• Journal of the Korea Academia-Industrial cooperation Society
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• v.15 no.5
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• pp.2923-2929
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• 2014

This research was conducted to grasp the characteristics of excessive sodium intake and its related factors in Korean middle-aged workers to help prevent and manage cardio-cerebrovascular disease. Study subjects were 40-59-year-old workers (n=1,438) who took part in the 2010 Korean National Health and Nutrition Examination Survey (KNHANES). Subjects were divided into: 1) a group that ingested more than 4,000 mg of sodium per day and 2) a group that ingested less than 4,000mg of sodium/day. We analyzed the relationship between general characteristics, sodium-related disease, health behaviors, and frequency of eating out with excessive sodium intake. The proportion of subjects with sodium intake of more than 4,000 mg/day was high in men, smokers, and drinkers. As educational level and frequency of eating out went up, so did the proportion of subjects with sodium intake more than 4,000 mg/day. It's necessary to educate the public and create policies regarding sodium reduction in middle-aged men for the prevention and management of cardio-cerebrovascular disease, and various approaches are necessary to reduce overall sodium intake in the restaurant environment.

• Korean Journal of Community Nutrition
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• v.17 no.6
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• pp.737-751
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• 2012

The purpose of this study was to assess sodium and potassium intakes and urinary excretion of adults in Busan and to evaluate the relationship of urinary sodium/potassium excretion (UNa/UK) to the status of anthropometric, blood pressure, urine analysis, and nutrient intake of subjects. Nutrient intake by 24-h recall, 24-h UNa/UK were measured with 87 adults aged 20-59 yrs (42 men and 45 women). The mean intakes of sodium and potassium were 3915.4 mg and 3093.9 mg, respectively. The mean 24-h UNa/UK was 3457.0/1680.4 mg. UNa showed significant positive correlations with sodium intake (p < 0.001, p < 0.001), sodium/potassium ratio (p < 0.001, p < 0.01), UK (p < 0.001, p < 0.001), and UNa/UK ratio (p < 0.05, p < 0.01) in men and women and with age, BMI, systolic blood pressure (SBP) and diastolic blood pressure in women (p < 0.05, p < 0.05, p < 0.05, p < 0.05). The UK showed significant positive correlations sodium intake (p < 0.001, p < 0.001), UNa (p < 0.001, p < 0.001) in men and women and with sodium density in men (p < 0.001) and with age, intakes of protein and potassium in women (p < 0.01, p < 0.05, p < 0.05). Mean SBP was lowest in the second quartile and highest in the fourth quartile of UNa. Mean UNa in the second, third, and fourth quartiles were 2821.1 mg, 3621.3 mg, and 5456.4 mg, respectively. Mean SBP in the second, third, and fourth quartiles were 115.8 mmHg, 120.7 mmHg, and 125.9 mmHg, respectively. Based on the results, UNa was related to sodium intake, UK, and SBP. We conclude that nutritional education for the reduction of high sodium intake is needed in the general population to prevent and control adverse blood pressure levels.

• Clinical and Experimental Pediatrics
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• v.60 no.2
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• pp.38-44
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• 2017

Purpose: Kawasaki disease (KD) is an immune-related multisystemic vasculitis that occurs in children, especially ensuing from a coronary artery abnormality. Sodium level is known to be related to vascular injury, which could affect the progress of KD. The purpose of this study was to determine the serum sodium levels that could predict the occurrence of cardiac and coronary artery events in KD. Methods: We conducted a retrospective review of medical records for 104 patients with KD from January 2015 to December 2015. Patients with serum Na levels of <135 mEq/L at the time of initial diagnosis were assigned to the hyponatremia group. Laboratory findings and echocardiographic data were analyzed for various aspects. Results: Among the 104 patients with KD, 91 were included in the study, of whom 48 (52.7%) had hyponatremia. The degree of fever, white blood cell count, percentage of neutrophils, percentage of lymphocytes, total bilirubin level, brain natriuretic peptide level, erythrocyte sedimentation rate, and C-reactive protein level were higher in the patients with hyponatremia. They also demonstrated a trend of larger coronary artery diameters based on Z scores. Conclusion: The severity of vascular inflammation in acute KD with hyponatremia might worsen the prognosis of coronary vasculature. Although no statistically significant correlation was found between the initial serum sodium levels and coronary arteriopathy in the patients with KD in this study, a long-term follow-up study with a larger number of enrolled patients should be designed in the future to elucidate the relationship between serum sodium level and coronary arteriopathy in patients with KD.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.6
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• pp.743-752
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• 1993

