• Journal of Nutrition and Health
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• v.6 no.4
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• pp.15-22
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• 1973

Sodium chloride plays an important role as the main condiment at daily meal. It is well known that humans require sodium chloride as an essential nutrient to keep the homeostasis of electrolytes. The amounts of salt intake may be a reflection of geography, culture and food habit rather than necessity. Lee has reported (1962) that Koreans ingest high amounts of sodium chloride in their meals, with an intake of excess carbohydrate (80-90% of total Calories) and low protein in their diet. This includes large amounts of rice, Kimchi and other fermented soybean products common in the Korean diet. This investigation was designed to study the dietary relations of sodium chloride to other nutrients in the Korean diet. Twenty four albino male rats, weighing from 290-300g, were divided into four dietary groups according to the amounts of carbohydrate, protein and fat in the basal diet. Each diet contained a rice powder as a carbohydrate source. Diet I was a control diet, Diet II, low protein, Diet III, low protein and low fat diet and Diet IV, low fat diet. All rats were provided with 3% sodium chloride solution. Diet and salt solution were given ad libitum. The experiment was carried out for 9 weeks during which time the body weight, the food intake, and 3% sodium chloride solution consumption were determined. At the 9th week, the urine was collected the blood sample from the artery of each rat for the analysis of sodium and potassium and other chemical studies. The rats were sacrificed and the kidney, adrenal, liver and spleen were measured, and observed changes of the pathological tissue in the kidney and adrenal. The results were summarized as follows: 1) The growth rate was higher in Diet I than in the other experimental diets (II, III and IV) after 4 weeks. There was no significant difference found between the experimental Diets II, III and IV. 2) The daily food intake was greater in the experimental diets II, III and IV than in the control diet. However, there was no difference among the high carbohydrate diets Diet II, III and IV. 3) The daily water (3% sodium chloride solution) intake was also greater in the Diets II, III and IV, than in the control diet. However, there was no difference between Diets II, III and IV. 4) The concentration of sodium and potassium in the blood were within the normal range in all diets. 5) The amount of sodium chloride in the urine was significantly greater in Diets II, III and IV than in the control diet. Diets II, III, IV had a larger amount of sodium solution consumption. 6) Observation of pathological tissue in the experimental diets found a cell proliferation in the glomerlulus of the kidney, while such change was not found in the control diet.

• Korean Journal of Community Nutrition
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• v.19 no.2
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• pp.198-211
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• 2014

Objectives: To investigate the use frequency and amount of food sources of sodium and knowledge requirement, and job satisfaction with school food services according to the school types in Busan. Methods: A total of 98 schools were surveyed and knowledge requirement and job satisfaction were assessed using a questionnaire. In addition, the use frequency and amount of food sources of sodium for 10 school days were examined. Results: The response rate of the most difficult area among dietitians' tasks was significantly high in 'nutrition education and counseling' for elementary schools and 'hygiene management' for high schools (p < .05). The response rate of the factors to be considered in meal planning was significantly high in 'energy and nutrients requirement' for elementary schools and 'menu/taste preference of students' for middle and high schools (p < .05). The response rate of whether school food services affect health and eating habits of students or not was significant high in 'very helpful' for elementary schools (p < .001). The average sodium contents in the meals of elementary, middle and high schools was 1981.4 mg/meal/person/day, 1867.3 mg/meal/person/day and 1,329.9 mg/meal/person/day, respectively. For foods in highest sodium, Kimchi, Oribulgogi, and Kare rice were ranked 1st, 2nd and 3rd respectively. The main reason for not providing the fruits was 'price' among all groups. The knowledge requirement such as 'nutrition and menu management', 'nutrition education', and 'nutrition counseling' was significantly higher in elementary school compared with middle and high school (p < .001, p < .01, and p < .01 respectively). The dietitians and nutrition teachers of elementary schools have a higher job satisfaction compared with those of middle schools (p < .01). The job satisfaction was positively correlated with knowledge requirement of dietitians and nutrition teachers of elementary and middle schools. Conclusions: The results suggest that developing dietitians' education program about knowledge requirement contribute to increasing the school food service and job satisfaction in elementary and middle schools.

