Voprosy pitaniia最新文献

Today, the use of dietary supplements and unhealthy weight loss methods is becoming increasingly common, particularly among athletes who compete in weight-class sports like wrestling. The aim of this study was to investigate the eating habits and weight cutting methods of wrestlers. Material and methods. The descriptive and cross-sectional study was conducted in 96 male wrestlers between the ages of 18-30 years who have been wrestling for at least 3 years. The participants' dietary habits, fluid consumption, nutritional supplement use, pre- and post-training eating habits and weight cutting methods were collected by faceto- face interview method with a questionnaire form. Results. Most participants (70.8%) consumed three main meals a day, but only 37.5% had one snack a day. The reasons for skipping meals were lack of time (41.8%) and lack of habit (19.0%). Among the wrestlers, 33.3% used nutritional supplements and usually due to the influence of the coach (50.0%) or their own will (46.9%). In addition, 61.5% of the athletes practiced certain weight cutting methods, and the most common methods were excessive activity (43.8%), low-calorie diet (37.5%) and sweating in sauna/ham (36.5%). Although the use of nutritional supplements and weight cutting methods was more common in wrestlers who were in the national team and had a ranking (more successful wrestlers), the differences were not statistically significant (p>0.05). Conclusion. Since regular and balanced nutrition and the application of healthy methods of weight reduction not only maintain the health and performance of athletes, but also reduce the risk of injury, it is essential to educate athletes in terms of nutrition and health.

To increase shelf life and reduce microbial contamination, spices, widely used for a variety of purposes (coloring and preserving agents, flavor enhancers), are regularly subjected to radiation decontamination before subsequent sale and use by consumers. Although spices are consumed only in small amounts, it's important to note that they are added to a wide variety of foods, including ready-to-eat ones. Therefore, assessing the spice radiation decontamination fact of spices is relevant. The aim of the study was to apply electron paramagnetic resonance (EPR) spectra to identify the fact of radiation decontamination of finished foods (spices), to assess the signal intensity varies depending on the absorbed dose and attenuation kinetics of the spectra signal over time.

Material and methods: Samples of dry spices (ginger, ground cinnamon, and turmeric) were irradiated with 60Со ɣ-rays at absorbed doses of 1, 3, 5, 7 and 10 kGy. For the irradiated and control samples, spectra were recorded on an electron paramagnetic resonance spectrometer and signals were detected. Spectra were recorded immediately after irradiation and after 7, 14, 28, 90, 180 and 270 days.

Results: The G-factor was 2.0042 for all spice spectra, indicating the carbon-containing radicals' presence. The EPR signal intensity increased with radiation dose elevation, confirming raise in the level of the presented paramagnetic centers. After 1-10 kGy radiation treatment, the signal intensity increased by 87-527% for ginger, by 110-657% for ground cinnamon and by 252-826% for turmeric. The kinetics of signal attenuation demonstrated a significant decrease in intensity during the first 14 days after irradiation of all the tested spices, with subsequent slower attenuation over the next 9 months. The signal intensity attenuation was maximal in the first 7 days for ginger (37-60%), for ground cinnamon (48-72%), as for turmeric (47-71%).

Conclusion: After the γ-radiation treatment of the spices, oxidative processes occur and free radicals were formed, as indicated by the recorded EPR signals. Irradiated samples were clearly differed from control, allowing for the separation of radiationtreated samples from untreated. Treatments at 1-10 kGy could been differentiated based on the signal's intensity. EPR spectra assessment can be used to determine the fact of radiation treatment and, therefore, for radiation monitoring on the Russian consumer market for mono-component spices.

The prevalence of small intestinal bacterial overgrowth (SIBO) is increasing worldwide, especially in countries with high rates of urbanization. The growth of pathogenic and/or opportunistic bacteria in the small intestine can cause clinical symptoms and digestive and absorption disorders. The aim of the review was to analyze available literature on SIBO in various gastrointestinal pathologies. Material and methods. A literature search was conducted for the last 10 years using the library platforms PubMed, Medscape by keywords: "small intestinal bacterial overgrowth", "SIBO". A total of 1112 scientific papers were found, of which 124 English-language and 28 Russian-language publications were subject to analysis. Of these, 41 articles (including 5 Russian-language ones) corresponding to the topic of this review were included in the review. Results. The article presents data reflecting the pathophysiology and factors contributing to the development of SIBO. It is shown that irritable bowel syndrome (IBS), inflammatory bowel disease (IBD) and a number of organic and functional diseases of the gastrointestinal tract (GIT) are closely associated with SIBO. The features of the pathogenesis of SIBO in gastrointestinal diseases (IBS, IBD, functional dyspepsia, celiac disease, non-alcoholic steatohepatitis, chronic pancreatitis, etc.) and its influence on the course of gastrointestinal pathology are described. Conclusion. It is impossible to unambiguously assess the influence that SIBO and various types of gastrointestinal pathology have on each other, since, on the one hand, SIBO can develop as a result of gastrointestinal diseases, and on the other hand, it can serve a predictor of the deterioration of these diseases. Most likely, we are talking about the emergence of a vicious circle, to break which it is necessary to eradicate the microorganisms that cause SIBO. This can be achieved both through drug treatment and by adjusting the diet of patients. An important element of non-specific prevention of SIBO is also timely rational treatment of gastrointestinal diseases that contribute to the development of this syndrome.

