• Nutrition Research and Practice
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• v.11 no.4
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• pp.281-289
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• 2017

BACKGROUND/OBJECTIVE: The incidence of colorectal cancer (CRC) has been attributed to higher intake of fat and protein. However, reports on the relationship between protein intake and CRC are inconsistent, possibly due to the complexity of diet composition. In this study, we addressed a question whether alteration of protein intake is independently associated with colonic inflammation and colon carcinogenesis. MATERIALS/METHODS: Balb/c mice were randomly divided into 4 experimental groups: 20% protein (control, 20P, 20% casein/kg diet), 10% protein (10P, 10% casein/kg diet), 30% protein (30P, 30% casein/kg diet), and 50% protein (50P, 50% casein/kg diet) diet groups and were subjected to azoxymethane-dextran sodium sulfate induced colon carcinogenesis. RESULTS: As the protein content of the diet increased, clinical signs of colitis including loss of body weight, rectal bleeding, change in stool consistency, and shortening of the colon were worsened. This was associated with a significant decrease in the survival rate of the mice, an increase in proinflammatory protein expression in the colon, and an increase in mucosal cell proliferation. Further, colon tumor multiplicity was dramatically increased in the 30P (318%) and 50P (438%) groups compared with the control (20P) group. CONCLUSIONS: These results suggest that a high protein diet stimulates colon tumor formation by increasing colonic inflammation and proliferation.

• Nutrition Research and Practice
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• v.18 no.2
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• pp.282-293
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• 2024

BACKGROUND/OBJECTIVES: The prevalence of hypertension is increasing, and noodles have a high sodium content, so noodle consumption might be associated with a higher prevalence of hypertension. This study aimed to analyze the association between total and types of noodle intake and the risk of hypertension among Korean adults. Subjects aged 40-69 years were selected for this study. SUBJECTS/METHODS: This study included 56,580 participants (18,246 men and 38,334 women) aged 40-69 years old from the Health Examinees study. Noodle and nutrient intakes were assessed using the food frequency questionnaire. Hypertension was diagnosed as systolic blood pressure ≥ 140 mmHg and/or diastolic blood pressure ≥ 90 mmHg or antihypertensive medication use. Cox proportional hazard models were used to calculate the hazard ratio (HR) and 95% confidence interval (CI) for hypertension. RESULTS: Higher noodle consumption was associated with increased hypertension among men (HR, 1.273; 95% CI, 1.166-1.390) and women (HR, 1.116; 95% CI, 1.038-1.199). CONCLUSION: We recommended reducing noodle intake and consuming vegetables and fruits to increase potassium intake, which can prevent vascular diseases.

• Asian-Australasian Journal of Animal Sciences
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• v.9 no.5
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• pp.551-556
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• 1996

Selenium (Se) apparent absorption and retention in sheep as influenced by diets differing in protein content through soybean meal supplementation was studied. A $3{\times}3$ Latin square design was used with three Japanese Corriedale wethers (45 kg average body weight), three periods, and three dietary treatments. In each period, 7 d dietary adjustment was followed by 5 d total collection of urine and feces. The three dietary treatments were : Diet 1, without soybean meal supplementation (14% crude protein, CP); Diet 2, with 10% soybean meal supplementation (16.5% CP); and Diet 3, with 20% soybean meal supplementation (19% CP). All the diets had a Se supplementation in the form of sodium selenite at 0.2 mg Se/kg dietary DM. The dietary DM intake of the animals was 2% of their body weight. No significant differences were obtained among the three dietary treatments of the Se balance of the animals. However, as percent of Se intake, only urinary Se concentration of Diet 3 was markedly lower (p < 0.05) than the other diets. Fecal Se as percent of Se intake followed the trend of Diet 3> Diet 2 > Diet 1 resulting a Se absorbed as percent of Se intake of 58.9%, 62.3% and 68.2% for Diets 3, 2 and 1, respectively but their differences among each other were insignificant. No significant differences that were observed either on Se retained as percent of intake (Diet 1, 48.2%; Diet 2, 45.2%; Diet 3, 46.0%) or Se retained as percent of Se absorbed (Diet 1, 70.7%; Diet 2, 72.4%; Diet 3, 77.9%). Significant correlation coefficients among the various measures of Se utilization were also observed. Regression analysis showed the following equation: Y = 93.8 - 1.86X (p <0.05, $r^{2}=0.48$), where Y is the Se absorbed as percent of Se intake (%) and X is the dietary protein content (%). This study concludes that Se requirement in sheep is greater when dietary protein content is high.

