The aim of this study was to evaluate the color stability of bulk-fill and conventional resin composites with respect to different storage media and thickness of composites.Filtek™ Z250 and Filtek™ Z350XT were evaluated as conventional resin composites. Filtek™ Bulk-fill Posterior Restorative and Tetric® N-Ceram Bulk Fill were evaluated as bulk-fill resin composites.CIE L*a*b* values of baseline were measured after 24 hours of storage in distilled water, and each resin composite group was divided into three subgroups and stored in distilled water, red wine, and coffee media respectively. Again after 1, 7 and 28 days of immersion, color changes (ΔE*) were calculated using the CIE L*a*b* values.The greatest ΔE* was observed in red wine for all resin composites, and the mean color changes were ranked in the increasing order of distilled water, coffee, red wine. Filtek™ Z350XT exhibited the greatest color change in all media, followed by Filtek™ Bulk-fill Posterior Restorative. Filtek™ Z250 and Tetric® N-Ceram Bulk Fill followed with similar mean color change values. According to the 2 different thicknesses of 2 mm and 4 mm of bulk-fill resin composites, there was no thickness-related difference on color changes.
Coffee ; Immersion ; Water ; Wine

OBJECTIVE: Body composition is measured using bioelectrical impedance analysis (BIA), and correlation between the result of BIA and cognitive function is analyzed. METHODS: A total of 118 elderly (46 male, 72 female) were recruited. They were divided into three groups; normal (n=33), mild cognitive impairment (n=42), and Alzheimer's dementia (n=43) according to the diagnostic criteria. Skeletal muscle mass, body fat mass, and fat-free mass were measured using a BIA device, and were converted to the ratio of body weight. All participants underwent Korean version of Mini-Mental State Examination (MMSE-K). RESULTS: In pearson correlation analysis, skeletal muscle percentage (SMP) and fat-free mass percentage (FFMP) were positively correlated with MMSE-K score (r=0.309, p=0.001; r=0.245, p=0.008), and body fat percentage was negatively correlated (r=−0.258, p=0.005). In multiple regression analysis, SMP (β=2.012, t=4.457, p < 0.001) and FFMP (β=−1.733, t=−3.838, p < 0.001) were selected as the best predictors of changes in MMSE-K score (R2=0.198). CONCLUSION: Reduced skeletal muscle and increased body fat correlate with decreased cognitive function, suggesting the need for prevention of frailty and early diagnosis of cognitive impairment.
Adipose Tissue ; Aged ; Body Composition* ; Body Weight ; Cognition Disorders ; Cognition* ; Dementia ; Early Diagnosis ; Electric Impedance* ; Humans ; Male ; Mild Cognitive Impairment ; Muscle, Skeletal ; Sarcopenia

Atopic dermatitis (AD) is a chronically relapsing inflammatory disorder of the skin. It is characterized by severe pruritus, sleep disturbance, and poor quality of life. In addition, AD frequently occurs in childhood and is considered the first manifestation of atopic march, which progresses into respiratory allergic diseases, such as asthma and allergic rhinitis, as the patient grow older. In this regard, the early diagnosis and active treatment of AD are required to lower the severity of disease and to prevent the development of atopic march. The proper management of AD includes avoidance of aggravating factors, barrier repair by skin care, and control of inflammation and infection with appropriate medications. Among them, identification and elimination of environmental risk factors responsible for worsening skin symptoms are essential. They include temperature, humidity, food and inhalant allergens, microorganisms, air pollutants, ultraviolet radiation, water hardness, and so forth. In particular, there is growing concern about indoor environment because time spent indoors and exposure to various kinds of pollutants is increasing with modernization and industrialization. In this review, we summarize the hazardous effect of temperature, humidity, cigarette smoke, volatile organic compounds, formaldehyde, and phthalates on the development or aggravation of AD. Current epidemiological studies and animal experiments suggest possible contributions of various indoor environmental factors to the development and aggravation of AD. However, further studies are needed to demonstrate a causal relationship between indoor environmental factors and AD.

Background: University students have been known as having a higher rate of problem drinking than the general population in South Korea. In particular, the university freshmen may experience problem drinking from increased occasions of frequent social gatherings at the first school year as they have increased time to freely use compared to the high school days. Problem drinking among university freshmen may be influenced by multiple factors. The present study aimed to examine the prevalence of problem drinking and to identify individualand family-level factors associated with university freshmen's problem drinking. Methods: A cross-sectional, correlation study was conducted. Participants were 227 university freshmen (70 men and 157 women) under the parenting of mother and father from 10 universities in Seoul. The problem drinking was evaluated by using the Alcohol Use Disorder Identification Test. Alcohol Abstinence Self-Efficacy Scale and Parental Authority Questionnaire for parenting behaviors were used. Results: The prevalence of problem drinking was 58.6% among university freshmen. An individual-level factor of alcohol abstinence self-efficacy was significantly associated with the prevalence of problem drinking (odds ratio, 0.94; 95% confidence interval, 0.91-0.96) among university freshmen. However, any of family-level factors including types of parenting behaviors were not significantly associated with the prevalence of problem drinking. Conclusions Alcohol abstinence self-efficacy may be a strong protective factor against university freshmen's problem drinking. University-based alcohol abstinence programs should comprise of nursing strategies including the enhancement of abstinence self-efficacy at the first school year.

