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개인별 여성 유방암 발생예측모형(health risk appraisal) 개발 연구
지선하(Sun Ha Jee),송지원(Ji Won Song),남정모(Chung mo Nam) 한국역학회 2004 Epidemiology and Health Vol.26 No.1
Objectives: The objectives of this study were to develop a health risk appraisal (HRA) model of breast cancer and to evaluate the model's ability to accurately predict individual breast cancer risk Method: The sample data were from a prospective cohort study in Korea with a follow-up period of 8 years in Korea (1995-2002) The cohort was composed of 108,708 Korean women, aged 30 to 64 years, who received health insurance from the Korea Medical Insurance Corporation and who underwent a medical evaluation in 1994 Between 1995 and 2002 (1,138,349 person-year), there were 772 incident cases of breast cancer (67.8/100,000 person-years) First, we developed the HRA based on the Cox propertional hazard models using a prospective cohort data With half-split data (50% random sample) Second, using Cox proportional hazard models, we compared the probability of breast cancer predicted by the model to the actual number of cases observed m the other 50% of the random sample of the study population Results: The HRA Cox proportional hazard model of breast cancer developed in the study included age, age², age at menarche, and lactation. Multivariate Cox proportional hazards models were used to test the HRA model validation Compared with women in the lowest 10 percentile of subjects, women in the highest 10 percentile had an increased fisk of breast cancer (relative fisk, 3.701, 95% confidence interval, 2.554 to 5.364) Conclusion: The model's performance was satisfactory for estimating breast cancer fisk for individual women aged 30years.
이달수,이영자,권용관,박재석,황정연,이주연,송지원,정보용,이철원 식품의약품안전청 2001 식품의약품안전청 연보 Vol.5 No.-
우리나라에서 허용죈 천연색소인 락색소는 "천연식품(식육류, 어촉류(경육포함), 과실류, 채소류, 해조류, 두류 등 및 그 단순가공품(탈괴, 절단 등)1, 다류, 고춧가쿠 및 실고추, 김치류, 고추장 및 식초"에 사용금지토록 사용기준이 규정뵉어 있으나, 현재 식품중 락색소의 분석방법이 확립되어 있지 않은 실정이므로 본 연구에서는 Reverse-phase(RP) fLC와 annin르 densitometry를 이웅하여 식품중 락산소 분석법을 확립하였다 시험용액의 조제는 각 시료를 80%-methano'tic oxalic acid를 가하여 춘출힌 다음 Sep-Pak Cl8 카트리지를 사용하여 cBefn up(정제)한 후 감압농축한 액을 TLC용 시험용액으로 하여 박층크로마토그라피를 하였으며, 이때 박층판은 RP-18 FW찐s HPTLC를 사용하였고, 전개응v는 MeO . 0.5 moVL-80% methanolic oxalic acid = 6 : 4를 사웅하여 전개시 가장 양호하였다. 또한 시험용액을 박층판에 전개완료 시킨 후 시험용액과 색소표준용액예서 얻어진 각 spot는 scannlnf densitomefry를 사웅하여 파장 200~700nm의 벙위에서 흡광도를 측정한 다음 비교하여 극각뵉 색소 성분을 정량하였다 상기 분석방법을 적용하여 국내유통 가공식품 B겐품목에 대한 락색소 합유량을 조사한 결과, laccaic acid a의 경우, 햄은 149품목에서 2.36~83.61#9/g이 검출되었으며, 4픔목은 불검푿이었다. 소시지는 79품목케서 2.22~38.61#9/g이 검출되었으며. 2품목에서 불검출이었고, 쨈은 9품목 모두에서 63.56~97.38린이 검출되었다, 또한 응료는 14품목에서 5.13~16s.52#5'g이 검출되었으며 4룸목은 불검출끼었고, 랏살은 9품목에서 8.83~28.4ir9/9이 검출되었고, 5품목에서는 불겅출되었다. 과지는 9품목에서 6.10~30.SCi#s/g이 겊출되었고. 나머지 9품목에서는 불검출이었다. 한편, laccaic acid c는 288품목 모두 분검출이었다. This study was performed for development of neu# anal!·tica3 method of loc figrlenfr in foods. The technique consisted of clean-up of the colors with a Cl8 cartridge,separatioR of the colors by ret·ersef-phase Cl8 TLC uslng methano3-0.5 mol/L oxalic acid (6:4)as a solvent system and nleasurement of visible absorption spectra of the colors usingscanning densitometr)· wil:bout isolation of the color. The separation and the spectra obtainedwere not affected by coefisting substances in the foods and the spots atlt·ays gave the sameRf Iralves and spectra as the standards, with good reproducibility. The anal)isis of laccaic acida and laccaic acid c in feods surh as ham, sausage, massal, beverage, cookie and jam wasperformed using scanning densitometry with RP-18 FU'234s plate, MeOH : 0.Smof/L-80%rilethanolic oxalic acid (6 : 4) as eluent. The auantitative results of laccaic afid a were asfollows : 2.36~83.61#9/9 for 149 item and ND 4 item in ham, ND for 2 item and 2.22~SB.61#e/g for 79 item in sausage, and 63.56~97.38r9/9 for 9 item in Bam. ND for 4 item and 5.13~165.52r9/9 for 14 item in drirdt: ND for 9 item and 6.to~30.30#9/9 for 9 item in cookie. Whiletaccaic acid c were not founded in all samples