• International Journal of Oral Biology
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• 제45권4호
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• pp.204-210
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• 2020

Excessive intake of sodium caused by high salt diet promotes the expression of inflammatory cytokines and differentiation of helper T cells resulting in inflammatory responses. High-glucose diet also contributes to the pathogenesis of periodontitis by inducing changes in the oral microbiome and reducing salivation. However, the effect of a high-salt and glucose diet (HSGD) on the prognosis of periodontitis remains unclear. In this study, a rat model of experimental periodontitis was established by periodic insertion of absorbable sutures containing Porphyromonas gingivalis and Fusobacterium nucleatum strains into the right gingival sulcus to analyze the effect of HSGD on the incidence and progression of periodontitis. The alveolar bone heights (ABH) was measured with microcomputed tomography imaging of the HSGD- and general diet (GD)-treated groups. The right ABH was significantly decreased compared to the left in both groups at 4 weeks after induction of inflammation; however, no significant difference was noted between the groups. Notably, the ABH in the HSGD-treated group was significantly decreased at 8 weeks after induction of inflammation, whereas in the GD-treated group, an increase in the ABH was observed; a significant difference of the ABH was noted between the two groups (p < 0.05). At 12 weeks, recovery of the alveolar bone was observed in both groups, with no significant differences in ABH between the two groups. These findings indicate that the intake of excessive sodium attenuates the recovery rate of the alveolar bone even after the local infectant is removed. In addition, this study demonstrates the use of HSGD in establishing a new animal model of periodontitis.

• 한국식품조리과학회지
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• 제30권6호
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• pp.687-694
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• 2014

The purpose of this study was to investigate the salt-related dietary behaviors according to the stage of change model in middle school students from the Gyeongsangbuk-do area. Data were collected from, a total of 253 male and 210 female middle school students through. Self-reporting questionnaire. By stage of salt-related dietary behaviors, the 'Pre-contemplation stage' was comprised of 57.3%, the 'Contemplation stage' of 12.2%, the 'Preparation stage' of 7.4% and the 'Action stage' of 23.2% of students. There were significant differences in the stage of change according to the experience with salt-related nutrition education (p<0.05), wherein differences according to gender and parent's education were not observed. In the salt-related dietary behaviors, there were significant differences according to gender (p<0.05), pocket money (p<0.01), and the stage of change (p<0.001). Males had higher salt-related dietary behavior scores than females, while students who had more pocket money also had higher scores, and the action group had lower scores than the other groups. Among the 10 items of salt-related dietary behaviors, only 4 showed above the average score (2.92/5.00), including behaviors of liking kimchi, completely consuming snacks and instant foods, and drinking the broth of soups. The salt-related dietary score of males was higher than females, while the action group's score was lower than the other stages.

• Journal of Nutrition and Health
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• 제43권5호
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• pp.463-474
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• 2010

The nutrient intake and association between dish group intake and blood glucose and serum lipid level (TG, cholesterol, LDL and HDL) was analyzed among 3 groups: 452 subjects in normal blood glucose group (NG: fasting blood glucose < 100 mg/dL and 2 hours postprandial blood glucose < 140 mg/dL), 258 subjects in impaired fasting glucose group (IFG: fasting blood glucose 100~125 mg/dL and 2 hours postprandial blood glucose ${\geq}$ 140 mg/dL) and 101 subjects in diabetic group (DG: fasting blood glucose $\geq$ 126 mg/dL and 2 hours postprandial blood glucose ${\geq}$ 140 mg/dL). The data were obtained from the 2005 National Health and Nutrition Survey of Korea. The 811 subjects were adults aged 40~64 without dietary treatment. In nutrients intake, IFG was the highest and DG the lowest in both quantity and quality. DG, especially, had the lowest intake in carbohydrates, fiber, proteins, Ca, P, K, vitamins B1 and C, and consumed the highest amount of alcohol. In macronutrients distribution ratio, the DG diet showed a lower energy intake from carbohydrates but higher from fat than the NG diet, while IFG showed a higher energy intake from carbohydrates and lower intake from fat in supper out of 3 meals and snacks. IFG preferred salt-fermented foods and DG preferred soups, braised foods and kimchi compared to other groups. NG preferred multi-grain cooked rice and both IFG and DG preferred plain white cooked rice. Regarding the association between dish group intake and blood glucose, cooked rice, soups, salt-fermented foods and kimchi were significantly related to blood glucose. In blood lipids, steamed-foods, beverages and fruits were inversely related to the risk of developing type 2 diabetes, whereas cooked rice, stews, saltfer-mented foods, seasoned-fermented foods and seasoned vegetables were directly proportional to the risk of developing type 2 diabetes and related diseases. Therefore, it is beneficial to avoid rich, salty and fatty foods and heavy alcohol consumption for controlling blood glucose and blood lipids, while steamed foods, foods rich in fiber (like multigrain rice) as a staple, and fruits and teas are recommended for preventing or managing type 2 diabetes risks.

