Roczniki Panstwowego Zakladu Higieny最新文献

Background: In recent years, a wider range of bakery products with a lower glycaemic response can be observed in the food industry. This contributes to the provision of a wider range of cereal bakery products. The gradual increase in the consumption of brown bread is significant, but despite this, white bread remains a part of the typical Western diet. Studies showed high intake of carbohydrates increase TG levels by enhancing hepatic synthesis of very low-density lipoprotein (VLDL) and decrease activity of lipoprotein lipase. White bread consumption has been therefore associated with an unhealthy lifestyle.

Objective: The aim of this study was to assess the influence of the consumption of gluten bakery products on lipids and inflammatory parameters of the probands.

Material and methods: The monitored group consisted of 30 probands from the general population. The average age of the monitored group was 29.7 years. The intervention dose consisted of a different combination of several types of bakery products containing gluten (bread, pastries, soft pastries) within the individual weeks of consumption, while the intervention lasted 6 weeks. An intervention dose of 150 to 200 g per day was set for women and 200 to 250 g per day for men. Biochemical blood parameters were determined using a fully automatic Biolis 24i Premium blood serum biochemical analyzer, by end-point photometry method. We tested the differences between the biochemic parameters by one-factor analysis of variance (ANOVA) and compared them by Tuckey's Post Hoc Test.

Results: The measurement of the lipid profile showed that the average levels of total cholesterol (TC) were above the reference value (<5.00 mmol. l-1) in each of the three performed measurements (P˂0.01). In the case of LDL, we found a similar trend in the development of lipoprotein values, while we positively evaluate a slight reduction of LDL in the measurement immediately after the intervention (P˂0.001). Certain changes during the study were also noted in HDL parameters with high statistical significance (P˂0.001). During the TG analysis, we found that probands have normal values(0.45-2.70 mmol. l-1). A reduction in average TG values was achieved in individual measurements, but without statistical significance (P˃0.05). In high sensitivity CRP (hs-CRP) parameters was achieved a bell curve of the development of average values, with a maximum measured immediately after the intervention. Changes in hs-CRP during the study were without statistical significance (P˃0.05).

Conclusions: The measurement of the lipid profile showed that the average levels of TC, LDL and HDL, there were above the reference value in each of the three measurements performed. Through the analysis of TG, we found normal values and during the study there was a slight decrease. Furthermore, we found that intervention with bakery products co

Background: Functional food is a key element in the prevention and treatment of many diseases. The ingredients it contains, such as phytosterols that lower cholesterol, also have a preventive effect on type 2 diabetes, atherosclerosis and heart attack. Phenolic compounds have antioxidant, anti-inflammatory and antiviral properties. Xylo-oligosaccharides control insulin levels, and fibre lowers blood pressure, potentially reducing insulin resistance. These beneficial properties mean that there is an increasing interest in this kind of food.

Objective: The aim of the study was to assess the state of knowledge and behaviour regarding functional food among adults and to answer the question whether there are differences between the state of knowledge and behaviour of women and men.

Material and methods: The survey was conducted among 301 people, including 181 women and 120 men. The research tool was an original survey questionnaire.

Results: The definition of functional food is known to 42.5% of people (47.5% of women and 35% of men), while the definition of prebiotic is known to 41.9% of people (43.1% of women and 40.0% of men). For 56.2% of respondents, the factor encouraging the consumption of functional food was a healthy lifestyle, and for 54.7% of them, the product composition was the main purchase criterion. Among functional products, cereals or muesli were most often consumed for breakfast by 35% of men and 55.8% of women, 42.5% of men and 33.7% of women were eaten oils for lunch. For dinner they most often consumed fruit teas, herbal teas, herbal mixtures, this answer was given by 25.8% of men and 29.8% of women.

Conclusions: Knowledge of functional foods is unsatisfactory, and no differences in the knowledge of women and men have been observed. Consumption of functional food is generally low, and no differences in consumption have been observed between women and men.

Background: Excessive consumption of added sugar is an essential contributing factor to weight gain in adolescence, leading to non-communicable diseases.

Objective: The aim of this study was to evaluate the added sugar consumption in foods and beverages and determine the association between free sugar consumption and BMI status.