This year marks the 95th anniversary of the Federal Research Center of Nutrition, Biotechnology and Food Safety (formerly the Institute of Nutrition) and the 93rd anniversary of the founding of the journal "Voprosy Pitaniia". The main areas of activity were the study of the chemical composition of the diet, the nutritional epidemiology in various groups of the Russian population (children, pregnant and lactating women, the elderly, athletes), food and noval food safety, as well as the development of therapeutic diets for various diseases and food for special dietary uses for different groups of the population. Throughout all these years, the latest scientific achievements of the Institute's staff and other outstanding specialists in the field of optimal and therapeutic nutrition have been published in the journal "Voprosy Pitaniia".

β-Cryptoxanthin, along with β-carotene and α-carotene, is a precursor to vitamin A, which plays an important physiological role in the body. β-Cryptoxanthin is found in significant amounts in a limited number of dietary sources. The highest levels of β-cryptoxanthin are found in yellow, orange and red vegetables and fruit (persimmons, papaya, sweet peppers, tangerines, corn, peaches, oranges, etc.). The aim of this study was to perform a hygienic assessment of β-cryptoxanthin intake levels, identify its main food sources in young adults in the summer-autumn period. Material and methods. An online questionnaire was developed to establish β-cryptoxanthin intake levels from dietary sources. The questionnaire contained a list of products containing β-cryptoxanthin and common in the Russian food market. Respondents indicated the portion of food consumed the day before the survey. Data collection was carried during the period from June to October 2023. The study involved 214 respondents (173 women and 41 men) aged 18-35 years (mean age 23.4±5.2 years). Results. The average β-cryptoxanthin intake was 0.58±0.63 (Me=0.21 [0.03; 0.66]) mg/ day. At the same time, only 15.4% of respondents had an intake more than 1.0 mg/day, which was ensured both by a variety of food sources in the diet (from 3 to 6 items) and by inclusion individual products with high content of β-cryptoxanthin. The preferred sources of β-cryptoxanthin for the majority of respondents in groups with high dietary levels (more than 1.5 mg/day) were sweet red peppers, peaches, watermelon, tangerines and orange juice. In groups with low and minimal levels of β-cryptoxanthin (less than 1.0 mg/day), along with the indicated products, its intake was due to the consumption of red pepper and paprika spices, dried cilantro, yellow and green sweet peppers, hot pepper sauce, canned jalapeno peppers, corn, oranges, apricots, nectarines, plums, peach and watermelon juices, canned peaches, dried papaya, potato chips. Despite the diversity of dietary sources, low and minimal levels of β-cryptoxanthin intake were due to both insufficient intake and selection of foods with low β-cryptoxanthin content per serving. Conclusion. In 15.4% of respondents, the daily intake of β-cryptoxanthin was more than 1.0 mg/day, in 65.4% of respondents it was less than 1.0 mg/day, and in 19.2% of participants there were no sources of β-cryptoxanthin in the diet. More often than others, sweet red pepper, orange juice, and paprika and red pepper spices were present in the diet of respondents, regardless of the level of β-cryptoxanthin intake, but their contribution to the intake of β-cryptoxanthin was determined by the volume of a single serving, and therefore spices cannot be considered priority sources.

The academic demands and lifestyle of university students contribute to the development of stress, anxiety, and depression, with micronutrient deficiencies, including vitamin D insufficiency, among the contributing risk factors. The aim of the research was to evaluate the impact of vitamin D status on anxiety and depression in students by season.

Material and methods: A study was conducted in September-October (n=100, including 64 girls and 36 boys) and April-May (n=94, including 70 girls and 24 boys) among students of 1st-5th years. Anxiety and depression were assessed using the Hospital Anxiety and Depression Scale (HADS), with scores ≤7 indicating no clinically significant symptoms, 8-10 - subclinical symptoms, and ≥11 - clinically significant symptoms. Plasma 25-hydroxyvitamin D [25(OH)D] levels were measured using ELISA.

Results: Anxiety and depression were recorded in 25.0 and 11.0% of students in autumn, increasing to 50.0 and 29.8% in spring, respectively. In spring, the prevalence of clinically significant anxiety (from 6.0±2.5 to 25.5±4.5%, p=0.001) and subclinical depression (from 9.0±3.0 to 24.5±4.3%, p=0.001) rose. Median 25(OH)D level was 1.9-fold lower in spring than in autumn (10.16 [8.02; 13.85] vs 19.16 [16.41; 22.90] ng/ml, р<0.001) with no significant gender differences. The prevalence of severe deficiency increased 9.6-fold in spring, while insufficiency decreased 4.9-fold. In spring, the proportion of students with severe vitamin D deficiency increased from 8.4±3.5 to 54.2±6.7% among males and from 3.1±1.8 to 45.7±7.4% among females, while the prevalence of insufficiency decreased from 33.3±8.1 to 8.4±4.5% and from 37.5±7.9 to 7.1±3.6%, respectively. The correlation between vitamin D status and anxiety scores increased from weak to moderate (r =-0.39 to -0.56), and between vitamin D status and depression scores from very weak to moderate (r =-0.22 to -0.52); all correlations were statistically significant, supporting the role of vitamin D status in the development of these conditions.

Conclusion: These findings support the implementation of biochemical screening to identify students with low vitamin D status and the initiation of supplementation at the beginning of the academic year.