Background: University students have been known as having a higher rate of problem drinking than the general population in South Korea. In particular, the university freshmen may experience problem drinking from increased occasions of frequent social gatherings at the first school year as they have increased time to freely use compared to the high school days. Problem drinking among university freshmen may be influenced by multiple factors. The present study aimed to examine the prevalence of problem drinking and to identify individualand family-level factors associated with university freshmen's problem drinking. Methods: A cross-sectional, correlation study was conducted. Participants were 227 university freshmen (70 men and 157 women) under the parenting of mother and father from 10 universities in Seoul. The problem drinking was evaluated by using the Alcohol Use Disorder Identification Test. Alcohol Abstinence Self-Efficacy Scale and Parental Authority Questionnaire for parenting behaviors were used. Results: The prevalence of problem drinking was 58.6% among university freshmen. An individual-level factor of alcohol abstinence self-efficacy was significantly associated with the prevalence of problem drinking (odds ratio, 0.94; 95% confidence interval, 0.91-0.96) among university freshmen. However, any of family-level factors including types of parenting behaviors were not significantly associated with the prevalence of problem drinking. Conclusions Alcohol abstinence self-efficacy may be a strong protective factor against university freshmen's problem drinking. University-based alcohol abstinence programs should comprise of nursing strategies including the enhancement of abstinence self-efficacy at the first school year.

Purpose: We aimed to evaluate the effects of baked egg and milk diets on the prognosis of immunoglobulin E (IgE)-mediated food allergy in young children. Methods: In this retrospective study, we enrolled children under 36 months of age who were diagnosed with egg or milk allergy between January 2020 and July 2023. The consumption group underwent oral food challenges with baked egg or milk, and was instructed to include baked eggs and milk in their diet for at least 6 months. The control group, matched for age and specific IgE (sIgE) levels, restricted these foods. We compared the age at which tolerance was achieved, and analyzed changes in total IgE and sIgE levels against egg white (EW), ovomucoid (OM), and cow’s milk (CM) in both groups. Results: Data were collected from 24 children in both the consumption and control groups. The consumption group demonstrated a significantly earlier acquisition of tolerance to egg and milk allergies compared to the control group (median: 24 vs. 31 months, P= 0.045). In the consumption group, total IgE and CM-sIgE levels showed no significant changes (P= 0.073 and P= 0.118, respectively), while EW- and OM-sIgE levels significantly decreased (P < 0.001 and P = 0.016, respectively). In the control group, total IgE and CM-sIgE levels significantly increased from baseline (P = 0.038 and P < 0.001, respectively), whereas there were no significant changes in EW- and OM-sIgE levels (P = 0.054 and P = 0.190, respectively). Between the consumption and control groups, no significant differences were observed in the changes in total IgE or specific IgE to EW, OM, and CM before and after the observation period (P = 0.404, P = 0.238, P = 0.531, and P = 0.167, respectively). Conclusion These findings suggest that diets of baked eggs and milk may accelerate the development of tolerance in children with egg or milk allergies.

Purpose: We aimed to evaluate the effects of baked egg and milk diets on the prognosis of immunoglobulin E (IgE)-mediated food allergy in young children. Methods: In this retrospective study, we enrolled children under 36 months of age who were diagnosed with egg or milk allergy between January 2020 and July 2023. The consumption group underwent oral food challenges with baked egg or milk, and was instructed to include baked eggs and milk in their diet for at least 6 months. The control group, matched for age and specific IgE (sIgE) levels, restricted these foods. We compared the age at which tolerance was achieved, and analyzed changes in total IgE and sIgE levels against egg white (EW), ovomucoid (OM), and cow’s milk (CM) in both groups. Results: Data were collected from 24 children in both the consumption and control groups. The consumption group demonstrated a significantly earlier acquisition of tolerance to egg and milk allergies compared to the control group (median: 24 vs. 31 months, P= 0.045). In the consumption group, total IgE and CM-sIgE levels showed no significant changes (P= 0.073 and P= 0.118, respectively), while EW- and OM-sIgE levels significantly decreased (P < 0.001 and P = 0.016, respectively). In the control group, total IgE and CM-sIgE levels significantly increased from baseline (P = 0.038 and P < 0.001, respectively), whereas there were no significant changes in EW- and OM-sIgE levels (P = 0.054 and P = 0.190, respectively). Between the consumption and control groups, no significant differences were observed in the changes in total IgE or specific IgE to EW, OM, and CM before and after the observation period (P = 0.404, P = 0.238, P = 0.531, and P = 0.167, respectively). Conclusion These findings suggest that diets of baked eggs and milk may accelerate the development of tolerance in children with egg or milk allergies.

