E. Slinde, A. Skrede, G. Enersen, P. Baardseth, H. Blom, Thea Sundt, G. Skrede
Acrylamide is a carcinogenic, neurotoxic, and genotoxic compound formed from free asparagine and reducing sugars during frying or baking of food products. The potato products French fries and chips are substantial contributors to acrylamide intake. The aim of the present work was to study effects of lactic acid and other α -hydroxy acids on acrylamide formation in French fries. Effective inhibition of acrylamide formation in French fries was obtained by short-time dipping in 0.4% solution of lactic acid before par-frying. It is suggested that the inhibitory effect on acrylamide formation is due to formation of a 6-ring ester-acid amine between the protonated α -hydroxy acid and free asparagine. The highest efficiency was achieved by applying lactic acid solution in a two-step procedure with dipping before and after par-frying. This process can be adopted to industrial conditions by lactic acid dipping after blanching and thereafter by submerging the par-fried French fries in lactic acid solution directly after the fryer. Use of this technology will contribute to lower acrylamide levels and reduced consumer exposure from French fries.
{"title":"Efficient inhibition of acrylamide formation in French fries by dipping in lactic acid solution before and after par-frying in a two-step procedure","authors":"E. Slinde, A. Skrede, G. Enersen, P. Baardseth, H. Blom, Thea Sundt, G. Skrede","doi":"10.15761/IFNM.1000283","DOIUrl":"https://doi.org/10.15761/IFNM.1000283","url":null,"abstract":"Acrylamide is a carcinogenic, neurotoxic, and genotoxic compound formed from free asparagine and reducing sugars during frying or baking of food products. The potato products French fries and chips are substantial contributors to acrylamide intake. The aim of the present work was to study effects of lactic acid and other α -hydroxy acids on acrylamide formation in French fries. Effective inhibition of acrylamide formation in French fries was obtained by short-time dipping in 0.4% solution of lactic acid before par-frying. It is suggested that the inhibitory effect on acrylamide formation is due to formation of a 6-ring ester-acid amine between the protonated α -hydroxy acid and free asparagine. The highest efficiency was achieved by applying lactic acid solution in a two-step procedure with dipping before and after par-frying. This process can be adopted to industrial conditions by lactic acid dipping after blanching and thereafter by submerging the par-fried French fries in lactic acid solution directly after the fryer. Use of this technology will contribute to lower acrylamide levels and reduced consumer exposure from French fries.","PeriodicalId":13631,"journal":{"name":"Integrative Food, Nutrition and Metabolism","volume":"3 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87545487","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Cancer, the treatments that accompany it and the symptoms that in turn generate, increase the risk of suffering energy-protein malnutrition in patients with this disease, which causes a great deteriotation of health status, increased complications, decreased tolerance of cancer treatment and the patient’s quality of life. Among the prognostic factors such as the type of tumor, the stage of the disease and the general condition of the patient, involuntary weight loss is the potentially most sensitive factor to therapeutic intervention. All this leads to the inclusión of an nutritional intervention as a therapeutic tool involved in cancer treatment.
