• Phonetics and Speech Sciences
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• v.6 no.3
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• pp.49-56
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• 2014

This research compared the features of respiration and phonation between practical musicology students and general male students, according to their smoking status. Participants of this research are 15 practical musicology male students attending ${\bigcirc}{\bigcirc}$ university and 16 general ${\bigcirc}{\bigcirc}{\bigcirc}$ university students. The participants, both non-smokers and smokers with 5-years of smoking history have no history of voice disease in any case and have normal cognitive functions. The results indicated that, first, there is not a notable difference in the respiratory activity status(FVC, FEV1, FEV1/FVC), regardless of major and smoking status. In MPT, even though there is no significant difference in accordance with their majors, considering smoking status, the smoker group was shorter than non-smoker group significant difference statistically (p<.01). Second, the divisions of participants' major did not show significant difference in Fo, jitter, shimmer, and NHR in the vowel prolongation task. However, the smoker group showed a significantly higher degree of jitter and shimmer than the non-smoker group (p<.05) as Fo and NHR shows no difference. In the case of VRP, maximum frequency and frequency range of the practical group are significantly higher than normal group statistically (p<.001). Moreover, although the difference of the minimum frequency shown at the statistic is not significant, practical group showed a higher tendency of frequency than normal group (p=.051). In conclusion, even though there is no difference in respiratory activity between the smoker group and non-smoker group, the MPT of the smoker group is shorter than that of non-smoker group. In addition, the smoker group showed a higher degree of jitter and shimmer than the non-smoker group. MPT is related to the valve action of vocal fold that passes through the glottis. Thus, it is interpreted that the smoker group has a lower quality of voice and valve action of the vocal fold. Also, the practical group has a higher degree of maximum frequency and frequency range than the normal group. This research can function as basic data for vocal characteristics for the majors in relation to the voice-specializing.

• The Journal of Korean Medicine
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• v.24 no.4
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• pp.19-24
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• 2003

Background and Purposes : Smoking is a well-known risk factor for ischemic stroke. It may contribute to s1Toke by inducing the aggregation of platelets and formation of atheroma, reducing cerebral blood flow, and increasing fibrinogen. However, the relative risk varies according to different ethnicity and area. Therefore, we performed this study to assess the risk of smoking for ischemic s1Toke in Korea. Methods : Cigarette smoking habit was studied in 308 patients with ischemic s1Toke and in 348 age- and sex-matched control subjects who had no history of stroke using case control methods. In multiple logistic regression analysis, smoking had a significant value of odds ratio adjusted for hypertension, diabetes mellitus, and hyperlipidemia. Results : The adjusted odds ratio (AOR) and 95％ confidence interval (CI) was significant in the medium smokers (AOR, 1.92; 95％ CI, 1.11 to 3.33: p< 0.05) and heavy smokers (AOR, 2.80; 95％ CI, 1.64 to 4.78: p< 0.05). Furthermore, the OR was higher in hypertensive subjects than in normotensive subjects compared to non-smokers (AOR, 1.98; 95％ CI, 1.01 to 3.85: p< 0.05). Conclusions : Our findings suggest that smoking is an independent risk factor for ischemic stroke in Korea.

• Asian Pacific Journal of Cancer Prevention
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• v.17 no.2
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• pp.739-742
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• 2016

Risks with GSTM1 genotypes and potential roles of smoking in the susceptibility to oral squamous cell carcinoma (OSCC) were studied in Northeastern Thailand. Study subjects were 79 histologically-confirmed OSCC cases (31 men, 48 women) and 79 age- and sex-matched healthy controls ranging in age from 25 to 84 years. GSTM1 genotyping was achieved by two independent PCR assays. The GSTM1 null allele and the homozygous genotype did not increase risk of OSCC vs the wild type allele and the remaining genotypes. When the focus was on the smoking habit, male subjects who smoked ${\geq}10$ or ${\geq}35$ years were at significantly increased risk for OSCC with adjusted ORs of 4.88 [95%CI, 1.41-16.87, p=0.012] or 4.94 [95%CI, 1.62-15.12, p=0.005], respectively. A higher risk for OSCC was found for smoking amount; those who smoked >5 or >10 pack-years were at a higher risk with adjusted OR of 4.46 [95%CI; 1.45-13.74, p=0.009] or 3.89 [95%CI; 1.34-11.28, p=0.012], respectively. There are certain smoking patterns that give greater risks and thus both smoking duration and pack-years should be taken into consideration in tobacco related cancer prevention.

