The authors developed an equation to estimate 24-hour urine sodium (24HUNa) using the average of three spot urine (SU) samples (morning-first, morning, and evening) from 74 individuals and validated this equation using the average of three SU samples (morning-first, daytime, and evening) from 174 additional individuals. Compared with previously published equations using a single SU sample, the currently developed equation using the average of three SU samples showed much lower bias from measured 24HUNa (À2.9 vs >10 mmol/ 24 h). The intraclass and concordance correlation coefficients of the proposed equation using the average of three SU samples were 0.909 and 0.832, respectively. The limits of agreement were À64.1-58.3 mmol/24 h and approximately 100 mmol/24 h for the currently developed and previously published equations, respectively. All equations showed a tendency to overestimate or underestimate 24HUNa in a manner dependent on the level of 24HUNa but irrespective of the number of SU samples considered. Nonetheless, among the currently tested equations, our equation using the average of three SU samples provided the best estimation of 24HUNa at a population level.

The purpose of this study was to evaluate the dietary potassium intake, Na/K intake molar ratio, consumption of 18 food groups, and foods contributing to potassium intake of Korean adults as well as the relationships among quartile of potassium intake level and blood pressure, blood biochemical index. Methods: This study was conducted using the Korea National Health and Nutrition Examination Survey, 2007~2010. The total number of subjects was 20,291. All analyses were conducted using a survey weighting to account for the complex survey design. Results: Overall average intakes of potassium were 2,934.7, 3,070.6, 3,078.1, and 3,232.0 mg/day, and they significantly increased by year in Korean adults. The average dietary potassium intake was close to adequate intake (AI), whereas that of women was considerably lower than the AI. The Na/K intake molar ratio in males (2.89~3.23) was higher than in females (2.62~2.95). The major food groups contributing to potassium intake were vegetables, cereals, and fruits/meats. The two major foods contributing to potassium intake were polished rice and cabbage kimchi. The rankings of food source were as follows; polished rice > cabbage kimchi > potato > oriental melon > sweet potato > seaweed > radish > apple > black soybean. In 50~64 year old females, systolic blood pressure (SBP) significantly decreased (p < 0.01) and HDL-cholesterol significantly increased (p < 0.05) as potassium intake increased. Triglyceride (TG) was significantly higher in the other quartile of potassium intake level than in the first quartile (p < 0.05). Conclusion: In conclusion, our study suggests the need for an appropriate set of dietary reference intakes according to caloric intake by sex and age groups and for development of eating patterns to increase potassium intake and decrease sodium intake.

Background: This study sought to investigate the association between n-3 and n-6 fatty acid intakes and depressive symptoms in Korean female adults.Methods: Subjects comprised 8,204 Korean female adults, aged over 19 years, who participated in the National Health and Nutrition Examination Survey from 2014-2018. Subjects were classified according to their Patient Health Questionnaire-9 scores into a low depressive symptoms (LDS) group and a high depressive symptoms (HDS) group. Nutrient intake was evaluated using dietary data obtained through a one-day 24-hour recall.Results: Compared with the LDS group, the HDS group was associated with lower education levels, household incomes, and employment rates. The HDS group had lower intakes of n-3 and n-6 fatty acids than the LDS group. The highest quartile of adjusted total n-3 intakes had a decreased odds ratio of depressive symptoms (95% confidence interval [CI], 0.35-0.90) in those aged 65 years over. The prevalence of depressive symptoms decreased in the highest quartile of adjusted arachidonic acid intake (95% CI, 0.33-0.93) in those aged 41-64 years. The n-6:n-3 ratio was not associated with depressive symptoms.Conclusions: From the results of this study, it was found that the intake of n-3 fatty acids and arachidonic acid were significantly associated with depressive symptoms. These findings can be used to aid the development of dietary guidelines for the improvement of public health.

Objectives: This study was conducted to identify factors that influence the consumption of temple food and to find systematic methods improving the popularization of temple food.Methods: A self-administered questionnaire was applied to 304 temple food restaurant visitors, including 232 local and 72 foreign individuals. The questionnaire was designed to investigate recognition, consumption, preference and popularization of temple food among restaurant visitors.

Objectives: This study was conducted to investigate the perspective and popularization of temple food among university students with food related majors, and to provide basic data for the popularization and the fostering of professional lecture in temple food. Methods: A self-administered questionnaire was applied to 453 university students at six universities with food related majors. The questionnaire was designed to examine interest, recognition, consumption, popularization and curriculum of temple food. Results: The study population consisted of 19.2% men, and 80.8% women, and the most common response to desired career after graduation was food related employment (53.9%). Overall, 49.0% replied that they had an interest in temple food, which was relatively low. 59.9% of respondents who had been known throw TV, Internet, newspaper, and magazines about temple food were showed the highest results. Additionally, as for the perception of temple food, 'Prevention of lifestyle related disease' was the highest score (4.10). Overall, 64.9% of the subjects had not tried temple food, and 84.7% of these responded that this was because they had not encountered temple food. Among subjects who had tried temple food, most had encountered it at a temple (73.0%), and 78.0% replied that the taste of temple food was suitable. The intention to try temple food was 73.3%, and 64.8% of respondents said there was a necessity to establishment curriculum regarding temple food. Finally, interest, popularization, and intention to try temple food were significantly positively corelated. Conclusions: The results showed high interest in temple food and willingness to participate in education regarding temple food, as well as awareness of the need for popularization. Therefore, it is necessary to increase intake opportunities to raise interest in temple foods. This can be accomplished utilizing publicity materials, as well as by offering opportunities for temple food education through curriculum.