- Understanding how organizational environments affect food intake among employees in South Korea
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Park S, Sung E, Gittelsohn J
- KMID: 2466673
- J Nutr Health.
- 2019 Dec;52(6):593-603.
- doi: 10.4163/jnh.2019.52.6.593
PURPOSE: Previous studies have highlighted that the nutritional behaviors among South Korean workers are far from ideal. This study examined the organizational influences affecting the eating practices of office workers... -
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- Alcohol consumption and gastric cancer risk in Korea: a case-control study
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Kim MH, Kim SA, Park CH, Eun CS, Han DS, Kim YS, Song KS, Choi BY, Kim HJ
- KMID: 2464122
- Nutr Res Pract.
- 2019 Oct;13(5):425-433.
- doi: 10.4162/nrp.2019.13.5.425
BACKGROUND/OBJECTIVES: The International Agency for Research on Cancer defined alcohol beverages and acetaldehyde derived from alcoholic beverages as a Group 1 carcinogen to humans. However, the association between alcohol consumption... -
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- Association of obesity and sarcopenia among adult Filipinos
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Gabat JA, Faltado AL, Tee ML, Sedurante
- KMID: 2437290
- Osteoporos Sarcopenia.
- 2018 Sep;4(3):106-110.
- doi: 10.1016/j.afos.2018.08.001
OBJECTIVES: Studies on the association of obesity and sarcopenia are conflicting. Some studies showed that obesity is associated with muscle loss and frailty while others showed that lower body mass... -
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- Relation between Beverage Consumption Pattern and Metabolic Syndrome among Healthy Korean Adults
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Dennis EJ, Kang M, Han SN
- KMID: 2395250
- Korean J Community Nutr.
- 2017 Oct;22(5):441-455.
- doi: 10.5720/kjcn.2017.22.5.441
OBJECTIVES: The purpose of this study is to describe beverage patterns among healthy Korean adults and investigate their association with prevalence and components of metabolic syndrome. METHODS: Subjects consisted of 6,927... -
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- Characteristics of Korean Alcoholic Beverages Produced by Using Rice Nuruks Containing Aspergillus oryzae N159-1
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Kim HR, Lee AR, Kim JH
- KMID: 2385662
- Mycobiology.
- 2017 Jun;45(2):119-122.
- doi: 10.5941/MYCO.2017.45.2.119
Herein, nuruks derived from non-glutinous and glutinous rice inoculated with Aspergillus oryzae N159-1 (having high alpha-amylase and beta-glucosidase activities) were used to produce Korean alcoholic beverages. The resultant beverages had... -
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- Taxonomic Characterization, Evaluation of Toxigenicity, and Saccharification Capability of Aspergillus Section Flavi Isolates from Korean Traditional Wheat-Based Fermentation Starter Nuruk
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Bal J, Yun SH, Chun J, Kim BT, Kim DH
- KMID: 2354752
- Mycobiology.
- 2016 Sep;44(3):155-161.
- doi: 10.5941/MYCO.2016.44.3.155
The most economically important species used in a wide range of fermentation industries throughout Asia belong to Aspergillus section Flavi, which are morphologically and phylogenetically indistinguishable, with a few being... -
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- Association of Maternal Diet With Zinc, Copper, and Iron Concentrations in Transitional Human Milk Produced by Korean Mothers
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Choi YK, Kim JM, Lee JE, Cho MS, Kang BS, Choi H, Kim Y
- KMID: 2162591
- Clin Nutr Res.
- 2016 Jan;5(1):15-25.
- doi: 10.7762/cnr.2016.5.1.15
The aims of this study were to evaluate zinc, copper, and iron concentrations in the transitory milk of Korean lactating mothers and to investigate the relationship between these concentrations and... -
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- The Factors Related to the Non-Practice of Cancer Screening in Cancer Survivors: Based on the 2007-2012 Korean National Health and Nutrition Examination Survey
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Yang SE, Han NK, Lee SM, Kim TH, Chung W
- KMID: 2165248
- Health Policy Manag.
- 2015 Sep;25(3):162-173.
- doi: 10.4332/KJHPA.2015.25.3.162
BACKGROUND: The aim of the current study was to investigate the factors related to the non-practice of cancer screening in cancer survivors, who are at high risk of developing second... -
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- Identification of Wild Yeast Strains and Analysis of Their beta-Glucan and Glutathione Levels for Use in Makgeolli Brewing
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Kang SH, Kim HR, Kim JH, Ahn BH, Kim TW, Lee JE
- KMID: 2408967
- Mycobiology.
- 2014 Dec;42(4):361-367.
- doi: 10.5941/MYCO.2014.42.4.361
Makgeolli, also known as Takju, is a non-filtered traditional Korean alcoholic beverage that contains various floating matter, including yeast cells, which contributes to its high physiological functionality. In the present... -
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- Metabolite Profiling during Fermentation of Makgeolli by the Wild Yeast Strain Saccharomyces cerevisiae Y98-5
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Kim HR, Kim JH, Ahn BH, Bai DH
- KMID: 2408966
- Mycobiology.
