著者

Masahiro Ogawa Kouya Oshita Kouta Matsumoto Sousuke Nakatsuka Hajime Tomita Daisuke Tashiro

出版者

社団法人 日本作業療法士協会

雑誌

Asian Journal of Occupational Therapy (ISSN:13473476)

巻号頁・発行日

vol.19, no.1, pp.132-139, 2023 (Released:2023-06-09)

参考文献数

38

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Background: The number of studies on cognitive impairment in patients with chronic obstructive pulmonary disease (COPD) has been increasing in recent years. However, no study has comprehensively examined the relationship between cognitive impairment and occupation. Thus, the relationship between cognitive impairment and occupation in patients with COPD remains unclear.Objectives: This study aimed to conduct a scoping review and summarize the findings on the relationship between occupation and cognitive impairments in patients with COPD.Methods: A scoping review of articles published in English from 2001 to 2020 was conducted in MEDLINE, PsychINFO, and OTseeker. A key search term was employed using “COPD,” “occupation,” and “cognitive impairment.” Two investigators independently screened article titles and abstracts (primary screening) and then conducted full text review (secondary screening).Results: After screening, 22 articles were included in the analysis. The results of the analysis of the relationship between cognitive impairment and occupations in patients with COPD revealed that many studies have examined inhaler use and medication management in patients with COPD, whereas only a few studies were conducted in areas such as activities of daily living (ADL) and driving.Conclusion: Since occupations such as ADL and driving are critical for patients with COPD, further studies on these occupations are warranted.

著者

Agus Bahar Rachman Takashi Akazawa Masahiro Ogawa

出版者

Japan Poultry Science Association

雑誌

The Journal of Poultry Science (ISSN:13467395)

巻号頁・発行日

vol.58, no.3, pp.200-209, 2021 (Released:2021-07-25)

参考文献数

40

被引用文献数

1

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This study aimed to determine the effect of olive leaf water extract (OEx) on the physical properties of chicken breast sausage (CBS) and the preventive effect of OEx against lipid oxidation in CBS during frozen storage. CBSs, to which 0.1 and 0.5% (w/w) OEx were added to minced meat, were stored frozen at −20°C for 60 days. The thawing weight loss of control CBS without OEx increased with the frozen storage period, while OEx-CBSs did not change, from 15 to 60 days in storage. The water-holding capacity, breaking strength, elasticity, and viscosity of control CBS decreased upon frozen storage, while those of OEx-CBSs did not change. The observation of CBSs using scanning electron microscopy showed that OEx-CBSs that were stored frozen, unlike control CBS, maintained a structure similar to their unfrozen counterparts. These results indicate that OEx confers resistance to CBS upon freezing. Furthermore, the application of OEx to CBS suppressed lipid oxidation, decrease in pH and discoloration induced by frozen storage. Thus, this natural OEx is useful in improving the physical and chemical qualities of frozen processed poultry foods.

著者

Keita Noda Bo Zhang Atsushi Iwata Hiroaki Nishikawa Masahiro Ogawa Takashi Nomiyama Shin-ichiro Miura Hideto Sako Kunihiro Matsuo Eiji Yahiro Toshihiko Yanase Keijiro Saku on behalf of the STYLIST Study Investigators

出版者

日本循環器学会

雑誌

Circulation Journal (ISSN:13469843)

巻号頁・発行日

vol.76, no.6, pp.1335-1344, 2012 (Released:2012-05-25)

参考文献数

30

被引用文献数

10 15 4

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Background: Dietary habits are associated with obesity, and both are important contributing factors to lifestyle-related diseases. The STYLIST study examined the effects of dietary counseling by registered dietitians and the delivery of proper calorie-controlled meals (UMIN Registration No: 000006582). Methods and Results: Two-hundred adult patients with hypertension and/or diabetes mellitus were randomly divided into 2 groups with/without dietary counseling and consumed an ordinary diet for 4 weeks. Each group was then subdivided into 2 groups with/without dietary counseling and received calorie-controlled lunch and dinner boxes for the next 4 weeks. The calories in the delivered meals were based on the subject's ideal body weight (BW) and physical activity level. BW, waist circumference, blood pressure, and laboratory data, including glycoalbumin, were measured at 0, 4, and 8 weeks. BW and the other parameters were significantly reduced during the study period in patients who received diet counseling in the ordinary diet period and/or delivered meal period but not in patients without dietary counseling, as assessed by linear mixed models for longitudinal data. Conclusions: The combination of dietary counseling by dietitians and delivery of calorie-controlled meals was effective in reducing BW, as well as blood pressure and glycoalbumin, in patients with hypertension and/or diabetes mellitus. (Circ J 2012; 76: 1335-1344)