• Asian-Australasian Journal of Animal Sciences
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• 제15권10호
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• pp.1422-1427
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• 2002

Fifteen crossbred cattle bulls of about 22-24 months age (mean body weight ranged from 291.0 to 298.1 kg) were randomly divided into 3 groups of 5 animals following randomized block design. Animals in group 1 were fed concentrate mixture containing wheat bran 97%, mineral mixture 2% and salt 1% plus ad libitum chopped green sugarcane tops (SCT) as a roughage source. Animals in group 2 were fed concentrate mixture containing lentil chuni 97%, mineral mixture 2% and salt 1% while group 3 concentrate contained wheat bran 48.5%, lentil chuni 48.5%, mineral mixture 2% and salt 1% plus ad libitum chopped green SCT to meet their maintenance requirements. During metabolism trial period, the mean total intake and digestibility of DM in groups 1, 2 and 3 was $8.09{\pm}0.41$, $8.41{\pm}0.49$ and $7.86{\pm}0.16kg/d$ and 60.24, 63.24 and 65.05%, respectively. The intake of CP (p<0.05) and EE (p<0.01) was significantly higher in group 2 and group 1, respectively as compared to remaining 2 groups, which were comparable. Digestibility of CP and EE was significantly (p<0.01) higher in group 3 and that of CP was comparable with group 2. The intake and digestibility of total carbohydrates, NDF, ADF, Hemi-cellulose and cellulose were similar among 3 groups. The mean body weight changes in group 1, 2 and 3 were 173.4, 253.4 and 203.4 g/d, respectively, which was significantly (p<0.05) higher in group 2. The total nitrogen (N) and phosphorus (P) intakes were significantly higher in group 2 and group 1, respectively. The total volatile fatty acids, ammonia-N, trichloro-acetic acid precipitable nitrogen (TCA ppt.-N; p<0.05), total-N concentrations and pH were significantly (p<0.01) higher in group 3, however, pH and TCA ppt.-N was comparable with group 2 and 1, respectively. From the results, it may be deduced that the feeding of chopped green SCT supplemented with a concentrate mixture having both wheat bran (48.5%) and lentil chuni (48.5%) has shown a better performance with respect to intake and digestibility of nutrients and growth as well.

• Journal of Nutrition and Health
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• 제42권5호
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• pp.486-495
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• 2009