{"title":"Nutritional status and cancer","authors":"R. Garza, R. G. Guajardo","doi":"10.15761/IFNM.1000274","DOIUrl":"https://doi.org/10.15761/IFNM.1000274","url":null,"abstract":"Cancer, the treatments that accompany it and the symptoms that in turn generate, increase the risk of suffering energy-protein malnutrition in patients with this disease, which causes a great deteriotation of health status, increased complications, decreased tolerance of cancer treatment and the patient’s quality of life. Among the prognostic factors such as the type of tumor, the stage of the disease and the general condition of the patient, involuntary weight loss is the potentially most sensitive factor to therapeutic intervention. All this leads to the inclusión of an nutritional intervention as a therapeutic tool involved in cancer treatment.","PeriodicalId":13631,"journal":{"name":"Integrative Food, Nutrition and Metabolism","volume":"27 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85433570","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Human health is significantly affected by dietary patten, nutritional habits, quality of food, and lifestyle. The diets enriched with bioactive food components like polyphenols, vitamins, minerals, polyunsaturated fatty acids, butyrate, and other dietary fibers are generally associated with a lesser incidence of chronic diseases such as cancer, cardiovascular disorders, and obesity. Apart from being antioxidants, some of these bioactive dietary components have the potential to regulate several cellular signaling pathways, modulate gene expression, affect transcription factors, and alter the microRNAs profile. MicroRNA (miRNA) is a non-coding-RNA that regulates the expression of its target gene(s) through its catalytic/regulatory functions. The miRNA is generally synthesized endogenously but it can also be obtained through dietary components that can change the expression of other genes. miRNA targets the specific mRNA, modulates expression of the gene(s) via binding to its complementary regions; thus, down-regulates the expression of the genes. Dietary food components impact cellular differentiation processes, proliferatory pathways, and pathophysiological conditions; thus, have the potential to affect the activity of genes associated with chronic diseases including cancer, cardiovascular diseases, and obesity by modulating the associated signaling pathways. This review discusses the role of dietary food components like polyphenols (quercetin, resveratrol, curcumin, α -mangosteen, and epigallocatechin gallate), vitamins (A, D, and folic acid), Omega-3 polyunsaturated fatty acids, butyrate, and minerals (selenium, zinc) in modulating miRNA expression and their potential in causing chronic diseases.
{"title":"Crosstalk between food components and microRNAs: Role in metabolism, nutrition, health and diseases","authors":"S. Kaur, Suresh Kumar","doi":"10.15761/IFNM.1000293","DOIUrl":"https://doi.org/10.15761/IFNM.1000293","url":null,"abstract":"Human health is significantly affected by dietary patten, nutritional habits, quality of food, and lifestyle. The diets enriched with bioactive food components like polyphenols, vitamins, minerals, polyunsaturated fatty acids, butyrate, and other dietary fibers are generally associated with a lesser incidence of chronic diseases such as cancer, cardiovascular disorders, and obesity. Apart from being antioxidants, some of these bioactive dietary components have the potential to regulate several cellular signaling pathways, modulate gene expression, affect transcription factors, and alter the microRNAs profile. MicroRNA (miRNA) is a non-coding-RNA that regulates the expression of its target gene(s) through its catalytic/regulatory functions. The miRNA is generally synthesized endogenously but it can also be obtained through dietary components that can change the expression of other genes. miRNA targets the specific mRNA, modulates expression of the gene(s) via binding to its complementary regions; thus, down-regulates the expression of the genes. Dietary food components impact cellular differentiation processes, proliferatory pathways, and pathophysiological conditions; thus, have the potential to affect the activity of genes associated with chronic diseases including cancer, cardiovascular diseases, and obesity by modulating the associated signaling pathways. This review discusses the role of dietary food components like polyphenols (quercetin, resveratrol, curcumin, α -mangosteen, and epigallocatechin gallate), vitamins (A, D, and folic acid), Omega-3 polyunsaturated fatty acids, butyrate, and minerals (selenium, zinc) in modulating miRNA expression and their potential in causing chronic diseases.","PeriodicalId":13631,"journal":{"name":"Integrative Food, Nutrition and Metabolism","volume":"51 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86472920","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Nancy Baraglia, Paula Gonzalez Campos, A. Fellet, A. Balaszczuk, Noelia Arreche, G. Cernadas
