Purpose: We aimed to investigate how genetic predisposition to drinking and gastric cancer (GC) modifies the association between alcohol consumption and GC risk in the Korean population. Materials and Methods: Polygenic risk scores for GC (PRS-GC) and alcohol consumption (PRS-Alcohol) were formulated using genome-wide association results from BioBank Japan. Validation was performed using Korean cohorts (SNUBH-GENIE cohort), incorporating 8,846 controls and 531 patients with GC. Subsequently, these PRSs were applied to an independent Korean cohort of 67,771 participants, including 313 patients with GC during the follow-up for 14 years (KoGES cohort). Results: In KoGES cohort, the influence of alcohol consumption on GC risk was significantly altered by the PRS-GC and exhibited a synergistic interaction effect. PRS-Alcohol itself shows a negative correlation with GC risk. However, when actual alcohol consumption significantly exceeded genetically predicted levels, the risk of alcohol-related GC was notably increased (adjusted hazard ratio, 1.32; 95% confidence interval, 1.01 to 1.72). Heavy drinkers in the high–PRS-GC/low–PRS-Alcohol group had a 2.16 times higher risk of GC than non-to-light drinkers, which was prominent in males. Conclusion Korean drinkers with higher PRS-GC who consume alcohol more than genetically predicted levels are susceptible to GC. PRS-GC and PRS-Alcohol may be beneficial for assessing the impact of alcohol consumption on GC risk in Koreans.

Food choice is strongly influenced by taste preferences, and spicy-flavored products have become increasingly diverse in the processed food market. This study aimed to compared nutrition label-based nutrient contents between spicy and non-spicy products, focusing on the sodium and sugar contents, and to evaluated the potential impact of tastebased food choices on nutrient intake. Nine hundred and seventy-eight processed food products available in Korea were collected through an online market survey, including ready-to-heat Guk (soups) (n=231), Tang (soups) (n=220), Jjigae (stews) (n=132), Jeongol (stews/hot pots) (n=206), and instant noodles consumed with broth, including cup-type (n=87) and bag-type (n=102). Information on price, nutrition labeling, and food labeling characteristics was collected. Products were classified as spicy or non-spicy according to predefined criteria, and the nutrient contents per serving and per 100 g were compared.Significant differences in sodium, sugar, and several nutrient contents were observed according to spiciness in ready-to-heat Guk, Tang, Jjigae, Jeongol, and instant noodles.In particular, spicy Guk, Tang, Jjigae, and packaged instant noodles had higher sodium contents compared with non-spicy products. In addition, spicy Guk and Tang products contained higher sugar contents than their non-spicy counterparts. These differences were supported by correlation analysis among nutrients. The findings suggest that taste-based food choices may influence nutrient intake, particularly sodium and sugar consumption.Therefore, consumers should carefully review nutrition labeling and select products appropriate for their health status rather than relying primarily on taste preference or market trends.

Purpose: This study aimed to develop and implement an antimicrobial stewardship education program for physician assistant nurses and to evaluate its effects on their knowledge and clinical performance. Methods: A quasi-experimental, single-group pre-post design was conducted with 50 physician assistant nurses at a university hospital in Seoul, Republic of Korea. The antimicrobial stewardship education program, developed using the ADDIE model, consisted of 12 sessions including lectures and case-based learning (CBL)-based discussions.Knowledge was measured before and immediately after the intervention, while performance was assessed pre-intervention and four weeks post-program. Data were analyzed using paired t-tests, Wilcoxon signed-rank tests, and analysis of covariance (ANCOVA). Results: Knowledge scores significantly improved from 44.65±7.45 to 58.50±10.11 (p<.001), and all subdomains showed significant increases (p<.001). Performance scores increased from 3.68±0.77 to 4.28±0.68 (p<.001). Knowledge gain did not differ significantly between the medical and surgical departments (p=.710). Likewise, after adjusting for pre-test scores, no significant difference in performance improvement was observed between the two departments (ANCOVA, p=.170). These results indicate that the program was effective across both departments regardless of their characteristics. Conclusion The antimicrobial stewardship education program improved both knowledge and performance among physician assistant nurses. This program may contribute to the standardization of antimicrobial stewardship education and to appropriate antimicrobial use and the reduction of antimicrobial resistance.

Background: Chromosomal alterations serve as diagnostic and prognostic markers in acute leukemia. Given the evolving landscape of chromosomal abnormalities in acute leukemia, we previously studied these over two periods. In this study, we investigated the frequency of these abnormalities and clinical trends in acute leukemia in Korea across three time periods. Methods: We retrospectively analyzed data from 1,787 patients with acute leukemia (319 children and 1,468 adults) diagnosed between 2006 and 2020. Conventional cytogenetics, FISH, and multiplex quantitative PCR were used for analysis. The patient groups were divided according to the following three study periods: 2006–2009 (I), 2010–2015 (II), and 2016–2020 (III). Results: Chromosomal aberrations were detected in 92% of patients. The PML::RARA translocation was the most frequent. Over the 15-yr period, chromosomal aberrations showed minimal changes, with specific fusion transcripts being common among patients.ALL was more prevalent in children than in adults and correlated significantly with the ETV6::RUNX1 and RUNX1::RUNX1T1 aberrations. The incidence of ALL increased during the three periods, with PML::RARA remaining common. Conclusions The frequency of chromosomal abnormalities in acute leukemia has changed subtly over time. Notably, the age of onset of adult AML has continuously increased. Our results may help in establishing diagnoses and clinical treatment strategies and developing various molecular diagnostic platforms.

