• Journal of Nutrition and Health
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• 제30권1호
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• pp.48-60
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• 1997

The purpose of this study was to evaluate alcohol consumption and nutritional status in patients with alcoholic liver disease. The subjects were 80 patients with alcoholic liver cirrhosis and 12 patients with alcoholic fatty liver. Also 57 alcoholics without liver disease, 32 patients with viral liver cirrhosis and 194 normal men were included as control groups. Data on anthropometric index, socioeconomic status, alcohol consumption, dietary habits and dietary intakes were collected by individual interview. Alcoholic liver disease group had significantly lower triceps skinfold thickness and mid-uppr-arm circumferences than other groups. Socioeconomic status of alcholoci subjects was middle class or lower than that. The amount, duration and frequency of alcohol consumption were significantly higher and the quality of side dishes consumed with alcoholic beverage was significantly poorer in patients with alcoholic liver cirrhosis than others. Patients with alchololic liver disease ingested approximately 40% of daily caloric intake as alcohol and all alcoholic subjects had lower average intakes of protein, carbohydrates, fat, vitamins and minerals as compared with Korean adult average intakes. The results suggest that alcohol and poor dietary intake could cause malnutrition and might be two of the important risk factors to develop alcoholic liver disease in alcoholics. But other factors like genetic and immunological factors should be also considered in elucidating the causes of alcoholic liver disease. An extensive nutritional education should be emphasized for alcohol consuming population to prevent development of alcoholic liver disease.

• 한국식생활문화학회지
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• 제21권1호
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• pp.8-16
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• 2006

This study was performed by questionnaire to investigate the preference and intake frequency of Korean traditional commercial beverages. The subjects were consisted of 320 participants in Daegu and Kyungpook area. 'Chain market' scored 49.4% as purchasing place of traditional beverages. 'Tea bag' scored 31.6% as the favorite package of traditional beverages. On the reasons of drinking traditional beverage 'good for health' scored the highest with 31.3% respondents, followed by 'good smell' with 14.4%. Coffee and traditional tea were the choice of beverage after having a rich meal and on occasion of entertaining guests. The favorite foods in ordinary days were 'tea', 'alcohol', 'ice cream', 'nuts' and 'cookie'. More than thirty percent of the respondents, both male and female, raised the need of improvement in taste of traditional beverage. In the intake frequency, Korea traditional beverages obtained 1.80 points as a whole. 'Green tea' scored highest(3.40points) while 'mulberry-leaf tea' received the lowest score of 1.31 points. The preferred Korean traditional drinks were 'greed tea', 'shick hae', 'citron tea', 'misitgaru', 'maesil tea', 'rice tea' in the order. On the other hand, the preference for 'mulberry-leaf tea', 'boxthom tea', 'ginger tea', 'chrysanthemum tea' and 'omija tea' was very low. The people who are on twenties preferred 'shick hae', 'honey tea', 'citron tea', 'black tea' and 'misitgaru' more than the other generation.

• 대한임상검사과학회지
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• 제46권4호
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• pp.131-135
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• 2014

Over-consumption of alcohol leads to many side-effects such as malnutrition, liver disease, and neuronal disorders and many investigators have tried to identify methods for preventing the side-effects of drinking. This study was carried out to investigate the effect of the beverage contained green tea catechins (GTC) on the alcohol administered rats. We observed that blood alcohol concentration level decreased significantly in plasma. GTC (200 mg/kg) also reduced the aspartate aminotransferase (AST) and alanine aminotransferase (ALT) level of the intoxicated rats. These results suggest that GTC may be useful for the prevention and therapy of hepatotoxic pathogenesis.

• 한국식생활문화학회지
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• 제26권1호
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• pp.1-10
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• 2011

