BACKGROUND/OBJECTIVES: Metabolic syndrome (MetS) is closely connected to dietary and lifestyle factors, with diet being one of the primary risk factors for MetS, acting as a key factor in both prevention and management. In this study, we analyzed the mediating effect of the Korean Healthy Eating Index (KHEI) on the relationship between lifestyle patterns and MetS in middle-aged Koreans using data from the 2019–2021 Korea National Health and Nutrition Examination Survey (KNHANES). SUBJECTS/METHODS: This study examined data from 5,196 adults aged 40–64 yrs who participated in the eighth KNHANES. Data on 5 lifestyle factors—smoking, alcohol consumption, physical activity, sleep duration, and stress perception—were analyzed. The latent class analysis (LCA) was performed using Mplus 8.11, and SPSS PROCESS Macro v4.2 was used for statistical analysis to analyze the mediating effect of the KHEI. RESULTS: The model categorized lifestyle factors into three into 3 clusters: ‘Low Activity Class,’ ‘Low Activity and Smoking Class,’ and ‘Multiple Risk Class.’ The KHEI mediation analysis showed significant effects: 0.0205 (95% confidence interval [CI], 0.0062–0.0363) in the ‘Low Activity and Smoke Class,’ and 0.0420 (95% CI, 0.0133–0.0726) in the ‘Multiple Risk Class.’ The mediating effect of the KHEI domain “adequacy” was significant in these groups, with effects of 0.0357 (95% CI, 0.0184–00563) and 0.0662 (95% CI, 0.0364–0.6491), for the respective groups. Balance of energy intake was significant in the group with ‘Multiple Risk Class’ (0.0189; 95% CI, 0.0044–0.0378). CONCLUSION The results suggest that a healthy diet improves health management and reduces risk factors for MetS. Nonetheless, better strategies for dietary improvement through a detailed analysis of KHEI components are warranted.

BACKGROUND/OBJECTIVES: Metabolic syndrome (MetS) is closely connected to dietary and lifestyle factors, with diet being one of the primary risk factors for MetS, acting as a key factor in both prevention and management. In this study, we analyzed the mediating effect of the Korean Healthy Eating Index (KHEI) on the relationship between lifestyle patterns and MetS in middle-aged Koreans using data from the 2019–2021 Korea National Health and Nutrition Examination Survey (KNHANES). SUBJECTS/METHODS: This study examined data from 5,196 adults aged 40–64 yrs who participated in the eighth KNHANES. Data on 5 lifestyle factors—smoking, alcohol consumption, physical activity, sleep duration, and stress perception—were analyzed. The latent class analysis (LCA) was performed using Mplus 8.11, and SPSS PROCESS Macro v4.2 was used for statistical analysis to analyze the mediating effect of the KHEI. RESULTS: The model categorized lifestyle factors into three into 3 clusters: ‘Low Activity Class,’ ‘Low Activity and Smoking Class,’ and ‘Multiple Risk Class.’ The KHEI mediation analysis showed significant effects: 0.0205 (95% confidence interval [CI], 0.0062–0.0363) in the ‘Low Activity and Smoke Class,’ and 0.0420 (95% CI, 0.0133–0.0726) in the ‘Multiple Risk Class.’ The mediating effect of the KHEI domain “adequacy” was significant in these groups, with effects of 0.0357 (95% CI, 0.0184–00563) and 0.0662 (95% CI, 0.0364–0.6491), for the respective groups. Balance of energy intake was significant in the group with ‘Multiple Risk Class’ (0.0189; 95% CI, 0.0044–0.0378). CONCLUSION The results suggest that a healthy diet improves health management and reduces risk factors for MetS. Nonetheless, better strategies for dietary improvement through a detailed analysis of KHEI components are warranted.