It was reported that worldwide prevalence of hospital malnutrition (HM) depends on several factors, such as a patient's diagnosis, age, indicators of food availability, access to them and their consumption, indicators of nutritional status (body measurements, mortality rates and clinical and biochemical data) [1,2]. HM ranges between 25% and 50% and it is certainly alarming in emerging regions such as Latin America. In this population, a higher prevalence was observed in people older than 60 years old [3]. An increase in global population aging has been observed recently as a substantial and permanent rise in the number of elderly people in relation to the rest of the population. Therefore, the risk of malnutrition in older adults is expected to increase in parallel to the predicted life expectancy global increase [4]. Also, the prevalence of malnutrition is a situation of concern whereby a coordinated intervention is needed, with specific objectives of nutritional status in those patients who present acute or chronic diseases and identify themselves as complex in hospital admissions [5]. Most frequent pathologies associated with malnutrition were those of neoplastic, respiratory and cardiovascular origin. Some studies have shown that the departments of internal medicine and intensive care showed the highest percentage of malnourished patients [6]. However, malnutrition can also develop due to other factors such as therapeutic procedures, lack of coverage in the hospital system on the nutritional requirements of patients, and limited records of nutritional status in the clinical history. This could lead to a failure to detect malnutrition *Correspondence to: Ana M Balaszczuk, Cátedra de Fisiología, Facultad de Farmacia y Bioquímica, Universidad de Buenos Aires, Buenos Aires, Argentina, E-mail: narreche@ffyb.uba.ar
据报道，世界范围内医院营养不良(HM)的发生率取决于几个因素，如患者的诊断、年龄、食物供应指标、获得食物的途径及其消费、营养状况指标(身体测量、死亡率以及临床和生化数据)[1,2]。失业率在25%到50%之间，在拉丁美洲等新兴地区，这无疑令人担忧。在这一人群中，60岁以上的人群患病率较高[3]。全球人口老龄化的增加最近被观察到，与其他人口相比，老年人的数量出现了实质性和永久性的增长。因此，老年人营养不良的风险预计将随着全球预期寿命的增长而增加[4]。此外，营养不良的普遍存在是一个值得关注的情况，因此需要采取协调的干预措施，对那些患有急性或慢性疾病并在入院时认为自己复杂的患者进行营养状况的具体目标[5]。与营养不良相关的最常见病理是肿瘤、呼吸和心血管疾病。有研究表明，内科和重症监护室是营养不良患者比例最高的科室[6]。然而，营养不良也可能由其他因素引起，如治疗程序、医院系统对患者营养需求的覆盖不足、临床病史中营养状况记录有限等。这可能导致无法发现营养不良*通信:Ana M Balaszczuk, Cátedra de Fisiología, faculty de药学院Bioquímica，布宜诺斯艾利斯，布宜诺斯艾利斯，E-mail: narreche@ffyb.uba.ar
{"title":"Malnutrition of patients at hospital admission: prevalence and importance of early detection","authors":"Nancy Baraglia, Paula Gonzalez Campos, A. Fellet, A. Balaszczuk, Noelia Arreche, G. Cernadas","doi":"10.15761/IFNM.1000279","DOIUrl":"https://doi.org/10.15761/IFNM.1000279","url":null,"abstract":"It was reported that worldwide prevalence of hospital malnutrition (HM) depends on several factors, such as a patient's diagnosis, age, indicators of food availability, access to them and their consumption, indicators of nutritional status (body measurements, mortality rates and clinical and biochemical data) [1,2]. HM ranges between 25% and 50% and it is certainly alarming in emerging regions such as Latin America. In this population, a higher prevalence was observed in people older than 60 years old [3]. An increase in global population aging has been observed recently as a substantial and permanent rise in the number of elderly people in relation to the rest of the population. Therefore, the risk of malnutrition in older adults is expected to increase in parallel to the predicted life expectancy global increase [4]. Also, the prevalence of malnutrition is a situation of concern whereby a coordinated intervention is needed, with specific objectives of nutritional status in those patients who present acute or chronic diseases and identify themselves as complex in hospital admissions [5]. Most frequent pathologies associated with malnutrition were those of neoplastic, respiratory and cardiovascular origin. Some studies have shown that the departments of internal medicine and intensive care showed the highest percentage of malnourished patients [6]. However, malnutrition can also develop due to other factors such as therapeutic procedures, lack of coverage in the hospital system on the nutritional requirements of patients, and limited records of nutritional status in the clinical history. This could lead to a failure to detect malnutrition *Correspondence to: Ana M Balaszczuk, Cátedra de Fisiología, Facultad de Farmacia y Bioquímica, Universidad de Buenos Aires, Buenos Aires, Argentina, E-mail: narreche@ffyb.uba.ar","PeriodicalId":13631,"journal":{"name":"Integrative Food, Nutrition and Metabolism","volume":"39 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87776758","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Emerson Marins, J. S. D. Silva, Aline Zuanazzi Pasinato, Pamela C. Da Rosa, V. A. Oliveira, Joana Grandó Moretto, José Eduardo Vargas, F. Soares, R. Barcelos
Caramel dye IV (C-IV) is a synthetic organic product, does not present nutritional, ergogenic, or technological factors, but leads to reactive oxygen species (ROS). This way may lead to damage to a wide range of molecules, leading to cancer, cardiovascular, and neurodegenerative diseases development. We aimed to verify the effects of different doses of C-IV dye on the markers of oxidative stress in the liver and kidneys from male Swiss CF-1 mice, divided into four experimental groups: control; C-IV 0.3 g/kg; C-IV 1 g/kg and C-IV 3 g/kg. We found that mainly 3 g/Kg of C-IV dye promote oxidative damage in liver and kidney homogenates, evidenced by the increase of lipid peroxidation, reduction of free SH groups, and higher ROS production. As a consequence, increased superoxide dismutase, catalase, and acetylcholinesterase enzyme activities were detected, as a response to the increased oxidative stress production. These damages were confirmed through histology images. Since the mice dose used in this study is 30-fold lower than the human daily dose consumption, these results indicate that the daily doses might induce substantial oxidative stress damages and possibly lead to chronic disease development.