Material and methods: This cross-sectional study was conducted among 280 adolescents in university (18-22 years) recruited from undergraduate students at different schools. The information was acquired using a 24-hour dietary recall questionnaire. Adjusted binary logistic regression analysis was used to assess the associations between added sugar consumption in foods and beverages and nutritional status.

Results: Half of the participants had a BMI status in the normal range (51.8%). A large percentage of adolescents had eaten staple food only two times and did not have breakfast (49%). Additionally, most of the student did not eat a snack or drink beverages (57.7%). Consumption of vegetables, fruit, meat, and milk was higher in obese subjects than other groups. The results showed that adolescents consumed more added sugar (79.2%) than is recommended by the WHO. The majority of added sugar consumption were beverages (46.5%). The findings revealed that added sugar consumption among undergraduate students did not differ significantly depending on BMI.

Conclusion: This study indicated that added sugar consumption in university students exceeded the WHO recommendation, although there was no discernible difference in BMI status. The results would be useful for further study and may help dietitians provide appropriate nutrition education or campaigns to reduce added sugar consumption in Thai and Southeast Asia university students.

Objective: The aim of the study was to determine Vitamin C content in some fruits and vegetables (FAV) including apple, banana, orange, pineapple, watermelon, carrot and cucumber, sold in the local markets in Awka, Anambra State, Nigeria as well as Vitamin C content in two-component and three-component homogenates FAV. The work was also designed to investigate the dietary exposure and health effects of excess vitamin C intake in adults and children.

Material and methods: Vitamin C as total ascorbic acid (AA) after reduction of dehydroascorbic acid was analyzed using both titrimetric and spectrophotometric methods. The titrimetric method involved iodometric back-titration while the spectrophotometric method was done at an absorbance of 530 nm. The dietary exposure was evaluated as the total FAV intake multiplied by chemical concentration in the FAV whereas the health effect of excess vitamin C intake was conducted using the hazard quotient (HQ).

Results: The results revealed that Vitamin C for single fruits ranged from 11.76 - 41.17 mg/L for spectroscopic method and 16.9 - 31.84 mg/L for titrimetric method. Fruit homogenates showed Vitamin C concentrations of 14.70 - 220.58 mg/L and 17.23 - 209.09 mg/L for two-components homogenates: 29.41-132.35 mg/L and 31.05-113.10 mg/L for tri-components homogenates for spectrophotometric and titrimetric methods respectively. The results of dietary exposure and the health effects of excess vitamin C intake showed that children are more susceptible to health issues than adults in illnesses such as nausea, gastrointestinal pains, increased kidney stones and hyperactivity.

Conclusion: There is therefore the need for a national recommended dietary allowance for total ascorbic acid (AA) in FAV homogenates from a stakeholder point of view in Nigeria.

Background: The rising prevalence of gluten-related disorders such as celiac disease explains the increased consumption of gluten-free foods (GFF). However, these foods must be safe in terms of both gluten content and contamination by pathogenic microorganisms in order to avoid food poisoning.

Objective: The objective of this study was to assess the microbiological quality of gluten-free meals, naturally gluten free foods, and gluten free-labelled products.

Material and methods: We collected 62 GFF samples including 20 meals (M-GF), 22 naturally gluten free (N-GFF) and 20 labelled (L-GFF) products, which were investigated for microbiological contamination according to Moroccan regulations guidelines, issued by the International Organization for Standardization (ISO). The analysis consisted of the detection of Salmonella and Listeria monocytogenes in each sample, and the quantification of the microbial load of the following six micro-organisms: total aerobic mesophilic flora, total coliforms, fecal coliforms, Staphylococcus aureus, Sulphite-Reducing Anaerobic, and yeasts and molds.

Results: A total of 372 analyses were carried out, showing a microbiological contamination rate of 5.1%. This contamination concerned N-GFF in 8.3% (predominantly with yeasts and molds), and meals prepared at home in 11.7 (predominantly with Staphylococcus aureus and coliforms). Only one case (0.8%) of contamination was observed in products labelled gluten-free and no contamination was noticed in meals prepared in food services. Listeria monocytgenes and Salmonella were not detected in any samples of food analyzed. These results indicate a good compliance of L-GFP and M-GF prepared in food services, while unsatisfactory quality was observed in N-GFF and M-GF prepared at home.