BACKGROUND/OBJECTIVES: Metabolic syndrome (MetS) is closely connected to dietary and lifestyle factors, with diet being one of the primary risk factors for MetS, acting as a key factor in both prevention and management. In this study, we analyzed the mediating effect of the Korean Healthy Eating Index (KHEI) on the relationship between lifestyle patterns and MetS in middle-aged Koreans using data from the 2019–2021 Korea National Health and Nutrition Examination Survey (KNHANES). SUBJECTS/METHODS: This study examined data from 5,196 adults aged 40–64 yrs who participated in the eighth KNHANES. Data on 5 lifestyle factors—smoking, alcohol consumption, physical activity, sleep duration, and stress perception—were analyzed. The latent class analysis (LCA) was performed using Mplus 8.11, and SPSS PROCESS Macro v4.2 was used for statistical analysis to analyze the mediating effect of the KHEI. RESULTS: The model categorized lifestyle factors into three into 3 clusters: ‘Low Activity Class,’ ‘Low Activity and Smoking Class,’ and ‘Multiple Risk Class.’ The KHEI mediation analysis showed significant effects: 0.0205 (95% confidence interval [CI], 0.0062–0.0363) in the ‘Low Activity and Smoke Class,’ and 0.0420 (95% CI, 0.0133–0.0726) in the ‘Multiple Risk Class.’ The mediating effect of the KHEI domain “adequacy” was significant in these groups, with effects of 0.0357 (95% CI, 0.0184–00563) and 0.0662 (95% CI, 0.0364–0.6491), for the respective groups. Balance of energy intake was significant in the group with ‘Multiple Risk Class’ (0.0189; 95% CI, 0.0044–0.0378). CONCLUSION The results suggest that a healthy diet improves health management and reduces risk factors for MetS. Nonetheless, better strategies for dietary improvement through a detailed analysis of KHEI components are warranted.

Cataract is a common eye disease in the elderly. It is affected by various factors including oxidative stress which cause inflammation and damage to the lens. In this study, we aimed to analyze the relationship between the dietary inflammatory index (DII), which indicates the contribution of various dietary components to inflammation, and cataract. The study was a cross-sectional study using data from the 2019∼2021 Korea National Health and Nutrition Examination Survey (KNHANES) and included 3,427 people aged 65 years and older. The DII was derived using a 24-hour recall method. To analyze the association between dietary inflammation and cataracts, we divided the DII into tertiles and performed logistic regression analysis. All analyses were performed using SPSS version 29.0. The results showed that 1,457 (42.5%) patients had cataracts.The DII was 1.56±0.1 in the cataract group and 1.18±0.1 in the non-cataract group (P＜0.001). Logistic regression analysis with adjusted variables to analyze the association of DII with cataracts showed that the odds ratio (OR) of cataract incidence was lower from T1 to T3 (OR, 0.82; 95% CI, 0.68∼0.99, P for trend=0.040). This study shows that a lower DII score is associated with a lower OR of cataract development in the Korean elderly. This suggest that dietary strategies focusing on anti-inflammatory foods are needed to delay and effectively manage cataract development.

Cataract is a common eye disease in the elderly. It is affected by various factors including oxidative stress which cause inflammation and damage to the lens. In this study, we aimed to analyze the relationship between the dietary inflammatory index (DII), which indicates the contribution of various dietary components to inflammation, and cataract. The study was a cross-sectional study using data from the 2019∼2021 Korea National Health and Nutrition Examination Survey (KNHANES) and included 3,427 people aged 65 years and older. The DII was derived using a 24-hour recall method. To analyze the association between dietary inflammation and cataracts, we divided the DII into tertiles and performed logistic regression analysis. All analyses were performed using SPSS version 29.0. The results showed that 1,457 (42.5%) patients had cataracts.The DII was 1.56±0.1 in the cataract group and 1.18±0.1 in the non-cataract group (P＜0.001). Logistic regression analysis with adjusted variables to analyze the association of DII with cataracts showed that the odds ratio (OR) of cataract incidence was lower from T1 to T3 (OR, 0.82; 95% CI, 0.68∼0.99, P for trend=0.040). This study shows that a lower DII score is associated with a lower OR of cataract development in the Korean elderly. This suggest that dietary strategies focusing on anti-inflammatory foods are needed to delay and effectively manage cataract development.

