (up to 3 weeks), from d 22 onwards another factor i.e. energy at two levels (2,900 vs. 2,920 kcal/kg diet) was introduced with the previous factorial arrangements by subdividing each replicate into two equal parts, for two energy levels, without disturbing the dose and source of Cu supplement. Cu-salt supplementation linearly increased (p<0.01) live weight (LW), live weight gain (LWG) and feed conversion ratio (FCR) at 3 weeks, whereas cumulative feed intake (CFI) was unaffected (p>0.05). LWG and FCR were higher (p<0.01) in Cu-proteinate supplemented birds compared to $CuSO_{4}$ supplementation. A linear dose response (p<0.01) of Cu was found for the performance of broiler chickens. Birds having a higher energy level in the finisher stage increased (p<0.01) LWG and FCR. Cumulative feed intake was similar (p>0.05) across the groups up to the 5th week. Cu-proteinate increased performance of broiler chickens compared to $CuSO_{4}$. Dose of supplemental Cu-salt irrespective of source showed a linear response (p<0.01) for performance. Supplementation of Cu-proteinate increased metabolizability of DM (p<0.01), NFE (p<0.05), total carbohydrate (p<0.01) and OM (p<0.01) at the starter period. Increased dose of Cu-salt linearly increased (p<0.01) metabolizability of DM, CP, CF, NFE and OM. Higher energy level in the diet improved DM (p<0.05), EE (p<0.01), NFE (p = 0.01), total carbohydrate (p<0.01) and OM (p<0.01) metabolizability. Cu-proteinate supplementation showed better nutrient utilization compared to CuSO4. Dose of Cu linearly increased DM, CP, EE, NFE, total carbohydrate and OM metabolizability. CF metabolizability was unaffected (p>0.05) among the treatments. In conclusion, dietary supplementation of Cu-salt more than the requirement may improve performance and nutrient utilization in broiler chickens even with a high energy finisher diet. Cu-proteinate showed better performance and nutrient utilization compared to $CuSO_{4}$.

• 사상체질의학회지
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• 제13권3호
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• pp.59-74
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• 2001

In oriental medicine, food are regarded as important one like medicine. Especially Sasang medicine put emphasis on diet, it regarded food as a important one by taking food according to their own constitution in the point of improving health condition and preventing diseases. In this report, the author try to find out the relationship between food preference and each suitable food according to Sasang constitution by using survey data. The results are like this. 1. In constitutional distribution patterns among 203 person(male : 118 person, female : 85 person) reveal Soyang Group 58person(28.6%), Taeum Group 61(30%) and Soeum Group 84(41.4%). And their were no significant difference in their height in all group according to gender. Compared with the other groups, When compared with the other groups on body weight and BMI, Taeum Group indicate significantly high body weight and BMI(Body Mass Index) in both gender. 2. Taeum Group show significantly high smoking rate. But alcohol drinking rates reveal no significant difference in all groups. 3. In the Survey about food preference according to the constitution, rice, Soju, watermelon show significantly high preference in case of suitable food to each group. But perilla seeds, coffee, ginger tea show insignificant results. 4. In the survey about food preference according to the constitution and sex, welsh onion, crab preserved with soysauce, beer show significantly high preference in case of suitable food to each group. But glutinous rice, cooked barley, water dropwort muchim, lettuce, dog meat, egg, yellow croaker, coffee, ginger tea, and Soju show insignificant results. 5. In the survey about food preference according to the constitution and age, rice, watermelon, onion, garlic, salt and Soju show significantly high preference in case of suitable food to each group. But sugar and perilla seeds show insignificant results. 6. In the survey about food preference according to constitution, sex and age, glutinous rice, soybean milk, banana, crab preserved with soysauce, sea cucumber, sea mustard, Soju, beer, onion, garlic, salt show high preference in case of suitable food to each group. But cooked barley, sugar, water dropwort muchim, dog meat, puffer soup and perilla seeds show insignificant results.

• Journal of Community Nutrition
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• 제8권2호
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• pp.90-95
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• 2006

Asian Americans is a minority population contributing approximately 4% to the total population of the United States, however it is one of the fastest growing populations. Although Asian Americans as a group have socioeconomic profiles that are similar to white Americans, significant variations exists within and across Asian ethnic groups. The top ten leading causes of death for Asian Americans includes cancer, heart diseases, stroke, unintentional injuries, diabetes, influenza and pneumonia, chronic lower respiratory disease, suicide, nephritis, and septicemia. The prevalence of obesity is lower among Asian Americans, however this should be taken with considerations specific to Asians. High salt and low calcium consumption seem to be dietary risk factors for Asian Americans, although dietary patterns are changing with acculturation. Factors affecting dietary patterns are discussed in this paper. A proactive nutrition education approach for Asian Americans should be promoting maintaining 'healthy' aspects of ethnic diets and adopting 'healthy' American diets. Collaboration with nutrition educators in Asian countries would be helpful to overcome limited resources available for researching and developing nutrition education messages and materials for Asian Americans. (J Community Nutrition 8(2): 90-95, 2006)