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In recent years, in Vietnam, there have been studies using the thermal infrared channel to estimate the surface temperature value, studies using Plank's formula to estimate the surface temperature value from the thermal infrared channel without using the surface emissivity, using the emissivity as a common constant for coating objects [1 – 4]. In the area of Bim Son town – Thanh Hoa province – Vietnam, along with the process of urbanization as well as socio-economic development, the quality of the urban environment, surface coverage by plants and use activities have been greatly affected, especially the limestone mining for cement of one of the largest cement plants in the country (Bim Son cement plant) has had a significant impact on the temperature of the area. The monitoring results have not provided an overview of the temperature background of the whole area of Bim Son town in the period of 2017-2023 in order to assess the change in the temperature background of the region, thereby providing solutions to respond to climate change. The article uses Landsat 8 OLI satellite images to establish a surface heat map for the assessment of climate change for the area of Bim Son – Thanh Hoa, thereby making more general assessments for other areas in Vietnam. The experimental results were compared and evaluated to show the relevance of the data as well as the image processing process.

Background: The World Health Organization (WHO) and the Food and Agriculture Organization (FAO) recommend the consumption of less than 2,000 mg of sodium/day to reduce blood pressure and the risk of conditions such as cardiovascular disease and coronary heart disease. The sodium intake among Vietnamese was reported to be 7,200 mg/d or more. Free L-glutamate enhances flavor when it is added to food and improves the taste of sodium-reduced foods., Objective: This study aims to investigate whether the intake of free L-glutamate-rich seasonings contributes to maintaining a low sodium intake in a cross-over study., Methods: From a total of 145 subjects, 42 participants were screened for participation in the cross-over design study. Subjects were randomly allocated to the Low free L-glutamate group (Low free L-Gl) and the Normal free L-glutamate group (Normal free L-Gl). Both received a direct educational guideline to reduce sodium intake. The Low free L-Gl group started with a restriction in the variety of free L-glutamate-rich seasonings, and the Normal free L-Gl group had no restriction in the variety of seasonings. Blood pressure was measured at week 0 (baseline), week 2, week 4, and week 6, while body weight, height, urine sodium and potassium excretion, chromogranin-A (CgA pmol/mg protein) from saliva, and free L-glutamate from food were measured at week 0, week 3, and week 6., Results: In Low free L-Gl, the amount of free L-glutamate in food decreased significantly from baseline to week 6 ( p  < 0.00), while it did not change in the Normal free L-Gl ( p  > 0.05). However, the reduction of sodium excretion at week 6 was 22% in Low free L-Gl (5,875 mg/d vs. 4,603 mg/d, p  < 0.01) and 46% in Normal free L-Gl (6,107 mg/d vs. 3,277 mg/d, p  < 0.00), both lower than the baseline. CgA (pmol/mg protein) did not show any difference between the two groups., Conclusion: The group with Normal free L-Gl intake showed a 46% reduction in sodium excretion by week 6 compared to the baseline. This suggests that the consumption of L-glutamate-rich seasonings when complemented with direct educational guidelines, can contribute to maintaining a low sodium intake., Competing Interests: AW, HM, and HU were employed by Ajinomoto Co., Inc. The remaining authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest., (Copyright © 2024 Hien, Tuyen, Wakita, Shikanai, Hang, Anh, Nguyet, Iwamoto, Matsumoto, Uneyama, Son, Linh and Yamamoto.)

Although environmental factors are important, there is considerable evidence that genes also have a significant role in the pathogenesis of obesity. We conducted a population-based study to investigate the relationship between candidate genes for obesity (UCP1, UCP2, ADRA2B, ADRB3, LEPR, VDR and ESR1) and adiposity measures (body mass index, body fat percentage, weight, waist circumference and waist-hip ratio) in terms of individual gene and gene x gene interaction in models unadjusted and adjusted for covariates (age, years since menopause, educational level and total energy intake). Postmenopausal women with TC genotype of ESR1 gene had higher body fat percentage than those with TT genotype in the models unadjusted and adjusted for the covariates (P = 0.006 in adjusted model). In multiple logistic regression analysis, BsmI and ApaI SNPs of VDR genes were significantly associated with overweight and obesity. The UCP2-VDR ApaI interaction to susceptibility of overweight and obesity was first observed from logistic regression analysis, and then confirmed in the multifactor dimensionality reduction method unadjusted and adjusted for the covariates. This interaction had 69.09% prediction accuracy for overweight and obesity (P = 0.001, sign test). In conclusion, the study suggests the significant association of ESR1 and VDR genes with adiposity measures and the UCP2-VDR ApaI interaction to susceptibility to being overweight and obesity in postmenopausal Vietnamese women.