Iranian Journal of Nutrition Sciences and Food Technology
Year:2014 | Volume:9 | Issue:1|Papers Count:15

Background and objective: Diabetes mellitus is a common metabolic disorder characterized by high blood glucose concentrations. The present study assessed the effect of ginger consumption on glycemic status, insulin resistance, and inflammatory markers in patients with type 2 diabetes mellitus.Materials and methods: This was a randomized, double-blind, placebo-controlled clinical trial. The 70 type 2 diabetic patients were randomly allocated to an intervention (ginger) group (n=35) or control group (n=35). The intervention group consumed 1600 mg powdered ginger and the control consumed 1600 mg wheat flour placebo (2 capsules of 800 mg) daily for 12 wk. Fasting plasma glucose, hemoglobin A1C, insulin, HOMA index, prostaglandin E2, and TNFα were measured and compared using statistical tests before and after intervention.Results: The results of 63 patients were analyzed (intervention group, n=33; control, n=30). The analysis showed that the consumption of ginger decreased fasting plasma glucose (p=0.02), hemoglobin A1C (p=0.01), insulin (p=0.00), HOMA index (p=0.00) and prostaglandin E2 (p=0.00) significantly over the control.Conclusion: The consumption of ginger increased the glycemic status and insulin resistance, and decreased the inflammatory marker for prostaglandin E2 in type 2 diabetic patients.

Background and Objectives: Edible films and coatings are effective method for decreasing oxidation and increasing the shelf life of pistachios. The present study investigated the effect of an edible gelatin coating containing ascorbic acid (AA: 1% w/v) and propyl gallate (PG: 100 ppm) on the oxidative stability and sensory properties of roasted pistachio nuts.Materials and Methods: Pistachios were subjected to one of five treatment formulations: uncoated, AA+ PG, gelatin +PG, gelatin +AA, gelatin +AA+PG. The pistachio samples were roasted, packaged, and stored in triplicate at 35oC and 50oC. Chemical analysis was measurement of free fatty acid (FFA), peroxide content (meq.O2 kg-1), anisidin content, and totox. Sensory evaluation (texture, rancidity, taste, overall acceptability) was performed by 20 semi-trained panelists over 3 mo of storage.Results: The edible gelatin coating containing antioxidant agents, especially AA, showed a statistically significant decrease (p<0.05) in the rate of oxidation. Incorporation of two antioxidant agents had no synergistic effect on the antioxidant properties of the gelatin coating; however, samples coated with gelatin containing AA+PG exhibited the greatest increase in shelf life. In addition, high temperatures during storage decreased the quality of the pistachio oil and total acceptability of the product. Edible gelatin-antioxidant coating did not affect the total acceptability of the product, but protected against lipid oxidation during storage. The use of gelatin coating increased the firmness of the pistachio nuts.Conclusion: Edible gelatin coating containing antioxidant agents show good potential for decreasing the rate of oxidation and increasing the shelf life of pistachio nuts.

Background and objective: There is little information about the relationship between socioeconomic factors and dietary habits. This study examined the link between socioeconomic factors and dietary habits in a group of women living in northern Iran.Materials and methods: The subjects were 2104 mothers in Golestan province. They were selected using a two-stage cluster random sampling method. Socioeconomic characteristics were evaluated based on scoring of indices for occupation and education of husband, occupation and education of subject, family size, and access to welfare facilities. Dietary habits were examined using a questionnaire. Healthy and unhealthy dietary habits for each question were scored as 1 and -1, respectively, and the total score was calculated for all dietary habits.Results: Subjects with higher socioeconomic status had higher dietary habit scores than those with lower socioeconomic status (3.8 ± 1.5 vs.3.0 ± 1.8). After adjustment for all confounding factors, subjects in the highest socioeconomic category were more likely to have healthy dietary habits. There was a significant increasing trend toward healthy dietary habits with the increase in socioeconomic status (1.00, 1.73, 1.69, p<0.05).Conclusion: The findings indicate a direct significant relationship between socioeconomic status and dietary habits. Further studies are required in different parts of the country to clarify the association between socioeconomic status and dietary habits.

