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Yoon, Chang-Yun,Park, Jung Tak,Jhee, Jong Hyun,Noh, Juhwan,Kee, Youn Kyung,Seo, Changhwan,Lee, Misol,Cha, Min-Uk,Kim, Hyoungnae,Park, Seohyun,Yun, Hae-Ryong,Jung, Su-Young,Han, Seung Hyeok,Yoo, Tae-Hy American Society for Clinical Nutrition 2017 The American journal of clinical nutrition Vol.106 No.1
<P>Conclusions: High dietary phosphorus density is associated with an increased risk of CKD development in DM patients with normal renal function. The causality in this association needs to be tested in a randomized controlled trial.</P>
Kang, Ju Wan,Choi, Hyun Seung,Kim, Kyubo,Choi, Jae Young American Society for Clinical Nutrition 2014 The American journal of clinical nutrition Vol.99 No.6
<P><B>Background:</B> Previous animal studies have shown that vitamins may prevent age-related hearing loss. However, no concrete conclusions have been reached about the association between vitamin intake and presbycusis in humans.</P><P><B>Objective:</B> We investigated the association between dietary vitamin intake and hearing thresholds in adults between 50 and 80 y of age by using data from a large population-based survey.</P><P><B>Design:</B> We used data from the 2011 Korea National Health and Nutrition Examination Survey. A pure-tone audiogram and physical examination of the ear were performed, and vitamin intake was calculated by using the 24-h recall method. Data from 1910 participants were analyzed through univariate and multivariate linear regression analyses.</P><P><B>Results:</B> After adjustment for age, sex, smoking, and exposure to occupational and explosive noise, intake of vitamin C correlated with better hearing at midfrequency (2000 and 3000 Hz) (coefficient: −0.012; 95% CI: −0.022, −0.002). Dietary supplement use was positively associated with better hearing at all frequencies. The univariate analysis indicated that dietary intakes of retinol, riboflavin, niacin, and vitamin C were positively correlated with better hearing at most frequencies. In contrast, serum concentrations of vitamin D were associated with worse hearing at mid and high (4000 and 6000 Hz) frequencies.</P><P><B>Conclusions:</B> Dietary intake of vitamin C was associated with better hearing in the older population. Because less than one-half of elderly participants in this study consumed a sufficient amount of vitamins, and vitamin intake decreased with age, we should consider proper diet counseling to prevent hearing decline.</P>
Kim, Ji Yeon,Kwon, Oran American Society for Clinical Nutrition 2009 The American journal of clinical nutrition Vol.89 No.1
<P>BACKGROUND: Numerous animal and in vitro studies provided evidence for a relation between garlic intake and cancer risk reduction. Several studies also reported an inverse association in humans. However, no claims have been made about garlic intake and cancer risk reduction with respect to food labeling. OBJECTIVE: The objective of this study was to evaluate the scientific evidence for garlic intake with respect to the risk of different types of cancer using the US Food and Drug Administration's evidence-based review system for the scientific evaluation of health claims. DESIGN: Literature searches were conducted by using the Medline and EMBASE databases for the period 1955-2007 with search terms Allium sativum, vegetables, diet, and nutrition in combination with cancer, neoplasm, and individual cancers. The search was limited to human studies published in English and Korean. RESULTS: With the use of the US Food and Drug Administration's evidence-based review system for the scientific evaluation of health claims, 19 human studies were identified and reviewed to evaluate the strength of the evidence that supports a relation between garlic intake and reduced risk of different cancers with respect to food labeling. CONCLUSIONS: There was no credible evidence to support a relation between garlic intake and a reduced risk of gastric, breast, lung, or endometrial cancer. Very limited evidence supported a relation between garlic consumption and reduced risk of colon, prostate, esophageal, larynx, oral, ovary, or renal cell cancers.</P>
Silventoinen, Karri,Jelenkovic, Aline,Sund, Reijo,Yokoyama, Yoshie,Hur, Yoon-Mi,Cozen, Wendy,Hwang, Amie E,Mack, Thomas M,Honda, Chika,Inui, Fujio,Iwatani, Yoshinori,Watanabe, Mikio,Tomizawa, Rie,Piet American Society for Clinical Nutrition 2017 The American journal of clinical nutrition Vol.106 No.2
