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It is well known that the prevalence of sleep disordered breathing (SDB) is increased in patients with obesity or metabolic comorbidities. However, the way in which the prevalence of SDB increases in relation to comorbidities according to the severity of obesity remains unclear. This cross-sectional study evaluated 7713 community participants with nocturnal oximetry ≥2 nights. SDB was assessed by the 3% oxygen desaturation index corrected for sleep duration obtained by wrist actigraphy (Acti-ODI3%). SDB severity was defined by Acti-ODI3%. Obesity was defined as body mass index ≥25 kg·/m−2. The prevalence of SDB was 41.0% (95% CI 39.9–42.1), 46.9% (45.8–48.0), 10.1% (9.5–10.8), and 2.0% (1.7–2.3) in normal, mild, moderate, and severe SDB, respectively, with notable sex differences evident (men >post-menopausal women >pre-menopausal women). Comorbidities such as hypertension, diabetes, and metabolic syndrome were independently associated with the prevalence of moderate-to-severe SDB, and coincidence of any one of these with obesity was associated with a higher probability of moderate-to-severe SDB (OR 8.2, 95% CI 6.6–10.2; 7.8, 5.6–10.9; 6.7, 5.2–8.6, respectively). Dyslipidemia in addition to obesity was not additively associated with the prevalence of moderate to-severe SDB. The number of antihypertensive drugs was associated with SDB (p for trend, 生活習慣病に睡眠時無呼吸症候群がひそむことを解明 --アジア最大資料数のながはまコホートより--. 京都大学プレスリリース. 2020-05-19.

A rugby football team consists of 15 players: 8 forwards and 7 backs. Rugby football players must improve their performance according to role of their position. The purpose of this study was to assess nutritional status based on body composition and clinical parameters to compare the forward and back positions in rugby football players. Forty-one male amateur rugby football players （23 forwards and 18 backs, age 24±4 years） playing in the Top West A1 league participated in this study. Body composition and circumference were measured in the preseason. The following were significantly higher in forwards than in backs: height; body weight; body fat percentage; lean body mass; visceral fat area（VFA）; and neck, chest, flexed arm, forearm, hip, thigh, and calf circumference. Six forwards and one back had a VFA of over 100 cm^2. Hemoglobin, hematocrit, alanine aminotransferase （ALT）, and gamma-glutamyl transpeptidase were significantly higher in forwards than in backs. In some forwards, clinical parameters such as triglyceride, low-density lipoprotein cholesterol, high-density lipoprotein cholesterol, or ALT were outside the normal range. The result of nutritional assessment based on body composition and these clinical parameters suggests that physical characteristics such as body weight, lean body mass, body fat percentage, and circumference are higher in rugby football forwards compared with backs. However, some players have higher abdominal visceral fat accumulation, indicating higher risk of lifestyle-related diseases, regardless of positions.

To examine the effects of carbohydrate-electrolyte beverages ingested during softball practice lasting4 h on acute post-exercise blood characteristics and feeding behavior, two investigations were conducted inthe summer. In investigation A, 27 female players ingested 4% carbohydrate beverage (4%CHO) or noncaloricbeverage (Non-CHO) during exercise for 1 month. Energy and carbohydrate intake from food in the4%CHO group was lower than that in the Non-CHO group. In investigation B, 29 female players were divided into three groups. Each group ingested 7% carbohydrate beverage (7%CHO), 4%CHO, or Non-CHO duringexercise. Blood glucose levels remained unchanged during exercise in all three groups, but plasma free fattyacid levels increased significantly after exercise in the Non-CHO group. These results suggest that ingestion ofcarbohydrate-electrolyte beverages during prolonged exercise under hot conditions affects feeding behavior ofplayers.

The effects of adding 2-10% (w/w) low calorie sweeteners such as erythritol and hydrogenated maltose instead of sugars on texture and palatability of blanc mange were examined. The results obtained were as follows 1) The hardness of blanc mange with 8-10% sugars increased 1.6-1.8 times with no addition (0%), however with the addition of sweeteners, it increased 1.3-1.5 times. 2) Hardness and adhesiveness of blanc mange with sweetener was lower than that with sugars, while there was no difference in cohesiveness. 3) Evaluation for texture of blanc mange with erythritol was better than that with sugars using a sensory test. These results suggest that erythritol effects texture and palatability of blanc mange not only in sweetness but also softness

The aim of this research was to evaluate effects of washing, heating and vinegar treatment on bacterial contamination level of a cucumber using the model experiment of cooking process. The samples were extracted from cucumbers before and after washing with tap water, acidified sodium chlorite, acidic electrolyzed water, a solution of diluted vinegar. In the fresh cucumbers the aerobic plate counts (APC) was 5--6 log CFU/g and Coliforms count was 1-3 log CFU/g. After washing with tap water the APC and Coliforms was 4-6 log CFU/g and 1-2 log CFU/g respectively, which did not significantly reduce the contamination level of the cucumber. The APC decreased significantly after washing with acidified sodium chlorite, and acidic electrolyzed water. On the other hand, the APC and Coliforms were not detected after heating at over 75 degree C. The APC and Coliforms decreased significantly after 3 different vinegar treatment (vinegar, vinegar with salt, vinegar with salt and sugar) for 24 to 48 h. This study suggests that heating is the most effective method in the reduction of bacterial contamination of cucumbers and vinegar treatment is also effective after 24 to 48 h preparation for a vinegard dish with cucumber, 本研究では,きゅうりの酢の物の調理過程を実験モデルとし,洗浄,加熱,食酢の添加による調理操作がきゅうりの一般生菌数,大腸菌群数に及ぼす影響を検討した。 原材料に使用したきゅうりの一般生菌数,大腸菌群数は10^5～10^6CFU/g,10～10^3CFU/gであった。水道水,次亜塩素酸ナトリウム溶液,強酸性電解水,酢水による洗浄処理のうち,水道水による洗浄では,きゅうりの一般生菌数,大腸菌群数はそれぞれ10^4～10^6CFU/g,10～10^2CFU/gであり,有意な減少は見られなかった。一方,次亜塩素酸ナトリウム溶液および強酸性電解水による洗浄によりきゅうりの一般生菌数は有意に減少した。中心温度75℃ 以上の加熱処理を行ったきゅうりでは,一般生菌数及び大腸菌群数に有意な減少が見られた。酢(食酢),二杯酢(食酢・塩),三杯酢(食酢・塩・砂糖)を添加したきゅうりでは,24時間から48時間後に一般生菌数及び大腸菌群数の有意な減少が見られた。 以上のことから,きゅうりを加熱処理することは細菌数を減らすのに最も効果的であった。未加熱のきゅうりを用いた調理では,食酢を添加して24時間から48時間保存すれば静菌効果が期待できることが示唆された。