• Journal of Cardiovascular Imaging
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• v.31 no.4
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• pp.169-177
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• 2023

BACKGROUND: Acute worsening of cardiac function frequently leads to kidney dysfunction. This study aimed to identify clinical and imaging parameters associated with impaired kidney function in patients with acute decompensated heart failure with reduced ejection fraction (HFrEF). METHODS: Data from 131 patients hospitalized with acute decompensated HFrEF (left ventricular ejection fraction, < 40%) were analyzed. Patients were divided into two groups according to the glomerular filtration rate (GFR) at admission (those with preserved kidney function [GFR ≥ 60 mL/min/1.73 m²] and those with reduced kidney function [GFR < 60 mL/min/1.73 m²]). Various echocardiographic parameters and perirenal fat thicknesses were assessed by computed tomography. RESULTS: There were 71 patients with preserved kidney function and 60 patients with reduced kidney function. Increased age (odds ratio [OR], 1.07; 95% confidence interval [CI], 1.04-1.12; p = 0.005), increased log N-terminal pro b-type natriuretic peptide (OR, 1.74; 95% CI, 1.14-2.66; p = 0.010), and increased perirenal fat thickness (OR, 1.19; 95% CI, 1.10-1.29; p < 0.001) were independently associated with reduced kidney function, even after adjusting for variable clinical and echocardiographic parameters. The optimal average perirenal fat thickness cut-off value of > 12 mm had a sensitivity of 55% and specificity of 83% for kidney dysfunction prediction. CONCLUSIONS: Thick perirenal fat was independently associated with impaired kidney function in patients hospitalized for acute decompensated HFrEF. Measurement of perirenal fat thickness may be a promising imaging marker for the detection of HFrEF patients who are more susceptible to kidney dysfunction.

• Food Science and Biotechnology
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• v.17 no.5
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• pp.959-964
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• 2008

This study evaluated the effects of dietary fiber extracted from rice bran (rice bran fiber) on the quality of low-fat tteokgalbi. The controls were formulated with 20% added fat. Test samples of tteokgalbi were produced with 5 different formulations containing 1, 2, 3, 4, and 5% rice bran fiber as a fat replacer, in addition to 10% fat. The control had the highest fat content, energy value, cooking loss, reduction in diameter, reduction in thickness, CIE $L^*$-value (lighness), and color of sensory properties. The tteokgalbi containing rice bran fiber had higher moisture, protein, ash, and carbohydrate contents than the controls. Tteokgalbi with 3% rice bran fiber had the lowest cooking loss, reduction in diameter, and reduction in thickness. Meat products containing 2 and 3% rice bran fiber had a higher overall acceptability similar to the high fat control.

• Korean Journal of Community Nutrition
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• v.1 no.3
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• pp.405-422
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• 1996

The purpose of this study is provide reference data for anthropometry and body composition and also to compare body fat estimation among skinfold thickness, BIA and NIR methods. Anthropometric measurements of height, weight, eight sites of skinfolds and six sites of circumferences were taken from 76 elderly male and 153 elderly female. Skinfold thicknesses, body composition and circumferences except waist were lowered with advancing age in elderly females and males. The degree of change with age vaired among parameters but was consistently and significantly(p<0.05) greater in elderly females than I males. Although sum of skinfold thicknesses and the amount of central and peripheral fat were significantly higher in females than that of males, the ratio of central fat to peripheral fat was significantly greater in males than in females. WHR is also significantly higher in males than that of females. This indicates that fat distribution of males tend to be centralized toward the trunk of the body than females. Estimation of body fat from skinfold thickness(male : 18.5$\pm$4.1$\%$, female : 29.7$\pm$4.0$\%$) and BIA(male : 19.5$\pm$7.3$\%$, female : 29.6$\pm$6.7$\%$) were similar but were significantly different from NIR method(male : 24.7$\pm$5.6$\%$, 34.8$\pm$4.9$\%$). Estimation of body fat by NIR measurement seemed to be more overestimated. Understanding the normal changes in body composition with increasing old age, and the ability to measure these changes and compare them with appropriate reference data are important for the health of the elderly.

• Asian-Australasian Journal of Animal Sciences
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• v.31 no.4
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• pp.569-575
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• 2018