• Food Science of Animal Resources
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• v.38 no.4
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• pp.768-779
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• 2018

Chicken meat is a low-fat and high-protein food and consumption of chicken meat has been increasing globally. Various food ingredients are widely added for their specific purpose to processed chicken meat. Nonetheless, concerns about the association between high sodium intake and various diseases as well as negative perceptions of artificial additives are increasing. Therefore, in meat products, it is necessary to reduce the amount of salt and to replace artificial additives with natural ingredients. Our aim was to investigate the quality characteristics of low-salt chicken sausages manufactured with the addition of a winter mushroom powder. Sausages was manufactured with sodium pyrophosphate (0.3%) or winter mushroom powder (0%, 0.5% and 1.0%) to ground chicken breast. As a result of addition of the winter mushroom powder to low-salt chicken sausages, pH of the meat batter increased, and the proportion of jelly and melted fat exuded from sausages was reduced. The texture of sausages was softened and lipid oxidation in sausages was inhibited by the winter mushroom powder. This powder did not negatively affect the color and sensory properties of the sausages. According to the results of this study, the winter mushroom powder can serve as a natural ingredient to improve quality of low-salt chicken sausages.

• The Korean Journal of Physiology
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• v.11 no.1
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• pp.37-44
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• 1977

In the previous study of the release, excretion, and plasma concentration of aldosterone in normal Koreans, the author found that urinary aldosterone excretion and aldosterone secretion rate of the Korean who usually take high amount of salt are significantly lower, in compared to Americans, although the plasma concentration is only tended to be low. The control of plasma aldosterone level depends on the secretion rate and the metabolic clearance of the hormone. In this experiments, the metabolic clearance rate of aldosterone was determined in normotensive korean and the effects of adrenal stimulations on the rates were also studied in the same subjects. The metabolic clearance rate of the normal Korean was not significantly different from those of the American, and shown a little increase in response to sodium restriction. These results indicate that the decrease in secretion rate rather than the increase in metabolic clearance Tate is the major factor maintaining lower plasma aldosterone level. After furosemide diuresis, on the contrary, the removal of aldosterone showed significant the decrease despite slight increase of secretion rate. This suggest that the reduction in metabolic clearance rate of the hormone during volume depletion found to be major cause of high plasma concentration. Additional potassium supply produced detectable decrease of metabolic clearance rate, but the changes were smaller than that of secretion rate, which suggested that the higher secretion rate could account for elevated plasma concentration of aldosterone rather than metabolic clearance. Above results also support author's previous evidences that the normal Korean who already adapted to a high sodium diet have ability to produce adequate aldosterone activity without producing detectable changes on the metabolic clearance rate under the condition of sodium restriction with approp riate potassium intake.

