• Journal of Nutrition and Health
• /
• v.50 no.6
• /
• pp.578-584
• /
• 2017

Purpose: Excess intake of sodium is a major diet-related risk factor for human diseases including hypertension and cancer as well as obesity and inflammation. However, findings are still controversial, and evidence is lacking in Koreans. Therefore, for better understanding of the role of dietary sodium intake in disease etiology, this study investigated the effects of dietary sodium intake on adiposity, inflammation, and hormones in Koreans. Methods: A total of 80 males and females joined the study. The general characteristics and dietary intake data were investigated by trained interviewers using a questionnaire and 24-h dietary recall, respectively. For the markers of adiposity, body weight, body mass index, percent of body fat, visceral fat area, and waist and hip circumference were measured. For the inflammation and hormone markers, leptin, adiponectin, insulin, tumor necrosis $factor-{\alpha}$, and interleukin-6 were also analyzed. Results: Multivariate linear regression analyses suggested that dietary sodium intake was not associated with adiposity. However, dietary sodium showed a significant association with insulin level: Plasma insulin concentration increased with sodium intake independent of other dietary intake or percent of body fat (${\beta}=0.296$, adjusted $r^2=0.276$, p < 0.01). Other markers for inflammation and hormonal responses were not associated with dietary sodium intake. Conclusion: Findings suggested that dietary sodium intake may be a critical modifying factor in the level of plasma insulin. However, it showed a limited effect on obesity and other inflammation markers and hormone levels. These findings should be confirmed in larger, well-designed investigations.

• Nutrition Research and Practice
• /
• v.10 no.6
• /
• pp.635-640
• /
• 2016

BACKGROUND/OBJECTIVES: This study was conducted to evaluate the feasibility of a sodium reduction program at local restaurants through nutrition education and examination of the health of restaurant owners and cooks.SUBJECTS/METHODS: The study was a single-arm pilot intervention using a pre-post design in one business district with densely populated restaurants in Seoul, South Korea. The intervention focused on improving nutrition behaviors and psychosocial factors through education, health examination, and counseling of restaurant personnel. Forty-eight restaurant owners and cooks completed the baseline survey and participated in the intervention. Forty participants completed the post-intervention survey. RESULTS: The overweight and obesity prevalences were 25.6% and 39.5%, respectively, and 74.4% of participants had elevated blood pressure. After health examination, counseling, and nutrition education, several nutrition behaviors related to sodium intake showed improvement. In addition, those who consumed less salt in their baseline diet (measured with urine dipsticks) were more likely to agree that providing healthy foods to their customers is necessary. This study demonstrated the potential to reduce the sodium contents of restaurant foods by improving restaurant owners' and cooks' psychological factors and their own health behaviors. CONCLUSIONS: This small pilot study demonstrated that working with restaurant owners and cooks to improve their own health and sodium intake may have an effect on participation in restaurant-based sodium reduction initiatives. Future intervention studies with a larger sample size and comparison group can focus on improving the health and perceptions of restaurant personnel in order to increase the feasibility and efficacy of restaurant-based sodium reduction programs and policies.

• Korean Journal of Community Nutrition
• /
• v.17 no.6
• /
• pp.752-771
• /
• 2012

This study was conducted to investigate the effect of sodium reduction education program of a public health center on the blood pressure, blood biochemical profile and sodium intake of hypertensive adults. The program continued for 16 weeks with an 8-week nutrition education and an 8-week follow-up to forty two subjects, 6 males and 36 females aged 46 to 80 years. Subjects received nutrition education including lectures, activities, cooking classes and nutrition counseling. Physical fitness, management of stress, and nutrition counseling were provided during the follow-up. The program was evaluated three times, before and after the nutrition education, and after the follow-up. Systolic blood pressure (p < 0.0001) and diastolic blood pressure (p < 0.001) were decreased after completion of the program. Body weight (p < 0.005), percent body fat (p < 0.005) and body mass index (p < 0.001) were decreased, too. There were no significant differences in blood glucose, HDL-cholesterol and triglycerides, while elevated levels of total cholesterol (p < 0.001) and LDL-cholesterol (p < 0.001) appeared after the program completion. Decreased intakes of vitamin A (p < 0.05), ${\beta}$-carotene (p < 0.001) and sodium (p < 0.001) were observed. Consumption frequency of noodles, soups, stews, kimchi, fishes/shellfish, seasoned vegetables, and salted seafoods/pickles (p < 0.05~p < 0.001) were decreased, while that of all food groups were not changed during the follow-up. Total score of nutrition knowledge related to sodium intake and hypertension (p < 0.001), and that of dietary behavior associated with high sodium intakes were changed positively (p < 0.001) only during the nutrition education. This sodium reduction education program, including the follow-up study showed positive effects on the blood pressure, sodium intake, nutrition knowledge and dietary behavior of hypertensive adults.

