Crystalline composition and etiologic factors of kidney stone in Thailand : update 2007.

Objective: The etiology of kidney stone is multifactorial including environmental, behavioral and genetic. Insights about predisposing causes and mineral composition are mandatory for better management of kidney stone disease. The present hospital-based study aims to explore the mineral constituents and etiologic risks of kidney stones in Thai patients from the four geographic regions of the country. Method: Two hundred and fifty six kidney stone patients from four geographic regions of Thailand, including the northeastern (n=103), the northern (n=81), the central (n=47) and the southern (n=25) were recruited in this study. Of these, 144 patients completed the food frequency questionnaire to assess the kidney stone risk. Mineral composition of stones were analyzed by Fourier transformed infrared spectrometry. Results: Kidney stone frequently affected peoples aged 40-49 years. Only 31.9 % of patients had a positive family history of renal stone. Calcium oxalate (CaOx) stone was the most prevalent type (73.8 %). Uric acid (UA) stone was found in 16.0 % commonly affected peoples aged 60-70 years. Mixed stones, notably CaOx mixed with calcium phosphate (CaP), were more prevalent than pure stones. The food frequency questionnaire data showed that 59.7 % of stone patients consumed less than two liters of water per day. Low intakes of fruits and vegetables were notably present. In contrast, high consumption of rice was observed in over 65 % of stone patients. Conclusion: CaOx mixed with CaP was the most prevalent stone type. UA stone was more likely to occur in the elderly. Kidney stone patients were found to consume less-than-adequate amounts of water, food high in carbohydrates, along with low consumtion of fruits and vegetables. These dietary habits might be risk factors in stone development among the Thai population.

Dietary Risk Factors Associated with Hypertension in Patients / 대한지역사회영양학회지

This study was performed to determine the dietary risk factors associated with hypertension. The hypertensive group were composed of 112 hypertensive patients (male 53, female 59) who first visited the hypertension clinic and had been diagnosed as having primary hypertension (SBP > or = 140 mmHg or DBP > or = 90 mmHg). The regular visitors or the subjects on special diets or medical therapies were excluded. The normal group consisted of as subjects (male 41, female 54) matched with age and socioeconomic levels. The subjects having higher intakes (above the 75 percentile) in energy, protein, iron, vitamin A or C showed significantly higher hypertension risk estimated with odds ratio after the covariance factors (age, sex and BMI) were adjusted. More than 2400 mg of sodium (6 g of salt) intake was associated with significantly higher risk of hypertension (odds ratio: 1.773, CI: 1.014 - 3.014 for SBP > or = 140 mmHg; odds ratio: 2.373, CI: 1.359 - 4.215 for DBP > or = 90 mmHg). Hypertensive group showed significantly increased intakes of vegetables and fish and shell fish compared to the normal group. When the vegetable intakes were classified into Kimchi, fresh vegetables and cooked vegetables with seasoning, the hypertensive group was observed as having higher intakes of Kimchi and cooked vegetables with seasoning. The intakes of highest quartile for vegetables (> or = 327 g/day)(odds ratio: 3.164, CI: 1.740 - 5.752), fish and their products (> or = 102 g/day)(odds ratio: 2.756, CI: 1.486 - 5.109), grains(> or = 311 g/day)(odds ratio 2.393, CI: 1.186 - 4.832), meats and their product (> or = 106 g)(odds ratio: 2.210, CI: 1.225 - 3.987) compared to the lower were significantly associated with the higher risk of hypertension estimated with DBP (> or = 90 mmHg) after covariance factors were adjusted. In conclusion, our findings confirm that higher intake of energy or sodium are associated with the increased risk of hypertension. Because increased intake of vegetable or fish was associated with the higher risk of hypertension, in contrast with the finding of western countries, choosing or preparation of vegetables or fish with reduced salt is recommended.

