JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY
Year:2013 | Volume:8 | Issue:2|Papers Count:32

Background and objective: There is evidence suggesting a relationship between synbiotics and nonalcoholic fatty liver disease (NAFLD). Also, probable associations of synbiotics with liver and inflammatory responses are presently being investigated. The aim of our study was to determine the effects of supplementation of diet with synbiotics on the liver enzymes, inflammatory markers and hepatic fibrosis in patients with NAFLD.Materials and methods: In this double-blind randomized clinical trial, 52 patients with NAFLD were divided in two groups, one (experimental group) receiving daily 2 synbiotic capsules (each one containing 7 probiotic strains and fructooligosaccharides) and the other (control group) receiving 2 placebo capsules, for 28 weeks. Both groups were advised to follow an energy-balanced diet and recommended to perform physical activity. Liver enzymes, inflammatory markers and hepatic fibrosis were assessed at baseline and the end of the study. In addition, at weeks 0, 14 and 28 data were collected on anthropometric measurements and physical activity. The STATA11 software was used for data analysis.Results: At baseline no significant differences were seen in the background variables between the two groups. After 28 weeks, liver enzymes, inflammatory markers and hepatic fibrosis in the synbiotic group decreased significantly as compared with the placebo group (P<0.001). Moreover, the treatment brought about a reduction of 2.99 kPa in the hepatic fibrosis score (P<0.001) in the experimental group.Conclusion: On the basis of the findings it can be concluded that synbiotic supplementation can bring about improvements in liver enzymes and inflammatory markers and affect favorably liver fibrosis in patients with NAFLD.

Background and objective: Strawberries are highly sensitive to fungal agents and, as a result, have a short shelf life. Using chemical fungicides to extend shelf life is a great health concern. Therefore, developing safe methods to control perish ability and maintain quality of strawberries during storage is crucial. Considering the successful application of chitosan in edible coating formulae and its proven antifungal properties due to its nano-particles prompted us to initiate this study aiming at assessing the efficiency of an edible coating based on chitosan nano-emulsion in delaying perish ability, maintaining quality and increasing the shelf life of strawberries.Materials and methods: After picking, strawberries were coated with nano-emulsion with particle sizes of 50-100±10 nanometers and containing 0.5% chitosan as an antimicrobial substance and stored, along with control samples, at a temperature of 4±1oC and a relative humidity of 70%. At 4-day intervals qualitative indicators, including acidity, soluble solids, texture firmness, weight loss, respiration rate, antioxidant activity, anthocyanin concentration, ascorbic acid and percentage of damage, were determined in three replicates (confidence interval=95%).Results: Coating strawberries with a nano-emulsion containing 0.5% chitosan had, in addition to delaying the fruit damage, positive effects on their quality parameters. As compared to uncoated samples, the treated samples were firmner and their weight loss, respiration rate and percent damage were lower. Also, anthocyaninsvandvascorbic acid were better preserved in the coated strawberries than in the control uncoated sample. Changes in acidity and soluble solids were not considerable.Conclusion: Coating strawberries with a nano-emulsion containing chitosan can be introduced as a safe and effective method to increase their shelf life from 8 days to 20 days (2.5 times as long) and better preserve their quality.

Background and objective: Dark chocolate has received the attention of researchers due to its cardiovascular protective effects. The purpose of this study was to determine the effects of 8 weeks consumption of dark chocolate on the lipid profile, apo-lipoprotein A-1 (Apo A1), apo-lipoprotein B (Apo B), and hs-CRP in type-2 diabetic patients.Materials and methods: This clinical trial was conducted on 69 diabetic patients randomly assigned to one of two (intervention and control) groups. The intervention (n=32) and control (n=28) groups received daily, for 8 weeks, 25 gr dark chocolate (containing 450mg polyphenols) and a similar amount of white chocolate, respectively. At the beginning and at the end of the period, blood samples were collected to measure total cholesterol, LDL-c, HDL-c, TG, Apo A1, Apo B, and hs-CRP. In addition, anthropometric measurements were made and data were gathered on physical activity, blood pressure and food intake and compared between the 2 groups.Results: The intervention brought about statistically significant reductions in the blood levels of TG (p=0.007), apo-lipoprotein A-1 (p=0.045), apo-lipoprotein B (p=0.01) and hs-CRP (p=0.005).There were no significant differences in either group with regard to serum total cholesterol, LDL-c or HDL-c levels at the end of the period; neither were observed any intergroup differences.Conclusion: The findings suggest that polyphenol-rich dark chocolate may have desirable effects on the blood triglyceride, apo-lipoproteins A-1 and B and hs-CRP levels in diabetic patients, with no effect on the lipid profile.

