Excess salt intake contributes to hypertension and increased cardiovascular disease risk.
Efforts to implement effective salt-reduction strategies require accurate data on the sources …

RESULTS The mean sodium intake range was 3,477.2–3,889.6 mg/day during 2013–2017.
The major food groups contributing to sodium intake were seasonings (1,597.5–1,870.5 …

Background: Despite the growing prevalence of metabolic syndrome (MetS) in Korea,
information is lacking on gender-and age-specific patterns in prevalence of MetS among …

Weight loss and malnutrition are common in cancer patients. Although weight loss is
predominantly due to loss of fat mass, the morbidity risk is given by the decrease in muscle …

BACKGROUND/OBJECTIVES Eating out has been reported to have negative effects on
nutritional status. However, eating out can include meals prepared at home and eaten …

This study aimed to investigate in vitro and in vivo the probiotic characteristics of lactic acid
bacteria (LAB) isolated from Korean traditional fermented foods. Caenorhabditis elegans (C …

Studies on the association between gastric cancer (GC) and the intake of soup-based dish
groups (noodles and dumplings, soups, and stews), which are sodium-contributing foods, in …

Using long-term follow-up cohort data from the Korean Genome Epidemiology Study, we
assessed the dietary risk factors for incident hypertension (HTN). In total, 6792 subjects …

Objectives The purpose of this study was to evaluate the main sources of dietary sodium and
potassium intake in Koreans by gender, age and regions. Methods We used the data from …

This study analyzed dietary assessment and factors according to fruits and vegetables
intake in Korean elderly people. We enrolled 8336 Korean elderly people aged≥ 65 who …