Assessment of glycemic load and intake of carbohydrates in the diet of Wroclaw Medical University students (Poland).

BACKGROUND: Glycemic Load (GL) is one of the indicators that can be used to assess the nutritional value of the diet. The results of numerous studies have shown that high glycemic index and/or high GL diets were associated with increased risk for type 2 diabetes, cardiovascular disease and cancer. OBJECTIVES: The aim of the study was to evaluate dietary GL, intake of food products which are source of carbohydrates and contribution of particular carbohydrates in students' diets. MATERIAL AND METHODS: The study group consisted of 140 female students from Wroclaw (Poland) aged 21±1.6 years. The dietary assessment was performed using food frequency-questionnaire. The GL of daily food ration (DFR) was considered low for values <80 g, medium for values between 80-120 g and high for values >120 g. RESULTS: The mean GL of the diets was 120.7±42 g. DFR of 12.1% of the students had low GL, 46.6% - medium, and 39.3% - high. Diets in the 4th quartile of GL were characterized by the highest energy value, total carbohydrate, sucrose, starch and fiber content and energy contribution from carbohydrates when compared with lower quartiles. Higher percentage of energy from protein and fats in the diets was related with lower dietary GL. The highest correlation coefficient between GL and weight of the consumed food was observed for sweets (r=0.67), cereal products (r=0.52), juices and sweetened beverages (r=0.50), vegetables (r=0.45) and fruits (r=0.44). In the study, cereal products, fruits, sweets, vegetables and juices and sweetened beverages consumed by the female subjects constituted respectively 26.6%, 12.8%, 11.4%, 9.1% and 8.8% of the total dietary GL. CONCLUSIONS: Lower dietary GL in the female students participating in the study can be achieved by limiting the intake of sweets and sweet beverages as well as consuming cereal products with a low GI. KEY WORDS: glycemic index, glycemic load, carbohydrates, students, diet.

[Metabolic disorders and nutritional status in autoimmune thyroid diseases].

In recent years, the authors of epidemiological studies have documented that autoimmune diseases are a major problem of modern society and are classified as diseases of civilization. Autoimmune thyroid diseases (ATDs) are caused by an abnormal immune response to autoantigens present in the thyroid gland - they often coexist with other autoimmune diseases. The most common dysfunctions of the thyroid gland are hypothyroidism, Graves-Basedow disease and Hashimoto's disease. Hashimoto's thyroiditis can be the main cause of primary hypothyroidism of the thyroid gland. Anthropometric, biochemical and physicochemical parameters are used to assess the nutritional status during the diagnosis and treatment of thyroid diseases. Patients with hypothyroidism are often obese, whereas patients with hyperthyroidism are often afflicted with rapid weight loss. The consequence of obesity is a change of the thyroid hormones' activity; however, weight reduction leads to their normalization. The activity and metabolic rate of thyroid hormones are modifiable. ATDs are associated with abnormalities of glucose metabolism and thus increased risk of developing diabetes mellitus type 1 and type 2. Celiac disease (CD) also increases the risk of developing other autoimmune diseases. Malnutrition or the presence of numerous nutritional deficiencies in a patient's body can be the cause of thyroid disorders. Coexisting deficiencies of such elements as iodine, iron, selenium and zinc may impair the function of the thyroid gland. Other nutrient deficiencies usually observed in patients suffering from ATD are: protein deficiencies, vitamin deficiencies (A, C, B6, B5, B1) and mineral deficiencies (phosphorus, magnesium, potassium, sodium, chromium). Proper diet helps to reduce the symptoms of the disease, maintains a healthy weight and prevents the occurrence of malnutrition. This article presents an overview of selected documented studies and scientific reports on the relationship of metabolic disorders and nutritional status with the occurrence of ATD.

Evaluation of fatty acids daily intake and diets atherogenicity of dietetics students of Wroclaw Medical University.