Background and objective: Numerous attempts have been made to replace calf rennet with other milk-clotting proteases because of limited supply and high prices of calf rennet. Fruit of Withania coagulans (solanaceae), a medicinal plant rich in milk-cloting proteases, have been traditionally used in the south of Iran as a plant coagulant for cheese-making. No systematic study on the characterization of W. coagulans milk-clotting enzyme has been conducted so far. The purpose of this study was to extract, partially purify and characterize the milk-clotting enzyme from W.coagulans.Materials and methods: An enzyme extract was prepared from the fruit of W. coagulans using using a 0.85% NaCl solution, and the milk-clotting activity and characteristics of the milk-cloting enzyme (effect of temperature, pH, enzyme concentration and thermal stability) were assessed. The extract was partially purified, and the molecular mass of the crude extract and the fractions with the highest milk-clotting activity were determined by SDS- PAGE.Results: The optimal temperature and pH for the enzyme were 70oC and 4, respectively. Partial purification showed that the milk-clotting activity of the enzyme purified with 50% ammonium sulphate was greater than samples purified with other ammonium sulphate solutions at other concentrations. The molecular mass of this fraction using SDS-PAGE showed two bands, namely, 66 and 29 kDa. An important characteristic of the enzyme was its excellent thermal stability; it retained 74% of its milkclotting activity at 60oC for 30 min.Conclusion: It seems that W. coagulans proteases can be used as a suitable source of enzyme in the dairy industry as an alternative clotting agent.

Background and Objective: Early identification of individuals at risk of disease and modifying their high-risk behaviors is always a priority in the health system. Using less costly diagnostic methods and planning tools can be an effective step towards achieving this goal. The Alternative Healthy Eating Index (AHEI) can be one of these tools. The aim of the present study was to assess the relationship between AHEI and 10-year risk of cardiovascular disease (CVD).Materials and Methods: This cross-sectional study was conducted on 235 male-employees aged ³30 years selected by non-random sampling. The AHEI and 10-year risk of CVD were calculated based on data obtained through food frequency and dietary oil intake questionnaires and the Framingham risk score, respectively. To calculate the Framingham score components, total cholesterol, HDL cholesterol, fasting blood sugar and blood pressure of the subjects were measured.Results: There was no statistically significant asociation between AHEI and the 10-year risk of CVD (r=-0.12, p=0.07). However, the risk was inversely related with some of the AHEI components, including the nuts and soy group (r=-0.15, p=0.02) and the fruits group (r=-0.13, p=0.04).Based on the stepwise multiple linear regression results, every additional serving of the nuts and soy group led to a 2.5% reduction in the CVD risk (B=-2.527, p=0.02), but after adjusting for the energy intake (a confounder), the association disappeared.Discussion: In this study no statistically significant relationship was observed between the Alternative Healthy Eating Index and a 10-year risk of cardiovascular diseases.

Background and Objective: Isolation of yeasts and keeping them for use in the food and drug industries need rapid and precise methods. Traditional methods of identification of yeasts and fungi have many defects, and new molecular methods, despite their widespread application and high efficiency, are expensive and not appropriate for routine use. The aim of this study was to find a simple and rapid method for yeast identification.Materials and Methods: Seven yeast strains, including two standard zero-caloric-sweetener-producing strains, two non-producing strains and three strains naturally producing non-caloric-sweeteners were examined in order to compare efficiency of FT-IR and molecular technique in yeast identification.Results: This study showed that similar and dissimilar yeast species (as regards species and genera) have identical and different spectrua, respectively. Quantitative evaluation of the yeast strains was performed using curve fittings of the polysaccharide, protein, and fatty acids regions.Conclusion: Based on the findings, it can be concluded that FT-IR is a fast and effective method for identification of yeast strains. The advantages of this new method are simplicity of sample preparation, short analysis time, and high validity.

