• Nutrition Research and Practice
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• 제10권3호
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• pp.288-293
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• 2016

BACKGROUND/OBJECTIVES: We compared changes in heart-femoral pulse wave velocity (hfPWV) in response to low sodium and high sodium diet between individuals with sodium sensitivity (SS) and resistance (SR) to evaluate the influence of sodium intake on arterial stiffness. SUBJECTS/METHODS: Thirty-one hypertensive and 70 normotensive individuals were given 7 days of low sodium dietary approach to stop hypertension (DASH) diet (LSD, 100 mmol NaCl/day) followed by 7 days of high sodium DASH diet (HSD, 300 mmol NaCl/day) during 2 weeks of hospitalization. The hfPWV was measured and compared after the LSD and HSD. RESULTS: The hfPWV was significantly elevated from LSD to HSD in individuals with SS (P = 0.001) independently of changes in mean arterial pressure (P = 0.037). Conversely, there was no significant elevation of hfPWV from LSD to HSD in individuals with SR. The percent change in hfPWV from the LSD to the HSD in individuals with SS was higher than that in individuals with SR. Subgroup analysis revealed that individuals with both SS and hypertension showed significant elevation of hfPWV from LSD to HSD upon adjusted analysis using changes of the means arterial pressure (P = 0.040). However, there was no significant elevation of hfPWV in individuals with SS and normotension. CONCLUSION: High sodium intake elevated hfPWV in hypertensive individuals with SS, suggesting that high sodium intake increases aortic stiffness, and may contribute to enhanced cardiovascular risk in hypertensive individuals with SS.

• Asian-Australasian Journal of Animal Sciences
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• 제21권7호
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• pp.1048-1052
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• 2008

The objective of this study was to determine the effect of sodium selenite and zinc-L-selenomethionine on performance and egg Se concentration in laying hens. Two hundred and twenty-four CP Browns aged 71 weeks were divided according to a $2{\times}3$ factorial in a completely randomized design. One more group without additional Se supplementation was used as a negative control. Each treatment consisted of four replicates and each replicate contained eight laying hens. The dietary treatments were T1: basal diet; T2, T3 and T4: basal diets plus 0.3, 1.0 and 3.0 mg Se from sodium selenite/kg, respectively; T5, T6 and T7: basal diets plus 0.3, 1.0 and 3.0 mg Se from zinc-L-selenomethionine/kg, respectively. The findings revealed that feed conversion rate/kg eggs, egg production, egg weight, Haugh units and eggshell thickness were not affected by source and level of Se (p>0.05). Increasing level of dietary Se significantly increased (p<0.05 the Se content of eggs. Zinc-L-selenomethionine markedly increased p<0.05 egg Se concentration as compared with sodium selenite. The results indicated that Se source did not influence performance of laying hens. However, zinc-L-selenomethionine increased p<0.05 egg Se concentration more than sodium selenite.

• Nutrition Research and Practice
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• 제14권5호
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• pp.501-518
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• 2020

BACKGROUND/OBJECTIVES: Sodium intake is positively associated with blood pressure, which may increase the risk for cardiovascular disease (CVD). Therefore, we assessed the disease burden of CVD attributable to sodium intakes above 2,000 mg/day and prospectively investigated the association between dietary/urinary sodium levels and the risk of all-cause and CVD-mortality using the Korea National Health and Nutrition Examination Survey (KNHNES). SUBJECTS/METHODS: A total of 68,578 and 33,113 participants were included for comparative risk assessment (CRA) analysis and mortality analysis, respectively, and mean follow-up time for mortality was 5.4 years. CRA analysis was used to quantify attributable incidences of stroke, ischemic heart disease (IHD), and deaths attributable to sodium intake between 1998 and 2016. Cox proportional hazard regression model was used to determine the association between sodium intake and all-cause and CVD-mortality. RESULTS: Mean dietary sodium intake decreased over time, reaching 3,647 mg/day in 2016. Similarly, the population attributable fractions of stroke and IHD, and the number of CVD-associated deaths attributable to high sodium intake/excretion also decreased. In terms of association with mortality, when participants were grouped into quartiles (Q) by energy-adjusted sodium intake, those in Q2 had a lower risk of all-cause mortality than those in Q1 with lower intakes. The risk of CVD-associated mortality was higher only in females with high sodium intake in Q4 than those in Q1. CONCLUSIONS: This nationwide data indicates that, in line with previous studies of multiple cohorts, both low and high sodium intakes may be associated with an increased risk of mortality; therefore, the optimal sodium intake for Koreans needs to be revised.