Background and Objectives: Flixweed (Descurainia sophia L.) is a native plant with seeds that contain a number of nutraceuticals. In different parts of Iran, the seeds of this plant are used to prepare medicinal syrup (sharbat). Despite the medicinal and nutritious advantages of this product, the precipitation of flixweed seeds in syrup is one of the common problems which restrict its commercial usage. The present study investigated the use of native hydrocolloids and production parameters on the stabilization of flixweed syrup.Materials and Methods: The effect of the concentration of flixweed seeds, sugar, basil seeds, native hydrocolloids (soluble and insoluble fractions of Persian gum, PG, and gum Tragacanth, GT), pH, and thermal treatment on the stabilization, rheological and sensory properties of flixweed syrup were examined. The influence of trivalent ions (FeCl3) on the production of reversible characteristics was studied.Results: The findings indicated that PG (1.2%), insoluble fraction of PG (0.8% wt), GT (0.3%), soluble fraction of GT (0.05% wt), and insoluble fraction of GT (0.14% wt) stabilized flixweed seeds in syrup.Furthermore, the presence of FeCl3 (0.005 mol/l) produced a reversible gel in syrups containing the soluble fraction of GT. The rheological properties of the stabilized syrups showed good fit with the Hershel-Bulkley model. In terms of sensory characteristics, the stabilized flixweed seed syrup (5% wt), basil seeds (0.5% wt), sucrose (10% wt) and soluble fraction of GT (0.05% wt) showed the greatest similarity to the control.Conclusions: The findings showed that native gums, in the presence of iron ions, can stabilize as well as enrich the Flixweed syrup where its sensory characteristics was very similar to the unstable regular syrup.

Background and Objectives: A major health problem in young women is eating disorders that have detrimental nutritional and psychological effects. This study determined the prevalence of abnormal eating attitudes and correlated them with subjective norms for fitness among female college students.Materials and Methods: A cross-sectional study was conducted among 231 female college students at Hamadan University of Medical Sciences; subjects were randomly selected in proportion to size for participation in this study by the faculty of the university. A self-reporting questionnaire comprising sections on demographics, eating attitudes and subjective fitness norms was used to collect data, which was analyzed using SPSS-21.Results: It was found that about 21.6% of participants showed abnormal eating attitudes. These attitudes had significant relationships with the use of laxatives, weight loss dieting, diet pills, and weight (p<0.05).Eating attitudes also showed a significant relationship with subjective fitness norms (p<0.05).Conclusion: The prevalence of abnormal eating attitudes is high. It is necessary to educate young women about the negative effects of eating disorders on overall health and fitness using appropriate channels of communication.

Background and Objective: Nitrosamines are produced during processing of meat products from the presence of nitrite and amine compounds; these compounds are mutagenic and carcinogenic. The present study optimized and determined the level of nitrosamines in sausage and salami samples in Tehran markets using microwave-assisted extraction and dispersive liquid-liquid micro extraction followed by gas chromatography -mass spectrometry (MAE-DLLME-GC-MS), which is a fast, low-cost and precise method.Materials and Methods: The nitrosamine extraction was optimized using response surface methodology and a central composite design with 6 replications at the center point. The figures of merit of the proposed method were then evaluated. The proposed method was used to determine the nitrosamine levels in 18 samples at 3 factories of major producers of meat products in Tehran. One-way ANOVA was the statistical method used in this study.Results: The optimum volume of extraction solvent (100 ml), disperser solvent (500 ml), salt (11%), and the pH (7.5) were obtained. The figures of merit for the proposed method under optimum conditions were in the appropriate range. The lowest and highest concentrations of nitrosamines in real samples were 0.46 and 195 ng g-1, respectively.Conclusion: The capability and reliability of MAE-DLLME-GC -MS as a simple and fast method for trace determination of nitrosamines in sausage and salami samples was confirmed over the results of other methods.

Background and Objectives: Weight satisfaction has varying nutritional effects and may result in overweight, obesity, eating disorders, and unhealthy nutritional behavior. The present study determined the degree of weight satisfaction among female adults and its relationship to dietary intake, overweight, demographic factors and husband-related factors.Subjects and Methods: This was a descriptive cross-sectional study conducted in the city of Nowshahr, Iran on a random sample of 450 women aged 20-55 yr. Data were collected by interviews and a 24 h food recall and classified physical activity questionnaire. Weight, height, and waist circumference were measured. Weight satisfaction was assessed by responses to questions. Multivariate logistic regression was applied to determine the main factors associated with weight satisfaction.Results: Results showed that 62% of women were satisfied with their weights. About 70% of the women were overweight or obese. The likelihood of weight dissatisfaction was significantly higher in younger [OR=2.05, 95% CI 1.03 - 4.06], healthy [OR=3.74, 95% CI 1.26-11.13] women and those who had a higher daily caffeine intake [OR=1.005, 95% CI 1.001-1.010]. The rate of weight dissatisfaction was lowest among underweight/normal weight women [OR=0.08, 95% CI 0.02-0.28]. The rate of weight dissatisfaction was significantly higher in women who perceived that their husbands were dissatisfied with their weight [OR=3.35, 95% CI 1.40-7.99] and those who knew that their husbands were dissatisfied with their weight [OR=2.59, 95% CI 1.28- 5.23].Conclusion: Weight satisfaction is related to age, disease, daily caffeine intake, BMI, and husband-related factors. These findings suggest that, when planning for intervention aimed at attitude correction and weight reduction for women, it is necessary to consider husband-related factors, as well as physiological and psychological factors.