To elucidate the effects of natural gums, i.e. carrageenan, locust bean gum and xanthan gum and synthetic gums, i.e. carboxymethyl cellulose(CMC) and methyl cellulose(MC) on the foaming properties of sodium caseinate, surface tension, absolute viscosity, turbidity, foaming ability, foam stability, and heat stability of the foams of the caseinate solutions with added gums were examined. The surface tension of sodium caseinate solution(5%) adding to gums at pH 4.0 and 5.0 were higher than those at pH 7.0 and 8.0. The viscosities of the solutions adding to gums(0.1, 0.2, 0.3 and 0.5%) ap pH 4.0, 5.0, 7.0 and 8.0 were 2.4~170.0, 2.5~190.0, 5.3~180.0 and 6.3~99.0 cps, respectively. Especially xanthan gums predominantly increased the viscosity. Turbidities were 97.3~98.2 at pH 4.0 and 5.0 and 93.0~95.8 at pH 7.0 and 8.0. Foaming abilities of the solution adding to xanthan gum, carrageenan and locust bean gum were increased, while those of CMC and MC were decreased. Additions of xantham gum, CMC and MC increased the foam stability, especially xanthan gum did predominantly. Xanthan gum, MC and locust bean gum were more effective than CMC and carrageenan for heat stability. For improving the foaming properties of sodium caseinate xanthan gum were best of five kinds of gums. Surface tensions and turbidities of the solution were related to foaming ability, and the viscosities were related to foam stability and heat stability.

• Journal of Nutrition and Health
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• v.50 no.3
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• pp.217-224
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• 2017

Purpose: Although it is well known thatmortality and morbidity due to cardiovascular diseases are higher in salt-sensitive subjects than in salt-resistant subjects, their underlying mechanisms related to obesity remain unclear. Here, we focused on salt-sensitive gene variants unrelated to monogenic obesity that interacted with sodium intake in humans. Methods: This review was written based on the modified $3^rd$ step of Khans' systematic review. Instead of the literature, subject genes were based on candidate genes screened from our preliminary Genome-Wide Association Study (GWAS). Finally, literature related to five genes strongly associated with salt sensitivity were analyzed to elucidate the mechanism of obesity. Results: Salt sensitivity is a measure of how blood pressure responds to salt intake, and people are either salt-sensitive or salt-resistant. Otherwise, dietary sodium restriction may not be beneficial for everyone since salt sensitivity may be associated with inherited susceptibility. According to our previous GWAS studies, 10 candidate genes and 11 single nucleotide polymorphisms (SNPs) associated with salt sensitivity were suggested, including angiotensin converting enzyme (ACE), ${\alpha}$-adducin1 (ADD1), angiotensinogen (AGT), cytochrome P450 family 11-subfamily ${\beta}$-2 ($CYP11{\beta}$-2), epithelial sodium channel (ENaC), G-protein b3 subunit (GNB3), G protein-coupled receptor kinases type 4 (GRK4 A142V, GRK4 A486V), $11{\beta}$-hydroxysteroid dehydrogenase type-2 (HSD $11{\beta}$-2), neural precursor cell-expressed developmentally down regulated 4 like (NEDD4L),and solute carrier family 12(sodium/chloride transporters)-member 3 (SLC 12A3). We found that polymorphisms of salt-sensitive genes such as ACE, $CYP11{\beta}$-2, GRK4, SLC12A3, and GNB3 may be positively associated with human obesity. Conclusion: Despite gender, ethnic, and age differences in genetics studies, hypertensive obese children and adults who are carriers of specific salt-sensitive genes are recommended to reduce their sodium intake. We believe that our findings can contribute to the prevention of early-onset of chronic diseases in obese children by facilitating personalized diet-management of obesity from childhood to adulthood.