Objective: This experiment was conducted to investigate the effects of chromium picolinate (CrP) on fat deposition, genetic expression and enzymatic activity of lipid metabolism-related enzymes. Methods: Two hundred forty one-day-old Ross broilers were randomly divided into 5 groups with 4 replicates per group and 12 Ross broiler chicks per replicate. The normal control group was fed a basal diet, and the other groups fed the same basal diet supplemented with 0.1, 0.2, 0.4, and 0.8 mg/kg CrP respectively. The experiment lasted for 21 days. Results: Added CrP in the basal diet decreased the abdominal fat, had no effects on subcutaneous fat thickness and inter-muscular fat width; 0.2 mg/kg CrP significantly decreased the fatty acid synthase (FAS) enzymatic (p<0.05); acetyl-CoA carboxylase (ACC) enzymatic activity decreased in all CrP groups (p<0.05); hormone-sensitive lipase (HSL) enzymatic activity also decreased, but the change was not significant (p>0.05); 0.4 mg/kg CrP group significantly decreased the lipoprotein lipase (LPL) enzymatic activity. FAS mRNA expression increased in all experimental groups, and the LPL mRNA expression significantly increased in all experimental groups (p<0.05), but not 0.2 mg/kg CrP group. Conclusion: The results indicated that adding CrP in basal diet decreased the abdominal fat percentage, had no effects on subcutaneous fat thickness and inter-muscular fat width, decreased the enzymatic activity of FAS, ACC, LPL and HSL and increased the genetic expression levels of FAS and LPL.

• Archives of Plastic Surgery
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• v.47 no.1
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• pp.62-69
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• 2020

Background Cryolipolysis, a preferred method for minimally invasive body contouring, involves the noninvasive cooling of adipocytes to induce lipolysis without damaging other tissues. This study aimed to evaluate the safety and efficacy of cryolipolysis for the treatment of excessive fat tissue. Methods Between May 2014 and December 2017, 231 patients with 448 areas of interest were enrolled and their records were retrospectively reviewed. We used five different vacuum applicators, and the best-fitting applicator was used for each area. One cycle of cryolipolysis was applied at a cooling intensity factor of 41.6. The efficacy was evaluated 12 weeks after treatment via review of clinical photographs, the pinch test, and ultrasonographic measurements of fat thickness. The occurrence of any complications was also assessed. Results The volume was reduced in all of the areas to which cryolipolysis was applied. The rate of reduction of the fat layer as measured via the pinch test was 19.2%, and the rate of the decrease in fat layer thickness as measured via ultrasonography was 22.8%. Fat reduction of the upper arm differed significantly from that of the abdomen and flank, but no significant difference was found between sexes. The side effects were limited to erythema, edema, bruising, and numbness at the treatment site and resolved without treatment. Conclusions Cryolipolysis, with new and better-fitting applicators, is safe, fast, and effective for the reduction of excessive fat tissue on the abdomen, back, flank, and extremities. It is a good option for treating excess adipose tissue in Asian patients.

• Journal of Nutrition and Health
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• v.4 no.1
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• pp.29-40
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• 1971

For the measurement on the fat content if University Students, an intensive examination was conducted on a total of 3,030 students(male 2,577, female 453), from 16 to 25 years of age. The subjects were all students who had passed the written entrance examination for Seoul National University. Total Body Fat amount was measurement by skin-fold thickness with a skin-fold caliper(Manufactured by Cambridge Scientific Industrial Inc. U.S.A.) at four sites of the body, and it was calculated by Kim's and Lee's regression equation. As a result of this survey, the following conclusions were obtained; 1. Physical Measurements: i) The average of body height by anthropometric was male $167.95{\pm}4.85cm$ and female $156.03{\pm}4.56cm$. ii) The average body weight by anthropometric was male $56.42{\pm}5.65kg$ and female $51.29{\pm}5.34kg$. iii) The average of chest-girth by anthropometric was male $89.95{\pm}5.33cm$ and female $81.36{\pm}4.89cm$. iv) The average of sitting-height by anthropometric was male $91.23{\pm}4.98cm$ and female $86.18{\pm}4.15cm$. v) The average of arm circumference by anthropometric was male $23.76{\pm}2.17cm$ and female $22.39{\pm}1.79cm$. In all cases the male measurements were higher than the female. 2. The mean skin-fold thickness measured with a large skin-fold caliper was; At the sub-scapular: male $11.54{\pm}4.84mm$ and female $14.07{\pm}4.49mm$, Abdominal: male $10.36{\pm}7.09mm$ and female $14.95{\pm}5.47mm$, Lumbar; male $12.55{\pm}6.44mm$ and female $17.02{\pm}6.57mm$, Upper arm: male $6.28{\pm}3.71mm$ and female $11.62{\pm}3.99mm$, Total average: male $10.18{\pm}5.52mm$ and female $14.41{\pm}5.13mm$, in all cases the female measurements were higher than the male. 3. Data on body fat amounts according to body fat weight regression equation were: in male: Fat weight=10.56kg, Fat free weight=45.86kg, Fat weight/Total body mass(%)=18.71%, (Body fat amount %), Fat weight/Fat free weight(%)=23.02%, Fat free weight/Total body mass(%)=81.29%. in female: Fat weight=12.23kg, Fat free weight=39.06kg, Fat weight/Total body mass(%)=23.85%, Fat weight/Fat free weight(%)=31.31%, Fat free weight/Total body mass(%)=76.15%. The females value was higher than the males.