• Restorative Dentistry and Endodontics
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• v.28 no.5
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• pp.425-430
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• 2003

The purpose of this study was to evaluate the clinical applications of the Sodium Dichloroisocyanurate effervescent tablet as a routine root canal irrigant by performing several in vitro tests such as $Cl^{-}$ content. cytotoxicity. antimicrobial effect as well as its pH level compared to the equivalent concentration of sodium hypochlorite solution. 1. Sodium Dichloroisocyanurate demonstrated lower level of $Cl^{-}$ concentration than each dilution of sodium hypochlorite solution. Both solution has increased level of $Cl^{-}$ as the concentration of each solution increased. There was no significant change of $Cl^{-}$ concentration in sodium hypochlorite as time goes by. However. $Cl^{-}$ concentration in Sodium Dichloroisocyanurate was increased. 2. The antimicrobial effects of both solutions were increased when their concentrations were increased. One day after dilution. antimicrobial effect of Sodium Dichloroisocyanurate was slightly higher than sodium hypochlorite. however. there was no difference in 1 week dilution solution. One month dilution solution of sodium hypochlorite still retain its activity. but antimicrobial effect of Sodium Dichloroisocyanurate was drastically decreased 1 month after dilution. 3. The cytotoxicity of Sodium Dichloroisocyanurate was rather higher than same concentration of sodium hypochlorite solution until 1 week after dilution. Then in 1 month. cytotoxicity of Sodium Dichloroisocyanurate was decreased than that of 1 week dilution solution. especially 4% Sodium Dichloroisocyanurate solution has almost no toxicity. However. 1% and 2% sodium hypochlorite solution has unchanged moderate degree of cytotoxicity after the dilution. Furthermore. 4% sodium hypochlorite solution showed high level of toxicity. 4. The pH level of Sodium Dichloroisocyanurate showed that the solution was weak acid (pH5). On the other hand. sodium hypochlorite was revealed as a strong alkaline solution (pH12). There was no change in pH following the dilution of each solution. As results. Sodium Dichloroisocyanurate solution fully satisfy the basic requirements as a root canal irrigation solution. However. we strongly recommend to use this solution clinically in low concentration and try to apply into the root canal within 1 week after dilution.

• Journal of Nutrition and Health
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• v.35 no.7
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• pp.754-762
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• 2002

This study was performed to investigate the effect of sodium intake on blood pressure and blood parameters. 20 young adult women were fed the diets containing 290.5 mEq (high-Na diet) and 51.3 mEq (low-Na diet) Na for 6 days, respectively. BMI, DBP, and MBP were significantly lower in low-Na diet than those in high-Na diet. 20 subjects were divided into 3 groups according to the salt-sensitivity. In salt-sensitive group, decreases in SBP, DBP, and MBP by low-Na diet were shown. And there were not significant difference in blood pressure of salt-resistant group between high- and low-Na diet. In count-reactive group, MBP in low-Na diet was significantly higher than that in high-Na diet. Hemoglobin, creatinine, uric acid, and haptoglobin levels in serum were significantly higher in low-Na diet than those in high-Na diet. Among groups with different salt-sensitivity, increments of haptoglobin by low-Na diet were shown in salt-sensitive and counter-reactive groups. Actually, low sodium diet affects not only the blood pressure, but other biochemical parameters which in turn affect an individual overall health. Also salt-sensitivity should be considered as an important determinant. Therefore, for the patients who need restricted Na diet, it would be suggested that various biochemical changes and individual salt-sensitivity should be carefully considered along with dietary Na manipulation.