• Korean Journal of Community Nutrition
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• v.19 no.4
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• pp.342-360
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• 2014

Objectives: This study aimed to develop nutrition education program for consumers to reduce sodium intake based on social cognitive theory (SCT). Methods: The main factors of SCT related to low sodium diet were investigated by using focus group interview (FGI) with 30 women who participated in consumer organizations. Results: The main target groups for the education program were housewives (H), parents (P), and the office workers (OW), for which we considered their influences on other people and the surroundings. According to the results of FGI, in carrying out low sodium diet, 'positive outcome expectation' were prevention of chronic disease and healthy dietary habit, and 'negative outcome expectation' were low palatability of foods, difficulty in cooking meals, and limited choice of foods. The contents of the program and education materials were individualized by each group to raise self-efficacy and behavioral capability, which reflected the results of the FGI. The program included 'salt intake and health' to raise positive outcome expectation. For improving the ability to practice low-sodium diet, the program contained the contents that focused on 'cooking' and 'food purchasing' for H, on 'purchasing and selection of low-sodium food with the children' for P, and on 'way of selecting restaurant menu' for OW. Also the program included 'way of choosing the low-sodium foods when eating out' with suggestions on sodium content of the dishes and snacks. Further, 'dietary guidelines to reduce sodium intake' was also suggested to help self-regulation. Conclusions: This nutrition education program and education materials could be utilized for the community education and provide the basis for further consumer targeted education program for reducing sodium intake.

• Nutrition Research and Practice
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• v.17 no.2
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• pp.284-296
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• 2023

BACKGROUND/OBJECTIVES: This study aimed to compare 24-h diet recall (DR) and 24-h urine collection (UC) for estimating sodium and potassium intakes and their ratio (Na/K), identifying factors associated with sodium and potassium intakes and Na/K, and identifying those who were likely to underestimate sodium and potassium intakes by DR. SUBJECTS/METHODS: A total of 640 healthy adults aged 19-69 yrs completed a questionnaire survey, salty taste assessment, anthropometric measurement, two 24-h DRs, and two 24-h UCs. RESULTS: The mean sodium and potassium intakes and Na/K were 3,755 mg/d, 2,737 mg/d, and 1.45 according to DR, and 4,145 mg/d, 2,812 mg/d, and 1.57 according to UC, with percentage differences of -9.4%, -2.7%, and -7.6% in the values between the two methods, respectively. Men, older adults, smokers, obese individuals, those who consumed all the liquid in the soup, and those who were found to be salty in the salty taste assessment consumed significantly more sodium; older adults, the heavy- activity group, and obese individuals consumed more potassium; and men, younger adults, smokers, and obese individuals had a significantly higher Na/K, according to UC. Compared with UC, DR was more likely to underestimate sodium intake in older adults, smokers, obese individuals, those who consumed all the liquid in the soup, and those who consumed eating-out/delivery food at least once a day, and potassium intake in older adults, the heavy-activity group, and obese individuals. CONCLUSIONS: The mean sodium and potassium intakes and Na/K estimated by DR were comparable to those measured by UC. However, the association of sodium and potassium intakes with sociodemographic and health-related factors showed inconsistent results when estimated by DR and UC. Factors influencing the underestimation of sodium intake by DR compared to UC should be further investigated.

• Journal of Nutrition and Health
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• v.50 no.2
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• pp.180-191
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• 2017

Purpose: The purpose of the study was to identify teacher's knowledge about sodium, dietary behaviors related to sodium, attitudes towards a low-salt diet, and meal attitude guidance as well as examine the relationship between these variables. Methods: The participants were 351 teachers at an elementary school in the Jeonbuk area. The data were analyzed using ANOVA, Duncan test, and Pearson correlation coefficients with SPSS v. 20.0. Results: The score for teachers' knowledge about sodium was 12.92 points of a possible 16, the score for dietary behavior related to sodium was 46.85 points of a possible 70, and the score for attitude towards a low-salt diet was 33.63 points of a possible 50. Their score for meal attitude guidance was 59.95 points of a possible 80. The knowledge showed significant differences by hypertension drug (p < 0.05) and stress level (p < 0.05). The dietary behavior of sodium use showed significant differences by gender (p < 0.01), work experience (p < 0.05), BMI (p < 0.01), drinking (p < 0.05), concern about health (p < 0.05), and stress level (p < 0.05). The attitude towards a low-salt diet showed significant differences by gender (p < 0.05), marital status (p < 0.05), work experience (p < 0.05), drinking (p < 0.05), concern about health (p < 0.001), and stress level (p < 0.05). Meal attitude guidance showed a significant difference by marital status (p < 0.001), age (p < 0.001), work experience (p < 0.001), drinking (p < 0.01), regularity of health checkup (p < 0.001), concern about health (p < 0.001), and stress level (p < 0.05). There was a low positive correlation between knowledge about sodium and dietary behavior related to sodium as well as between dietary behavior related to sodium and attitudes towards a low-salt diet. Attitudes towards a low-salt diet showed a positive correlation with meal attitude guidance. Conclusion: Therefore, it is necessary to consider educational programs on increasing knowledge and attitudes towards a low-salt diet in teachers for improvement of meal attitude guidance activities for students.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.33 no.3
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• pp.84-99
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• 2001

