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Campylobacter jejuni Foodborne Infection Associated with Cross-contamination: Outbreak in Seoul in 2017

Kang CR, Bang JH, Cho SI

BACKGROUND: In July 2017, there was an outbreak of Campylobacter jejuni infection in three auxiliary police squads in Seoul, Korea. An epidemiological investigation was conducted to identify the cause and...
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Salinity of Representative Korean Foods High in Sodium from Home Meals, Foodservices, and Restaurants

Jiang L, Shin D, Lee YK

OBJECTIVES: This study was conducted to analyze the salinity of representative Korean foods high in sodium to generate data for use as a fundamental resource for setting salinity standards in...
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Alterations of Food-specific Serum IgG4 Titers to Common Food Antigens in Patients With Irritable Bowel Syndrome

Lee HS, Lee KJ

  • KMID: 2395427
  • J Neurogastroenterol Motil.
  • 2017 Oct;23(4):578-584.
  • doi: 10.5056/jnm17054
BACKGROUND/AIMS: The role of dietary factors in the pathogenesis of irritable bowel syndrome (IBS) is still unclear. The aim of this study was to compare IgG4 levels to common food...
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Diversity, Phylogeny, and Host-Specialization of Hyaloperonospora Species in Korea

Lee JS, Lee HB, Shin HD, Choi YJ

The genus Hyaloperonospora (Peronosporaceae; Oomycota) is an obligate biotrophic group that causes downy mildew disease on the Brassicaceae and allied families of Brassicales, including many economically relevant crops, such as...
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Potassium intake of Korean adults: Based on 2007~2010 Korea National Health and Nutrition Examination Survey

Lee SY, Lee SY, Ko YE, Ly SY

PURPOSE: The purpose of this study was to evaluate the dietary potassium intake, Na/K intake molar ratio, consumption of 18 food groups, and foods contributing to potassium intake of Korean...
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Metabolic Pathways Associated with Kimchi, a Traditional Korean Food, Based on In Silico Modeling of Published Data

Shin GH, Kang BC, Jang DJ

Kimchi is a traditional Korean food prepared by fermenting vegetables, such as Chinese cabbage and radishes, which are seasoned with various ingredients, including red pepper powder, garlic, ginger, green onion,...
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Oral allergy syndrome associated with weed pollinosis

Lee SC, Son YW, Sim DW, Park KH, Lee JH, Park JW

Oral allergy syndrome (OAS) is caused by cross-reactivity between certain pollens and plant foods, including vegetables, nuts, or fruits. Here, we experienced 2 cases of OAS patients associated with mugwort...
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Key Food Selection for Assessement of Oral Health Related Quality of Life among Some Korean Elderly

Hwang SJ

Oral health can influence on diverse food intake, and food intake affect oral health related quality of life. The aim of this study was to select key foods to be...
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Estimated dietary intake of vitamin A in Korean adults: Based on the Korea National Health and Nutrition Examination Survey 2007~2012

Kim SA, Jun S, Joung H

PURPOSE: The purpose of this study was to estimate dietary vitamin A intake and examine major food sources of vitamin A in Korean adults. METHODS: Using data from the 2007~2012 Korea...
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Study on Energy and Nutrient Intake and Food Preference of the Elderly in Care Facilities

Kwon JS, Lee SH, Lee KM, Lee Y

OBJECTIVES: The purpose of this study was to assess energy and nutritional intake and investigate the preference for food and cooking methods of the residents in elderly care facilities. METHODS: Data...
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Relationship between thresholds and self-assessed preference for saltiness and sodium intake in young women

Shim E, Yang YJ, Yang YK

PURPOSE: We recruited 118 women in their early 20's to examine the relationship between sodium intake and salty taste thresholds and preference. We also examined the association of salty taste...
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A Case of Anaphylaxis Induced by Contact with Young Radish (Raphanus sativus L)

Lee YH, Lee JH, Kang HR, Ha JH, Lee BH, Kim SH

Young radish (Raphanus sativus L), a member of the mustard family (Cruciferae), is a common ingredient of Kimchi. Although few reports have described anaphylaxis to cruciferous vegetables, we report the...
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The ingredients in Saengshik, a formulated health food, inhibited the activity of alpha-amylase and alpha-glucosidase as anti-diabetic function

Kim M, Kim E, Kwak HS, Jeong Y

BACKGROUND/OBJECTIVES: We investigated total 26 ingredients of Saengshik which will be commercially produced as an anti-diabetic dietary supplement. SUBJECTS/METHODS: Thirteen vegetables, nine cereals, three legumes and one seed were extracted with...
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Factors Associated with Fruit and Vegetable Consumption of Subjects Having a History of Stroke: Using 5th Korea National Health and Nutrition Examination Survey (2010, 2011)

Kim SJ, Choi MK

OBJECTIVES: Intake of fruits and vegetables has protective effects against stroke attack. This study intended to examine the status of consuming fruits and vegetables and to find out which factors...
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The Differences in Preference for Vegetables among Primary School to University Students in Gyeongbuk Area

Lee YK, Kim Y

OBJECTIVES: Vegetables are the most left over side dishes in school lunch programs. This study intended to analyze the differences in preference for vegetables among the students of different age...
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Study on Sodium Reduction: 'Healthy Restaurant for Sodium Reduction'

Hong SM, Lee JH, Kim HK, Yu R, Seo JH, Huh EJ, Cho SS, Yang J

  • KMID: 2332447
  • J Korean Diet Assoc.
  • 2014 Aug;20(3):174-182.
This study compared total sodium amounts in 'Healthy Restaurant for Sodium Reduction' menu items located in Seoul, Chungcheong, and Gyeongsang in 2011 and 2012. In addition, this study explored reduced...
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Immunomodulatory Effects of Kimchi in Chinese Healthy College Students: A Randomized Controlled Trial

Lee H, Kim DY, Lee MA, Jang JY, Choue R

This study examined the potential immunomodulatory effects of Kimchi, a traditional fermented Korean vegetable, in healthy Chinese college students. The four-week clinical-trial (randomized, open-label, prospective, controlled) was followed by a...
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A comparison study of hygiene status in meals for poorly-fed children through microbiological analysis

Yu OK, Kim HS, Byun MS, Kim M, Cha YS

  • KMID: 2327154
  • J Nutr Health.
  • 2014 Jun;47(3):214-220.
PURPOSE: The purpose of this study was to assess hygiene status of meals for poorly-fed children through microbiolo-gical quality. METHODS: Meals were provided by two social enterprises, one franchise, and one...
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Estimation of vitamin K intake in Koreans and determination of the primary vitamin K-containing food sources based on the fifth Korean National Health and Nutrition Examination Survey (2010-2011)

Kim ES, Kim MS, Na WR, Sohn CM

  • KMID: 2313701
  • Nutr Res Pract.
  • 2013 Dec;7(6):503-509.
There is little information on dietary vitamin K intake and nutritional status of daily requirements of vitamin K in Korea. The objective of this study was to investigate the vitamin...
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A Novel Compound Rasatiol Isolated from Raphanus sativus Has a Potential to Enhance Extracellular Matrix Synthesis in Dermal Fibroblasts

Roh SS, Park SB, Park SM, Choi BW, Lee MH, Hwang YL, Kim CH, Jeong HA, Kim CD, Lee JH

BACKGROUND: The fibrous proteins of extracellular matrix (ECM) produced by dermal fibroblast contributes to the maintenance of connective tissue integrity. OBJECTIVE: This study is carried out to identify the bioactive ingredient...
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