Background and Objectives: The effect of the different proteins and polysaccharides on the characteristics of low-fat cheese has been a topic of recent study. The release of aromatic compounds from the cheese is affected by the addition of texture improvers. The present study investigated the addition of polysaccharides and proteins on the hardness, microstructure and ester release of low-fat brined cheese.Materials and Methods: The addition of 0.01% xanthan or milk protein concentrate to low-fat milk was studied by compression testing with a texture analyzer and scanning electron microscopy. To determine the release of aromatic compounds, 0.1% ethyl acetate, ethyl butyrate, and ethyl hexanoate were added to cool pasteurized milk and the amount of aroma released was evaluated using SPME-GC-MS.Results: The hardness and density of the casein aggregates of low-fat cheese decreased in the presence of xanthan and increased in the presence of milk protein concentrate. The release of esters from low-fat brined cheese was affected by the addition of xanthan and milk protein concentrate; this could be related to the affinity of polysaccharides and proteins to bind to aromatic compounds and to changes in the hardness of the cheese.Conclusion: The release of aromatic compounds was affected by the texture improver added to low-fat brined cheese. This effect should be considered when selecting a texture improver as a replacement for fat.

Background and Objective: Ulcerative colitis (UC) is an inflammatory bowel disease in which immune and inflammatory factors are thought to be a factor. Resveratrol is an antioxidant and anti-inflammatory compound. This study determined the effects of resveratrol compound on inflammatory factors in patients with ulcerative colitis.Materials and Methods: This study was a double-blind randomized clinical trial conducted on 50 patients with UC. Subjects received one capsule daily for 6 wk of either resveratrol (500 mg) or a placebo.Inflammatory factors, anthropometric measures, and IBDQ-9 scores were assessed at baseline and at the end of the study. STATA12 software was used for data analysis.Results: No significant differences were found in the background variables between the two groups at baseline. The results indicated that resveratrol supplementation for 6 wk significantly decreased plasma levels of TNF-a and hs-CRP and the activity of NF-kB over the placebo group (p<0.001). Significant differences remained after adjustment for vitamin C (p<0.0001). The IBDQ-9 scores increased significantly in the resveratrol group over the placebo group (p<0.001).Conclusion: The findings of this study showed that resveratrol supplementation can be useful in patients with ulcerative colitis.

Background and Objectives: Packaging is an effective way to decrease staling of bread and other bakery products. This study determined the effect of two types of polyethylene-clay nanocomposite film with thicknesses of 45 and 50 mm on the decrease in staling and increase in the shelf-life of sliced bread.Materials and Methods: Sliced bread was packed in polyethylene (control) or nanocomposite film and stored at 25oC for 10 d. The water content, hardness, thermal properties (melting enthalpy of ice and retrograde starch), and microbial stability of the bread samples were measured at 2 day intervals.Results: Water retention was higher for samples packed in nanocomposite film. The melting enthalpy of ice measured by DSC was lower, but the melting enthalpy of starch was higher for the control, indicating that nanocomposite packaging delayed the staling of the bread samples. The growth of mold was high in all samples. The nanocomposite film could not control mold growth because of the higher moisture content inside this type of packaging.Conclusion: The nanocomposite film retarded staling of sliced bread; however, it did not control mold growth. The addition of anti-microbial agents to the nanocomposite film is required to take advantage of the increased preservation of freshness from this type of packaging.

Background and objective: The composition of olive oil is significantly affected by the cultivar and climatic conditions. The present study determined the chemical characteristics of olive oil extracted from two major Iranian varieties of olive (yellow and local oil-grade) in Shiraz and Kazeroon, two major olive producing areas in Fars province.Materials and methods: The composition of olive oil is significantly affected by the cultivar and climatic conditions. The present study determined the chemical characteristics of olive oil extracted from two major Iranian varieties of olive (yellow and local oil-grade) in Shiraz and Kazeroon, two major olive producing areas in Fars province.Results: The results showed that the physical and chemical properties of both cultivars are in accordance with national and international standards. There was a significant difference in acidity, iodine content and peroxide content between cultivars (P<0.05) in both regions, but the differences between saponification and nonsaponifiable matter were not statistically significant (P³0.05). The oleic acid content of the yellow cultivar was higher than the local oil-grade, and the palmitic, palmitoleic, linoleic, and linolenic acid content in the local oil-grade was higher. There was a positive correlation between oleic acid content and temperature. The oleic acid content of the local oil-grade cultivar in Kazeroon was lower than codex standards and the yellow cultivar of Shiraz had the highest oleic acid content.Conclusion: The superior quality of the yellow cultivar of Shiraz, which had the highest oleic acid content (75%) and lowest linoleic acid content recommends it as the best variety. The inferior quality of the local oil-grade olive is demonstrated by its low oleic acid content and high linoleic acid content. These results indicate that the quality of the olive oil depends both on the olive cultivar and geographical region.