• Korean Journal of Materials Research
• /
• v.28 no.10
• /
• pp.564-569
• /
• 2018

$Cu_2ZnSn(S,Se)_4$ (CZTSSe) films were prepared on Mo coated soda lime glass substrates by sulfo-selenization of sputtered stacked Zn-Sn-Cu(CZT) precursor films. The precursor was dried in a capped state with aqueous NaOH solution. The CZT precursor films were sulfo-selenized in the S + Se vapor atmosphere. Sodium was doped during the sulfo-selenization treatment. The effect of sodium doping on the structural and electrical properties of the CZTSSe thin films were studied using FE-SEM(field-emission scanning electron microscopy), XRD(X-ray diffraction), XRF(X-ray fluorescence spectroscopy), dark current, SIMS(secondary ion mass spectrometry), conversion efficiency. The XRD, XRF, FE-SEM, Dark current, SIMS and cell efficiency results indicated that the properties of sulfo-selenized CZTSSe thin films were strongly related to the sodium doping. Further detailed analysis and discussion for effect of sodium doping on the properties CZTSSe thin films will be discussed.

• Journal of Community Nutrition
• /
• v.8 no.4
• /
• pp.193-199
• /
• 2006

There have been many studies indicating increased salt intake is related to elevated blood pressure (BP). Hypertension and pre-hypertension are prevalent in Korea. A national survey showed that the Korean average daily salt consumption was 12.5g, which is more than twice the current recommendation in the UK or USA. This study was performed to understand which aspects of the Korean diet contributed to high salt intake and elevated BP in Korea. The subjects consisted of 1,110 Korean adult men aged 30 to 49 years who were selected from the data of 2001 Korean National Health and Nutrition Survey, a nationwide cross sectional survey. The relationship of BP with sodium and high sodium food intakes were analyzed. After categorizing subjects according to their BP, the socio-demographic information and food and nutrients intakes were analyzed. BP increased with a larger amounts of sodium intake and the trend was significant with diastolic BP. However, the trends of BP for sodium densities of the diet were not. People with hypertension significantly tended to be older, larger, and less educated than people with normal BP. And they consumed more foods from the fats, oils & sweets group and larger amounts of discretionary sodium than normal people. The current report advocates that public health intervention, which improves the awareness of the role of salt on elevated blood pressure for the public, should be implemented in Korea.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.19 no.5
• /
• pp.411-417
• /
• 1990

To compare the dietary and urinary minerals with serum lipid and minerals this study was carried out on 30 rural housewives in Kyunggi area. Mean intake of energy was 1770.3Kcal and protein 55.5g per day. Mineral intakes per day were measured; sodium 4330mg phos-phorus 485.7mg calcium 388.0mg zinc 8.99mg and copper 2.23mg Urinary minerals were analy-sed ; sodium 4379mg phosphorum 371.3mg calcium 190.0mg zinc 328.0mg and copper 49.6mg. Serum contents of lipid and minerals were : cholesterol 169.0mg% triglyceride 70.6mg% $\beta$-lipoprotein 304.9mg% sodium 142.3mM phosphorus 3.94mg% calcium 9.06mg% zinc 1215.7 ppb and cooper 620.0ppb. Eietary sodium and zinc urinary copper were significantly related with serum lipids.

• Proceedings of the Korean Nuclear Society Conference
• /
• 1998.05a
• /
• pp.660-665
• /
• 1998

The feasibility study on conceptual design methodology for accelerator-driven sodium-cooled sub-critical transmutation reactors has been conducted to optimize the design parameters from the scale laws and validates reactor performance with the integrated code system. A 1000 MWth sodium-cooled sub-critical transmutation reactor has been scale and verified through the methodology in this paper, which is referred to advanced Liquid Metal Reactor (ALMR). a Pb-Bi target material and a partitioned fuel are the liquid phases, and they are cooled by the circulation of secondary Pb-Bi coolant and by primary sodium coolant, respectively. Overall key design parameters are generated from the scale laws and they are improved and validated by the intergrated code system. Intergrated Code System (ICS) consist of LAHET, HMCNP, ORIGEN2, and COMMIX codes and some files. Through ICS the target region, the core region, and thermal-hydraulic related are analyzed once-through. Results of conceptual design are attached in this paper.