This study aimed to provide basic data for promoting healthy food choices by evaluating the energy and nutrient content of ready-to-cook or ready-to-heat home meal replacement snacks. Eight hundred and ninety-four flour-based home meal replacement (HMR) products were analyzed, including 367 noodle dishes, 230 tteokbokki products, and 297 dumpling items. The serving sizes were determined by the product labeling. If not indicated, the total weight was used as the serving size if it could be considered a single serving. A serving size of 150 g was applied to dumplings sold in large packages. The average serving size was 249.9 g for noodles and 210.0 g for tteokbokki. The energy content varied significantly: noodles, tteokbokki, and dumplings had 439.8 kcal, 433.0 kcal, and 292.7 kcal, respectively (P＜0.001). The carbohydrate content were higher in noodles (87.9 g) and tteokbokki (87.6 g) compared to dumplings (32.0 g) (P＜0.001), while the sugar content was highest in tteokbokki (13.5 g) (P＜0.001). The protein content was highest in noodles (11.7 g), followed by dumplings (10.9 g) and tteokbokki (9.9 g) (P＜0.001). The sodium content was highest in noodles (1,777.9 mg), followed by tteokbokki (1,152.3 mg) and dumplings (583.7 mg) (P＜0.001). The price per serving was highest for noodles (3,303.9 KRW) (P＜0.001). The nutrient content varied within the same product type depending on the flavor, temperature (hot vs. cold), and whether a broth was included.These findings highlight the considerable differences in nutritional profiles among HMR snack foods and underscore the importance of selecting products based on their intended dietary use.

This study aimed to provide basic data for promoting healthy food choices by evaluating the energy and nutrient content of ready-to-cook or ready-to-heat home meal replacement snacks. Eight hundred and ninety-four flour-based home meal replacement (HMR) products were analyzed, including 367 noodle dishes, 230 tteokbokki products, and 297 dumpling items. The serving sizes were determined by the product labeling. If not indicated, the total weight was used as the serving size if it could be considered a single serving. A serving size of 150 g was applied to dumplings sold in large packages. The average serving size was 249.9 g for noodles and 210.0 g for tteokbokki. The energy content varied significantly: noodles, tteokbokki, and dumplings had 439.8 kcal, 433.0 kcal, and 292.7 kcal, respectively (P＜0.001). The carbohydrate content were higher in noodles (87.9 g) and tteokbokki (87.6 g) compared to dumplings (32.0 g) (P＜0.001), while the sugar content was highest in tteokbokki (13.5 g) (P＜0.001). The protein content was highest in noodles (11.7 g), followed by dumplings (10.9 g) and tteokbokki (9.9 g) (P＜0.001). The sodium content was highest in noodles (1,777.9 mg), followed by tteokbokki (1,152.3 mg) and dumplings (583.7 mg) (P＜0.001). The price per serving was highest for noodles (3,303.9 KRW) (P＜0.001). The nutrient content varied within the same product type depending on the flavor, temperature (hot vs. cold), and whether a broth was included.These findings highlight the considerable differences in nutritional profiles among HMR snack foods and underscore the importance of selecting products based on their intended dietary use.

This study aimed to provide basic data for promoting healthy food choices by evaluating the energy and nutrient content of ready-to-cook or ready-to-heat home meal replacement snacks. Eight hundred and ninety-four flour-based home meal replacement (HMR) products were analyzed, including 367 noodle dishes, 230 tteokbokki products, and 297 dumpling items. The serving sizes were determined by the product labeling. If not indicated, the total weight was used as the serving size if it could be considered a single serving. A serving size of 150 g was applied to dumplings sold in large packages. The average serving size was 249.9 g for noodles and 210.0 g for tteokbokki. The energy content varied significantly: noodles, tteokbokki, and dumplings had 439.8 kcal, 433.0 kcal, and 292.7 kcal, respectively (P＜0.001). The carbohydrate content were higher in noodles (87.9 g) and tteokbokki (87.6 g) compared to dumplings (32.0 g) (P＜0.001), while the sugar content was highest in tteokbokki (13.5 g) (P＜0.001). The protein content was highest in noodles (11.7 g), followed by dumplings (10.9 g) and tteokbokki (9.9 g) (P＜0.001). The sodium content was highest in noodles (1,777.9 mg), followed by tteokbokki (1,152.3 mg) and dumplings (583.7 mg) (P＜0.001). The price per serving was highest for noodles (3,303.9 KRW) (P＜0.001). The nutrient content varied within the same product type depending on the flavor, temperature (hot vs. cold), and whether a broth was included.These findings highlight the considerable differences in nutritional profiles among HMR snack foods and underscore the importance of selecting products based on their intended dietary use.