{"title":"Caramel dye IV increases hepatic and renal oxidative stress injuries","authors":"Emerson Marins, J. S. D. Silva, Aline Zuanazzi Pasinato, Pamela C. Da Rosa, V. A. Oliveira, Joana Grandó Moretto, José Eduardo Vargas, F. Soares, R. Barcelos","doi":"10.15761/IFNM.1000282","DOIUrl":"https://doi.org/10.15761/IFNM.1000282","url":null,"abstract":"Caramel dye IV (C-IV) is a synthetic organic product, does not present nutritional, ergogenic, or technological factors, but leads to reactive oxygen species (ROS). This way may lead to damage to a wide range of molecules, leading to cancer, cardiovascular, and neurodegenerative diseases development. We aimed to verify the effects of different doses of C-IV dye on the markers of oxidative stress in the liver and kidneys from male Swiss CF-1 mice, divided into four experimental groups: control; C-IV 0.3 g/kg; C-IV 1 g/kg and C-IV 3 g/kg. We found that mainly 3 g/Kg of C-IV dye promote oxidative damage in liver and kidney homogenates, evidenced by the increase of lipid peroxidation, reduction of free SH groups, and higher ROS production. As a consequence, increased superoxide dismutase, catalase, and acetylcholinesterase enzyme activities were detected, as a response to the increased oxidative stress production. These damages were confirmed through histology images. Since the mice dose used in this study is 30-fold lower than the human daily dose consumption, these results indicate that the daily doses might induce substantial oxidative stress damages and possibly lead to chronic disease development.","PeriodicalId":13631,"journal":{"name":"Integrative Food, Nutrition and Metabolism","volume":"12 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75272848","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Tetsuaki Hiramatsu, M. Mizuno, Yasuhiro Suzuki, Sumiyo Nomori, Y. Shiga, Ting Sun, Takako Ishii, H. Kojima, Takayuki Katsuno, Tomohiro Nakamura, T. Kosugi, S. Maruyama, T. Koyama, S. Noguchi, Yasuhiko Ito
Background: Preservation of residual renal function (RRF) is an important factor in achieving adequate peritoneal dialysis (PD) therapy for patients with end-stage renal disease (ESRD). We investigated whether dietary salt restriction was effective during conservative therapy as a factor to prevent decreased RRF after starting PD therapy. Methods: We retrospectively observed 30 patients introduced to PD in a single center. To investigate the relationship between effects of a salt diet and decreased RRF in PD patients for the first year after starting PD, we divided patients into two groups according to salt intake before starting PD therapy: Group 1, <6 g/day; and Group 2, ≥6 g/day. Sodium intake was calculated using samples from 24-hour urinary collection and/or 24-hour peritoneal dialysate collection. Results: Before starting PD, residual renal Kt/V (rKt/V) and CCre (rCCre) were significantly lower in Group 1 than in Group 2 (p<0.001 and p<0.005, respectively). Normalized protein-equivalent of nitrogen appearance was also significantly lower in Group 1 than in Group 2 (p<0.001), suggesting that Group 1 might also maintain good control of protein. Moreover, compared with Group 2, decline rates in rKt/V and rCCre during the first year were significantly lower in Group 1 (p<0.005 and p<0.001, respectively). Conclusion: Our results suggested that restricting salt intake was not only important to preserve RRF during the conservative therapy period in ESRD patients, but also might be important to prevent early decreases in RRF among PD patients.