- 2014 Dec;42(4):353-360.
- doi: 10.5941/MYCO.2014.42.4.353
Makgeolli is a traditional Korean alcoholic beverage. The flavor of makgeolli is primarily determined by metabolic products such as free sugars, amino acids, organic acids, and aromatic compounds, which are... -
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- The Specific Food Consumption Pattern and Blood Lipid Profiles of Korean Adults
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Kim Y
- KMID: 1428653
- J Korean Diet Assoc.
- 2013 May;19(2):124-139.
Unlike studies of Europeans and Americans, many epidemiological studies of the Korean population have indicated that their risk for cardiovascular disease does not decrease with a vegetable-rich diet. The different... -
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- Development of a Food Frequency Questionnaire for the Korea National Health and Nutrition Examination Survey: Data from the Fourth Korea National Health and Nutrition Examination Survey (KNHANES IV)
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Yun SH, Shim JS, Kweon S, Oh K
- KMID: 2269396
- Korean J Nutr.
- 2013 Apr;46(2):186-196.
- doi: 10.4163/kjn.2013.46.2.186
The objective of this study was to develop a semi-quantitative food frequency questionnaire (FFQ) for an adult population for use in the Korea National Health and Nutrition Examination Survey (KNHANES).... -
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- A Case of Methanol Intoxication from Windshield Washer Fluid Ingestion Misidentified as an Alcoholic Beverage
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Han KH, Lee JH, Ha MS, Hwang JI, Min JH, Park JS, Kim H, Lee SW, Do HS
- KMID: 2333218
- J Korean Soc Emerg Med.
- 2012 Oct;23(5):762-768.
Almost all cases of acute methanol intoxication result from ingestion. Absorption of methanol following oral administration is rapid and peak concentration occurs within 30-60 min. Foromic acid converted metabolites of... -
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- Inhibitory Effects of Ethanol Extracts from Nuruk on Oxidative Stress, Melanogenesis, and Photo-Aging
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Lee SJ, Cho SW, Kwon YY, Kwon HS, Shin WC
- KMID: 2052900
- Mycobiology.
- 2012 Jun;40(2):117-123.
- doi: 10.5941/MYCO.2012.40.2.117
Nuruk contributes to the unique characteristics of Korean alcoholic beverages. In this study, the effects of nuruk extracts (NE) on anti-oxidant characters, melanogenesis, and anti-photoaging activity were investigated. NEs were... -
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- Sex-specific relationships between alcohol consumption and vitamin D levels: The Korea National Health and Nutrition Examination Survey 2009
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Lee K
- KMID: 2313579
- Nutr Res Pract.
- 2012 Feb;6(1):86-90.
This study assessed the association between vitamin D sufficiency (serum 25(OH)D > or =30 ng/mL) and alcohol consumption using data from the Korea National Health and Nutrition Examination Survey conducted... -
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- The Margin of Exposure of 5-Hydroxymethylfurfural (HMF) in Alcoholic Beverages
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Monakhova , Lachenmeier DW
- KMID: 2380183
- Environ Health Toxicol.
- 2012 ;27(1):e2012016.
OBJECTIVES: 5-Hydroxymethylfurfural (HMF) regularly occurs in foods and in alcoholic beverages. However, the risk of HMF associated with alcohol consumption has not been systematically studied, so that this study will... -
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- Identification and Characterization of Useful Fungi with alpha-Amylase Activity from the Korean Traditional Nuruk
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Kim HR, Kim JH, Bai DH, Ahn BH
- KMID: 2312654
- Mycobiology.
- 2011 Dec;39(4):278-282.
The objective of this study was to find useful fungi with alpha-amylase activity from the Korean traditional nuruk for the quality of traditional Korean alcoholic beverage. In this study, 165... -
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- Effects of Takju intake and moderate exercise training on brain acetylcholinesterase activity and learning ability in rats
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Kim B, Yang HJ, Chang MJ, Kim SH
- KMID: 2313531
- Nutr Res Pract.
- 2011 Aug;5(4):294-300.
Takju is a Korean alcoholic beverage made from rice, and is brewed with the yeast Saccharomyces cerevisiae. This study was conducted to evaluate the effects of exercise training and moderate... -
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- Lifestyle, dietary habits and consumption pattern of male university students according to the frequency of commercial beverage consumptions
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Kim H, Han SN, Song K, Lee H
- KMID: 2313509
- Nutr Res Pract.
- 2011 Apr;5(2):124-131.
Because excessive consumption of sugar-sweetened beverages may reduce the quality of nutritional intake, this study examined the consumption patterns of commercial beverages, lifestyle, dietary habits, and perception of sweet taste.... -
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- Risk Factors for Breast Cancer, Including Occupational Exposures
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Weiderpass E, Meo M, Vainio H
- KMID: 2316994
- Saf Health Work.
- 2011 Mar;2(1):1-8.
The knowledge on the etiology of breast cancer has advanced substantially in recent years, and several etiological factors are now firmly established. However, very few new discoveries have been made... -
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