BACKGROUND/OBJECTIVES: Metabolic syndrome (MetS) is closely connected to dietary and lifestyle factors, with diet being one of the primary risk factors for MetS, acting as a key factor in both prevention and management. In this study, we analyzed the mediating effect of the Korean Healthy Eating Index (KHEI) on the relationship between lifestyle patterns and MetS in middle-aged Koreans using data from the 2019–2021 Korea National Health and Nutrition Examination Survey (KNHANES). SUBJECTS/METHODS: This study examined data from 5,196 adults aged 40–64 yrs who participated in the eighth KNHANES. Data on 5 lifestyle factors—smoking, alcohol consumption, physical activity, sleep duration, and stress perception—were analyzed. The latent class analysis (LCA) was performed using Mplus 8.11, and SPSS PROCESS Macro v4.2 was used for statistical analysis to analyze the mediating effect of the KHEI. RESULTS: The model categorized lifestyle factors into three into 3 clusters: ‘Low Activity Class,’ ‘Low Activity and Smoking Class,’ and ‘Multiple Risk Class.’ The KHEI mediation analysis showed significant effects: 0.0205 (95% confidence interval [CI], 0.0062–0.0363) in the ‘Low Activity and Smoke Class,’ and 0.0420 (95% CI, 0.0133–0.0726) in the ‘Multiple Risk Class.’ The mediating effect of the KHEI domain “adequacy” was significant in these groups, with effects of 0.0357 (95% CI, 0.0184–00563) and 0.0662 (95% CI, 0.0364–0.6491), for the respective groups. Balance of energy intake was significant in the group with ‘Multiple Risk Class’ (0.0189; 95% CI, 0.0044–0.0378). CONCLUSION The results suggest that a healthy diet improves health management and reduces risk factors for MetS. Nonetheless, better strategies for dietary improvement through a detailed analysis of KHEI components are warranted.

Cataract is a common eye disease in the elderly. It is affected by various factors including oxidative stress which cause inflammation and damage to the lens. In this study, we aimed to analyze the relationship between the dietary inflammatory index (DII), which indicates the contribution of various dietary components to inflammation, and cataract. The study was a cross-sectional study using data from the 2019∼2021 Korea National Health and Nutrition Examination Survey (KNHANES) and included 3,427 people aged 65 years and older. The DII was derived using a 24-hour recall method. To analyze the association between dietary inflammation and cataracts, we divided the DII into tertiles and performed logistic regression analysis. All analyses were performed using SPSS version 29.0. The results showed that 1,457 (42.5%) patients had cataracts.The DII was 1.56±0.1 in the cataract group and 1.18±0.1 in the non-cataract group (P＜0.001). Logistic regression analysis with adjusted variables to analyze the association of DII with cataracts showed that the odds ratio (OR) of cataract incidence was lower from T1 to T3 (OR, 0.82; 95% CI, 0.68∼0.99, P for trend=0.040). This study shows that a lower DII score is associated with a lower OR of cataract development in the Korean elderly. This suggest that dietary strategies focusing on anti-inflammatory foods are needed to delay and effectively manage cataract development.