BACKGROUND: Dietary and lifestyle risk factors play an important role in the pathogenesis of cardiovascular disease (CVD). The excessive intake of products that could affect atherogenic effect and are rich sources of saturated fatty acids (SFA) and cholesterol conductive the occurrence of lipid metabolism disturbances in the body. OBJECTIVE: Evaluation of fatty acids dietary intake and assessment of the students' diets atherogenicity in the aspect of the CVD risk. MATERIAL AND METHODS: The study was conducted in 2011-2012. The study group included 100 females, dietetic students of the Wroclaw Medical University. The average age of the students was 21 years. Dietary habits were evaluated by the 3-day diet record method including one weekend day. RESULTS: Average energy intake was 1673.9 kcal per day. The average daily total fat intake was 65.4 g and provided 34.5% of total energy intake. The percentage of energy from SFA in the diets of 82% students exceeded the recommended 10% and averaged 13.1%. The average percentage of energy from monounsaturated fatty acids (MUFA) in the students diets was 12.9% and in the diets of 5% students did not exceeded recommended 10%. The average percentage of energy from polyunsaturated fatty acids (PUFA) was 5.7% and in the diets of 66% students did not fulfilled the recommended 6-10%. About 80% of the students consumed less than recommended 2 g of C 18:3 per day. Insufficient intake of EPA and DHA was observed in 71% students' diets. The average n-6/n-3 PUFA ratio was 7.2 and in the 76% of female diets exceeded the recommended value of 4:1. The diets of 80% of students were considered as atherogenic, because of elevated value of Keys score. The ratio between PUFA and SFA in the female diets was incorrect and amounted to 0.52 (recommended value > 1.0). CONCLUSIONS: Incorrect energy intake from daily diet and improper dietary intake of selected fatty acids in the diets of students may contribute to the development of CVD.

How nutritional status, diet and dietary supplements can affect autism. A review.

Autism is a neurodevelopmental disorder with symptoms arising that are apparent throughout the patient's lifespan. Autism Spectrum Disorders (ASD) are characterised by impaired social and communication interactions as well as restricted, repetitive interests and behaviour. Currently in Poland, about 50 000 people suffer from autism, of which 1/5 are children. Epidemiological studies show that the incidence of autism is increasing, which may be due to the diagnostic category of ASD having been developed. Of vital importance in the treatment of autism, is early diagnosis which is conducive to more rapidly improving the quality of patients' health. It is believed that both genetic and environmental factors may affect the development of the disease. Moreover, expert opinion emphasises the importance of making an adequate diagnosis when the first symptoms of autism start appearing which can be both psychological, gastro-intestinal and metabolic ones. Conventional treatment is based on the combination of behavioural and dietary therapy together with pharmacotherapy. For example, adapting an appropriate diet could help alleviate the disease severity, as well as the psychological and gastrointestinal symptoms. Much scientific research has indicated that pathogenesis of autism may have a beginning already in foetal life. During pregnancy, specialists should take special heed of metabolic disorders, which can increase the risk ofASD in children. One of the dietician's tasks are to properly assess the nutritional status of mothers before and during pregnancy, thereby allowing changes in nutrition to be made wherever necessary in order that metabolic indicators be improved. Thus an important part of autism therapy is the improving patient's nutritional status to prevent the onset of gastrointestinal symptoms. Adopting diets and tailored to individual disease symptoms, is linked to the nutritional requirements and food preferences of the patient. Specialists also emphasise that continual monitoring of the diet and nutritional status of children with ASD is required. It is also essential to start adequate dietary management in autistic patients with overweight, obesity or wasting, caused by improper nutrition. Frequently only a dietary therapy is insufficient to effectively treat autism. Many studies demonstrate the need to supplement the nutritional deficiencies of autistic patients with fatty acids omega-3, probiotics, vitamins and minerals in combination with medical and psychological interventions. A properly designed elimination diet adapted to the patient's individual may also lead to relief of the autism symptoms and the occurrence of gastrointestinal disorders. Parents and caregivers should therefore be aware of the benefits of nutritional therapy and need for proper monitoring the treatment of patients with ASD. A review of nutritional factors, dietary treatments and diet supplementation in patients with ASD is presented.

Fatty acid profile of the fat in selected smoked marine fish.

