• Korean Journal of Community Nutrition
• /
• v.20 no.6
• /
• pp.460-467
• /
• 2015

Objectives: Excess sodium intake has been linked to obesity and obesity-related indices. However, the scientific evidence for this association is inadequate. The purpose of this study was to investigate the association between urinary sodium excretion and obesity-related indices among Korean adults. Methods: A convenience sample of 120 subjects (60 obese and 60 non-obese subjects) were recruited applying frequency matching for sex and age between two groups. Sodium intake level was assessed through 24-hour urine collection. Obesity-related metabolic risk factors, including fasting blood lipid indices, subcutaneous and visceral fat through computed tomography (CT), insulin resistance indices, blood pressure and liver enzymes were measured in all subjects. These obesity-related metabolic risk factors were compared between obese and non-obese group according to sodium excretion levels (<110 mEq/day, 110~180 mEq/day, >180 mEq/day). Results: After adjusting for age, gender, health behaviors (smoking, exercise, drinking), and energy intake, several obesity-related metabolic risk factors, including abdominal circumference, body fat percentage, subcutaneous and visceral fat, triglyceride, and systolic blood pressure were found to be significantly deteriorated as the sodium excretion level increases. In addition, multivariate adjusted-odds ratios of abdominal obesity, high blood triglyceride, and high blood pressure were found significantly higher in the highest sodium excretion group compared to the lowest group. The mean number of metabolic syndrome risk factors was also significantly greater in the highest sodium excretion group than in the lowest group. Conclusions: The current study findings suggested that high sodium intake can affect obesity and metabolic syndrome risk negatively, implying the necessity of future research on low-sodium diet intervention in relation to obesity and related health problems.

• Journal of the Korean Chemical Society
• /
• v.44 no.2
• /
• pp.109-114
• /
• 2000

In this study, the optimum analytical condition of Differential pulse Voltammetry for the polymeric Sodium Alginate was studied and its reduction funtional groups were confirmed using Cyclic Vol-tammetry and IR spectroscopy. Optimum conditions were as followed; mercury drop size : medium size, accumulation time : 60sec, accumulation potential : -0.20V vs Ag/AgCl, scan rate : 100mV/sec, supporting electrolyte : 0.10M $NaClO_4$(pH 6.8). After polymeric Sodium Alginate was hydrolized at $100^{\circ}C$ in acidic condition, the current peaks of oligomer were compared with current peak of polymeric Sodium Alginate. In this optimum condition, calibration curve of polymer Sodium Alginate showed good linearity from 0.50ppm to 4.0ppm where as oligomeric Sodium Alginate showed good linearity from 0.05ppm to 0.24ppm.

• Nutrition Research and Practice
• /
• v.10 no.3
• /
• pp.288-293
• /
• 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.

• Korean Journal of Community Nutrition
• /
• v.21 no.6
• /
• pp.558-573
• /
• 2016

Objectives: The purpose of this study was to evaluate the main sources of dietary sodium and potassium intake in Koreans by gender, age and regions. Methods: We used the data from 2010-2012 KNHANES. A total of 20,387 subjects aged 8 years and older were included. Intakes were compared by gender, age (8-18, 19-49 and >50 years) and geographical regions in Korea. Dishes were classified into 28 dish groups based on cooking methods. Statistical analysis was performed by using the SAS 9.3 and SUDAAN 11.0.1 software. Results: The mean sodium intake of Koreans was $4866.5{\pm}35.9mg/day$, which was 2.4 times higher than the adequate intake (AI) of sodium for Koreans. We found that daily sodium intakes were significantly different by age, gender and regions. Men and aged over 50 years had significantly higher sodium intake than women and other age groups. The mean potassium intake in Koreans was $3002.2{\pm}19.4mg/day$ and daily potassium intakes were significantly different by age, gender and regions. Women and age 50 years and over had significantly higher potassium intakes than men and other age groups. The average Na/K ratio was $2.89{\pm}0.01$ and was highest in men and in the age group of 19-49 years. The major sources of dietary sodium were soup and stew, followed by Kimchi, noodles and dumpling, pickled vegetables and seasonings, which represented 63.1 % of total sodium intakes. Soup and stew or Kimchi were the primary sources of dietary sodium intake. The major sources of dietary potassium were cooked rice, followed by soup and stew, Kimchi, fruits and beverages. Conclusions: Sodium and potassium intakes and the major sources of those were significantly different by gender, age groups and regions. Therefore, different approaches based on gender, age and regions are needed to decrease sodium intake and increase potassium intake.

