CAU Scholar's Space: Shin, Sang Ah

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Shin, Sang Ah (신상아)

생명공학대학 (식품영양)

Research Area: Nutritional epidemiology, Cancer epidemiology, Dietary assessment methodology

Tel 031-670-3259
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metabolic syndrome:9||KNHANES:7||Korean:7||Dyslipidemia:7||Metabolic syndrome:6||obesity:6||epidemiology:6||Dietary pattern:5||Cohort studies:5||Epidemiology:5||dyslipidemia:4||Obesity:4||Korea National Health and Nutrition Examination Survey:4||Osteoporosis:4||HEXA:4||HEXA study:4||mortality:4||Hypertension:4||Korea:4||cohort:3||Hypercholesterolemia:3||Diet:3||coffee:3||cohort studies:3||Cohort study:3||Hypertriglyceridemia:3||Bone mineral density:3||Korean adults:3||Adults:3||Exposure:3||omega3 fatty acid:2||Dietary patterns:2||Smoking:2||diet:2||NUTRITION & DIETETICS:2||public health:2||dietary habits:2||dietary pattern:2||dietary patterns:2||dietary reference intake:2||Hypohighdensity lipoprotein cholesterolemia:2||Endocrine:2||South Korean adults:2||KoGES:2||education:2||Metals:2||health services:2||tea:2||the Health Examinees (HEXA) study:2||adults:2||adult:2||EPIDEMIOLOGIC STUDIES:2||fish:2||total antioxidant capacity:2||body mass index:2||knowledge:2||Korean market:2||3in1 coffee:2||NOVA system:2||Creactive protein:2||Prostate:2||food:2||Alcohol consumption:2||Factor analysis:2||nutrition:2||nutrition & dietetics:2||MOE:2||Coffee:2||hypertriglyceridemia:2||Meat:2||GCMS:1||Handgrip strength:1||Health Examinees:1||Health examinee study:1||Heritability:1||Household income:1||HyperLDL cholesterolemia:1||Hyperlowdensity lipoprotein cholesterolemia:1||Hypercholesterolemia Hyperlowdensity lipoprotein cholesterolemia:1||Intake:1||Irisin:1||Kidney diseases:1||Kimchi consumption:1||Korean Genome and Epidemiology Study:1||Korean adolescent:1||Korean adult:1||Korean food:1||Korean national health:1||Koreans:1||LCD score:1||Leptin Intracellular adhesion molecule1:1||Low carbohydrate diet:1||Low carbohydrate diet score:1||Lumbar spine:1||Marital status:1||Measurement tool:1||Mediterranean Diet Score:1||Mediterranean diet (MD):1||Mercury:1||Metabolic disorder:1||Metabolic marker:1||Metabolic risk factor:1||Milk and cereal:1||Milk consumption:1||Monitoring:1||Mortality:1||NAFLD:1||National Health Insurance Service:1||National health insurance service:1||Onion extract:1||Osteopenia:1||Oxidative stress:1||Peak bone mass:1||Percent body fat:1||Plant based:1||Plantbased:1||Polycyclic aromatic hydrocarbons:1||Polymorphism:1||Postmenopausal women:1||Postmenopausal women:1||Pregnancy:1||Processed meat:1||Prostate cancer:1||Radiation:1||Randomized crossover controlled trial:1||Red meat:1||Reliability:1||Risk assessment:1||Serum lipid profile:1||Single cell gel electrophoresis assay:1||Sleep duration:1||Socioeconomic status:1||Soft drink:1||Solidphase extraction:1||South Korean:1||Total antioxidant capacity:1||Type 2 diabetes:1||Ultraprocessed food:1||Vegetables:1||Vitamin DBinding protein:1||Vitamins:1||Waist circumference:1||Yogurt:1||abdominal obesity:1||adenovirus:1||adherence:1||allcause death:1||amino acid:1||anemia:1||animalbased protein:1||antioxidant vitamins:1||antioxidants:1||black coffee:1||cancer:1||carbohydrate intake:1||cardiac