• Asian-Australasian Journal of Animal Sciences
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• 제25권11호
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• pp.1611-1616
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• 2012

The aim of the study was to evaluate the effect of sodium nitrate consumption on egg quality and quantity, and some blood parameters of native breeder hens of West Azerbaijan province. One hundred native hens were used from wk 25 to 32 of age. These birds were divided into two groups. One group was fed the control diet (CD) but the other fed the same diet supplemented with 4.2 g/kg sodium nitrate (ND). After 2 wks of adaptation, eggs were collected daily and egg mass and egg production were measured weekly for five weeks. To assess the egg quality parameters, two eggs from each replicate pen were collected for three consecutive days each week. At the end of experimental period (wk 32 of age), blood samples of 5 birds per replicate were collected from the wing vein into anticoagulant tubes. Dietary sodium nitrate didn't affect the egg production, shell stiffness, shell thickness and Haugh unit (p>0.05) but it decreased the both egg production and egg mass during the last three weeks (wks 30, 31 and 32) (p<0.05). Furthermore, a treatment effect was observed for yolk colour (p<0.05). Both the egg production and egg mass were increased over time (p<0.05). No significant treatment${\times}$time interaction was observed for egg weight, egg production and egg mass (p>0.05). No effect of time or treatment${\times}$time were observed for shell stiffness (p>0.05). Over time, shell thickness was decreased while Haugh unit increased (p<0.05). None of the blood TP and TG or the activity of ALT, AST and LDH enzymes were affected by dietary consumption of sodium nitrate at wk 32 of age (p>0.05). Sodium nitrite decreased both the TAC and TC at wk 32 of age (p<0.001). It was concluded that the lower body antioxidant capacity of nitrate fed birds resulted in the lower performance (egg weight, egg production and egg mass).

• Preventive Nutrition and Food Science
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• 제17권2호
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• pp.93-100
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• 2012

The purpose of this study was to identify food sources for major minerals such as calcium (Ca), phosphorus (P), sodium (Na) and potassium (K), and to evaluate the relationship between dietary intake of these minerals and serum lipids in healthy Korean adults. A total of 132 healthy men and women completed a physical examination and dietary record and provided blood samples for lipid profile analysis. Results showed the following daily average mineral intakes: 373.4 mg of calcium, 806.0 mg of phosphorous, 3685.8 mg of sodium, and 1938.3 mg of potassium. The calcium-to-phosphorus and sodium-to-potassium ratio was about 0.5 and 2.0, respectively. The primary sources for each mineral were: vegetables (24.9%) and fishes (19.0%) for calcium, grains (31.4%) for phosphorus, seasonings (41.6%) and vegetables (27.0%) for sodium, and vegetables (30.6%) and grains (18.5%) for potassium. The correlation analysis, which has been adjusted for age, gender, total food consumption, and energy intake, showed significantly positive correlations between Ca/P and serum HDL cholesterol levels, between Na intake and the level of serum total cholesterol, and between Na/K and the level of serum cholesterol and LDL cholesterol. Our data indicates that the level of mineral consumption partially contributes to serum lipid profiles and that a diet consisting of a low Ca/P ratio and a high Na/K ratio may have negative impacts on lipid metabolism.

• Nutrition Research and Practice
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• 제9권2호
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• pp.180-185
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• 2015

BACKGROUND/OBJECTIVES: The aims of the present study are: 1) to quantify sodium consumption of patients with unstable or uncontrolled hypertension, 2) to investigate if reduced sodium intake can lower BP in these patients, and 3), to assess the acceptability and feasibility of this approach. SUBJECTS/METHODS: This study included 25 adults (age: 50+ years) with frequently elevated BP or patients with uncontrolled, uncomplicated hypertension despite drug treatment in a general practice setting. BP and salt intake (24h urinary excretion and food records) were measured at baseline and after a sodium reduced diet. RESULTS: Mean (${\pm}SD$) systolic (SBP) over diastolic (DBP) blood pressure (mmHg) at baseline was $150.7({\pm}9.5)$/$84.149({\pm}5.6)$. Mean urinary sodium excretion was 146 mmol/24h. A reduction of 28 mmol sodium excretion decreased SBP/DBP to $135.5({\pm}13.0)$/$82.5({\pm}12.8)$ (P < 0.001). After one month of no dietary advice, only in 48%, SBP was still ${\leq}140mmHg$. CONCLUSION: Assessment of sodium intake using food records, 24h urine collections and probing questions to identify use of sodium containing supplements or drugs are essential for tailored advice targeted at sodium intake reduction. The results of the present study indicate that reduced sodium intake can lower BP after 4 weeks in unstable or uncontrolled hypertensive patients.