{"title":"Dietary salt restriction during conservative therapy may prevent declines in residual renal function for the first year after starting peritoneal dialysis in patients with end-stage renal diseases","authors":"Tetsuaki Hiramatsu, M. Mizuno, Yasuhiro Suzuki, Sumiyo Nomori, Y. Shiga, Ting Sun, Takako Ishii, H. Kojima, Takayuki Katsuno, Tomohiro Nakamura, T. Kosugi, S. Maruyama, T. Koyama, S. Noguchi, Yasuhiko Ito","doi":"10.15761/IFNM.1000276","DOIUrl":"https://doi.org/10.15761/IFNM.1000276","url":null,"abstract":"Background: Preservation of residual renal function (RRF) is an important factor in achieving adequate peritoneal dialysis (PD) therapy for patients with end-stage renal disease (ESRD). We investigated whether dietary salt restriction was effective during conservative therapy as a factor to prevent decreased RRF after starting PD therapy. Methods: We retrospectively observed 30 patients introduced to PD in a single center. To investigate the relationship between effects of a salt diet and decreased RRF in PD patients for the first year after starting PD, we divided patients into two groups according to salt intake before starting PD therapy: Group 1, <6 g/day; and Group 2, ≥6 g/day. Sodium intake was calculated using samples from 24-hour urinary collection and/or 24-hour peritoneal dialysate collection. Results: Before starting PD, residual renal Kt/V (rKt/V) and CCre (rCCre) were significantly lower in Group 1 than in Group 2 (p<0.001 and p<0.005, respectively). Normalized protein-equivalent of nitrogen appearance was also significantly lower in Group 1 than in Group 2 (p<0.001), suggesting that Group 1 might also maintain good control of protein. Moreover, compared with Group 2, decline rates in rKt/V and rCCre during the first year were significantly lower in Group 1 (p<0.005 and p<0.001, respectively). Conclusion: Our results suggested that restricting salt intake was not only important to preserve RRF during the conservative therapy period in ESRD patients, but also might be important to prevent early decreases in RRF among PD patients.","PeriodicalId":13631,"journal":{"name":"Integrative Food, Nutrition and Metabolism","volume":"55 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77549736","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
H. A. M. Farag, H. R. Baqi, Kawa Khwarahm Hamafarj, Abdel Hamid El Bilbeisi, Syamand A. Qadir, R. H. Askandar, M. Taleb, A. Afifi, Manal J. Bakry
Recently, the infection transmitted by the latest coronavirus (COVID-19), was associated with significant increase in morbidity and mortality, reflecting major public health issue. However, Ramadan fasting throughout an outbreak may be a new phenomenon for many of Muslims worldwide. The aim of this review was to determine the impact of Ramadan fasting on immune system function during COVID-19 pandemic. This review gathered the contemporary information throughout PubMed, Scopus, and Science Direct databases from relevant articles, to provide understanding of the potential impact of Ramadan fasting on the immune system during pandemic viral infection. The results of this review show many justifiable concerns arise to the consequences of refraining the body from essential nutrients and fluids for prolonged periods of time through a day. Especially this practice might intricate the health status of selected groups including the elderly and people having chronic diseases. On the other hand, many studies suggest that intermittent fasting boost the immune response of the body towards infections. Furthermore, there is no conclusive evidence regarding the relationship between fasting and increasing or decreasing the risk of catching a virus or improving oxidative stress status as well. Therefore, Muslims who practice fasting during pandemic face a circumstance in which no concrete scientific evidence proves the safety or danger of this religious practice. We conclude that there are proven benefits of fasting in augmenting the immune response; however, this summoned by many factors including general health status of the person who fasts, lifestyle, and epidemiological circumstances.