• The Korean Journal of Pharmacology
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• v.26 no.2
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• pp.113-120
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• 1990

Influences of trigger calcium on myocardial contraction from several sources were investigated on the frequency reduction-induced changes of contraction in rat left atria driven by electrical field stimulation. Rat atria elicited characteristic three phase-changes according to frequency reduction: the first rapid rise in twitch tension, the second transient fast decrease in tension and the third maintenance of twitch tension at about 200% of resting tension during high frequency. Caffeine treatment enormously suppressed the frequency reduction-induced twitch tension increase. The atrial contraction during high frequency vanished after verapamil treatment. But, during low frequency, atrial contraction revived in the presence of verapamil. Ouabain treatment and sodium depletion in superfusing solution abolished the characteristic second phase with slow frequency. These results suggest that slow calcium channel is an indispensable calcium entry route and calcium release from sarcoplasmic reticulum is an major source for trigger calcium in cardiac contraction. And sodium-calcium exchange has a modulatory roles in the regualtion of trigger calcium according to the changes of intracellular sodium concentration.

• Journal of Pharmaceutical Investigation
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• v.22 no.2
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• pp.97-104
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• 1992

The purpose of this study was (i) to determine whether protease inhibition by medium chain fatty acids such as sodium caprate, sodium caprylate and sodium laurate led to suppression of insulin proteolysis over a range of insulin concentrations and (ii) elucidate preventing effect of the enhancers on molecular self-association of insulin in pH 7.4 phosphate buffer isotonic solution. To this end, the rate of insulin proteolysis in nasal tissue supernatants of the albino rabbits was determined in the presence of $0.1{\sim}2%$ sodium caprylate, sodium caprate and sodium laurate at insulin concentrations ranging from $5\;to\;100\;{\mu}M$. At fatty acid salts concentration lower than 0.5%, insulin proteolysis was accelerated but the enhancers of high concentration (>1%) reduced the rate of insulin proteolysis. These effects were dependent upon insulin concentration and chain length of fatty acid salts. Circular dichroism spectra of insulin solutions were then determined. Monomer fraction of insulin was increased with increasing sodium caprate. Therefore, half-life decrease of insulin at low concentrations of the enhancers was attributed to deaggregation of insulin by the enhancers, increasing the proportion of monomers available for nasal proteolysis. And the increase of half-life at high concentration of the enhancers was attributed to inhibitory effect on protease rather than the effect of monomer fraction.

• The Korean Journal of Physiology
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• v.23 no.2
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• pp.253-261
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• 1989

Responses of atrial natriuretic peptide (ANP), aldosterone and renin release to acute volume expansion were compared in normotensive Wistar and spontaneously hypertensive rat (SHR) fed low or high-sodium diet (2 or 25 mmol Na/100 g diet). Experimental diets were fed for 6 weeks from 7-week-old and the growth rate was similar in all groups. In the morning of the experiment, catheters were inserted under ether anesthesia in femoral artery for pressure recording and blood collection, femoral vein for saline infusion, and bladder for urine collection. Then, the rats were placed in restraining cages. When the rats were recovered from anesthesia and the arterial pressure became stabilized, control urine and blood samples were collected. Then, 0.9% saline was infused for 30 min for volume expansion (3% BW). Arterial pressure was significantly higher in the high-sodium SHR but there was no difference between the two groups of Wistar rats. Control plasma levels of Na, K, ANP, renin activity, and hematocrit were not different among the 4 groups. However, plasma aldosterone level was significantly higher in the low-sodium groups. Wistar low-sodium rats showed approximately two times higher plasma aldosterone level than the SHR counterpart. Volume expansion produced a marked increase in plasma ANP level, especially in the high-sodium groups. The low-sodium groups of both strains showed approximately two-fold increase in plasma ANP level. Following a volume expansion plasma aldosterone level and renin activity decreased in all groups. There was a significant logarithmic positive correlation between plasma renin activity and aldosterone concentration. The low-sodium rats produced a greater increase in aldosterone release by small increase in plasma renin than did the high-sodium rats. The low- and high-sodium rats produced a similar degree of diuresis and natriuresis after volume expansion. However, SHR produced a greater natriuresis than did the Wistar rats. The above results indicate that regulatory mechanisms of ANP, aldosterone and renin release are different between the normotensive and hypertensive rats, and between the low- and high-sodium groups.