• 대한지역사회영양학회지
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• 제19권4호
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• pp.342-360
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• 2014

Objectives: This study aimed to develop nutrition education program for consumers to reduce sodium intake based on social cognitive theory (SCT). Methods: The main factors of SCT related to low sodium diet were investigated by using focus group interview (FGI) with 30 women who participated in consumer organizations. Results: The main target groups for the education program were housewives (H), parents (P), and the office workers (OW), for which we considered their influences on other people and the surroundings. According to the results of FGI, in carrying out low sodium diet, 'positive outcome expectation' were prevention of chronic disease and healthy dietary habit, and 'negative outcome expectation' were low palatability of foods, difficulty in cooking meals, and limited choice of foods. The contents of the program and education materials were individualized by each group to raise self-efficacy and behavioral capability, which reflected the results of the FGI. The program included 'salt intake and health' to raise positive outcome expectation. For improving the ability to practice low-sodium diet, the program contained the contents that focused on 'cooking' and 'food purchasing' for H, on 'purchasing and selection of low-sodium food with the children' for P, and on 'way of selecting restaurant menu' for OW. Also the program included 'way of choosing the low-sodium foods when eating out' with suggestions on sodium content of the dishes and snacks. Further, 'dietary guidelines to reduce sodium intake' was also suggested to help self-regulation. Conclusions: This nutrition education program and education materials could be utilized for the community education and provide the basis for further consumer targeted education program for reducing sodium intake.

• Journal of Nutrition and Health
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• 제50권2호
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• pp.180-191
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• 2017

본 연구는 전북지역 345명의 초등학교 교사들을 대상으로 교사들의 나트륨 영양지식, 나트륨 식행동, 저염식 태도수준을 파악하고 교사들의 식생활지도 수행과의 관계를 조사하고자 하였으며, 그 결과를 요약하면 다음과 같다. 조사대상자의 나트륨에 대한 지식에 대한 총점은 16점 중 12.92점이며 '소금을 적게 섭취하면 고혈압, 심혈관 질환, 위암, 골다공증 등의 질병을 예방할 수 있다'가 가장 높은 정답률을 보였고, '신선한 야채와 과일을 많이 먹으면 다량의 칼륨이 나트륨을 몸 밖으로 배출시켜 준다'가 가장 낮은 정답률을 보였다. 조사대상자의 나트륨관련 식행동에 대한 총점은 70점 중 46.85점이며 '젓갈이나 장아찌가 식탁에 없으면 섭섭하다'가 가장 높았고, '라면, 국수 등을 먹을 때 김치를 꼭 먹는다'가 가장 낮은 점수를 보였다. 조사대상자의 저염식 태도에 대한 총점은 50점 중 33.63점이며 '염분에 대한 정보가 주어진다면 저염 식품을 선택하겠다'가 가장 높았고, '가공식품이나 스낵 속의 나트륨 함량을 확인한다'가 가장 낮은 점수를 보였다. 조사대상자의 식생활지도 수행에 대한 총점은 80점 중 59.95점이며 '학생들과 함께 급식을 한다'가 가장 잘 이루어지나 '식품영양표시를 이용하여 저나트륨 식품을 선택하도록 지도한다'와 '급식 시 학생들이 잘 접하지 않은 음식이 나오면 그 음식의 유래나 영양가 등을 학생들에게 설명해 준다'가 잘 이루어지지 않는 것으로 나타났다. 조사대상자의 일반적인 특성에 따른 나트륨에 대한 지식은 고혈압약 복용, 스트레스 정도에서 통계적으로 유의한 차이를 보였다. 나트륨 관련 식행동은 성별, 근무경력, BMI, 흡연, 음주, 건강에 대한 관심, 스트레스 정도에서 통계적으로 유의한 차이를 보였다. 저염식 태도는 성별, 결혼 유무, 근무경력, 음주, 운동, 건강에 대한 관심, 스트레스 정도에서 통계적으로 유의한 차이를 보였다. 식생활지도 수행은 결혼유무, 연령, 근무경력, 음주, 건강검진, 건강에 대한 관심, 스트레스 정도에서 통계적으로 유의한 차이를 보였다. 나트륨에 대한 지식, 나트륨 섭취 식행동, 저염식 태도 및 식생활 지도 수행간의 관계는 나트륨에 대한 지식은 나트륨 섭취 식행동 (r = 0.252, p < 0.01)간에 낮은 상관관계를 보였다. 나트륨 섭취 식행동은 저염식 태도 (r = 0.319, p < 0.01)간에 낮은 상관관계를 나타냈고, 저염식 태도와 식생활 지도 수행 (r = 0.435, p < 0.01)간에는 순 상관관계를 보였다. 이상의 결과, 전북지역 초등교사의 나트륨에 대한 지식수준과 식생활지도 수행정도는 보통수준이나 나트륨 섭취 식행동과 저염식태도는 낮은 수준으로 나타났다. 교사들의 교육경력에 따라서 나트륨관련 지식수준의 차이는 없었으나 장기근무 교사일수록 또한 본인의 건강에 대한 관심이 높을수록 나트륨 섭취 식행동, 저염식 태도 및 식생활지도 수행점수가 높았다. 그러나 고혈압약을 복용하고 있음에도 불구하고 나트륨관련 지식이 낮은 것을 볼 때 교사대상의 나트륨관련 질병 등에 대한 영양교육의 필요성이 매우 높겠다. 본 연구결과 교사들의 나트륨관련 지식과 나트륨관련 식행동 간에 낮으나 어느 정도의 상관관계가 있으므로 근무기간이 짧은 교사의 경우는 직무연수 등을 통하여 나트륨에 대한 정보를 정확하게 전달하여 교사들 스스로 올바른 식생활관리가 가능하도록 할뿐만 아니라 장기적으로 학생들의 식생활지도가 잘 이루어지도록 하여야 하겠다. 따라서 초등교사의 식생활지도 수행에 좀 더 긍정적인 영향을 미칠 수 있도록 나트륨에 대한 지식 및 저염식 태도 등 식생활에서 실천 가능한 교육 프로그램 및 교육매체 개발 등을 위한 영양교사와의 협조체계가 필요하며 이를 위한 교육청 및 학교행정부서의 적극적인 지원이 필요하겠다.