Background and objective: During the past decades obesity and obesity-related co-morbidities, such as cardiovascular diseases, have become global epidemics with incresing trends. Earlier studies have shown that adherence to the dietary approach to stop hypertension (DASH) diet favorably affects weight control.The aim of this study was to investigate the association between adherence to the DASH diet and obesity among female-nurses in the City of Isfahan, Iran.Materials and methods: This cross-sectional study was carried out on 420 female-nurses with a mean age of 34 years (SD 0.41) working in the City of Isfahan hospitals, selected by the multistage cluster random sampling method. Adherence to the DASH diet (in the previous year) was assessed using a validated special food frequency questionnaire (FFQ). A DASH score based on 8 food and nutrient components (fruits, vegetables, whole grains, nuts and legumes, low- fat dairy, red and processed meats, sweetened beverages, and sodium) was calculated. In a DASH diet pattern high intakes of the first five groups and low intakes of meat, sweetened beverages and salt are desirable. First the participants were classified based on quartile categories of their intakes of these components. The scores were then summed up to construct the overall DASH score that ranged from 8 to 32. Data on lifestyle, socioeconomic status and medical information were collected using a questionnaire. To compare general characteristics and the DASH scores across quartiles, we used the 1-way ANOVA and chi-square tests after adjusting for age and energy intake.Results: Increased adherence to the DASH diet was associated with older age (P<0.01) and lower waist circumference (P=0.04). There was no statistically significant difference in the prevalence of general obesity between the extreme quartiles of the DASH diet score. Neither was there any association between the DASH diet and obesity after adjustment for age and energy intake and other confounding factors. However, with further adjustment for dietary factors, those in the upper quartile of DASH score were 71% less likely to suffer from general obesity as compared with those in the lowest quartile (OR: 0.29; 95% CI: 0.09-0.97). Finally, consumption of the DASH diet was not significantly associated with central obesity, but after adjustment for age and energy intake, the association became significant (OR: 0.37; 95% CI: 0.14-0.96).Conclusions: It can be concluded that adherence to the DASH diet is associated with a reduced risk of general obesity. This association remains statistically significant even after adjustment for potential confounding factors.

Background and objective: Due to consumers' concerns regarding the adverse side effects of chemical preservatives and increased bacterial strains' resistance to commonly used antibacterial agents, research to find natural compounds to replace these agents seems warranted. The main aim of this study was to assess the inhibitory effects of Ajowan essential oil on growthb of Listeria monocytogenes in both kutum broth and kutum flesh models.Materials and Methods: In the first step, the highest concentration of Ajowan essential oil with no significant changes on sensory properties of kutum was detemined. Then effects of the oil at concentrations of 0.05, 0.15 and 0.3% and salt at concentations of 0% and 4% on growth of Listeria monocytogenes inoculated in a kutum broth were assessed, followed by assessing the effects of the oil at a concentration of 0.15% and 0.3% on growth of Listeria monocytogenes in the kutum flesh model. The samples were stored at 4° C for 12 days, bacterial counting being performed at 4-day intervals.Results: In the kutum broth, Ajowan oil at a concentration of 0.15% demonstrated a bacteriostatic effect; a concentration of 0.3% was needed to be effective againstListeria monocytogenes. Addition of 4% salt to fish broth significantly improved the antibacterial activity of the oil. Further analysis of the data showed that in kutum flesh a concentration of 0.15 and 0.3% Ajowan oil significantly reduced bacterial growth as compaed with the control value.Conclusion: The use of Ajowan oil can significantly prevent the growth of Listeria monocytogenes. The effect is more pronounced in the fish broth medium than in the kutum fillets.

Background and objective: Malnutrition in early months of life has many undesirable consequenses; feeding practices and food security are two important factors related to this problem. This study aimed to find association between infant feeding practices in the first six months after birth and nutritional status at the age of one year, in food secure and food insecure households.Materials and methods: This case-control study was conducted on 160 one-year old children in 2011. Data on food security and feeding practices were gathered using the 18-item USDA and a feeding-practices questionaire, respectively, through interviewing mothers consulting the Rey urban health centers.Results: Taking any food before breast milk after birth, consumption of semi-solid foods, and breasfeeding not being the predominant feeding practice in the first six months were significantly associated with malnutrition in food-insecure households (p<0.05). None of the three variables were found to be associated with the nutrition status of children in food-secure households.Conclusions: Feeding practices in the first six months of life play an important role in the nutritional health of children in food-insecure households, who are, thus, more vulnarabale than children in foodsecure households. These findings emphasize, one more, the importance and neccesity of propmoting child feeding practices in food-insecure households.