• Korean Journal of Community Nutrition
• /
• v.13 no.1
• /
• pp.1-12
• /
• 2008

This study was performed to understand recognition and behaviors related to sodium intake of Korean adults. The data were collected from subjects including 267 male and 285 female adults in nationwide and compared by gender and by age. We found that the male group showed significantly higher smoking, alcohol drinking, and exercise does the female group. The older group (40 to 59 years) revealed significantly higher exercise and lower alcohol drinking; however general disease and hypertension prevalence, diet therapy practice, and meditation for hypertension were higher. Recognizing sodium levels of foods containing high-sodium, and sodium-nutriture labels when purchasing foods, and knowing differences between salt and sodium of the male group or recognizing sodium levels of foods containing high-sodium of the older group was worse than the other. Among the 32 food behaviors, only 12 were identified as significantly correlated to sodium intake levels including behaviors of preferring Chinese and Japanese foods to Western foods, preferring kimchi to raw vegetables, completely consuming soup, stew, noodle liquid, liking of dried fish and salted mackerel, frequent eat-outs or delivered foods, and so forth. There were significant differences between gender or age groups in terms of sodium intake-increasing behaviors; the male group showed higher behaviors of preferring salty taste and eating all broths. And the older group revealed higher behavior of adding table salt as well as the previous two, however, the younger group showed more behaviors of eat-outs or delivered foods and not the liquid of kimchi.

• Journal of Nutrition and Health
• /
• v.43 no.1
• /
• pp.79-85
• /
• 2010

This study assesses the sodium intake of adults by 24-hour urine analysis, dietary records review and a food intake questionnaire. Subjects were 236 adult female in Daegu. The results are summarized as follows: Sodium intake as indicated by the 24-hour urine analysis was $5,805.4\;{\pm}\;3836.8\;mg$. This was significantly higher than intake indicated by dietary records ($4415.4\;{\pm}\;1935.1\;mg$) and the dish frequency questionnaire (DFQ 55) ($4293.5\;{\pm}\;1526.5\;mg$). The results of the 24-hour urine analysis and DFQ 55 showed that sodium intake was higher for the 65-to-74-year-old age group than for other age groups (p < 0.05, p < 0.05). Review of dietary records to examine typical sodium intake by food groups showed that 53.7% of the sodium consumed by subjects in all age groups came from seasonings and spices ($2399.0\;{\pm}\;1526.5\;mg$). The analysis of sodium intake by food groups using DFQ 55 showed 34.2% of their sodium came from consumption of kimchi (p < 0.001) and kimch, soup, stew and fish jorim accounted for 57.8% of total sodium intake. The results indicate positive correlation between age and sodium intake, as shown by the 24-hour urine analysis and food intake questionnaire (p < 0.05). Therefore, these results would be valuable as basic data for planning nutrition education for sodium intake reduction.

• Korean Journal of Community Nutrition
• /
• v.17 no.6
• /
• pp.737-751
• /
• 2012

The purpose of this study was to assess sodium and potassium intakes and urinary excretion of adults in Busan and to evaluate the relationship of urinary sodium/potassium excretion (UNa/UK) to the status of anthropometric, blood pressure, urine analysis, and nutrient intake of subjects. Nutrient intake by 24-h recall, 24-h UNa/UK were measured with 87 adults aged 20-59 yrs (42 men and 45 women). The mean intakes of sodium and potassium were 3915.4 mg and 3093.9 mg, respectively. The mean 24-h UNa/UK was 3457.0/1680.4 mg. UNa showed significant positive correlations with sodium intake (p < 0.001, p < 0.001), sodium/potassium ratio (p < 0.001, p < 0.01), UK (p < 0.001, p < 0.001), and UNa/UK ratio (p < 0.05, p < 0.01) in men and women and with age, BMI, systolic blood pressure (SBP) and diastolic blood pressure in women (p < 0.05, p < 0.05, p < 0.05, p < 0.05). The UK showed significant positive correlations sodium intake (p < 0.001, p < 0.001), UNa (p < 0.001, p < 0.001) in men and women and with sodium density in men (p < 0.001) and with age, intakes of protein and potassium in women (p < 0.01, p < 0.05, p < 0.05). Mean SBP was lowest in the second quartile and highest in the fourth quartile of UNa. Mean UNa in the second, third, and fourth quartiles were 2821.1 mg, 3621.3 mg, and 5456.4 mg, respectively. Mean SBP in the second, third, and fourth quartiles were 115.8 mmHg, 120.7 mmHg, and 125.9 mmHg, respectively. Based on the results, UNa was related to sodium intake, UK, and SBP. We conclude that nutritional education for the reduction of high sodium intake is needed in the general population to prevent and control adverse blood pressure levels.