Rice alcoholic beverages, cheongju and beopju, which are recorded in "Koryodokyung", "Koryosageolyo", and "Koryosa", were used in national and royal ceremonies, and yakju was used in the Palgwanhoi ritual. In the late $11^{th}$century, King Munjong imported hwaju and haenginjabeopju from the royal family of the Song Dynasty. Alcoholic beverages in the early $12^{th}$century included the medical use for kings, such as gyehyangeoju, which the Emperor of the Song Dynasty sent to King Yejong, baekjainju, which was sent to King Myeongjong for his health, and yangju, which is goat milk fermented alcohol from the nomads in the northern regions. In the early$13^{th}$ century there was also dongrak, which is a horse-milk fermented alcohol, grape wine sent from Yuan to King Chungryeol in the late $13^{th}$ century, and sangjonju, a type of special cheongju sent from Yuan in the early $14^{th}$ century. Baekju from Yuan was recorded in oral traditions, which suggests that soju, which is distilled cheongju, was consumed in the late $14^{th}$ century. Gold and silver wares for alcoholic beverages had important political, social, and economic meanings as national gifts to other countries and internally as the king's royal gift to his subjects. In the late $14^{th}$ century, soju was prohibited, and the use of gold and silver wares for alcoholic beverages was banned at the same time. This study examined the historical characteristics of the use of traditional rice alcoholic beverages, the emotional preference for foreign alcoholic beverages, and the gold and silver wares used for alcoholic beverages Koryo Dynasty.

• Journal of Preventive Medicine and Public Health
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• 제39권1호
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• pp.21-29
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• 2006

Objectives: We wanted to estimate the annual socioeconomic costs of alcohol drinking in Korea. Methods: The costs were classified as direct costs, indirect costs and the other costs. The direct costs consisted of direct medical costs, indirect medical costs and subsidiary medical costs. Particularly, the medical costs and population attributable fraction for disease were considered to reflect the calculation of the direct medical costs. The indirect costs were computed by the extent to which the loss of productivity and loss of the workforce might have occurred due to changes in mortality and morbidity according to alcohol drinking. The other costs consisted of property loss, administration costs and costs of alcoholic beverage. Results: The annual costs, which seemed to be attributable to alcohol drinking, were estimated to be 149,352 hundred million won (2.86% of GDP). In case of the latter, the amount includes 9,091 hundred million won for direct costs (6.09%), 62,845 hundred million won for the reduction and loss of productivity (42.08%), 44,691 hundred million won for loss of the workforce (29.92%), and the other costs (21.91%). Conclusions: Our study confirms that compared with the cases of Japan (1.9% of GNP) and the other advanced countries (1.00-1.42% of GDP), alcohol drinking incurs substantial socioeconomic costs to the Korean society. Therefore, this study provides strong support for government interventions to control alcohol drinking in Korea.

• 한국식품영양과학회지
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• 제40권3호
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• pp.393-400
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• 2011

항산화 작용에 효과가 있다고 알려진 복분자, 울금, 산수유 추출물과 알코올분해 효소 작용을 촉진시킬 수 있는 천연미네랄수(HSMW)를 첨가한 복합물(MIX)이 항산화 활성 및 알코올을 투여한 쥐의 혈중 알코올 농도와 체내 알코올 대사에 어떤 영향을 미치는지 검토하였다. 약용식물 추출물에서 복분자, 산수유의 총 페놀 및 플라보노이드 함량이 유의적으로 높게 정량되었으며, DPPH radical scavenging과 SOD 활성에서는 MIX가 유의적으로 높아 항산화 효과를 나타내었다. 혈중 알코올 농도를 측정한 결과에서 10% HSMW 투여군이 대조군의 농도보다 유의적인 차이를 나타내었다. MIX와 CP 투여군은 모든 시간 경과 후에 대조군의 농도보다 유의적인 차이를 나타내었으며 두 군 간의 유의적인 차이는 나타나지 않았지만 고농도가 저농도에 비해 5~10% 더 감소하였다. MIX와 CP 투여군의 간 균질액의 ADH 활성은 정상군에 비해 유의적인 차이를 볼 수 없었으며, ALDH 활성은 MIX와 CP 투여군이 유의적으로 높았다. 또한 혈청 중 간 기능 지표 효소인 GOT, GPT 활성은 MIX 투여군이 정상군과 비슷한 활성을 보여 간 손상이 적었음을 알 수 있었다. 따라서 MIX에 함유된 미네랄수(HSMW)인 Zn, Ca, Mg, Mn 등이 알코올 분해 효소 활성을 조절함과 동시에 약용식물 추출물이 항산화 작용을 하여 음주로 인해 발생하는 숙취 증상과 산화적 스트레스를 효과적으로 완화시킬 수 있으며, 체내 알코올 대사에 직 간접적으로 작용해 간 기능의 저하를 방지하는 기능성 숙취 음료로 사용될 것이라고 사료되어진다.