• Nutrition Research and Practice
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• v.8 no.6
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• pp.719-723
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• 2014

BACKGROUND/OBJECTIVES: South Korean's sodium consumption level is more than twice the upper limit level suggested by the WHO. Steep increases in the prevalence of hypertension and cardiovascular disease in Korea necessitate more effective sodium reduction programs. This study was conducted in order to compare sodium intake-related eating behaviors and key psychosocial factors according to age group and gender. SUBJECTS/METHODS: Using an online survey, a total of 1,564 adults (20-59 years old) considered to be geographically representative of South Korea were recruited and surveyed. The major outcomes were perceived behaviors, knowledge, intentions, and self-efficacy related to sodium intake. RESULTS: The results show that perceived behavior and level of self-efficacy related to low sodium consumption differed by age and gender. Female participants showed better behavior and intention towards low sodium intake than male counterparts. Young participants in their 20s showed the lowest intention to change their current sodium intake as well as lowest self-efficacy measures. CONCLUSIONS: Future sodium reduction interventions should be developed with tailored messages targeting different age and gender groups. Specifically, interventions can be planned and implemented at the college level or for workers in their early career to increase their intention and self-efficacy as a means of preventing future health complications associated with high sodium intake.

• The Korean Journal of Food And Nutrition
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• v.30 no.1
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• pp.166-174
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• 2017

The purpose of this study was to compare dietary self-efficacy for sodium intake reduction and dietary behaviors by eating areas. Subjects (797 males and 767 females) were classified according to perceived dietary habit levels related to sodium intake (lowest: ${\leq}10$ (n=434), low: $11{\sim}{\leq}13$ (n=471), high: $14{\sim}{\leq}15$ (n=360), highest: $16{\leq}$ (n=299)) using an online survey with a sample that was geographically representative of the population. The highest group was significantly younger and had a higher student proportion than the lowest group. Dining contexts regarding home led to a significantly higher sodium intake in the highest group, but it was eating out for the lowest group. The highest group had a significantly lower intention to reduce sodium intake compared to the lowest group. In the home cooked meals, the highest group displayed a significantly lower cooking frequency, less effort with respect to a low sodium diet and cooking habits related to sodium intake as compared to the lowest group. Also, regarding eating out and food service, the highest group exhibited significantly lower efforts and dietary behaviors to reduce sodium intake than the lowest group. The dietary score for sodium reduction behavior in the highest group was significantly lower compared to the lowest group, for home cooked meals, eating out, as well as food service. Thus, dietary guidelines and nutrition education for the reduction of sodium intake by eating areas need to be developed and provided.

• Korean Journal of Community Nutrition
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• v.18 no.6
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• pp.626-643
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• 2013

This study was performed to evaluate the differences in blood pressure, sodium intake and dietary behavior changes according to the extent of session attendance on sodium reduction education program for pre-hypertensive adults in a public health center. Sodium reduction education program consisted of 8 sessions for 8 weeks. Fifty three patients who completed the pre and post nutritional assessments were classified into 2 groups according to the session attendance rate. Nineteen participants who attended the education program 3 times or less (${\leq}3$) were categorized into the less attendance (LA) group and 34 participants attended 4 times or more (${\geq}4$) into the more attendance (MA) group. Blood pressure, anthropometric measurements, serum lipid profile, nutrient intakes including sodium, nutrition knowledge and dietary behavior score were assessed before and after the nutrition education program. Mean sodium intakes (p<0.001), systolic/diastolic blood pressure (p<0.001), and weight (p<0.001) were significantly decreased in the MA group after sodium reduction education program. Compared to the MA group, mean sodium intakes, systolic/diastolic blood pressure were not significantly changed after the education program even with significantly increased nutrition knowledge (p<0.05) and dietary behavior score (p<0.01) in the LA group. It appears that pre-hypertensive adults need to attend the sodium reduction education program for at least 4 times or more to gain beneficial effects from the intervention. Positive feedback of healthcare team or offering more cooking classes may be needed to raise the attendance rate in the sodium reduction education program.