Background and objective: Imitation cheeses are cheese-like products produced by blending individual ingredients, such as fat, protein, water and edible acids, with a mixture of emulsifying salts. The main protein sources in dairy-based imitation cheeses are rennet casein or sodium and calcium caseinates. Rennet casein is usually preferred to the other protein sources due to its functional properties and desirable flavor. However, in the present study sodium caseinate was employed as the protein source because of its higher availability and lower price in Iran. Also, whey protein concentrate (WPC) and enzyme-modified Lighvan cheese (EMC) were used to improve functional and sensory characteristics of the imitation cheese produced.Materials and methods: Imitation cheeses were formulated with three levels of WPC (0, 1.5 and 3%) and of EMC (0, 2.5 and 5%). Meltability and color parameters were assessed using the image processing technique. Other textural specifications, including hardness, adhesiveness, cohesiveness and springiness, were measured using a texture analyzer. Chemical analyses and sensory evaluation were done using the comon methods and the 5-point hedonic scale, respectively.Results: The data showed that all the textural specifications were influenced by WPC and EMC (p<0.05). In addition, based on the results of chemical analyses, increases in both variables affected significantly the protein and ash contents, as well as the pH of all the immitation cheese samples (p<0.05); however, no significant difference was observed as regards fat, salt and moisture contents. Also, the effect of both variables on the color parameters were found to be statistically significant (p<0.05). Finally, no statistical difference was observed between the overall acceptability of samples containing 2.5% or 5% EMC as judged by the sensory evaluation panel members.Conclusions: On the whole, results of the present study indicate that the physico-chemical and sensory characteristics of immitation cheese can be changed significantly by whey protein concentrate and enzyme-modified Lighvan cheese, the magnitudes of changes being a function of the amounts used.

Background and objectives: Due to their nutritionally favorable properties, including high protein, fat and b glucan contents and a desirable amino acid composition, oats have attracted much attention for human consumption. In this research, starch and a protein-isolate were extracted from husked oats, modified and added as ingredients in cake flour used for baking cake.Materials and Methods: Starch and protein isolated from oats were chemically modified, the former by cross-linking and acetylation and the latter by deamidation and succinylation. Oat flour formulations were prepared using different levels of the modified starch and protein isoltes and the physical characteristics of the cakes prepared from them determined.Results: Cross-linking brought about a decrease in the swelling power of starch granules and an increase in syneresis (p<0.001), but it had not significant effect on gelatinization temperature. Acetylation, on the other hand, increased the granules swelling power (p<0.001), but it decreased gelatinization temperature and syneresis (p<0.001). As regrds protein, both deamidation and succinylation increased the emulsifying activity and nitrogen solubility index but reduced foaming capacity and emulsion stability (p<0.001). The prepared cake of oat flour has lower batter viscosity (p<0.001) and higher volume (p<0.001) than prepared cake of wheat flour. In the cake with Acetylated starch, increase in level of substitution led to increase in batter viscosity (p<0.001) and cake volume (p<0.001). Increasing in level of deamidated protein produced cake with lower batter viscosity (p<0.001) and higher volume (p<0.001), but increase in level of succinylated protein increased batter viscosity and volume (p<0.001) of cake.Conclusion: Simultaneous use of acetylated starch and deamidated protein resulted in a cake batter with a higher viscosity and lightness as compared to control. Therfore, substitution of oat flour with acetylated starch or acetylated starch and deamidated protein will result in improvements in the physical characteristics of oat cake.

Background and objective: Propionibacteria are capable of producing many important industrial products such as propionic acid, vitamin B12 and bacteriocins. Also these bacteria show some probiotic health benefits and produce prebiotics as stimulator of intestinal bacteria. The aim of this research is evaluation of pH control on production of biomass propionic, acetic and lactic acids in fed-batch system, with feeding of molasses and lactose as carbon sources of co-fermentation of Propionibacterium freudenreichii ssp. shermanii and Lactobacillus acidophilus.Materials and methods: Fermentation was conducted in a 3-liter fermentor containing base medium and molasses as the carbon source in which lactose was fed after 36th hat temperature at 30oC. Total fermentation time was 96 hand sampling was done in every 24 h intervals to measure the biomass and organic acids. Two treatments were compared to each other: in one trial, pH was maintained at 6.5 by using NaOH 1N, but in another, during fermentation pH was not controlled. Content of biomass and organic acid were measured by freeze drying and HPLC methods, respectively.Results: The final concentration of the dependent variables for the two treatments with and without pH control obtained as following (g/L): biomass 1.97±0.07 and 1.72±0.07, propionic acid, 4.87±0.13 and 4.16±0.04, acetic acid 4.87±0.13 and 4.16±0.04 and lactic acid 7.93±0.06 and 6.10±0.09.Conclusion: In this study it was shown that production of mentioned organic acids was not affected significantly by adding NaOH for control of pH in medium.