• Nutrition Research and Practice
• /
• v.12 no.5
• /
• pp.443-448
• /
• 2018

BACKGROUND/OBJECTIVES: This study was conducted to investigate the effects of sodium-potassium ratio on insulin resistance and sensitivity in Korean adults. SUBJECTS/METHODS: Subjects were 3,722 adults (1,632 men and 2,090 women) aged 40-69 years participating in the Korean genome and epidemiology study_Ansan and Ansung study. Insulin resistance was assessed using homeostasis model assessment of insulin resistance (HoMA-IR) and fasting insulin, and insulin sensitivity was assessed by using the quantitative insulin sensitivity check index (QUICKI). The 24-h urinary sodium and potassium excretion were estimated from spot urinary samples using the Tanaka formula. The generalized linear model was applied to determine the association between urinary sodium-potassium ratio and insulin resistance. RESULTS: HoMA-IR (P-value = 0.029, P-trend = 0.008) and fasting insulin (P-value = 0.017, P-trend = 0.005) levels were positively associated with 24-h estimated urinary sodium-potassium ratio in the multivariable model. QUICKI was inversely associated with 24-h estimated urinary sodium-potassium ratio in all models (P-value = 0.0002, P-trend < 0.0001 in the multivariate model). CONCLUSION: The present study suggests that high sodium-potassium ratio is related to high insulin resistance and low insulin sensitivity. Decreasing sodium intake and increasing potassium intake are important for maintaining insulin sensitivity. Further studies are needed to confirm these findings in longitudinal studies.

• Journal of Nutrition and Health
• /
• v.50 no.5
• /
• pp.472-482
• /
• 2017

Purpose: This study examined the dietary behavior and the effects of nutrition education according to the stages of behavioral changes in sodium reduction of healthy male adults (20~69 years) in Gwangju Chonnam Regions. Methods: The research subjects were 200 male adults. Results: A significantly higher mean age was observed in the stage of Action Maintenance (A M) than in the stage of Precontemplation (PC) and stage of Contemplation Preparation (C P). Significant differences in the frequency of exercise, eating out, and preference for salty food, intake frequency of Udon, Ramen and Sundae according to the stages of behavior change in sodium reduction were observed. The dietary behavior scores and intake frequency-related dietary behavior scores of A M were significantly higher than PC and C P. Nutrition education for sodium reduction improved the dietary behavior score significantly in PC and C P, as well as the rate of correct answers of sodium-related nutrition knowledge in all stages. After the nutrition education, PC decreased greatly, and A M increased. Conclusion: Subjects in PC and C P had an undesirable propensity in dietary behavior, and nutrition knowledge compared to A M, but the nutrition education for sodium reduction greatly improved their dietary behavior and nutrition knowledge.

• Journal of the Korean Society of Food Culture
• /
• v.29 no.6
• /
• pp.511-518
• /
• 2014

This study was conducted to investigate the degree of practice of dietary behavior and dining out in accordance with intake of sodium among male and female adults aged 20 years or older residing in the Seoul Metropolitan area or Chungcheong Province. A total of 530 copies of the questionnaire were distributed from May to July, 2014. The SH group who responded that they eat a lot of sodium constituted 30.6% (158 people), followed by the SM group who responded that their sodium intake is about average at 55.7% (288 people) and the SL group who answered that they do not eat much sodium at 13.7% (71 people). Those in the SL group showed positive results for dietary behavior patterns. The SL group showed the lowest rate in terms of how often they eat harmful foods, including processed foods, sweet foods, salty foods, or food with high animal fat content such as pork belly. Positive results among the SL group were prominent in terms of avoiding over-drinking, regular exercise, and nutritional knowledge, indicating greater health management. The distribution of each group in terms of self-perceived sodium intake showed significant differences across age, gender, and household income in terms of frequency of fast food intake, regularity of meals, purchase of foods with consideration of sodium amount, frequency of missed meals, balance of food intake, and health management habits.