{"title":"The impact of Ramadan fasting on immune system function during COVID-19 pandemic","authors":"H. A. M. Farag, H. R. Baqi, Kawa Khwarahm Hamafarj, Abdel Hamid El Bilbeisi, Syamand A. Qadir, R. H. Askandar, M. Taleb, A. Afifi, Manal J. Bakry","doi":"10.15761/IFNM.1000285","DOIUrl":"https://doi.org/10.15761/IFNM.1000285","url":null,"abstract":"Recently, the infection transmitted by the latest coronavirus (COVID-19), was associated with significant increase in morbidity and mortality, reflecting major public health issue. However, Ramadan fasting throughout an outbreak may be a new phenomenon for many of Muslims worldwide. The aim of this review was to determine the impact of Ramadan fasting on immune system function during COVID-19 pandemic. This review gathered the contemporary information throughout PubMed, Scopus, and Science Direct databases from relevant articles, to provide understanding of the potential impact of Ramadan fasting on the immune system during pandemic viral infection. The results of this review show many justifiable concerns arise to the consequences of refraining the body from essential nutrients and fluids for prolonged periods of time through a day. Especially this practice might intricate the health status of selected groups including the elderly and people having chronic diseases. On the other hand, many studies suggest that intermittent fasting boost the immune response of the body towards infections. Furthermore, there is no conclusive evidence regarding the relationship between fasting and increasing or decreasing the risk of catching a virus or improving oxidative stress status as well. Therefore, Muslims who practice fasting during pandemic face a circumstance in which no concrete scientific evidence proves the safety or danger of this religious practice. We conclude that there are proven benefits of fasting in augmenting the immune response; however, this summoned by many factors including general health status of the person who fasts, lifestyle, and epidemiological circumstances.","PeriodicalId":13631,"journal":{"name":"Integrative Food, Nutrition and Metabolism","volume":"42 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77255015","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
A. Rizwan, Farheen Dhojki, Faiza Shoeib, Wajiha Afaq, Q. Masood, Zaman Sheikh
Questions of this nature prompted our team to determine dietary perceptions amongst adults with type 2 diabetes to identify areas requiring emphasis during diet teaching. We used questionnaire based interviews to collect perspectives from 400 participants attending the diabetes clinic at a private centerthe Aga Khan University Hospital (AKUH)(generally speaking, representing high income sector) and public hospital-National Institute Diabetes and Endocrinology (NIDE)(generally speaking, representing low income sector Karachi, Pakistan). The questionnaire incorporated both closed and open-ended questions. It was designed with the help of a certified nutritionist and diabetologists involved in the care of the patients, incorporating commonly encountered misconceptions and myths, through experience. All interviews were conducted by the same certified clinical nutritionist, from each institute. Consenting subjects were adults (> 18 yrs of age) with type 2 diabetes, presenting for the first time to the diabetes clinic. Fallacies revealed at the interview were rectified then and there by the diabetes educator conducting it.
{"title":"An apple- mango- egg- or potato a day?","authors":"A. Rizwan, Farheen Dhojki, Faiza Shoeib, Wajiha Afaq, Q. Masood, Zaman Sheikh","doi":"10.15761/IFNM.1000295","DOIUrl":"https://doi.org/10.15761/IFNM.1000295","url":null,"abstract":"Questions of this nature prompted our team to determine dietary perceptions amongst adults with type 2 diabetes to identify areas requiring emphasis during diet teaching. We used questionnaire based interviews to collect perspectives from 400 participants attending the diabetes clinic at a private centerthe Aga Khan University Hospital (AKUH)(generally speaking, representing high income sector) and public hospital-National Institute Diabetes and Endocrinology (NIDE)(generally speaking, representing low income sector Karachi, Pakistan). The questionnaire incorporated both closed and open-ended questions. It was designed with the help of a certified nutritionist and diabetologists involved in the care of the patients, incorporating commonly encountered misconceptions and myths, through experience. All interviews were conducted by the same certified clinical nutritionist, from each institute. Consenting subjects were adults (> 18 yrs of age) with type 2 diabetes, presenting for the first time to the diabetes clinic. Fallacies revealed at the interview were rectified then and there by the diabetes educator conducting it.","PeriodicalId":13631,"journal":{"name":"Integrative Food, Nutrition and Metabolism","volume":"50 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85998939","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Gestational Diabetes Mellitus (GDM) is the most common medical disorder during pregnancy and has severe and long-lasting implications both for the mother and child. Nearly 10% of all United States pregnant females develop GDM. Dietary therapy is first line treatment and should be initiated as soon as GDM is diagnosed, however, consensus on specific dietary recommendations has not yet been achieved and nutrition counseling may vary widely from practice to practice. This systematic literature review encompasses novel supplement-based treatments (e.g. supplementation of fatty acids, vitamins, and minerals) and traditional diets (e.g. Glycemic Index Diet or Low Carbohydrate Diet) as well as evaluates the evidence for their application.