<P><B>Background:</B> Genes and the environment contribute to variation in adult body mass index [BMI (in kg/m<SUP>2</SUP>)], but factors modifying these variance components are poorly understood.</P><P><B>Objective:</B> We analyzed genetic and environmental variation in BMI between men and women from young adulthood to old age from the 1940s to the 2000s and between cultural-geographic regions representing high (North America and Australia), moderate (Europe), and low (East Asia) prevalence of obesity.</P><P><B>Design:</B> We used genetic structural equation modeling to analyze BMI in twins ≥20 y of age from 40 cohorts representing 20 countries (140,379 complete twin pairs).</P><P><B>Results:</B> The heritability of BMI decreased from 0.77 (95% CI: 0.77, 0.78) and 0.75 (95% CI: 0.74, 0.75) in men and women 20–29 y of age to 0.57 (95% CI: 0.54, 0.60) and 0.59 (95% CI: 0.53, 0.65) in men 70–79 y of age and women 80 y of age, respectively. The relative influence of unique environmental factors correspondingly increased. Differences in the sets of genes affecting BMI in men and women increased from 20–29 to 60–69 y of age. Mean BMI and variances in BMI increased from the 1940s to the 2000s and were greatest in North America and Australia, followed by Europe and East Asia. However, heritability estimates were largely similar over measurement years and between regions. There was no evidence of environmental factors shared by co-twins affecting BMI.</P><P><B>Conclusions:</B> The heritability of BMI decreased and differences in the sets of genes affecting BMI in men and women increased from young adulthood to old age. The heritability of BMI was largely similar between cultural-geographic regions and measurement years, despite large differences in mean BMI and variances in BMI. Our results show a strong influence of genetic factors on BMI, especially in early adulthood, regardless of the obesity level in the population.</P>
Ko, Kwang-Pil,Kim, Sung-Won,Ma, Sung Hyun,Park, Boyoung,Ahn, Younjhin,Lee, Jong Won,Lee, Min Hyuk,Kang, Eunyoung,Kim, Lee Su,Jung, Yongsik,Cho, Young Up,Lee, ByoungKil,Lin, Jennifer H,Park, Sue K American Society for Clinical Nutrition 2013 The American journal of clinical nutrition Vol.98 No.6
<P><B>Background:</B> Soy intake is associated with a lower risk of breast cancer. However, it is unclear whether the same reduction in risk associated with high soy intake is also applicable to familial or genetic breast cancer.</P><P><B>Objective:</B> The aim of this study was to assess the dietary factors among carriers and noncarriers of <I>BRCA</I> mutations in the Korean Hereditary Breast Cancer Study (KOHBRA).</P><P><B>Design:</B> The KOHBRA Study is an ongoing project composed of affected breast cancer patients and familial members of breast cancer cases with <I>BRCA</I> mutations. To assess the association between dietary diversity and breast cancer risk, an HR was estimated by comparing affected subjects with their familial nonaffected members. To assess the interaction between the combination of <I>BRCA</I> mutation and diet diversity, the case-only OR (COR) was estimated by comparing <I>BRCA</I> mutation carriers and noncarriers only in affected subjects.</P><P><B>Results:</B> Soy product intake was associated with a lower risk of breast cancer in carriers (HR: 0.39; 95% CI: 0.19, 0.79 for the highest quartile). The highest quartile of meat intake was associated with a higher risk of breast cancer regardless of <I>BRCA</I> mutation in carriers (HR: 1.97; 95% CI: 1.13, 3.44) and noncarriers (95% CI: 1.41; 1.12, 1.78). The associations of meat intake and soybean intake for breast cancer were more prominent in <I>BRCA2</I> mutation carriers. In the analysis with only cases, the highest quartile of soy intake, but not meat intake, was associated with <I>BRCA</I>-related breast cancer (COR: 0.57; 95% CI: 0.36, 0.91).</P><P><B>Conclusion:</B> Our study suggests that soy product consumption is associated with lower breast cancer risk and it had an interaction with <I>BRCA</I> mutation. This trial was registered at clinicaltrials.gov as NCT00595348.</P>
Kho, Minjung,Lee, Jung Eun,Song, Yun-Mi,Lee, Kayoung,Kim, Kyunga,Yang, Sarah,Joung, Hyojee,Sung, Joohon American Society for Clinical Nutrition 2013 The American journal of clinical nutrition Vol.98 No.6
<P><B>Background:</B> Salt is essential in our diet, but excess intake is a well-established risk factor for hypertension. The presence and importance of genetic contributions to salt intake, however, are not well understood.</P><P><B>Objective:</B> The aim of this study was to examine whether a genetic predisposition and an environmental influence exist for sodium intake and salt habit.</P><P><B>Design:</B> In a twin-family cohort, half-day urine samples from 1204 individuals (133 pairs of monozygotic twins, 29 pairs of dizygotic twins, and 880 singletons) were collected to assess 24-h sodium intakes. Daily total sodium intake, sodium density per calorie (Na-D), and salt habit questions were analyzed with adjustment for other epidemiologic characteristics. We calculated heritability (h2) and intraclass correlations to examine the genetic and shared environmental contributions to total sodium intake traits.</P><P><B>Results:</B> The average sodium intake was 208.4 ± 107.0 mmol/d. Men had a higher absolute sodium intake (242.6 ± 117.4 mmol/d), but Na-D did not differ by sex. Moderate genetic influences existed (h2 = 0.31–0.34) for sodium intake and Na-D. We also found that sharing current residence rather than being a family member explained 22% of the variance in Na-D.</P><P><B>Conclusion:</B> Our findings suggest that both genetic predisposition and shared environment contribute to sodium intakes and salt habits alike.</P>
