Publications by authors named "Ayami Kume"

Aim: To identify common challenges nurses face when caring for international patients, irrespective of specialty, medical facility, or nursing experience.

Background: Internationalization in medical facilities is progressing worldwide, and the number of international patients is increasing, as is evident in Japan.

Introduction: Delivering high-quality nursing care to international patients can be challenging owing to language and socio-cultural barriers.

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Capsinoids are some of the most promising ingredients to increase energy expenditure (EE) due to brown adipose tissue (BAT) activation. However, there is limited information regarding the effect of prolonged capsinoid ingestion (CI) on BAT activity and resting EE (REE) in healthy, middle-aged, normal to overweight subjects (Sub) with distinct BAT characteristics. We examined the changes in BAT density (BAT-d), using near-infrared time-resolved spectroscopy, and REE/kg induced by daily CI.

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Objective: Higher vitamin B status has been linked to a lower risk for cancer, but the underlying mechanism remains elusive. The aim of the present study was to examine the association of pyridoxal, folate, and homocysteine (Hcy) with urinary 8-hydroxydeoxyguanosine (8-OHdG), a marker of oxidative DNA damage.

Methods: The participants were 500 employees (293 men and 207 women), ages 21 to 66 y, of two municipal offices in Japan.

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Background: Supplementation studies have suggested a role of n-3 polyunsaturated fatty acids (PUFAs) in homocysteine metabolism, but the evidence is limited and inconsistent among studies that measured blood levels of n-3 and n-6 PUFAs. We examined the association between blood levels of PUFAs and homocysteine in Japanese men and women.

Methods: The subjects were 496 employees (290 men and 206 women) of 2 municipal offices in Japan.

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Objective: To examine the association between the consumption of green tea, coffee and caffeine and depressive symptoms.

Design: Cross-sectional study. Consumption of green tea and coffee was ascertained with a validated dietary questionnaire and the amount of caffeine intake was estimated from these beverages.

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