Conclusion: Therefore, rigorous hygienic practices and adequate corrective measures should be considered by celiac patients, especially regarding the N-GFF and M-GF prepared at home.

Objective: This study aimed to assess parental perceptions of morbidity and certain functional abilities in people with Down syndrome (DS) and their variability according to age and sex in Morocco.

Material and methods: A retrospective and analytical survey was conducted between May 2014 and November 2017, and addressed to the parents of 279 individuals with DS, including 161 boys (57.7%) aged 1-40 years. The sample was subdivised to tree age groups, children under 10 years old, adolescents aged 10-18 years and adults aged ≥ 18 years. Information about the identity of parents, age and sex of people with DS, their morbidity during the two years preceding the survey, and some functional abilities was collected. Data were entered and analyzed using the statistical program SPSS statistics software for Windows (version 20.0). Chi-square (χ2) test was used for testing statistical significance. Differences were considered significant when the p-value < 0.05. The multivariate analysis were used to identify the causes of morbidies independently associated with age and sex of child. Associations were measured in Odds ratio (OR) with 95% confidence intervals (95% Cl).

Results: The most common factors of morbidity registered in the study sample with DS, included respiratory infections, visual disturbances, oral pathologies, and cardiac problems (75.4%, 72.1%, 59.3%, and 44.9%, respectively). The hearing deficit, cardiac problems, respiratory infections, and oral pathologies showed statistically significant differences among the three age groups. According to the participants parents' perceptions, half of them (50%) were able to walk at 30 months, talk at 72 months, sit at 16 months, crawl at 16 months and eat alone at 48 months old.

Conclusion: People with DS at different ages present a set of potentially treatable diseases that require multidisciplinary medical monitoring. They also need early paramedical care to improve their functional abilities.

Background: Despite the efforts and investments made for traceability and the guarantee of a fair and safe milk product, the informal sector threatens the safety of milk. In fact, during this circuit, the product does not undergo any treatment and therefore presents serious risks for the health of the consumer. In this context, studies have been carried out on samples of peddled milk and products derived from it.

Objective: The purpose of this study is to evaluate the relevance of the informal circuit in Morocco's Doukkala region (El Jadida Province) by physicochemical and microbiological investigation of raw milk and its derivatives at various points of sale.

Materials and method: 84 samples were taken between (23 for raw milk, 30 for the «Lben», and 31 for the «Raib») between January 1st, 2021 and October 30th, 2021. According to Moroccan rules, microbiological analyses revealed an extremely high non-compliance rate in most samples obtained at the level of outlets situated in the El Jadida region, with a non-compliance ratio of 65 percent for raw milk sold, 70 percent for the «Lben», and 40 percent for the «Raib».

Results: Likewise, these analyses revealed that majority of the samples did not fulfill international criteria for the pH values of raw milk samples «Lben» and «Raib», which are respectively between 5.85 and 6.71; 4.14 and 4.43 and 4.5. Other characteristics, including lactose, proteins, fat, mineral salts, density, and additional water, have also yielded results.

Conclusion: This has allowed us to analyze the major impact of the peddling circuit at the regional level, which is a risk factor for consumer health.

Background: Fat and fat-free/muscle mass and their ratio reflecting the possible presence of obesity or sarcopenic obesity are important in assessing body composition.

Objective: The aim of the work was to assess the use of fat and fat-free mass and their ratio in the diagnosis of sarcopenic obesity, as well as correlations with selected anthropometric, somatic and biochemical parameters and indices.

Material and methods: The object of the study was a group of 201 women (20-68 aged) randomly selected from the population without the presence of a serious disease or without the use of medication. Body composition was assessed by the MFBIA method (InBody 720). We used the ratio of fat to fat-free mass (FM/FFM) to define sarcopenic obesity. A Biolis 24i Premium biochemical analyzer was used to determine biochemical parameters.