• Journal of the Korean Chemical Society
• /
• v.55 no.2
• /
• pp.163-168
• /
• 2011

The variations of molar conductivity of various surfactants such as sodium caprylate, sodium laurate, sodium palmitate, sodium stearate, sodium oleate, sodium dodecyl sulphate, and lithium dodecyl sulphate with concentrations of the surfactants for each of the solutions consisting of mixtures of varying concentrations of N-methyl acetamide in water at constant temperature of $30{\pm}0.2^{\circ}C$ were studied. The critical micelle concentration (CMC) for each surfactant is measured. It is found that the CMC values in mixtures of N-methyl acetamide and water solutions of various surfactants are lower than the CMC values in water, and the driving force for micelle formation correlates with solvophobicity. The surfactant-solvent interactions that drive amphiphilic self-organization in N-methyl acetamide in water are discussed. Thermodynamic parameters were evaluated for micellar system to explain the results.

• KSBB Journal
• /
• v.26 no.5
• /
• pp.386-392
• /
• 2011

Human cytotoxic T-lymphocyte antigen 4-immunoglobulin (hCTLA4Ig), an immunosuppressive agent, was expressed in transgenic rice cells using RAmy3D promoter and RAmy1A signal peptide for the inducible production and secretion into culture media by sugar depletion. In this study, sodium butyrate was used as a small molecular enhancer (SME) to enhance the production of hCTLA4Ig in transgenic rice cell suspension cultures. When 1 mM sodium butyrate was added in sugar-free media, relative viability was not reduced, while the productivity was improved 1.3-fold. In addition, by supplementing 87 mM sodium pyruvate as an alternative energy source during the production phase, death rate of the cells was decreased. When sodium pyruvate was not added, most cells became dead at day 6. However, by adding sodium pyruvate, 18% of viability can be maintained until day 10 and the production of hCTLA4Ig was enhanced 1.4-fold. When the combination of sodium pyruvate and sodium butyrate at optimum concentrations was added, the highest viability and hCTLA4Ig production could be obtained. The highest level of hCTLA4Ig reached up to 35 mg/L at day 10.

• Journal of the Korean Society of Food Culture
• /
• v.38 no.3
• /
• pp.129-142
• /
• 2023

As the demand for ready-to-eat foods continues to grow, concerns about the sodium in processed foods are also growing. In this study, a survey was conducted on the perception of low-sodium products and diffusion plans according to the type of employee (manufacturer, retailer, distributor). Of the 191 responses collected, 189 valid responses (98.9%) were analyzed. The results showed that the employees were aware of the health contribution of a low-sodium diet, labeling for low-sodium, and the promotion of low-sodium food to increase its consumption. Furthermore, retailers recognized the positive contribution of low-sodium products in terms of Environmental, Social, and Governance (ESG) management. The use of sodium substitutes was preferred as the best way to reduce sodium in ready-to-eat foods. With regard to sodium reduction in ready-to-eat foods, we found that the technical factors involved were clustered by the type of business. Specifically, distributors showed a similar performance but had a lower perception of importance than retailers. Manufacturers had a lower perception of both importance and performance. In this study, we collected perceptions from employees who were working at food companies, which differed from previous research. We sought to examine the differences in the perception of sodium reduction and consumption of ready-to-eat foods across various types of employment. Furthermore, we provided specific approaches to reduce perception gaps and enhance understanding among employees.