The Nutritional Intakes of the Colorectal Cancer Patients in Daegu, Kyungpook Area Korea

The present study was conducted to analyze the status of food and nutrients intakes of the colorectal cancer patients in the Daegu.Kyungpook area and to find dietary risk factors related to the occurrence of colorectal cancer in this community. The case subjects (123) were selected from the patients recently diagnosed as colorectal cancer at Kyungpook National University Hospital, the control subjects (182) were selected from the patients of the Department of Orthopedic Surgery at the same hospital and from the healthy volunteers who did not have any gastrointestinal diseases. The food consumption survey was done by individual interviews using semi-quantitative food frequency questionnaire and nutrients intakes were analysed by CAN program. The results of the study suggested that dietary factors which are speculated as the risk factors of colorectal cancer in Daegu.Kyungpook area were high consumption of cereals and oils, low consumption of fruits and mushrooms, high consumption of energy and fat, especially animal fat, low consumption of dietary fiber, high percentage of energy intake from cereals and potatoes, high intakes of protein, fat, vitamin A and cholesterol from egg, low intake of calcium from vegetables, and high intake of iron from meats and eggs. These findings might be useful for the nutrition education to prevent colorectal cancer in the community. However it is recommended to conduct more extensive and systematic survey to reconfirm these dietary risk factors under taking into consideration of the dietary characteristics in this region.

The Nutritional Intakes of the Stomach Cancer Patients in the Daegu and Gyeongbuk Areas, Korea / 대한지역사회영양학회지

The present study was conducted to evaluate the food and nutrients intakes of stomach cancer patients in the Daegu and Gyeongbuk areas in order to find out the dietary risk factors for stomach cancer. The subjects of the study were 102 patients who had recently been diagnosed with stomach cancer at the Gyeongbuk National University Hospital. The control subjects were 105 people including patients from the Department of Orthopedic Surgery and healthy volunteers who did not have any gastrointestinal diseases. Estimates of nutrients intakes were determined from the food intake frequency data obtained by individual interviews using questionnaires. The mean daily calorie intakes of the control and the case groups were not significantly different. However the energy intake from protein was significantly higher in the case group as compared to the control group. With regard to the nutrients intakes, the case subjects consumed significantly higher amounts of nutrients such as protein, calcium, sodium, phosphorus and niacin than the control group. The case group showed a tendency to consume higher amount of protein, fat, calcium and iron from animal food sources. In the present study dietary factors which were suspected as being risk factors for stomach cancer included high consumption of animal foods, specific nutrients such as protein, sodium and niacin, specific food groups such as meat, spices, and low consumption of fruits and mushrooms. Therefore, it is recommended that more extensive and systematic surveys be conducted to confirm the risk factors for stomach cancer, taking into consideration the dietary cultural characteristics of this region.

Evaluation of Dietary Risk Factors for Abnormal Serum Cholesterol in Korean Sedentary Male Adults / 대한지역사회영양학회지

This study investigated whether dietary factors are more influential factor than other health behavior such as drinking, smoking and exercise on abnormal serum cholesterol level inspite of Korean dietary pattern differences compared to Europeans and Americans. A double case control study model has been used for the study design. One model consisted of high blood cholesterol cases and control. the other model consisted of low blood cholesterol cased and controls. 5.398 sedentary male workers who had taken medical examinations at a university hospital were used as the study subjects. Out of the study subjects, 36individuals with high blood cholesterol cases and 30 individuals with low blood cholesterol cases were selected. For the 66 individual control selection, the individual control selection, the individuals matching method was adopted. The food frequency method was used to collect the data for assessment of the dietary factors. A standardized questionnaire was used to investigate other health behavior. logistic regression analysis was employed to measure the relative importance between the factors considered. There were no statistically significant differences observed in nutrients consumption or other health behavior among the low, normal and high blood cholesterol groups, An overmatching effect had been suspected as the cause of those findings. However, the results of logistic regression analysis to identify the factors influencing high serum cholesterol showed that odd ratios of dietary factors such as tocopherol(3.0) and saturated fatty acid(1.6) were higher than I. I of smoking and 1.2 of drinking. Similar results were also observed incases of low serum cholesterol. The above findings imply that although the dietary pattern is quite different from that of Europeans and America, the dietary factor is still a significant factor for abnormal blood cholesterol in Koreans. Therefore, the dietary risk factor identified in high fat consumption populations are still relevant for the relatively healthy Korean as guideline for preventive health practices.