Results: Using FM and FFM values and their mutual ratio, we identified women with a healthy body weight (28.9%), obese women (58.2%) and women with sarcopenic obesity (12.9%). Values of anthropometric parameters (body weight, BMI, WC, WHR, WHtR, BAI, FM (kg, %), FMI, VFA, FFM (kg), FFMI, SMM (kg), SMMI, ICW, ECW, TBW, CHC, HC), with the exception of FFM (%), SMM (%) and TBW (%), increased significantly with increasing FM/FFM values, so the highest values were found in subjects with sarcopenic obesity. In the case of biochemical parameters, with increasing FM/FFM values, the values of T-CH, LDL, TAG, GLU, hs-CRP, UA, systolic and diastolic blood pressure also increased, so the highest values were again found in women with sarcopenic obesity. HDL values, on the contrary, decreased. FM/FFM had the strongest positive association with the proportion of fat mass on body weight (r=0.989), then with FMI (r=0.980), FM (r=0.965), VFA (r=0.938), WHtR (r=0.937), BMI (r=0.922), WC (r=0.901. We found the strongest negative association with the proportion of FFM on body weight (r=-0.989), the proportion of total body water (r=-0.988) and the proportion of skeletal muscle mass (r=-0.987).

Conclusions: FM/FFM correlates excellently with FM and VFA and can be implemented to diagnose obesity. In order to comprehensively evaluate the state of health and body composition, the proportionality of not only fat, but also fat-free/muscle mass should be analyzed, because it turns out that a negative impact on health and survival is associated not only with an excessive amount of adipose tissue, but also with a lower muscle mass.

Background: Indoor airborne fungi are a significant health concern that can cause respiratory symptoms and other health problems. Indoor fungi are influenced by various factors such as meteorological conditions and dwelling characteristics.

Objective: This study aims to evaluate the association between indoor airborne fungi and environmental factors in a student dormitory in southern Thailand.

Material and methods: The study was conducted at Walailak University in southern Thailand from September toDecember 2020. Air samples were collected from rooms in thirteen dormitories, and the fungal load was determined using the passive air sampling method. The study also measured meteorological parameters and gathered data on occupant behaviors and exposure-related symptoms through a self-administered questionnaire.

Results: In a total of 135 student rooms, the average concentration (mean ± SD) of indoor airborne fungi was 409.72±176.22 CFU/m3, which showed the highest concentration on the first floor. For meteorological parameters, the averages of RH (%), temperature (°C), and CO2 (ppm) were 70.99±2.37, 31.11±0.56 and 413.29±76.72, respectively. The abundance of indoor airborne fungi was positively associated with an increase in RH (β=0.267, 95% CI: 5.288, 34.401) and building height (β=0.269, 95% CI: 16.283, 105.873), with values of 19.845 and 61.078, respectively. Conversely, temperature exhibited a negative effect on indoor airborne fungi (-92.224, β=-0.292, 95% CI: -150.052, -34.396).

Conclusion: The findings highlight the influence of RH, temperature and building height on indoor airborne fungi in the student dormitory. Therefore, effective management strategies are necessary to improve indoor air quality and reduce associated health risks in student dormitories.

Background: COVID-19 pandemic has been a source of emerging public health problems for the past few years. Due to its contagious nature, health care professionals especially dentists, incorporated various modifications in their practices to prevent themselves and their patients from the risk of getting infected.

Objective: The present study aims to assess whether dental professionals are still continuing with those modifications in practice in current times.

Materials and methods: The present study was conducted on 415 subjects after getting due approval from concerned authorities and consent from the subjects. Systematic random sampling methodology was employed for selection for study sample. The study employed a self-constructed questionnaire which was divided into 2 parts and information regarding demographic profile, practice modifications and safety protocols was gathered from subjects. Statistical analysis was conducted using Chi-square test and multiple regression analysis.

Results: Only 8.6% of subjects were currently continuing with their all previous practice modifications. A vast majority of subjects (83.8%) were not deferring treatment of patients showing suspicious symptoms. Approximately 89% of subjects were not sanitizing the operating area at the end of the working day. More than two-thirds (76.4%) of the subjects stated that the pandemic was over. Female gender (OR:1.67) and high level of education (OR:2.45) had an important effect on the continuation of practice modifications.

Conclusion: Very few subjects were adhering to all practice modifications previously incorporated. Dental professionals should not let their guard down even if COVID-19 cases have reduced considerably. The information collected will be useful for the dental community and further studies should be carried out.