• Journal of Nutrition and Health
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• 제35권7호
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• pp.763-770
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• 2002

This study was carried out to see dietary intakes of patients with coronary heart disease since we don't understand their dietary patterns even though the mortality and prevalence rate of coronary hear disease are increasing in this country. We studied 75 coronary heart disease patients and 150 randomly selected controls, matched for age, sex, height and weight, in a population based study. All subjects completed a questionnaire that included disease history, diagnosis time, current treatment, etc., a 24 hour dietary recall, and measurement of height and weight. Compared to controls, patients had less likely to drink alcohol and smoke cigarette (p＜0.05). The energy intake of patients was significantly lower than that of controls, but the intakes of fiber, $\beta$-carotene, sodium, folate, vitamin C, potassium in male patients and those of vitamin C and sodium in female patients were significantly higher than those of controls (p＜0.05). Mean adequacy ratio and dietary variety score of patients were also higher than those of controls (p＜0.05). Patient group's consumed less cereals than controls, but more vegetables, milk products, and nuts in male patients and fruits, beans and seasonings in female patients compared to controls'. There were not significant differences of lipid compositions between two groups, except linolenic acid. These data suggest that patients with coronary heart disease in Korea had better dietary nutrient intakes compared to healthy controls, which might be helpful to prevent recurrence of coronary heart disease.

• 한국식품조리과학회지
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• 제32권5호
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• pp.648-655
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• 2016

Purpose: This study investigated the salt and sodium content of lunch meals served at foodservice center for children in Gyeongsan-si, Gyeongsangbuk-do. Methods: Five foodservice centers for children registered at Center for Children's Foodservice Management were investigated for salt and sodium content and salt content contributing rate per meal. Results: Average salt content of every meal was $1.78{\pm}0.54g$, and average sodium content was $680.99{\pm}175.97mg$. The 98 of 100 meals served in 5 foodservice centers for children exceeded the dietary reference intakes for Koreans' recommendation for adequate intake of sodium per meal of 333 mg. The highest sodium content was 1,369.85 mg. Samples from lunch meals were classified into 14 food items and investigated for one serving size, salinity, salt and sodium content. Total average salinity was 0.31%, kimchi (0.49%), followed by soup (0.45%), hard-boiled foods (0.39%), stir-fried foods (0.39%), and fresh-vegetables (0.32%). Total average salt content was 0.39 g, the most salty dishes were one-dish rice noodles, followed by soup (0.65 g), hard-boiled foods (0.49 g), stir-fried foods (0.48 g), and broth stew (0.43 g). Samples from lunch meals were classified into 6 menu groups, including cooked rice, one-dish rice noodles, soup stew, main dish, side dish, and kimchi. Contributing rate for total average salt content was high in one-dish rice noodles (48.97%), soup stew (38.47%), main dish (27.28%), side dish (21.02%), kimchi (18.56%), and cooked rice (3.95%). Conclusion: These results can be useful for reducing total dietary sodium content to less than 333 mg in children who are provided lunch meals at foodservice centers. To achieve this goal, development of low-sodium recipes, and nutrition education for foodservice employees is required.