• 한국식품저장유통학회지
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• 제15권1호
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• pp.21-29
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• 2008

중심합성계획법을 이용한 반응표면분석에 따라 다시마 추출액으로 tea fungus 발효 특성을 모니터링 하였으며, 그 발효액의 관능적 검사를 하였다. 그 결과, 다시마 추출액을 이용한 산형 발효 음료 제조시 산도는 $0.0318{\sim}0.8904$, pH는 $0.64{\sim}2.18$, 당도는 $0.6{\sim}8.0$ 및 겔 두께는 $0{\sim}17.5$ mm 등으로 처리구에 따라 큰 변화가 있었으며, 산의 함량이 가장 높은 처리구는 알코올 함량 2.00%, 당 함량 10.17% 및 감귤과즙 함량 1.99%이었고, 그때 예측된 산도는 0.94였다. 부수적으로 배양액 표면에 생성되는 겔은 알코올 함량 1.98%,당 함량 10.94% 및 감귤과즙 함량이 1.62%일때 최대치 20.13 mm를 나타내었다. 겔이 생성될 때 다량의 유기산이 소모되므로 적정량의 유기산을 함유한 발효액을 수거하기 위해서는 겔의 생성을 저해하면서 발효액의 유기산을 확보할 수 있는 방법이 고안되어야 할 것으로 사료된다. 관능검사 결과, 전체적인 기호도에서는 알코올 함량 1.0%, 당 함량 10.0%, 감귤과즙 4.0% 첨가구가 $3.67{\pm}0.58$로 가장 높게 평가되었다. 감귤과즙 첨가 유무는 기호도에 크게 영향을 주지 않는 것으로 보이며 다시마 추출액만 이용하여 발효하여도 다시마 특유의 비린내는 사라지고 발효가 진행되면서 생성되는 유기산에 의해 마시기에 적절한 발효액이 될 것으로 판단된다.

• 한국환경과학회지
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• 제23권7호
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• pp.1269-1275
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• 2014

Ecotoxicity assessments with the physiochemical water quality items and the bioassay test using Daphnia magna were conducted for 18 selected effluents of 6 industrial types (metal processing, petroleum refining, synthetic textile manufacturing, plating, alcohol beverage manufacturing, inorganic compound manufacturing) being detected toxicity from industrial effluent in Ulsan city, and the interrelationship between total toxic unit (${\Sigma}TU$) and concentrations of Water Quality Conservation Act in Korea were investigated. The average toxic unit(TU) of effluents for 6 industrial types displayed the following ascending order: petroleum refining (0.2) < synthetic textile manufacturing (0.6) < alcohol beverage manufacturing (0.9) < metal processing (1.3) ${\leq}$ inorganic compound manufacturing (1.3) < plating (3.0). These values were less than effluent permission standard. Based on the result of substances causing ecotoxicity, the correlation analysis was not easy because most of heavy metals were not detected or were less than effluent permission standard. Toxicological assessment of industrial effluent was suitable for the evaluation of the mixture toxicity for pollutant. The whole effluent toxicity test using a variety of species was needed for the evaluation of industrial wastewater.

• 농촌의학ㆍ지역보건
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• 제26권1호
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• pp.1-17
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• 2001