Background and objective: Non-alcoholic fatty liver disease (NAFLD) is the most common cause of liver dysfunction worldwide. There is no effective specific therapy for NAFLD. The most acceptable strategy in the management of these patients is the use of diet to decrease body weight. Since there is no consensus on the specifics of weight loss for management of NAFLD, this study evaluated the effects of weight loss on NAFLD characteristics.Materials and methods: Fifty patients with NAFLD received a diet consisting of a reduction of 500 to 1000 kcal/d for 6 mo. Anthropometric parameters, liver enzymes, dietary intake, and physical activity were measured at the beginning and after 3 and 6 mo. Lipid profile, malondialdehyde (MDA), TNF-a, IL-6, cytokeratin 18 (CK18) -M30 were measured at baseline and at the end of the study. At the end of follow up, patients were classified as adherent or non-adherent to treatment according to a weight loss of ³5% or<5% of initial body weight, respectively.Results: Forty-four patients completed the study protocol. Twenty-five patients were classified as adherent and nineteen as non-adherent (9.7% vs. 1.9% total body weight loss after 6 mo, respectively). After 6 mo, changes in the adherent and non-adherent groups were found for reduction in body weight (p<0.05), BMI (p<0.001) and waist circumference from (p<0.001). Diastolic blood pressure decreased significantly for the adherent group (p<0.001). Also, total cholesterol (p=0.004), LDL (p=0.007), triglycerides (p=0.035), ALT (p<0.001), AST (p<0.001), GGT (p<0.001) and CK18-M30 (p=0.003) levels decreased significantly in the adherent group over the non-adherent group.Conclusion: The results suggest that exclusive dietary intervention is a first line of management for NAFLD.

Background and Objective: Apple production is high in Iran; using effective packaging and storing technologies can prevent loss of this valuable fruit and provide a source of non-oil exports. Ethylene plays an effective role in the loss of apple quality. This study examined the effect of ethylene reduction on improving the quality of Golden and Red Delicious apples during cold storage.Materials and Methods: Golden and Red Delicious apples were tested in an experimental design using a split-plot over time in a completely randomized design and three replications for 1-methylcyclopropene (1-MCP, 0 and 1 ppm) and potassium permanganate-coated zeolite nanoparticles (0 and 10 g). The fruit was stored at ± 0.5oC and 90% RH for up to 5 mo. Fruit quality parameters (weight loss, firmness, pH, titratable acidity, total soluble solid concentration) were evaluated before storage and on a monthly basis during the storage period. Vitamin C concentration was also measured at the beginning and end of storage.Results: A comparison of means showed the lowest pH (4.39), lowest reduction in TA (0.31%), lowest TSS (14.28%), highest firmness value (17.54 N/m2), lowest weight reduction (3.10%) and highest vitamin C concentration (6.27 mg/100g-1) were obtained for apples treated with 1-MCP combined with ethylene absorber sachets. The lowest pH (4.39), highest reduction in TA (0.25%), highest TSS (15.1%), lowest firmness value (14.30 N/m2), highest weight reduction (3.51%) and lowest vitamin C concentration (5.26 mg/100g-1) was found for the control apples.Conclusion: The application of 1-MCP combined with ethylene absorber sachets had the best effect on the quality characteristics of both species. Red Delicious apples were firmer and fresher in appearance, indicating that this variety has better storability.