• Journal of Nutrition and Health
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• v.34 no.3
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• pp.338-347
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• 2001

Cigarette smoking has a negative effect for nutrient intakes and nutritional status of antioxidant nutrients including vitamin C. This study has been performed to compare the dietary nutrient intakes, serum vitamin C concentration and serum cotinine concentration of smoking teenage girls(n=104) with those of non-smoking teenage girls(n=791). The subjects were 895 high school girls(15-19 years of age) living in a rural community in Korea. Of the subjects, 11.6% stated that they were currently smoking. The frequency of taking alcohol, soda and coffee was higher in smokers than in non-smokers, respectively. The usage rate of vitamin/mineral supplements was higher in smokers than in non-smokers. The smokers tended to skip breakfast and lunch and to take snack more often than did the non-smokers. The dietary intakes of calorie, protein, vitamin A, vitamin B, vitamin C, calcium and iron were lower in smokers than in non-smokers. Daily mean intakes of these nutrients were less than the 2/3 of the Korean RDAs in smokers while these intakes were similar to or more than the RDAs in non-smokers. The ratio of under weight or lean tended to be higher in smokers. Serum vitamin C concentration was lower in smokers than in non-smokers. These findings show that smokers have unsound eating habits and poor nutirtional status. In particular, nutritional status of vitamin C is significantly poor in smokers, and this tendency can be found more notably in heavy smokers. Therefore, oxidative stress may be present in young teenage girls with short smoking history as evidence by above results. (Korean J Nutrition 34(3) : 338∼347, 2001)

• Journal of the Korean Dietetic Association
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• v.8 no.3
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• pp.260-268
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• 2002

The purpose of this study was to compare food behaviors, nutrient intake, clinical symptoms, and hematological findings by smoking status. Among the third grade male students from a high school in Jinchun-kun, 31 smokers and 31 nonsmokers participated in this study. A self-administered questionnaire was used to investigate food behaviors and clinical symptoms. Nutrient intake data were collected by 24-hour recall method. Blood sample was drawn from each subject to determine the levels of hemoglobin, protein, triglyceride, cholesterol, etc. The major findings were as follows; First, smokers consumed every food group except fat & oil less frequently than nonsmokers, while they consumed instant food, coffee, alcoholic beverages more frequently than nonsmokers. Dietary habits of smokers such as regularity, balanced diet, skipping meals were worse than those of non-smokers. Second, intakes of energy, fat, carbohydrate, and β-carotene of smokers were lower than those of non-smokers. Third, smokers felt fatigue and other adverse symptoms more often than non-smokers. Fourth, the levels of hemoglobin, albumin and HDL-cholesterol were significantly lower in smokers than non-smokers. Fifth, Smoking history was negatively correlated with food behaviors, energy intake and clinical symptoms. These results suggest that food behaviors, nutrient intakes, hematological findings and clinical symptoms of male high school students were affected by smoking. Therefore, in order to decrease smoking rate of the students, the effect of smoking on nutritional and health status should be informed and nutrition education should be offered to the students.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.12 no.2
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• pp.1-41
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• 2001

The effect of smoking on the quality sausage Sausages were prepared from beef, port, chickens, games, fish and shellfish with polyphosphate salt and spices. Sausage history goes back to 3,000 years of age. The procedure of sausage 1) Meat Curing 2) Meat Control 3) Add Spices 4) Permissible Ingredients 5) Grinding 6) Mixing Emulsion 7) Stuffing 8) Showing 9) Smoking 10) Cooking 11) Drying 12) Packaging Sausage Product to get information on the effect of smoking onto the quality of meat produces. Sausage was smoked under a given conditions. Smoking was conducted as 35f$^{\circ}C$to 6$0^{\circ}C$ the related humidity of smokehouse was still at 60 to 70 percent. Results are as follows: 1. The Penetrated smoke in sausage was prolonged < p.<0.02 when sausage was smoked 2hours at 60~$65^{\circ}C$ the penetrated amount of free acetone in sausage was 0.5mg%. 2. Peroxide value of sausage as heating treatment both at 3$0^{\circ}C$ and at 5$0^{\circ}C$ was prolonged. 3. When sausage was heated at 3$0^{\circ}C$, bacteria of sausage increased In number while at 60~$65^{\circ}C$ bacteria of sausage increased In number fourteen hours. 4. When sausage was treated with smoking the distribution of free amino acids in sausage was changed markedly. 5. The longer smoking time of the products was the higher the content. 6. In case of oak wood smoke flavoring all of test samples. 7. Rapid decrease of does-response mutagenic curve of the smoke flavoring of oak wood and apple wood by in the peak of curve and phenol in the smoke flavoring. Continuous efforts are required to make sausages easily in the butcher shops and in the restaurants. 8. Sausage texture evaluation has 13 rules. It is Elasticity, Surface Moisture, Surface Smoothness, Center Hardness, Skin Toughness, Cohesiveness, Denseness, Moisture Release, Cohesiveness of Mass, Lumpiness, Graininess (of Contents), Skin separation, Oiliness and sensory 11 rules evaluation is color, texture, mold, flavor, sweet test, salty, sourness, bitter, and savory taste. 9. Smoked, component, peroxide value, bacteria, color, free amino acid, tenderness, flavor, shrinkage are important values.