BACKGROUND/OBJECTIVES: Metabolic syndrome (MetS) is closely connected to dietary and lifestyle factors, with diet being one of the primary risk factors for MetS, acting as a key factor in both prevention and management. In this study, we analyzed the mediating effect of the Korean Healthy Eating Index (KHEI) on the relationship between lifestyle patterns and MetS in middle-aged Koreans using data from the 2019–2021 Korea National Health and Nutrition Examination Survey (KNHANES). SUBJECTS/METHODS: This study examined data from 5,196 adults aged 40–64 yrs who participated in the eighth KNHANES. Data on 5 lifestyle factors—smoking, alcohol consumption, physical activity, sleep duration, and stress perception—were analyzed. The latent class analysis (LCA) was performed using Mplus 8.11, and SPSS PROCESS Macro v4.2 was used for statistical analysis to analyze the mediating effect of the KHEI. RESULTS: The model categorized lifestyle factors into three into 3 clusters: ‘Low Activity Class,’ ‘Low Activity and Smoking Class,’ and ‘Multiple Risk Class.’ The KHEI mediation analysis showed significant effects: 0.0205 (95% confidence interval [CI], 0.0062–0.0363) in the ‘Low Activity and Smoke Class,’ and 0.0420 (95% CI, 0.0133–0.0726) in the ‘Multiple Risk Class.’ The mediating effect of the KHEI domain “adequacy” was significant in these groups, with effects of 0.0357 (95% CI, 0.0184–00563) and 0.0662 (95% CI, 0.0364–0.6491), for the respective groups. Balance of energy intake was significant in the group with ‘Multiple Risk Class’ (0.0189; 95% CI, 0.0044–0.0378). CONCLUSION The results suggest that a healthy diet improves health management and reduces risk factors for MetS. Nonetheless, better strategies for dietary improvement through a detailed analysis of KHEI components are warranted.

Purpose: Dietary habits are strongly related to the symptoms of people with irritable bowel syndrome (IBS). Therefore, personalized nutrition management can help reduce symptoms and improve the quality of life of people with IBS. This study assessed the effectiveness of a personalized web-based nutrition management based on the types of food that trigger IBS symptoms. Methods: Sixty Korean adults with IBS according to Rome IV criteria in their 20s and 30s were enrolled in this study. The data from the final 49 patients who completed a three-month personalized nutrition intervention were analyzed. The general information, anthropometry, dietary intake survey, and gut microbiota were examined pre and post-intervention. The gut microbiota analysis included the relative abundance and the Shannon index. The food intake was recorded for two days for personalized nutrition education, followed by three months of personalized nutrition intervention. Statistical analysis was performed using the Wilcoxon signed-rank test in SPSS 26.0, with the significance set to p < 0.05. Results: The relative abundance of the gut microbiota changed after personalized nutrition management, with a significant decrease in the presence of Veillonella (p = 0.048). Furthermore, when the gut microbiota was analyzed according to the type of food that triggers symptoms, the diversity was increased significantly in the high fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAPs) type (p = 0.031) and FODMAPs-containing gluten-type personalized nutrition intervention types (p < 0.001). Conclusions Gut microbial diversity and gut microbiota distribution changed after using web-based personalized nutrition management. Hence, personalized nutrition management that considers trigger foods may improve IBS symptoms.

This study aimed to determine foodservice and hygiene management statuses at welfare facilities catering to disabled persons by facility type to provide basic data for foodservice management guidelines. An online survey was distributed to workers at 1,984 welfare facilities for disabled persons in Korea, and 531 facilities responded, which represented a response rate of 26.8%. The survey requested general information about the facilities, facility users, meals, hygiene, and management. Statistical analyses were performed, and frequency analysis and the chi-square test were used to investigate responses by facility type. The survey results revealed that daycare centers were most common and accounted for 27.4% of responses. Residential facilities for the severely disabled and sheltered workshops accounted for 16.9% and 16.4%, respectively, and residential facilities by disability type accounted for 13.0%. The presence of dietitians at welfare facilities varied by facility type. Welfare centers for the disabled (94.7%) had the highest percentage of dietitians, followed by residential facilities for the severely disabled (87.8%). On the other hand, sheltered workshops and daycare centers for disabled persons had the lowest percentages of dietitians (10.3% and 4.1%, respectively). This study highlights the variations that exist in foodservice management across different welfare facilities for disabled persons and emphasizes the challenges faced by those responsible for managing foodservices and maintaining hygiene, particularly in large facilities with no dietitians. Therefore, we recommend tailored meal management guidelines be developed for each type of welfare facility for disabled persons.