• Food Science of Animal Resources
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• v.36 no.4
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• pp.538-546
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• 2016

This study was carried out to evaluate the effects of fat level on the microwave cooking properties of ground pork patties with NaCl (1.5%). Ground pork patties were processed from pork hams to achieve fat levels of 10%, 15%, 20%, and 25%, respectively. Each patty was cooked from a thawed state to 75℃ in a microwave oven at full power (700 W). After microwave cooking, protein content, moisture content, fat retention, and shear force values in patties decreased as fat level increased from 10 to 25%. As fat level increased, cooking time decreased but total cooking loss and drip loss were increased, whereas slight differences in diameter reduction and thickness of patties were observed. In raw patties, 10% fat patties had lower L* values and higher a* values compared to patties with more fat, but these differences were reduced when patties were cooked. Patties with 10% fat showed a more pink color on the surface and interior than patties with a higher fat content but more air pockets were noted in higher-fat patties. Higher-fat patties were more tender, juicy, and oily than lower-fat patties.

• Journal of the Korean Society for Precision Engineering
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• v.31 no.11
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• pp.1051-1058
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• 2014

In this study, we investigated the improvement effect of obesity by treatment with a developed low frequency electrical stimulation system. Thirty female in their 20's as an experiment subjects divided 3 groups(control, commercialized device, developed device) were treated with electrical stimulation on abdomen for 4 weeks. The body weight, body mass index(BMI), waist-hip ratio(WHR), muscle strength, muscle(transverse abdominis(TrA), internal obliquus abdominis(IO), external obliquus abdominis(EO)), fat thickness and abdominal surface temperature were measured by electromyogram(EMG), ultrasound and digital infrared thermal image(DITI). In the result, the body weight and BMI were decreased. Subcutaneous abdominal fat were significantly reduced after 4 weeks. The muscle strength and TrA muscle thickness was increased 13.2%(p<0.05), and 35.5%, respectively. The fat thickness showed decrease in abdomen (p<0.05). Infrared measurement on abdominal surface temperature as a parameter of improvement in blood circulation was significantly increased(p<0.05). Therefore, the low frequency stimulation showed positive effects on parameters of the obesity improvement.

• Journal of the Korean Home Economics Association
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• v.35 no.4
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• pp.139-148
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• 1997

The rates of subcutaneos fat on the system of clothing weights including clothing microclimate subjective sensations were measured to get basic data to develop guideline for healthy clothing life. for this study skinfold thickness the rate of subcutaneos fot clothing microclimate subjective sensations and clothing weights were measured from 85 male and 105 female colligians. The results were as follows: 1. The rate of subcutaneos fat showed negative correlation with the temperature inside clothing in chest but not with the temperatures in back and thigh. The correlation was not significant between the rate of subcutaneos fat and humidity inside clothing 2. The correlation between the rate of subcutaneos fat and thermal sensations was positively significant at 5% level. However no correlation was found between the rate of subcutaneos fat and humid sensations. 3. There was significant correlation between the rate of subcutaneos fat and under clothing weights and total clothing weights.

• Journal of Preventive Medicine and Public Health
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• v.6 no.1
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• pp.17-25
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• 1973

For purpose of understanding of women worker's nutritional status in Korea, the author had studied oil 668 workers who are working in textile industry, chemical industry, manufacture of electrical machinery and supplies, manufacture of rubber and transportation (bus-guider). Skin-fold caliper was applicated and measured five positions. As a results of this study the following conclusions were obtained; 1. The mean skin-fold thickness were; arm: $$9.08{\pm}3.40\;mm\;(7.23{\sim}10.50\;mm)$$ back: $$16.23{\pm}5.25\;mm\;(13.18{\sim}17.20\;mm)$$ waist : $$17.86{\pm}5.82\;mm\;(13.27{\sim}19.31\;mm)$$ abdomen : $$15.45{\pm}5.04\;mm\;(10.82{\sim}16.43\;mm)$$ knee: $$13.49{\pm}4.16\;mm\;(10.80{\sim}14.04\;mm)$$ The lowest mean skin-fold thickness by age was $12.26{\pm}3.50\;mm$ at 16 year-old and the highest mean skin-fold thickness was $14.57{\pm}5.55\;mm$ at 19 yesr-old respectively. 2. Fat amounts The lowest body fat weight was 10.77 kg at 16 year-old and the highest was 12.09kg at 19 year-old, respectively. The mean body fat weight was 11.76 kg. The lowest %Fat was 20.67% at 26 year-old, the highest was 23.89% at 18 year-old and the average was 22.76%, respectively. The mean FFW was 39.94 kg and the lowest was 37.91 kg at 17 year-old, the highest was 41.64 kg at 27 year-old. The ratio of fat weight and total body mass (FW/TBM) were 21.04% at 27 year-old 23.75% at 19 year-old and average was 22.75%, respectively. The ratio of fat free weight and total body mass (FFW/TBM) were 76.25% at 19 year-old and 78.96% at 27 year-old, respectively. The average was 77.25%. The ratio of fat weight and fat free weight (FW/FFW) were 27.31% at 27 year-old and 31.15% at 19 year-old. The average was 29.44%.