Antioxidant vitamins and magnesium and the risk of hearing loss in the US general population
Choi, Yoon-Hyeong,Miller, Josef M,Tucker, Katherine L,Hu, Howard,Park, Sung Kyun American Society for Clinical Nutrition 2014 The American journal of clinical nutrition Vol.99 No.1
<P><B>Background:</B> The protective effects of antioxidant vitamins on hearing loss are well established in animal studies but in few human studies. Recent animal studies suggest that magnesium intake along with antioxidants may act in synergy to prevent hearing loss.</P><P><B>Objective:</B> We examined associations between intake of antioxidant vitamins (daily β-carotene and vitamins C and E) and magnesium and hearing thresholds and explored their joint effects in US adults.</P><P><B>Design:</B> We analyzed cross-sectional data from 2592 participants aged 20–69 y from NHANES 2001–2004. Hearing thresholds as pure tone averages (PTAs) at speech (0.5, 1, 2, and 4 kHz) and high frequencies (3, 4, and 6 kHz) were computed.</P><P><B>Results:</B> When examined individually, modeled as quartiles, and after adjustment for potential confounders, higher intakes of β-carotene, vitamin C, and magnesium were associated with lower (better) PTAs at both speech and high frequencies. High intakes of β-carotene or vitamin C combined with high magnesium compared with low intakes of both nutrients were significantly associated with lower (better) PTAs at high frequencies (−14.82%; 95% CI: −20.50% to −8.74% for β-carotene + magnesium and −10.72%; 95% CI: −16.57% to −4.45% for vitamin C + magnesium). The estimated joint effects were borderline significantly larger than the sums of the individual effects [high β-carotene/low magnesium (−4.98%) and low β-carotene/high magnesium (−0.80%), <I>P</I>-interaction = 0.08; high vitamin C/low magnesium (−1.33%) and low vitamin C/high magnesium (2.13%), <I>P</I>-interaction = 0.09].</P><P><B>Conclusion:</B> Dietary intakes of antioxidants and magnesium are associated with lower risks of hearing loss.</P>
Silventoinen, Karri,Jelenkovic, Aline,Sund, Reijo,Hur, Yoon-Mi,Yokoyama, Yoshie,Honda, Chika,Hjelmborg, Jacob vB,Moller, Soren,Ooki, Syuichi,Aaltonen, Sari,Ji, Fuling,Ning, Feng,Pang, Zengchang,Rebato American Society for Clinical Nutrition 2016 The American journal of clinical nutrition Vol.104 No.2
<P>Background: Both genetic and environmental factors are known to affect body mass index (BMI), but detailed understanding of how their effects differ during childhood and adolescence is lacking. Objectives: We analyzed the genetic and environmental contributions to BMI variation from infancy to early adulthood and the ways they differ by sex and geographic regions representing high (North America and Australia), moderate (Europe), and low levels (East Asia) of obesogenic environments. Design: Data were available for 87,782 complete twin pairs from 0.5 to 19.5 y of age from 45 cohorts. Analyses were based on 383,092 BMI measurements. Variation in BMI was decomposed into genetic and environmental components through genetic structural equation modeling. Results: The variance of BMI increased from 5 y of age along with increasing mean BMI. The proportion of BMI variation explained by additive genetic factors was lowest at 4 y of age in boys (a(2) = 0.42) and girls (a(2) = 0.41) and then generally increased to 0.75 in both sexes at 19 y of age. This was because of a stronger influence of environmental factors shared by co-twins in midchildhood. After 15 y of age, the effect of shared environment was not observed. The sex-specific expression of genetic factors was seen in infancy but was most prominent at 13 y of age and older. The variance of BMI was highest in North America and Australia and lowest in East Asia, but the relative proportion of genetic variation to total variation remained roughly similar across different regions. Conclusions: Environmental factors shared by co-twins affect BMI in childhood, but little evidence for their contribution was found in late adolescence. Our results suggest that genetic factors play a major role in the variation of BMI in adolescence among populations of different ethnicities exposed to different environmental factors related to obesity.</P>