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Purpose@#The atherogenic index of plasma (AIP) is gaining recognition as a superior predictor of coronary artery disease. This study examined the relationship between the AIP and the intake of various food groups in Korean adults, using the baseline data from the Korean Genome and Epidemiology Study-The Health Examinees (KoGES-HEXA) study. @*Methods@#This study included 133,381 adults (46,288 men, 87,093 women) who completed the nutrition survey and biochemical tests of the KoGES-HEXA study. The AIP was calculated as the log (triglycerides/high-density lipoprotein-cholesterol) and was divided into quintiles according to sex for further analysis. Data on food group intake were obtained using the semi-quantitative food frequency questionnaire, and daily food group intake (g/d) was evaluated for each individual. The association between the food group intake and the AIP was examined using the linear regression analysis after adjusting for the confounding variables. @*Results@#In this study population, there was a positive correlation between energy intake and the AIP in men whereas an inverse assocation was shown in women (p < 0.001). In women, a rise in the AIP significantly correlated with an increased percentage of energy intake derived from carbohydrates but decreased percentages of energy from protein and fat (p < 0.001). In men and women, the consumption of grains and kimchi/pickles increased as the AIP rose, while the intake of legumes, nuts, meat and its products, eggs, fish, and milk and dairy products decreased. Among men, individuals in the highest AIP group showed higher intake of wheat products than those in the lowest group of the AIP. In women, the AIP was inversely correlated with potatoes and beverages consumption. @*Conclusion@#This study highlights the importance of a balanced diet, including various protein sources, milk and dairy products, legumes, and nuts, for preventing cardiovascular diseases. Further research into sex-specific dietary patterns is essential for tailoring appropriate dietary recommendations.
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Objectives@#This study evaluated dietary intake and food sources of essential fatty acids in Korean adolescents. @*Methods@#This study was comprised of 3,932 adolescents (9–18 years) who participated in the 2016–2021 Korea National Health and Nutrition Examination Surveys. Dietary intake and food sources of essential fatty acids, including alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and linoleic acid (LA) were evaluated using data obtained from one-day 24-hour dietary recall. The proportions of adolescents consuming ALA, EPA + DHA, and LA above or below the adequate intake (AI) of the 2020 Dietary Reference Intakes for Koreans were calculated. All statistical analyses accounted for the complex sampling design effect and appropriate sample weights. @*Results@#The mean intakes of ALA, EPA, DHA, and LA among Korean adolescents were 1.29 g/day, 69.6 mg/day, 166.0 mg/day, and 11.1 g/day, respectively. Boys had higher intakes of all essential fatty acids compared to girls. By age group, adolescents aged 15–18 years showed lower intakes of EPA and DHA compared to adolescents in younger age groups. The 9–11-yearold adolescents had lower intakes of ALA and LA than older adolescents. The proportions of adolescents who consumed more than AI were 35.7% for ALA, 30.4% for EPA + DHA, and 41.5% for LA. Adherence to the AI for ALA did not differ by sex or age group, although boys showed a lower adherence to the AI for EPA + DHA than girls. Major food sources for ALA and LA were plant-based oils, mayonnaise, pork, and eggs. Mackerel was the most significant contributor to EPA and DHA intake (EPA, 22.6%; DHA, 22.2%), followed by laver, squid, and anchovy. @*Conclusions@#The proportion of Korean adolescents who consumed EPA + DHA more than AI was low. Our findings highlight that nutrition education emphasizing an intake of essential fatty acids from healthy food sources is needed among Korean adolescents.
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OBJECTIVES: The purpose of this study was to examine the food allergy-related knowledge, awareness, and performance of dietitians at children's hospitals, depending on whether or not they have a clinical dietitian certificate.METHODS: A questionnaire survey was administered to 41 dieticians at children's hospitals registered as a part of the Korean Hospital Association. The survey consisted of questionnaires examining general characteristics, nutritional counseling-related characteristics, and food allergy-related characteristics (food allergy-related knowledge, awareness, and performance). We examined differences according to the status of clinical dietitian certification.RESULTS: The proportion of subjects who were holders of clinical dietitian certificates was 48.8%. There were differences between holders of clinical dietitian certificates and non-holders as follows. Regarding nutritional awareness and performance, ‘needs to provide nutrition counseling in children's hospitals’, ‘providing nutrition counseling services in working hospitals’, and ‘whether there is a nutrition counseling room’ scored higher among holders of clinical dietitian certificates than non-holders. Holders of clinical dietitian certificates showed higher scores for knowledge of food allergy symptoms and food allergy management than non-holders. For food allergy awareness and performance, ‘self-assessment of food allergy knowledge understanding level’, ‘awareness of open oral food challenge (OFC)’, ‘recognition of the need for education and counseling on food allergy for patients/guardians’, and ‘food allergy related educational experience’ scored higher among holders of clinical dietitians certificates than in non-holders.CONCLUSIONS: Children's hospital dietitians with a clinical dietitian certificate showed high knowledge, awareness, and performance related to food allergies. It is thus necessary to employ a clinical dietitian for food allergy management in children's hospitals. In addition, training and conservative education are necessary for the management of food allergies for children's hospital dietitians.
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Certification , Counseling , Education , Food Hypersensitivity , Hypersensitivity , Korea , NutritionistsABSTRACT
BACKGROUND: Avoiding cardiopulmonary bypass (CPB) in coronary artery bypass grafting (CABG) has been known to reduce early mortality and morbidity. Diabetes Mellitus is a significant risk factor for adverse early and late outcomes after CABG. We compared the clinical results of off-pump CABG versus on-pump CABG in diabetes patients. MATERIAL AND METHOD: 682 patients (424 off-pump CABG and 258 on-pump CABG) underwent isolated coronary artery bypass grafting between January 2001 and June 2003. Data were collected 242 patient who had diabetes. Among them, 154 patients underwent off-pump CABG and 90 patients underwent on-pump CABG. We analyzed the preoperative risk factors and postoperative results between 2 groups. RESULT: Two groups did not show statistical differences in age, sex, coronary and operative risk factors. Operative time was significantly shorter in off-pump CABG, however, number of grafts was fewer in off-pump CABG. Postoperative inotropic usage was lower in off-pump CABG. Postoperative CK-MB level was lower in off-pump CABG, and ICU stay and ventilation time was significantly shorter in off-pump CABG. However, there was no statistical difference between 2 groups in operative mortality, reoperation rate, perioperative myocardial infarction, wound infection, renal failure, neurological complications and hospital stay. CONCLUSION: Off-pump CABG group showed less myocardial damage and early recovery. We concluded that off-pump CABG is the more reasonable technique in diabetes patients although two techniques showed good results. The long-term follow up and prospective study may be warranted.