BACKGROUND: Fish and marine animals fat is a source of unique long chain polyunsaturated fatty acids (LC-PUFA): eicosapentaenoic (EPA), docosahexaenoic (DHA) and dipicolinic (DPA). These compounds have a beneficial influence on blood lipid profile and they reduce the risk of cardiovascular diseases, atherosclerosis and disorders of central nervous system. The proper ratio of n-6/n-3 fatty acids in diet is necessary to maintain a balance between the effects of eicosanoids synthesized from these acids in the body. OBJECTIVE: The aim of this study was the evaluation of total fat and cholesterol content and percentage of fatty acids in selected commercial smoked marine fish. MATERIAL AND METHODS: The studied samples were smoked marine fish such as: halibut, mackerel, bloater and sprat. The percentage total fat content in edible muscles was evaluated via the Folch modified method. The fat was extracted via the Bligh-Dyer modified method. The enzymatic hydrolysis was used to assesses cholesterol content in samples. The content of fatty acids, expressed as methyl esters, was evaluated with gas chromatography. RESULTS: The average content of total fat in 100 g of fillet of halibut, mackerel, bloater and sprat amounted respectively to: 14.5 g, 25.7 g, 13.9 g and 13.9 g. The average content of cholesterol in 100 g of halibut, mackerel, bloater and sprat was respectively: 54.5 mg, 51.5 mg, 57.5 mg and 130.9 mg. The amount of saturated fatty acids (SFA) was about 1/4 of total fatty acids in the analyzed samples. The oleic acid (C18:1 n-9) was the major compound among monounsaturated fatty acids (MUFA) and amounted to 44% of these fatty acids. The percentage of polyunsaturated fatty acids (PUFA) in halibut, mackerel, bloater and sprat was respectively: 31.9%, 45.4%, 40.8% and 37.0%. The percentage of n-3 PUFA in mackerel and bloater was 30.1% and 30.2%, while in halibut and sprat was lower and amounted to 22.5% and 25.6%, respectively. CONCLUSIONS: In terms of nutritional magnitude the meat of mackerel and herring, compared to the meat of sprat and halibut has a much better n-3 PUFA content, while relatively low content of cholesterol.

Assessment of atherogenicity of students daily diets of Wroclaw Medical University.

BACKGROUND: Results of the research indicate that excessive consumption of products that are a rich source of the saturated fatty acids (SFA) and cholesterol, and disturbed balance in the monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) intake could affect the development of atherosclerotic lesions since the childhood. OBJECTIVE: The aim of the study was to evaluate the atherogenicity of the students diets, based on the content of various fatty acids (FA), their relative proportions, and the content of cholesterol. MATERIAL AND METHODS: The study group included 127 students (female-100, male-27) of Wroclaw Medical University. Dietary habits in the study group were evaluated by the method of the three-day diet record including one weekend day. In total 381 dietary interviews: 300 from female and 81 from male were analyzed. RESULTS: The percentage of energy from SFA was higher than recommended 10%. The average percentage of energy from SFA in the diets of male and female was 14.3% and 15.6%. The average percentage of energy from MUFA in the diets of female and male was respectively 12.8% and 15.3%. The recommended average percentage of energy from MUFA is > or = 14% of daily energy requirements. The daily intake of cholesterol should be less than 300 mg/day. The average content of cholesterol in the diets of female was 278.7 mg/day, and male 428.1 mg/day. The Keys atherogenic score assessed in the diets of female was on average 49.2 with recommended values of 30.1-35.5, and 52.3 in the diets of male at the recommended values of 28.4-33.8. Atherogenicity estimated by P/S ratio in both students groups was 0.4 at the recommended values of > or =1. The recommended daily percentage of energy from PUFA is 6-10%. The percentage of energy from PUFA in the average diet of female was 5.3%, and 6.0% in the male diets. The sum of EPA and DHA in the female diets was average 0.1 g/day, and the n-6/n-3 PUFA ratio was 5.8:1 (recommended 4:1). The sum of EPA and DHA in the male diets was 0.2 g/day, and the n-6/n-3 PUFA ratio was 6.1:1. CONCLUSIONS: It was shown that studied students diets may promote the development of atherosclerotic lesions.