Background and objective: Mentha aquatica is an important species of the family Labiatae that is commonly grown in the north of Iran. This study evaluated the in vitro potential of antioxidant and antimicrobial activity and analyzed the constituent phenolic acid in the methanolic extract of M. aquatica leaves as a traditional medicinal plant.Materials and methods: The total phenolic content of the methanolic extract of M. aquatica was determined using the Folin-Ciocalteu method and antimicrobial activity by broth microdilution and determination of the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC). High-performance liquid chromatography was used to determine the phenolic acid content of the extract. A DPPH radical scavenging assay was used to characterize antioxidant activity.Results: The methanolic extract of M. aquatica showed excellent antioxidant activity at all concentrations (50, 100, 150, 200 mg/ml). The DPPH activity of the extract increased in a dose dependent manner for a range of 26.46–87.23%. The extract also revealed good antimicrobial activity against the four tested bacteria (Bacillus cereus, Staphylococcus aureus, Escherichia coli, Salmonella enterica). The most efficient bactericidal activity of the extract was against Salmonella enteric at MBC=2.5 mg/ml and Escherichia coli was the strongest bacterium (MBC=40 mg/ml). Analysis of the phenolic acid content in the leaves showed that chlorogenic acid (732.84 mg/g dw) was a predominant compound.Conclusion: The methanolic extract of the M. aquatica leaves can be used in place of chemical substances to control bacterial growth and increase the shelf-life of food.

Background and Objective: Many studies have investigated the relationship between metabolic syndrome, foods, and nutrients. The study of dietary patterns and their relationship to metabolic syndrome is more beneficial than the relationship between one or more micronutrients. This study determined the relationship between traditional dietary pattern and metabolic syndrome in a study in the city of Khorramabad, Iran.Materials and Methods: In this study, 973 patients (237 males and 736 females) who are residents of the city of Khorramabad were selected using multistage cluster and randomized systematic sampling. Food intake was assessed using a 200 food-item semi-quantitative food frequency questionnaire, and by measuring weight, height, and blood pressure and calculating BMI. Fasting blood sugar, lipid profiles, and serum insulin levels were measured. Metabolic syndrome was defined based on American Heart Association criteria.Results: The results showed that the prevalence of metabolic syndrome was 29%. In comparison with participants in the lowest quintile of traditional dietary pattern, those in the highest quintile showed increased risk of metabolic syndrome (OR=2.73, CI 95%=1.4-3.56). Traditional dietary pattern was positively correlated with waist circumferences and BMI.Conclusion: Findings of this study showed that traditional dietary pattern (high consumption of eggs, tea, fruit juices, refined grains, nuts, pickles, hydrogenated fats, sugars, salt, and spices) increased the risk of metabolic syndrome.

Background and Objectives: Fish and fish products are highly perishable because of their unsaturated fatty acid content, large amounts of free amino acids, and high final pH. For this reason, preservatives are used to prevent or delay spoiling during storage. This investigation determined the antioxidant and antibacterial activities of parsley extract on the shelf life of air packaged silver carp fillets stored at 4±1oC.Material and Methods: Prepared fish fillets were divided into two groups. One group was dipped in distilled water (control) and one in parsley extract (1%); they were then air packed and kept at 4±1oC. Microbial (TVC, PTC) and chemical (PV, TBA, TVB-N, FFA) properties were analyzed over a 15 d period.Results: Parsley extract delayed lipid oxidation significantly (p<0.05) in the treated fillets. In the samples treated with parsley extract, the magnitude of change in TVB-N and FFA was less than in the control samples (16.23±0.02 vs. 32.50±0.07 mg/100 g and 1.02±0.00 vs. 1.91±0.04% oleic acid, respectively) (p<0.05). Microbial analysis results showed that the treated and control samples remained acceptably fresh up to 12 and 6 d, respectively.Conclusion: The results obtained from this study showed that the shelf life of silver carp fillets dipped in parsley extract as a natural preservative extended their shelf life by 6 d over the control samples.

Background and objective: Red and processed meat may increase the risk of prostate cancer. Data on diet and prostate cancer is sparse, thus, the present study examined the effect of processed and unprocessed red meat, organ meat, fish, and poultry on the risk of prostate cancer.Materials and methods: In this hospital-based, case-control study, 50 patients with prostate cancer and 100 control patients participated. Regression methods were used to examine the relationship between processed and unprocessed red meat, organ meat, fish, and poultry consumption and prostate cancer risk.Results: A significant positive association was recorded for the consumption of total meat intake and the risk of prostate cancer (above median vs. below median: OR=4.6, 95% CI=1.7-12.5). A significant positive association between organ meat (above median vs. below median: OR=3.1, 95% CI=1.3-7.6) and processed meat (above median vs. below median: OR=2.5, 95% CI=1.0-6.1) and the risk of prostate cancer was observed. The positive association between beef and mutton consumption and the risk of prostate cancer was not significant (p=0.762). Fish consumption was negatively associated with the risk of prostate cancer (above median vs. below median: OR=0.07, 95% CI=0.02-0.2). The association between poultry consumption and risk of prostate cancer was not significant (p=0.083).Conclusion: The results of the present study suggest that high consumption of processed meat and organ meat may be positively associated with the increased risk of prostate cancer. Fish consumption, by contrast, could be a protective factor against prostate cancer.