본 연구는 1996년부터 대구광역시 달성군 보건소와 협동을 수행한 달성군 노인추적 조사(Dalsung Elderly Follow-up Study)의 일부 결과로 달성군내 거주하는 반 60~64세 남자노인 416명(44.1%), 여자노인 528명(55.9%)으로 총 944명을 대상으로 농촌 사회의 노인에서의 음주 양상과 고혈압과의 관계를 알아봄으로써 고혈압을 비롯한 심혈관계질환의 선행요인이 되는 음주의 건강 유해를 간접적으로 평가하고자하는 것으로 알콜소비양상과 혈압과의 관련성에서 음주의 양상이 혈압에 미치는 영향을 규명하고자한 것이다. 조사는 보건진료소의 간호사 및 간호조무사 자격취득 공무원이 직접 면담으로 일대일 면담형식으로 1996년 4월부터 9월 사이에 조사되었다. 분석결과를 식사 전 공복에 해장술을 먹는 사람의 분포, 일일 평균 음주량, 월 음주빈도, 1회 음주시 음주량, 선호하는 술의 종류, 음주기간 등 모두 유의한 차이가 있었으며, 성별, 연령별 수축기 및 확장기 혈압의 평균치를 살펴보면, 성별로 혈압의 차이는 없었다. 각 연령대별로 성별로 혈압을 64세에서, 확장기 혈압은 60세에서 유의한 차이가 64세에서, 확장기 혈압은 60세에서 유의한 차이가 있었다. 같은 성에서 연령군별로 비료를 하였을 때, 남자에서는 수축기 혈압에서 유의한 차이가 있었으며, 여자에서는 수축기 혈압에서 유의한 차이가 있었다. 음주자에서 음주양상에 따른 일평균 음주량 분포를 살펴보면 먼저 아침식사전 음주자 즉, 공복시 해장술 유무와 월 음주빈도, 일회음주량의 분포에 따라 유의한 차이가 있었다. 또한 선호하는 술의 종류, 음주기간 간에 일평균 음주량 분포도 유익한 차이가 있었다. 음주 행태에 따른 수축기 혈압 및 다른 공변수를 통제한 조정된 수축기 혈압을 비교하면 공변수 조정 선에서는 음주유무, 아침식사전 음주유무, 선호하는 음주의 종류, 등에서 유의한 차이를 보였으나(p<0.05) 공변수 조정후에는 음주유무, 아침식사전 음주에서만 유의한 차이가 있었으며(p<0.05), 음주 행태에 따른 공변수 조정전후 확장기 혈압을 살펴보면 조정전에서는 선호하는 음주 종류에서 유의한 차이는 있었으나(p<0.05), 공변수를 조정한 후에는 유의한 차이는 없었다. 회귀분석 결과, 모형 1에서 수축기 혈압을 종속변수로 하였을 때 유의한 변수로 선택된 것은 연령, 교육수준 및 순환기계질환을 의미하는 과거 병력 등이었으며, 확장기 혈압에서는 교육수준, 체질량지수, 과거병력 등이었다. 모형 2에서 수축기 혈압을 종속변수로 하였을때 과거병력이 유의한 기여변수로 선택되었고, 확장기 혈압에서는 체질량지수와 과거병력이 유의한 변수로 도출되어 음주양상 변수는 선택되지 않았다. 선행연구에서 밝혀진 일일 음주량과 혈압과의 정의 관련성이 본 연구에서는 도출되지 않았다. 이러한 연구결과들은 지금까지 연구된 음주와 고혈압의 보건 및 임상적 관련성과는 다소 거리가 있는 결과를 보임으로 음주양상이 건강에 미치는 중요한 영향를 더욱 모호하게 한다. 따라서 추후 이러한 소견은 재검정되어야 할 필요가 있으므로 음주로 인한 혈압의 변화에 미치는 다양한 변수를 고려하고, 음주양상을 측정하고 분석하는 방법들을 도입한 연구들이 뒤따라야 할 것으로 판단된다.

• 대한영양사협회학술지
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• 제7권3호
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• pp.267-273
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• 2001

The purpose of this study was to investigate the relationship between alcohol consumption and nutritional status of university male freshman in Chungnam area. The total of 111 subjects took part in the study and, they were observed general characteristics, alcohol consumption status, and nutrient intake using questionnaires. The mean age, height, weight, and BMI of the subjects were 19.3 years, 174.3㎝, 65.2㎏, and 21.5㎏/$m^2$ respectively. The mean alcohol consumption, and energy intake from alcohol were 7.8g/day, 55.3kcal/day. A significant number of subjects(48.2%) answered their frequency of alcohol consumption was once 2 weeks. Only 4.6% of subjects answered never drink. In almost subjects, alcohol consumption have been stared since they were adolescents, and major type of alcoholic beverage was 'soju'. The mean energy intake was 1985.6kcal and, energy ratio from carbohydrate, protein, fat was 58 : 15 : 27. There were significantly positive correlation among alcohol consumption and, body weight(p<0.05), intake of food, (p<0.05), energy(p<0.001), animal fat(p<0.05), fiber(p<0.05), vitamin $B_2$(p<0.05) and niacin(p<0.05). The alcohol consumption period showed a significantly positive correlation with alcohol consumption per one time(p<0.05). In summary, high consumption of alcohol in subjects was observed. Also, increase of alcohol consumption was related to weight gain and nutritional imbalance. Therefore, it is need that nutrition education for prevention of high alcohol consumption in university freshman and adolescents.