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Salty taste test for a low-salt diet to control blood pressure
양선희,하제철,Kim Min-Ji 대한고혈압학회 2023 Clinical Hypertension Vol.29 No.-
Background Reducing salt intake helps prevent complications of cerebrovascular disease. To help patients accept a low‑sodium diet, the salty taste test is used to evaluate how much salt an individual actually consumes. The aim of this study was to help patients with hypertension reduce their salt intake by helping them recognize the difference between their subjective perception of saltiness and the objective test results. Methods We enrolled workers who visited a local occupational health institution in the period from April to August 2019. Demographic and physical characteristics were recorded. Blood pressure measurement and use of medication were also recorded. A questionnaire was used to investigate whether people liked or disliked salty food, i.e., preference for saltiness, and whether they usually ate salty, normal, or fresh food, i.e., the subjective perception of saltiness. Subsequently, the taste determination kit provided by the Ministry of Food and Drug Safety was used to objectively test saltiness at various salty taste concentrations. The Ministry of Food and Drug Safety program (No. 10‑093760) was used as the salty taste judgment tool. Results A total of 86 workers were surveyed. Eleven of 18 workers (61.1%) who reported usually eating fresh food actually ate normal or salty food. Thirteen of 37 workers (35.1%) who reported eating normal food actually ate salty food. Thirteen of 31 workers (41.9%) who reported eating salty food actually ate fresh or normal food. Of 46 workers who reported disliking salty food, 14 (30.4%) actually ate salty food, while 20 (43.5%) ate normal food. The subjective perception and preference for saltiness were not significantly correlated with the objective test results (P =0.085 and P = 0.110, respectively). As for the subjective perception and preference for saltiness, Cohen’s weighted kappa for the taste judgment result were 0.23 and 0.22, respectively, indicating a low degree of agreement. Conclusions In dietary counseling to prevent cerebrovascular and cardiovascular diseases, rather than relying on the subjective perception of saltiness, a salty taste test should be performed such that people can recognize their salty food eating habits through objective evaluation.
윤방부,홍승완,김대현,하제철,정인성 계명대학교 의과대학 2023 계명의대학술지 Vol.42 No.2
Lung cancer is the leading cause of death from cancer and the most effective way to reduce lung cancer mortality is early detection and treatment. The low-dose computed tomography (CT) can reduce the chances of lung cancer death, and used as screening test in several countries. Pulmonary nodules are a common finding in smokers, and differential diagnosis from cancer is a particularly important in lung cancer screening in smokers. We tried to find out the characteristics of lung nodules in patients who underwent smoker cancer screening. Data on low-dose lung CT findings and smoking counseling were collected for lung cancer screening patients for smokers conducted from January 2012 to June 2022. Out of a total of 1,320 patients, 1,101 had lung nodules. Lung nodules located in the right upper lobe were the most common at 30.5%, and lung nodules located in the right middle lobe were the least at 11.5%. Solid nodules were 97.3%, and ground-lass shadowing lesion was 2.4%. The average nodule size was 3.33 mm, and the largest was 43 mm. Compared to the previous test, 8.8% of the nodules were changed, and 1.8% of the total were suspected of cancer. The number of cessation patients interviewed was 138 (10.5%), and 98 were referred to smoking cessation clinics. This study shows that the lung nodule reporting rate is higher than overseas lung nodule reporting rate.