• Journal of Nutrition and Health
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• v.33 no.4
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• pp.403-410
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• 2000

The effects of dietary Ca and Na levels on lipid metabolism in hyper lipidemic/hypercholesterolemic rats were examined. In Expt. 1, normal rats were divided into six groups and fed high fat(15%, w/w)/cholesterol(1%, w/w) diet containing two levels of Na, low (0.05) or high(1.5%) and three levels of Ca, low(0.1%), normal (0.5%), or high(1.5%) for 8 weeks. In Expt. 2, hyperlipidemia / hypercholesterolemia rats were induced by feeding high fat / cholesterol diet for 4 weeks. They were divided into four groups and fed the high fat / cholesterol diet, containing two levels of Na, low or high and two levels of Ca, low or high for 4 weeks. In Expt. 1, total lipid and total cholesterol contents in serum and liver were significantly lower in rats fed high Ca diet than in rats fed normal or low Ca diet regardless of dietary Na levels. Serum TG was the highest in rats fed low Ca and low Na diet. In Expt. 2, Serum total lipid, TG, and total cholesterol levels decreased by 24, 35, 26% respectively in rats fed high Ca diet regardless of dietary Na levels. Serum total lipid level tended to increased in rats fed low Na diet. The total lipid and TG contents in liver slightly decreased in rats fed high Ca diet. Another observation was that high Ca intake significantly faciliated the fecal lipid and cholesterol excretion regardless of dietary Na levels. There results suggest that the hypolipidemidc/hypocholesterolemic effects of high Ca diet could be partly due to increase in lipid and cholesterol excretion and these effects may be independent of dietary Na levels.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.5
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• pp.578-588
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• 2008

The objective of this study was to evaluate associations of dietary sodium (Na) intake with salt-related dietary behaviors of 218 university students (95 men; 123 women) living in Gyeonggi area. Dish frequency questionnaire (DFQ) was used to identify salt-related dietary behaviors and to determine Na intakes. In men, systolic & diastolic blood pressures, Na intakes and DFQ-15 scores were significantly higher than in women. High-salt intake group (HS), classified by DFQ-15, had higher scores of high-salt dietary attitude and more Na intakes than low-salt intake group (LS). HS took protein foods and had balanced diets less frequently than LS (p<0.05). HS had fried dishes & fatty meats, and added salt to dishes more frequently (p<0.05). HS and LS had differences in preference of soy-boiled and Chinese or Japanese foods, in intake frequency of bean-paste soup, in use of soy sauce with fried food or raw fish, and in salt addition to dishes at the table (p<0.05). HS, classified by Na intakes, had high-salt dietary attitudes such as preference of seasoned rice & soy-boiled foods and habitual addition of soy sauce or salt to dishes at the table. The subjects using food labels when purchasing had better salt-related attitudes & behaviors, and lower DFQ-15 scores & Na intakes than the non-users (p<0.01). Self-assessed HS (SHS) had worse salt-related attitudes and behaviors (p<0.05). Male self-assessed LS (SLS) had higher Na intakes, which indicated that self-assessment of salt preference did not actually reflect Na intake. In summary, male university students belonged to a high-risk group of salt intakes, and HS preferred soy-boiled foods or fatty dishes, frequently added salt to dishes and rarely had balanced diets. These results suggest that nutrition education programs for university students should include fundamental dietetics and a balanced diet, in addition to a low-Na diet.

• Journal of Nutrition and Health
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• v.52 no.2
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• pp.185-193
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• 2019

Purpose: This study was conducted to develop standards for the salinity and sodium content in representative Korean foods high in sodium. Methods: A total of 600 foods from four seasonings (soy sauce, soybean paste, red pepper paste, and ssamjang) and 16 representative Korean foods high in sodium were collected from 10 households, 10 industry foodservice establishments, and 10 Korean restaurants in 10 cities nationwide and analyzed for their salinity and sodium content. Based on the findings, the standards with a 20% ~ 30% reduced sodium content and salinity from the current level were presented. Results: The suggested standards of salinity (and sodium content per 100 g) were less than 12% (4,500 mg) for soy sauce, 9% (3,500 mg) for soybean paste, 5% (2,000 mg) for red pepper paste, and 6% (2,500 mg) for ssamjang. The reduced standards of salinity for soups were suggested to less than 0.5% for clear soup and 0.7% for soybean paste soup, while for broths, it was 0.6% for clear broth and 0.7% for other broths. The standards of salinity for stews were suggested to less than 0.8% for soybean paste stew, 0.6% for other stews, 0.9% for steamed and stir-fried fish dishes, 1.0% for braised dishes, 4.0% for stir-fried dried fishes, 1.3% for other braised dishes including vegetables, and 1.5% for pickled vegetables and kimchi. Conclusion: Standards for the sodium content and salinity were suggested to reduce the sodium level in fermented soybean sauces and representative Korean high sodium dishes by 20% from the current levels. Nevertheless, it will be necessary to adjust the standards properly to reduce the sodium content and salinity further by considering the future status of sodium intake.