Purpose: We aimed to evaluate the effects of baked egg and milk diets on the prognosis of immunoglobulin E (IgE)-mediated food allergy in young children. Methods: In this retrospective study, we enrolled children under 36 months of age who were diagnosed with egg or milk allergy between January 2020 and July 2023. The consumption group underwent oral food challenges with baked egg or milk, and was instructed to include baked eggs and milk in their diet for at least 6 months. The control group, matched for age and specific IgE (sIgE) levels, restricted these foods. We compared the age at which tolerance was achieved, and analyzed changes in total IgE and sIgE levels against egg white (EW), ovomucoid (OM), and cow’s milk (CM) in both groups. Results: Data were collected from 24 children in both the consumption and control groups. The consumption group demonstrated a significantly earlier acquisition of tolerance to egg and milk allergies compared to the control group (median: 24 vs. 31 months, P= 0.045). In the consumption group, total IgE and CM-sIgE levels showed no significant changes (P= 0.073 and P= 0.118, respectively), while EW- and OM-sIgE levels significantly decreased (P < 0.001 and P = 0.016, respectively). In the control group, total IgE and CM-sIgE levels significantly increased from baseline (P = 0.038 and P < 0.001, respectively), whereas there were no significant changes in EW- and OM-sIgE levels (P = 0.054 and P = 0.190, respectively). Between the consumption and control groups, no significant differences were observed in the changes in total IgE or specific IgE to EW, OM, and CM before and after the observation period (P = 0.404, P = 0.238, P = 0.531, and P = 0.167, respectively). Conclusion These findings suggest that diets of baked eggs and milk may accelerate the development of tolerance in children with egg or milk allergies.

Purpose: We aimed to evaluate the effects of baked egg and milk diets on the prognosis of immunoglobulin E (IgE)-mediated food allergy in young children. Methods: In this retrospective study, we enrolled children under 36 months of age who were diagnosed with egg or milk allergy between January 2020 and July 2023. The consumption group underwent oral food challenges with baked egg or milk, and was instructed to include baked eggs and milk in their diet for at least 6 months. The control group, matched for age and specific IgE (sIgE) levels, restricted these foods. We compared the age at which tolerance was achieved, and analyzed changes in total IgE and sIgE levels against egg white (EW), ovomucoid (OM), and cow’s milk (CM) in both groups. Results: Data were collected from 24 children in both the consumption and control groups. The consumption group demonstrated a significantly earlier acquisition of tolerance to egg and milk allergies compared to the control group (median: 24 vs. 31 months, P= 0.045). In the consumption group, total IgE and CM-sIgE levels showed no significant changes (P= 0.073 and P= 0.118, respectively), while EW- and OM-sIgE levels significantly decreased (P < 0.001 and P = 0.016, respectively). In the control group, total IgE and CM-sIgE levels significantly increased from baseline (P = 0.038 and P < 0.001, respectively), whereas there were no significant changes in EW- and OM-sIgE levels (P = 0.054 and P = 0.190, respectively). Between the consumption and control groups, no significant differences were observed in the changes in total IgE or specific IgE to EW, OM, and CM before and after the observation period (P = 0.404, P = 0.238, P = 0.531, and P = 0.167, respectively). Conclusion These findings suggest that diets of baked eggs and milk may accelerate the development of tolerance in children with egg or milk allergies.

Purpose: We aimed to evaluate the effects of baked egg and milk diets on the prognosis of immunoglobulin E (IgE)-mediated food allergy in young children. Methods: In this retrospective study, we enrolled children under 36 months of age who were diagnosed with egg or milk allergy between January 2020 and July 2023. The consumption group underwent oral food challenges with baked egg or milk, and was instructed to include baked eggs and milk in their diet for at least 6 months. The control group, matched for age and specific IgE (sIgE) levels, restricted these foods. We compared the age at which tolerance was achieved, and analyzed changes in total IgE and sIgE levels against egg white (EW), ovomucoid (OM), and cow’s milk (CM) in both groups. Results: Data were collected from 24 children in both the consumption and control groups. The consumption group demonstrated a significantly earlier acquisition of tolerance to egg and milk allergies compared to the control group (median: 24 vs. 31 months, P= 0.045). In the consumption group, total IgE and CM-sIgE levels showed no significant changes (P= 0.073 and P= 0.118, respectively), while EW- and OM-sIgE levels significantly decreased (P < 0.001 and P = 0.016, respectively). In the control group, total IgE and CM-sIgE levels significantly increased from baseline (P = 0.038 and P < 0.001, respectively), whereas there were no significant changes in EW- and OM-sIgE levels (P = 0.054 and P = 0.190, respectively). Between the consumption and control groups, no significant differences were observed in the changes in total IgE or specific IgE to EW, OM, and CM before and after the observation period (P = 0.404, P = 0.238, P = 0.531, and P = 0.167, respectively). Conclusion These findings suggest that diets of baked eggs and milk may accelerate the development of tolerance in children with egg or milk allergies.