본 연구에서는 저염화 사업의 성과 평가 지표의 현황을 분석하고, 델파이 조사를 통하여 저염화 사업 성과 평가지표의 적절성 및 측정방법의 타당도와 수행용이성을 검증하였으며, 그 결과를 요약하면 다음과 같다. 1) 보건소에서 사용하고 있는 저염화 사업 성과 평가지표로는'소금 섭취량', '적정 소금 섭취 인구비율', '싱겁게 먹는 인구 비율', '나트륨 감소법 인지율', '가공식품 구입시 영양표시 정보 확인율', '국의 염도 감소율', '저염 실천하는 모범음식점 증가율', '참가자 만족도', '소금 판매량', '뇌졸중 사망률' 등으로 다양하게 사용하고 있었다. 2) 델파이 조사 결과, 저염화사업 성과 평가지표로서 영양학적 평가지표로는 1일 소금 섭취량이 가장 적절한 것으로 나타났으며, 적정 소금 섭취 인구비율과 싱겁게 먹는 인구 비율 등도 적절한 것으로 나타났다. 보건학적 지표로는 뇌졸중 사망률과 위암사망률이 적절한 것으로 조사되었다. 3) 영양학적 성과 지표 측정방법 중 24시간 소변 수집법이 타당성은 가장 높았으나, 수행용이성은 가장 낮은 것으로 나타났고, 짜게 먹는 식태도 조사 방법이 수행용이성이 가장 높았으며, 짜게 먹는 식행동 조사와 미각판정 방법이 수행용이성이 그 다음으로 높은 것으로 나타났다. 4) 영양학적 성과지표 측정방법의 타당성과 수행용이성을 동시에 고려하기 위하여 이들의 평균 점수에 가중치를 부여하여 순위를 비교하였을 경우 식행동 조사와 식태도 조사가 1, 2순위로 가장 높았고 음식섭취빈도 조사, 미각판정법이 그 다음 순위인 것으로 나타났다. 5) 미각판정법의 신뢰도를 조사한 결과 5개의 시료 농도별 짠맛에 대한 미각판정 결과 남자의 경우 검사자간 판정 결과의 상관계수가 0.774 (p < 0.01)였으며, 여자의 경우도 0.781 (p < 0.01)로 모두 높은 상관성을 보여주었다. 검사자내 신뢰도 조사에서는 짠맛에 대한 미각판정 결과 남자의 경우 첫 번째, 두 번째 판정결과에 대한 상관계수가 0.591 (p < 0.01), 여자의 경우 0.399 (p < 0.01)로 모두 통계학적 유의성을 보여주어 신뢰도가 높은 것으로 나타났다. 본 연구에서 델파이 조사를 1회 실시한 것이 한계점이라할 수 있으나, 이제 막 저염화 사업이 활성화되고 있는 현 시점에서 저염화 사업의 성과 평가지표개발에 대한 중요성을 인식시켰다는데 그 의미를 둘 수 있을 것이다. 또한 본 연구에서 제시된 싱겁게 먹는 인구비율은 적정 소금 섭취 인구비율과 함께 보건소 단위에서 저염화 사업을 할 때 특히 교육 효과를 평가할 수 있는 유용한 지표가 될 수 있을것으로 사료되며, 향후 저염화 사업에서 이 지표의 적합성 여부를 살펴보기 위한 실질적인 적용 연구가 필요할 것이다. 또한 본 연구에서는 제시하지 못하였으나, 미각판정 도구의 농도에 대한 선호도와 강도를 점수화하여 판정과정과 결과 판정을 컴퓨터 프로그램으로 개발함으로써 미각판정법의 표준화를 확보하는 추구 연구가 필요할 것이다.

• 한국식품조리과학회지
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• 제20권5호
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• pp.462-467
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• 2004

This study was carried out to improve the qualities and extend the shelf life of Yukwa and Salyeotgangjung, traditional Korean cookies, using fine hot salt instead of oil as the popping medium. The Yukwa and Salyeotgangjung that had been popped using fine salt were stored at 25\ulcornerfor one or two months, and then compared their sensory evaluation, lipid contents and acid and peroxide values with those popped in oil. In the sensory test, the Yukwa base and popped rice expanded in the salts and stored for one month were preferred to those expanded in oil with regard to flavor and overall acceptability. With respect to the whiteness, off-flavor, and crispness, these properties those expanded in salt had stronger whiteness and crispness but a weaker off-flavor compared to those expanded in oil. The lipid contents of the Yukwa base and popped rice expanded in oil were 37.73 and 49.65%, respectively, which were significantly higher than in those expanded in salts (0.10 and 0.53%, respectively). The acid and peroxide values were larger in those expanded oil than in salts after 8 weeks storage. In view of the above results, the conclusion was reached that the Yukwa base and popped rice expanded in salts were less likely to provide a calorie intake and to become rancid over a long storage time.

• 식품과학과 산업
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• 제49권2호
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• pp.8-17
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• 2016

Sodium is a component of salt and naturally taken in the process of taking in table salt. For food processing, salt is very important. In general, salt adds flavor and taste including a salty taste and rheologically, it plays an important role in forming tissues. Also, it helps in improving preservability of food by controling growth of microorganisms. But excessive intake of salt has been blamed for outbreak of high blood pressure, heart disease, stroke, osteoporosis, kidney stone, stomach cancer and others. For this reason, there are active efforts to reduce sodium of processed foods all around the world. In Korea, a guideline for sodium reduction in 27 items and 44 kinds of foods including confectionery was suggested as part of the 'processed food sodium reduction guideline development project', which has been conducted since 2012.