Background and Objective: Doogh is a fermented dairy product that is a national beverage in Iran. Considering the national importance of doogh and increased consumption in the population, the use of preservatives (sorbate and benzoate) to extend the shelf life of the product and reduce the microbial load should be controlled to guarantee the health of consumers. This study determined the amount of potassium sorbate and sodium benzoate in the doogh distributed in the city of Tehran.Materials and Methods: Factors affecting the potassium sorbate and sodium benzoate extraction from doogh (pH of the sample, the extraction solvent volume, amount of Carrez solution and speed of centrifuge) were optimized. Approximately 90 experiments were analyzed in the laboratory to optimize the effective parameters for extraction efficiency. Then 60 non-carbonated heated doogh samples were selected from the Tehran market during the summer season. The samples were analyzed using high performance liquid chromatography (HPLC) for 3 consecutive summer months after optimization. The data was analyzed with SPSS V.16.0.Results: The method proposed in this study was significantly less time-consuming than other techniques. It had the advantages such as acceptable accuracy, precision and elimination of interruptions in the samples. The results show there was no significant difference (p<0.05) between potassium sorbate and sodium benzoate in the samples supplied in Tehran during the summer. There were significant differences between samples (p>0.05) for potassium sorbate and the means of samples were not significantly different (p<0.05) for sodium benzoate. Samples 10 and 7 showed maximum potassium sorbate and sodium benzoate concentrations of 267.8 and 49.3 mg/kg, respectively. Samples 16 and 2 showed minimum concentration values of 8.2 and 4.6 mg/kg, respectively.Conclusion: Although there is a limited consumption rate for potassium sorbate and sodium benzoate in doogh, these preservatives are used in most doogh distributed in Tehran. The results of this study can be effective for standardization of a limited consumption rate for potassium sorbate and sodium benzoate in this product.

Background and Objective: Walnut oil has a high omega-3 unsaturated fatty acid and antioxidant component content, providing nutritional and functional properties including improvement of the gastrointestinal system, decrease in blood cholesterol level, eventually leading to a decrease in the risk of cardiovascular disease. The present study examined the possibility of the production of emulsion based on walnut oil and the effect of preparation on its stability.Materials and Methods: Walnut oil with tween 80 and span 80 (as emulsifiers) was used in emulsion production. Ultrasonic waves were applied for homogenization and the effect of homogenization time, oil content, and emulsifier concentration on particle size, emulsion stability, and turbidity loss rate was studied.Results: Ultrasonic time had a reverse effect on particle size and turbidity loss rate and a direct effect on emulsion stability. The particle size and turbidity loss rate of prepared emulsions had a direct relation with oil concentration and a negative effect on emulsion stability. Emulsifier concentration had a positive effect on emulsion stability, a negative effect on emulsion stability, and had no significant effect on turbidity loss rate.Conclusion: Walnut oil can be used to produce emulsions with high stability; an evaluation of emulsion stability using creaming tests showed that samples have appropriate stability during storage time.

Background and Objective: As an essential element of health promotion programs, nutritional education improves the nutrition behaviors of students. The present study examined the impact of using the transtheoretical model to change breakfast and healthy snacks habits on education in elementary school students.Materials and methods: This quasi-experimental study was performed on 300 students randomly divided into control and experimental groups. The data collection instrument an a standard questionnaire. Educational intervention was conducted in 4 sessions in groups of 10 students and one personal counselor. Data was collected before and 3 mo after training and was analyzed using SPSS 18.0 software and chi square, McNemar, pooled t-test, pair t-test, and ANOVA with Scheffe statistical tests.Results: The average age of students was 9.36±0.45 yr with equal ratios of males and females. Before the educational program, no students reported that they were at the action and maintenance stage; after education, 40% of students in the experimental group reported being in the active stage of readiness (p<0.001). Results indicate a significant increase in the prerequisites of behavior change for the experimental group (19.02±6.19 to 41.08±4.62), process of change (53.66±13.01 to 80.96±14.71), pros (43.71±8.97 to 73.01±26.89) and a decrease in cons (27.03±5.89 to 16.42±3.57) (p<0.001). Breakfast consumption significantly increased and consumption of unhealthy snacks decreased significantly (p<0.001).Conclusion: Educational intervention in the structure of the transtheoretical model created adequate changes in nutritional behavior of the students over a 3 mo period. Given the low cost and effectiveness of nutritional educationbased change model, the need to generate such educational programs is crucial.