• Journal of Korean Society of Occupational and Environmental Hygiene
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• v.28 no.4
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• pp.365-373
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• 2018

Objective: This study aims to analyze the relationship between employment status and the prevalence of chronic obstructive pulmonary disease (COPD) for manufacturing and construction workers. Methods: Subjects, who had or have worked as temporary workers in manufacturing or construction worksites for the longest career years, were extracted from the KNHANES(2007-2009) database. Characteristics of demographical, socio-economic, and smoking history were treated as independent variables. Considering that smoking experience and age are significantly influential in the prevalence of COPD, logistic regressions were analyzed after stratifying subjects according to their smoking experience and age. A two-stage stratified systematic sampling method was applied for the logistic regression analysis. Results: Age, gender, and household income level were associated with the prevalence of COPD in both smoking and non-smoking groups. However, employment status was only significant among smoking group. Smoking experience and age were significantly related to the prevalence of COPD among all age groups. In addition, employment status and household income level were also associated with the prevalence of COPD in young aged group. But gender was the only significant factor among the elder group. Conclusions: This study confirmed that employment status was a major social factor which may be related to the prevalence of COPD. Proper supports such as providing safety measures should be provided to temporary workers to manage their respiratory health.

• Journal of The Korean Society of Clinical Toxicology
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• v.16 no.2
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• pp.102-107
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• 2018

Purpose: This study examined the association between smoking and delayed neuropsychological sequelae (DNS) in acute carbon monoxide (CO) poisoning. Methods: Patients admitted to the medical center emergency department from March 2016 to March 2017 because of CO poisoning were examined retrospectively. The patients were divided into two groups: DNS and Non-DNS group. Multiple factors were analyzed to explain DNS, which was assessed by motor disturbances, cognitive impairment, dysphagia, Parkinson-like syndromes, epilepsy, and emotional lability in CO poisoning. Results: A total of 120 patients were included. The factors related to DNS were smoking (pack-years) (p=0.002) and initial carbon monoxide-hemoglobin level (p=0.015). On the other hand, after multivariate logistic regression analysis, smoking (Odds ratio 1.07; 95% CI, 1.02-1.13; p=0.004) was the only factor associated with DNS. Conclusion: Smoking is a very reliable factor for predicting the occurrence of DNS. A history of smoking in patients who suffer from CO intoxication is important. If a patient smokes, treatment should be started actively and as soon as possible.

• Korean Journal of Oriental Medicine
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• v.18 no.2
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• pp.47-54
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• 2012

Objective : This study was designed to analyze the results of autonomic nervous activity(ANA) and autonomic nervous balance(ANB) by heart rate variability test. The subjects were workers in the automobile manufacturing company. Method : The subjects consisted of 32,049 workers who had answered about questionnaires of a job position, age, smoking, drinking, exercise history and sex. The ANA and ANB were examined by SA3000P. I analyzed the differences of ANA and ANB according to job positions, ages, the state of smoking, drinking, exercise and sex by T-test or ANOVA with SPSS ver. 17.0. Results : Regarding the differences of ANA among job positions, the ANA was lowest in sales positions, highest in production workers. Among ages, the ANA was highest in 50s, lowest in 30s. In smoking, the ANA was higher in non-smoking group. In drinking, the ANA was higher in non-drinking group. In exercise, the ANA was higher in exercise group. In sex, there was no significant difference. The case of ANB, there were no significant differences except for ages. Among ages, the ANB was highest in 20s, the lowest in 40s. Conclusion : According to these results, we should establish the methods of controlling ANA and ANB from the perspective of Korean traditional medicine.

• Journal of Korean Public Health Nursing
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• v.33 no.1
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• pp.20-32
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• 2019

Objectives: This study identified biopsychosocial factors associated with metabolic syndrome among Korean men and women aged over 40 years. Methods: Secondary data from the 2010-2016 Korean National Health and Nutrition Examination Survey were used for this study. Based on the biopsychosocial model, psychosocial factors (stress, depression, smoking, binge alcohol consumption, physical activity) were assessed with control of biomedical (age, body mass index, family history of hypertension, dyslipidemia, type 2 diabetes mellitus, and cardiovascular disease) and biosocial factors (educational level and economic status). Data from 8,624 men and 7,321 women were analyzed by logistic regression analysis using a complex sample procedure. Results: Among men, current or past smoking habits (Adjusted Odds Ratio [AOR]: 1.349; 95% Confidence Interval [CI]: 1.155-1.575, p<.001) and binge alcohol consumption (AOR: 1.570, CI: 1.389-1.774, p<.001) were associated with metabolic syndrome. In addition, moderate (AOR: 1.205, CI: 1.038-1.400, p=.014) and low levels of physical activity (AOR: 1.296, CI: 1.109-1.514, p=.001) were associated with metabolic syndrome. Among women, low level of physical activity (AOR: 1.276, CI: 1.017-1.602, p=.036) was associated with metabolic syndrome. Conclusion: Gender specific interventions such as encouraging physical activity and prevention of smoking and excessive alcohol drinking are important to prevention of metabolic syndrome.