ABSTRACT
A qualitative systematic review was performed to identify associations of obesity and dyslipidemia with intake of sodium, fat, and sugar among Koreans. We reviewed 6 Korean research databases (KMbase, KoreaMed, NDSL, DBpia, RISS, KISS) with the keywords "sodium intake," "fat intake," and "sugar intake." Total of 11 studies were investigated in this present study. Of these articles, 7 studies were related to sodium intake, 2 studies had a relation to fat intake, and 2 studies were associated with sugar intake. We indicated general characteristics, concentration of serum lipids, nutrition intake, and statistically significant results. High sodium intake contributed to increased etiology of hypertriglyceridemia, high-density lipoprotein (HDL) hypocholesterolemia, and a risk of being overweight. Fat intake was significantly associated with body fat, low-density lipoprotein (LDL) hypercholesterolemia, and HDL hypocholesterolemia. Sugar intake from coffee drinks and sugar-sweetened beverages contributed to increased HDL hypocholesterolemia and continuous metabolic syndrome score. This qualitative review among Koreans represented that intake of sodium, fat, and sugar has a positive relationship with cause of obesity-related diseases. Especially, this present study has a great significance in terms of considered study that intake of the potentially hazardous nutrients among Koreans has an association with obesity and dyslipidemia. However, further studies such as randomized controlled trials on associations between sodium, fat, and sugar and obesity and dyslipidemia need to be continuously required in order to conduct quantitative systematic reviews and a meta-analysis for Koreans.
ABSTRACT
The kind of salt used in doenjang preparation is one of the most important factors that affect the chemopreventive activities of doenjang. Bamboo salt (BS) is known to exert various therapeutic effects on several diseases. In this study, antimutagenic and anticlastogenic effects of methanol extracts of doenjang made with either one-time heat-treated BS (BS1-D), nine-times heat-treated BS (BS9-D), sun-dried salt (SDS-D), or purified salt (PS-D) using the Ames test and micronucleus test. BS1-D and BS9-D showed higher inhibitory effects than PS-D and SDS-D on mutagenicity induced by aflatoxin B(1), N-methyl-N'-nitro-N-nitrosoguanidine, and 4-nitroquinoline-1-oxide. BS1-D exerted more suppressive effects on chromosome aberration than SDS-D on mitomycin C-induced micronucleus in mice. It can be concluded that the chemopreventive effect of doenjang was significantly increased by using BS instead of the more typical commercial salts, SDS and PS (P < .05). This is probably due to the changes in the chemical and physical properties of the salt, especially increased content of K and P, during the processing of BS and to differences in fermented products formed during the doenjang fermentation in the presence of BS.