Background and Objective: The consumption of baking products containing high levels of egg, such as cake, should be limited to a specific group of people because of its role in increased risk of obesity and cholesterol levels. The present study replaced eggs with soy flour and mixed wheat flour with wheat germ in cake production and examined the effects.Materials and Methods: Soy flour at 0, 25 and 50% (egg weight) and 0, 5 and 10% stabilized wheat germ (based on flour weight) were used to produce cakes. The product moisture content, specific volume, porosity, crust color, texture and sensory characteristics were investigated. Image J software was used to measure the porosity and crust color.Results: Samples containing 50% soy flour and samples containing 5% wheat germ and 50% soy flour had the highest moisture content and overall acceptability and was softest texture at both the 2 h and 1 wk after baking time periods. The maximum specific volume and porosity were observed in samples containing 5% wheat germ and 50% soy flour and the sample containing 50% soy flour, respectively. The results indicated that the L* increased and a* decreased for the crust as soy flour and wheat germ increased over control 1 (without egg, wheat germ and soy flour). Soy flour decreased the b* value and increased as the wheat germ increased.Conclusion: The use of soy flour and preprocessed wheat germ in the formulation of oil cake enhanced the nutritional value and improved the technological properties of the final product.

Background and Objective: In recent years, customer demand for low-fat or fat-free products have rapidly increased. This study evaluated the effect of the replacing the solid content of milk with gelatin on the functional properties of yogurt.Materials and Methods: This study evaluated the effect of the addition of high bloom and low bloom bovine gelatin (0.25, 0.5, 0.75, 1%) on the physicochemical and textural properties of nonfat yoghurt with reduced total solids (9% and 12%).Results: Gelatin interacts with the milk protein network and increases casein network resistance, significantly decreasing syneresis and increasing viscosity and firmness of texture. Even at high concentrations, drainage was at a minimum. The samples containing 1% high bloom gelatin with 12.5% total solids showed the highest force (116 g) and viscosity (27266 pa.s). Viscosity increased with the addition of gelatin (p<0.05) when fat is removed and total solid content was decreased.Conclusion: Results indicated that gelatin can remedy defects caused by fat reduction or exclusion from yoghurt.

Background and objective: Being underweight or obese in adolescence may lead to chronic diseases in adulthood. Stunting has adverse effects on behavioral development. The present study assessed anthropometric indices for school children aged 12-14 yr in the city of Ilam in Iran.Materials and methods: A cross-sectional study was performed on 493 students aged 12-14 years. Systematic sampling was used to select the samples for each grade. Data was gathered using validated scales. Weight, height, and BMI were recorded and analyzed using descriptive statistics in SPSS software. CDC2000 criteria were used in anthropometric assessment.Results: The incidence of being underweight, at risk of being overweight, being overweight, or being stunted in the school children studied were 21.5%, 8.2%, 0.6%, and 13%, respectively, based on CDC2000 anthropometric criteria. Furthermore, it was found that stunting in girls was three times higher than in boys. A significant relationship was observed between the incidence of being underweight and the mother’s literacy (p<0.05). No relationship was found between family height, BMI, stunting, and birth order for being underweight.Conclusion: Considering the prevalence of stunted, underweight and overweight school children, it is necessary to implement appropriate strategies to improve nutritional status by educating parents at the local level.

In recent years, the scientists have focused on nanotecnology and its applications as the most important fields of research and development. The use of nanoparticles offers many advantages, due to their unique size and physical properties. Magnetic iron oxide nanoparticles have been used in many fields, because of their unique properties such as large specific surface area and convenient separation in magnetic fields. These nano particles have been used for enzyme immobilization, protein purification, and food analysis. This review describes the basic principles and achievements of magnetic iron oxide nanoparticles in enzyme immobilization, protein purification and specifically in food analysis and also their contribution to food sample preparation methods. The presented information shows that magnetic nanoparticles have high potential application in food science and technology.