epidemiology:1||carotene:1||causespecific death:1||cholesterol:1||coffee consumption:1||cognitive function:1||cohort study:1||cohort study (or longitudinal study):1||comparison:1||contamination:1||cooking method:1||crosssectional study:1||curriculum:1||dairy foods:1||dementia:1||diabetes & endocrinology:1||dietary factor:1||dietary guidelines:1||dietary reference intakes:1||dietary supplements:1||drought:1||egg consumption:1||epidemiology of chronic diseases:1||ethyl carbamate:1||evidencebased:1||fasting glucose:1||flavonoid:1||flavonoids:1||food compass score:1||food consumption:1||food frequency questionnaire:1||foodfrequency questionnaire:1||fruit:1||gender differences:1||genetic risk score:1||glycemic index:1||health examinees study:1||healthcare utilization:1||hyperlipidemia:1||hypoHDLcholesterolemia:1||hypoHDLcholesterolemia:1||ischemic heart disease:1||kidney function:1||low muscle mass:1||lowcarbohydrate diet score:1||mackerel (Scomber japonicus):1||meat:1||medication adherence:1||menopausal status:1||menstrual factors:1||mild cognitive impairment:1||milk:1||needs assessment:1||nonalcoholic fatty liver disease – NAFLD:1||norovirus:1||nutrition examination survey:1||nutrition policy:1||oily fish:1||oily fish consumption:1||perfluorinated compounds:1||plantbased protein:1||population surveillance:1||portion size:1||precipitation:1||pretreatment:1||propensity score matching:1||red meat:1||reduction:1||reproductive factors:1||reservoir:1||risk assessment:1||sarcopenia:1||skeletal muscle:1||snoring:1||socioeconomic:1||statistics & research methods:1||sugarsweetened beverage:1||systematic review:1||the Health Examinees study:1||the health examinees study:1||thyroid cancer:1||tomato consumption:1||trend:1||type 2 diabetes:1||ultraprocessed food:1||vegetables:1||24hour recalls:1||wholegrain:1||25hydroxyvitamin D:1||Abdominal obesity:1||Aerobic exercise:1||Alzheiemer's disease:1||Alzheimer's disease:1||Animal based:1||Ansan Ansung cohort:1||Antioxidant:1||Antioxidant vitamins:1||Asian:1||Balanced Korean diet:1||Beverage consumption:1||Birth weight:1||Black coffee:1||Bleomycin:1||Blood pressure:1||Body mass index (BMI):1||Breast Neoplasm:1||Breast cancer:1||CHNS:1||Cadmium:1||Carcinogen:1||Cardiovascular disease:1||Cardiovascular diseases (CVD):1||Children:1||Children and adolescents:1||Chinese adults:1||Coffee consumption:1||Cohort:1||Colorectal cancer:1||Common Korean foods:1||Compliance:1||Condiments:1||Coronary disease:1||Coronary heart disease:1||Crosssectional study:1||Cytokinesisblocked micronucleus assay:1||Daily dietary intake:1||Dairy products:1||Database:1||Diabetes:1||Diet healthy:1||Diet quality:1||Diet, food, and nutrition:1||Dietary:1||Dietary behavior:1||Dietary factor:1||Dietary flavonoids:1||Dietary guidelines:1||Dietary reference intakes for Koreans:1||Dietary total antioxidant capacity:1||Education:1||Elevated blood pressure (BP):1||Epidemiological studies:1||Ethyl carbamate:1||Facial flushing:1||Factor analyses:1||Familial association:1||Fat content:1||Feasibility:1||Fermented vegetables:1||Flavonoid database:1||Flavonoid dietary sources:1||Flavonoid intake:1||Flavonoids intake:1||Food:1||Food environment:1||Food stores:1||Fruits:1||

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