• Nutrition Research and Practice
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• v.7 no.3
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• pp.224-232
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• 2013

The objective of this study is to identify the dietary patterns associated with the risk of hypertensions among Korean adults using data from the Korean National Health and Nutrition Examination Survey (KNHANES, 2008-2010). This study analyzes data from 11,883 subjects who participated in the health and nutrition survey, aging from 20 to 64 years. We performed factor analysis based on the weekly mean intake frequencies of 36 food groups to identify major dietary patterns. We identified three major dietary patterns in both sexes, namely "traditional", "western" and "dairy and carbohydrate" patterns. Participants in the highest quartile of western pattern scores had significantly higher blood pressure, serum total cholesterol, and triglyceride levels than those in the lowest quartile. Although not statistically significant, a trend (P for trend = 0.0732) toward a positive association between the western dietary pattern and hypertension risk was observed after adjustments for age, sex, education, income, body mass index (BMI), smoking, physical activity, and energy intake. The dairy and carbohydrate pattern was inversely related with BMI and blood pressures and positively associated with serum high-density lipoprotein (HDL)-cholesterol. After adjusting the age, sex, education, income, BMI, smoking, physical activity and energy intake, the dairy and carbohydrate pattern showed inverse associations with hypertension prevalence (OR = 0.64, 95% CI = 0.55-0.75; P for trend < 0.0001). Intakes of fiber, sodium, and antioxidant vitamins were significantly higher in the top quartile for the traditional pattern than in the lowest quartile for the traditional pattern (P for trend < 0.0001). Intakes of fiber (P for trend < 0.0001), calcium (P for trend < 0.0001), retinol (P for trend = 0.0164), vitamin $B_1$ (P for trend = 0.001), vitamin $B_2$ (P for trend < 0.0001), niacin (P for trend = 0.0025), and vitamin C (P for trend < 0.0001) were significantly increased across quartiles for the dairy and carbohydrate pattern whereas sodium (P for trend < 0.0001) intake was decreased for this pattern. In conclusion, the dairy and carbohydrate pattern may be associated with a reduced risk of hypertension whereas the western pattern may be associated with an increased risk of hypertension among Korean adults.

• Journal of Food Hygiene and Safety
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• v.26 no.4
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• pp.448-453
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• 2011

This study was conducted to develop an appropriate management for safety of children snacks. In this study, monitorings of food additives such as four kinds of sweeteners (sodium saccharin, aspartame, acesulfame potassium, sucralose) which are sold in children snacks at stationary store around the school were performed. 92 samples (34 ice cakes, 52 beverages and 6 candies) were analyzed for sweeteners. Contents of 4 kinds of sweeteners in ice cakes, beverages and candies were 0.41, 0.47, 0.00 mg/kg for sodium saccharin, 0.00, 20.54, 197.09 mg/kg for aspartame, 0.00, 28.10, 0.00 mg/kg for acesulfame potassium, 9.99, 1.40, 0.00 mg/kg for sucralose. Results of risk assessment for sweeteners were expressed as EDI (Estimated Daily Intake) comparing with ADI (Acceptable Daily Intake). The ratio of high risk group for sweeteners intake (95th) were 0~2.66%. The results of this study indicated that each EDI of four kinds of sweeteners sold at stationary stores around the school is much lower than each ADI in general. Consequently, the children snacks are thought to be safe for consumption.