{"title":"Review of dietary approaches for treatment of gestational diabetes mellitus","authors":"C. Viglione, J. Upadhyay","doi":"10.15761/IFNM.1000292","DOIUrl":"https://doi.org/10.15761/IFNM.1000292","url":null,"abstract":"Gestational Diabetes Mellitus (GDM) is the most common medical disorder during pregnancy and has severe and long-lasting implications both for the mother and child. Nearly 10% of all United States pregnant females develop GDM. Dietary therapy is first line treatment and should be initiated as soon as GDM is diagnosed, however, consensus on specific dietary recommendations has not yet been achieved and nutrition counseling may vary widely from practice to practice. This systematic literature review encompasses novel supplement-based treatments (e.g. supplementation of fatty acids, vitamins, and minerals) and traditional diets (e.g. Glycemic Index Diet or Low Carbohydrate Diet) as well as evaluates the evidence for their application.","PeriodicalId":13631,"journal":{"name":"Integrative Food, Nutrition and Metabolism","volume":"10 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80579185","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
S. Gbadamosi, Olamide Esther Aluko, A. V. Ikujenlola
This study evaluated the effects of processing methods on chemical composition, physicochemical and functional characteristics of defatted and full fat flour samples from processed kariya seeds. The seeds were cleaned and subjected to heating processes (cooking and autoclaving) and biochemical processes (germination and fermentation), the seeds were dried and milled to flour. A portion was defatted and another portion left as full fat. The flour samples were analysed for the selected parameters using standard methods. The results showed that the bulk density ranged between 0.52-0.75 g/ml. The oil absorption and water absorption capacities ranged from 65.50–144.60% and 46.40–218.50% respectively. The water absorption and swelling capacities of the defatted samples increased with temperature increase. All processing treatments were found to increase protein content (22.16-49.94%) and in vitro digestibility (27.86–82.63%). Both the heating and biochemical processes reduced the level of antinutrients significantly. In conclusion, the kariya flour samples subjected to both fermentation and germination had better chemical composition, physico-chemical and functional properties.
{"title":"Heating and Biochemical processing of Kariya (Hildegardia bateri) seeds: Chemical composition, antinutrients and functional properties","authors":"S. Gbadamosi, Olamide Esther Aluko, A. V. Ikujenlola","doi":"10.15761/IFNM.1000291","DOIUrl":"https://doi.org/10.15761/IFNM.1000291","url":null,"abstract":"This study evaluated the effects of processing methods on chemical composition, physicochemical and functional characteristics of defatted and full fat flour samples from processed kariya seeds. The seeds were cleaned and subjected to heating processes (cooking and autoclaving) and biochemical processes (germination and fermentation), the seeds were dried and milled to flour. A portion was defatted and another portion left as full fat. The flour samples were analysed for the selected parameters using standard methods. The results showed that the bulk density ranged between 0.52-0.75 g/ml. The oil absorption and water absorption capacities ranged from 65.50–144.60% and 46.40–218.50% respectively. The water absorption and swelling capacities of the defatted samples increased with temperature increase. All processing treatments were found to increase protein content (22.16-49.94%) and in vitro digestibility (27.86–82.63%). Both the heating and biochemical processes reduced the level of antinutrients significantly. In conclusion, the kariya flour samples subjected to both fermentation and germination had better chemical composition, physico-chemical and functional properties.","PeriodicalId":13631,"journal":{"name":"Integrative Food, Nutrition and Metabolism","volume":"34 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79771656","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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