BACKGROUND/OBJECTIVES: Accurate estimation of nutrient intake from food consumption requires reliable food composition data. However, since nutrient content changes during cooking, the application of raw ingredient composition may lead to overestimation, particularly for energy and fat in meat dishes. In this study, the suitability of applying cooked food codes for meat dishes to improve the validity of recipe-based nutrient content estimation was evaluated.MATERIALS/METHODS: Pork (thin-sliced and thick-cut belly and shoulder butt) and beef (tenderloin, loin, rib meat, and brisket point) were examined for cooking yield after grilling and their nutrient contents were estimated. Each cut was portioned to 100 g of raw meat and cooked in triplicate. Nutrient content was calculated using both raw and cooked meat codes from the Korean Standard Food Composition Table, and differences in energy, fat, and protein content were compared. RESULTS: When grilled under standardized conditions, the average cooking yield was approximately 65% for pork and 80% for beef (P < 0.0001). Thin slices of pork belly had a lower yield (62.6%) than thicker cuts (68.0%), while beef brisket point had the lowest yield among beef cuts (63.6%). Applying cooked meat codes and measured cooking yields resulted in overall decreases in energy (−10% to −50%) and fat (−20% to −60%) content, with slight increase in protein (up to +34%, P < 0.0001). For beef tenderloin, additional comparisons using matched raw and grilled data from the United States Department of Agriculture SR Legacy Database showed smaller percent differences in energy, fat, and protein than those obtained from the Korean database. CONCLUSION Incorporating measured cooking yields and corresponding cooked meat codes into recipe-based databases can improve the accuracy of nutrient intake estimation. The development of nutrient databases that reflect differences in cooking conditions—including temperature, duration, and doneness—should be prioritized to enhance the validity of national dietary surveys.

Background/Aims: Ischemic colitis (IC), the most common ischemic syndrome affecting the gastrointestinal tract, results from a decreased blood supply to the colon. Persistent symptoms can lead to complications, necessitating surgery. This study assessed the clinical characteristics and risk factors for poor outcomes in IC. Methods: This retrospective observational study examined the medical records of 141 patients diagnosed pathologically with IC via surgery or colonoscopy at Chonnam National University Hwasun Hospital between April 2004 and August 2023. Results: Eighteen (12.8%) and 123 (87.2%) patients were diagnosed by surgical biopsy and biopsy with colonoscopy, respectively.Multivariate analysis identified right-sided colon involvement, fever, and the absence of hematochezia as risk factors for the progression to surgery (odds ratio [OR]=5.924, 95% confidence interval [CI] 1.009–34.767, p=0.049; OR=24.139, 95% CI 5.209– 111.851, p<0.001; and OR=0.076, 95% CI 0.013–0.446, p=0.004, respectively). The in-hospital mortality was 5.7% (8/141), and the patients who died exhibited higher rates of shock. The median (interquartile range) hospital stay was 11 (1–219) days. Patients who had longer hospital stays (≥14 days) had a significantly higher rate of fever but a lower rate of hematochezia. Conclusions A multidisciplinary approach is crucial for determining the need for surgery in patients with right-sided colon involvement, fever, or the absence of hematochezia.

Background/Aims: Ischemic colitis (IC), the most common ischemic syndrome affecting the gastrointestinal tract, results from a decreased blood supply to the colon. Persistent symptoms can lead to complications, necessitating surgery. This study assessed the clinical characteristics and risk factors for poor outcomes in IC. Methods: This retrospective observational study examined the medical records of 141 patients diagnosed pathologically with IC via surgery or colonoscopy at Chonnam National University Hwasun Hospital between April 2004 and August 2023. Results: Eighteen (12.8%) and 123 (87.2%) patients were diagnosed by surgical biopsy and biopsy with colonoscopy, respectively.Multivariate analysis identified right-sided colon involvement, fever, and the absence of hematochezia as risk factors for the progression to surgery (odds ratio [OR]=5.924, 95% confidence interval [CI] 1.009–34.767, p=0.049; OR=24.139, 95% CI 5.209– 111.851, p<0.001; and OR=0.076, 95% CI 0.013–0.446, p=0.004, respectively). The in-hospital mortality was 5.7% (8/141), and the patients who died exhibited higher rates of shock. The median (interquartile range) hospital stay was 11 (1–219) days. Patients who had longer hospital stays (≥14 days) had a significantly higher rate of fever but a lower rate of hematochezia. Conclusions A multidisciplinary approach is crucial for determining the need for surgery in patients with right-sided colon involvement, fever, or the absence of hematochezia.