• 대한영양사협회학술지
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• 제18권1호
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• pp.81-89
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• 2012

This study was conducted to examine the association of dietary behaviors, serum lipid profiles according to the progression of angiographically evaluated atherosclerosis. The subjects were 32 male patients aged 59-80 yrs living in the Daegu area who underwent initial angiography for their lower extremities. We classified the subjects into two groups according to the seriousness of iliac lesions based on angiographic results : Group I (lower lesion group) and Group II (higher lesion group). Dietary habits were evaluated by 10-item questionnaires. Daily food intake of each subject was assessed by the 24-hour recall method. There were no significant differences in serum cholesterol and triglyceride levels between the two groups. The food habit score of Group II was significantly lower than that of Group I (P<0.001). Group II showed significantly lower dietary habit scores in the consumption of fish and bean product (P<0.001), seaweed product (P<0.01), and salt use (P<0.001) than those of Group I. Dietary intake of vitamin C was significantly lower in Group II (P<0.01). Our results indicate that the more serious of atherosclerotic lesions the patients had, the poorer dietary habits they exhibited. Therefore, medical nutrition therapy for atherosclerotic patients should emphasize maintaining a balanced diet by consuming more fishes, beans, and seaweed as well as by reducing salt intake.

• Journal of Nutrition and Health
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• 제30권8호
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• pp.995-1008
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• 1997

This study was performed to investigate the change in taste perception during aging and its effects on dietary intake in Korean elderly. The subjects were female aged 65 through 90 in the Anyang area, and college women were included as a comparison group . Dietary intake of the elderly(n=155) and young subjects (n=38) was measured by a 3 day diet record. The taste threshold and 'just right' concentrations(JRC) for sweet and salty tastes were assessed by sensory evaluation . Sucrose solution (0.0.,0.4,0.6,0.8,1.0, 1.2%) and salt solution(0, 0.02, 0.03,0.06,0.09,0.12,0.15%) were used to establish thresholds. for JRC assessment, four suprathreshold sucrose concentrations of 5, 8, 11 and 14% in orange-pineapple flavored juice and salt concentrations of 0.20, 0.34, 0.50and 0.75% in beef stock were prepared. Mean intakes of energy, protein , vitamin A, thiamin , riboflavin, niacin ,calcium and iron of the elderly were below the Korean Recommended Dietary allowances. The elderly showed higher taste thresholds than young subjects of both sweet and salty tastes consumed less calories. Needs to bespecified. The older subjects having high threshold or JRCs for sweet and salty tastes consumed fewer calories from protein and fat. Pearson correlation coefficients was between JRC for sweet and salty tastes 0.54(p<0.01). The correlation coefficients between tastes threshold and nutrient intakes were very low for both age groups. Unlike the college women, in the elderly the JRC of sweet taste of the orange-pineapple juice were negatively correlated with intakes of energy, protein, fats, thiamin , riboflavin , niacin ,vitamin C , iron and consumption of meat and egg food groups (p<0.01). In summation age-related alterations in sweet and salty taste perception were observed in the elderly and dietary intakes of the elderly see to be influenced by these taste perception changes.

• 동아시아식생활학회지
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• 제9권3호
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• pp.378-385
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• 1999

A reduced NaCl intake for the general population of the world has been recommended to reduce the overall blood pressure level and hence to reduce the overall incidence of cardiovascular disease. A high NaCl diet convincingly contributes to elevated arterial pressure in humans and animal models of hypertension. Among individuals there is considerable variability of blood pressure responsiveness to NaCl intake. In normotensive as well as hypertensive subjects, blood pressure can be judged to be salt sensitivity (SS) when observed to vary directly and substantially with the net intake of NaCl. The prevalence of SS in normotensive adults in the U.S. ranges from 15% to 42% and in hypertensive adults from 28% to 74%. SS is a risk factor for hypertension and may be an important marker in the identification of children for hypertension prevention programs. High NaCl intakes produce expansion of the extracellular fluid volume and thus increase blood pressure. Nonchloride salts of sodium does not expand the extracellular fluid volume and does not alter blood pressure. Blood pressure response to NaCl may be modified by other components of the diet. Low dietary intakes of potassium or calcium augment NaCl-induced increases of blood pressure. Conversely, high dietary intakes of potassium or calcium attenuate NaCl-induced hypertension. A greater intakes of potassium or calcium may prevent or delay the occurrence of hypertension. SS occurs when dietary potassium is even marginally deficient but is dose-dependently suppressed when dietary potassium is increased within its normal range. Orally administered KHCO$_3$, abundant in fruits and vegetates, but not KCl has a calcium-retaining effect which may contributed to its reversal of pressor effect of dietary NaCl. Since nutrients other than NaCl also affect blood pressure levels, a reduced NaCl intake should be only one component of a nutritional strategy to lower blood pressure.