This study was carried out to acquire basic data necessary for the use of rice-straw chemical pulp. It investigated the proper bleaching conditions when rice-straw chemical pulp(alkaline sulfite-${Na_2}{S_2}{O_4}$) was bleached using the various kinds of bleaching agents by the two-stages bleaching methods. And, physical properties of pulps bleached with eight kinds of two-stages bleaching methods were tested. The results of this study were as follow; 1. The first-stage bleaching was conducted under the proper conditions with chlorine(C). And then, the proper conditions related to the calcium chlorite(H), hydrogen peroxide(P) and sodium hydrosulfite(Y) bleaching as the second-stage bleaching were investigated. The proper conditions of CH stage were determined to be 0.3% concentration of calcium chlorite, $30^{\circ}C$ of reaction temperature and 20min. of reaction time. For CP stage, the proper conditions of concentration of hydrogen peroxide, reaction temperature and reaction time were 1.5%, $60^{\circ}C$ and 90min., respectively. And for CY stage, the proper conditions were 0.5% concentration of sodium hydrosulfite, $40^{\circ}C$ of reaction temperature and 90min. of reaction time. 2. The first-stage bleaching was conducted under the proper conditions with chlorine dioxide(D). And then, the proper conditions related to the calcium chlorite(H), hydrogen peroxide(P) and sodium hydrosulfite(Y) bleaching as the second-stage bleaching were investigated. The proper conditions of DH stage were determined to be 0.5% concentration of calcium chlorite, $25^{\circ}C$ of reaction temperature and 5min. of reaction time. For DP stage, the proper conditions of concentration of hydrogen peroxide, reaction temperature and reaction time were 1.0%, $70^{\circ}C$ and 90min., respectively. And for DY stage, the proper conditions were 0.3% concentration of sodium hydrosulfite, $50^{\circ}C$ of reaction temperature and 20min. of reaction time. 3. The first-stage bleaching was conducted under the proper conditions with calcium chlorite(H). kAnd then, the proper conditions related to the hydrogen peroxide(P) and sodium hydrosulfite(Y) bleaching as the second-stage bleaching were investigated. The proper conditions of HP stage were determined to be 0.3% concentration of hydrogen peroxide, $30^{\circ}C$ of reaction temperature and 60min. of reaction time. For HY stage, the proper conditions of concentration of sodium hydrosulfite, reaction temperature and reaction time were 2.5%, $60^{\circ}C$ and 30min., respectively. 4. When the rice-straw chemical pulps were bleached with eight kinds of two-stages bleaching methods in the proper conditions mentioned above, respectively, the final brightnesses after CH, CP, CY, DH, DP, DY, HP, and HY bleachings were 62.0, 74.3, 61.4, 58.9, 66.9, 62.9, 50.4 and 60.1, respectively. And strengthes of pulps bleached with DP and DH methods were comparatively higher than those of pulps bleached with other bleaching methods.

• Journal of Pharmaceutical Investigation
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• v.32 no.4
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• pp.277-284
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• 2002

Lansoprazole, pharmaceutics for acid-related diseases, is unstable in low pH environments and generally coated with enteric polymer to obtain gastroresistance in stomach. Because its storage stability is influenced by acidic substitutes of enteric polymer, alkaline chemicals wεre generally addεd to dosage form as a stabilizer. In this experience, we coated lansoprazole bead with sodium alginate and evaluated the effect of bead size and sodium alginate coating on the storage stability and dissolution profile of lansoprazole. Sodium alginate solution containing lansoprazole was sprayed as a droplet into 3% (w/v) $CaCl_2$ solution and the resultant bead was coated with starch, sodium alginate, and hydroxypropyl methylcellulose phthalate. The content of lansoprazole granule not coated with sodium alginate decreased to 57.96% of initial content when stored at a severe condition for 4 weeks, but that of lansoprazole granule coated with sodium alginate before enteric coating decreased little and as the thickness of sodium alginate film increased, the content of bead didn't decreased for 4 weeks. Sodium alginate film also improved the gastroresistance without much influencing the maximum dissolution rate.