Effects of an Iranian traditional fermented food consumption on blood glucose, blood pressure, and lipid profile in type 2 diabetes: a randomized controlled clinical trial.

BACKGROUND: Ash-Kardeh is one of the few fermented foods without a dairy base in Iran, which is traditionally prepared from cereals and plants in the presence of microorganisms (mainly lactic acid bacteria). PURPOSE: This study aimed to assess the effects of Ash-Kardeh consumption on blood glucose, lipid profile, and blood pressure in type 2 diabetic patients. METHODS: Forty-six patients with type 2 diabetes were studied in this randomized controlled clinical trial. Subjects were randomly allocated into intervention (n = 23) and control (n = 23) groups. Individuals of both groups received the usual treatment of diabetic patients, while those in the intervention group, in addition to the usual treatment, received 250 g of Ash-Kardeh daily for 6 weeks. Fasting blood glucose, blood pressure, and lipid profiles were measured before and after the intervention. RESULTS: Compared to the control group, Ash-Kardeh consumption led to a significant decrease in fasting blood glucose (P = 0.003), total cholesterol (P = 0.025), triglyceride (P = 0.003), systolic (P < 0.001), and diastolic blood pressure (P = 0.014) in the intervention group. Also, a significant increase in the concentrations of high-density lipoprotein cholesterol (P = 0.048) was observed after Ash-Kardeh consumption. CONCLUSION: It seems that Ash-Kardeh consumption could improve high blood glucose, lipid profile, and hypertension in type 2 diabetic patients but does not affect low-density lipoprotein cholesterol concentrations. This study was registered on 2019-09-15 in the Iranian Registry of Clinical Trials ( www.irct.ir ) with the code number IRCT20170202032367N3.

Consumption of a new developed synbiotic yogurt improves oxidative stress status in adults with metabolic syndrome: a randomized controlled clinical trial.

Association between metabolic syndrome (MetS) and oxidative stress has been shown in numerous studies. It has been shown that probiotics could be the effective treatment strategy in improving oxidative stress. This study aimed to determine the effects of a new developed synbiotic yogurt on oxidative stress status in adults with MetS. Forty-four individuals were assigned into two groups and given 300 g of synbiotic yogurt containing Lactobacillus plantarum, Lactobacillus pentosus, and Chloromyces marcosianos yeast or regular yogurt for 12 weeks in this randomized, placebo-controlled clinical trial. Before and after the intervention, biochemical parameters were assessed. Daily consumption of synbiotic yogurt in adults with MetS showed a statistically significant improvement in the level of glutathione peroxidase (p = 0.01) and total oxidant status (p = 0.006) compared to the regular yogurt. Total Antioxidant Capacity and superoxide dismutase levels increased significantly (p = 0.002 and p = 0.02, respectively) in the intervention group compared to the baseline levels. In adults with MetS, daily consumption of the synbiotic yogurt containing native strains of Lactobacillus plantarum, Lactobacillus pentosus, and Chloromyces marcosianos yeast for 12 weeks was associated with improvements in oxidative stress status.Trial registration number: Iranian Registry of Clinical Trials (IRCT20220426054667N1) (18/05/2022).

The effect of a new developed synbiotic yogurt consumption on metabolic syndrome components, oxidative stress status, and some other cardiovascular disease risk factors in adults with metabolic syndrome: a study protocol for a randomized clinical trial.

BACKGROUND: Metabolic syndrome is recognized as one of the most common global health issues, which may cause numerous side effects. Studies have shown the favorable effects of probiotic supplements on glycemic indices, lipid profiles, and oxidative stress status. However, the number of studies investigating the effects of food products containing probiotics and prebiotics on metabolic diseases is limited. Limited evidence also shows that products containing Lactobacillus plantarum could affect metabolic alterations in chronic diseases. No previous study evaluated the impact of synbiotic yogurt containing Lactobacillus plantarum on people with metabolic syndrome. Therefore, the current study aims to investigate the effect of the newly developed synbiotic yogurt containing Lactobacillus plantarum, Lactobacillus pentosus, and Chloromyces marcosianos yeast on the components of metabolic syndrome, oxidative stress status, and some other risk factors for cardiovascular diseases in adults with metabolic syndrome. METHODS: In this study, 44 patients with metabolic syndrome will be randomly assigned to intervention and control groups in a randomized, double-blind, controlled clinical trial. Participants in the intervention group will consume 300 g of synbiotic yogurt daily, while those in the control group will consume 300 g of regular yogurt daily for 12 weeks. Anthropometric measurements, blood pressure, and biochemical parameters will be evaluated before and after the intervention. DISCUSSION: The management of the metabolic syndrome presents significant clinical challenges. While probiotic supplementation for these individuals has been considered, the consumption of probiotic-rich foods has received considerably less attention. TRIAL REGISTRATION NUMBER: Iranian Registry of Clinical Trials (IRCT20220426054667N1) (2022-05-18).

Effects of traditional fermented food (Ash-Kardeh) consumption on blood glucose, blood pressure, and lipid profile in type 2 diabetes: a study protocol for a randomized clinical trial.

BACKGROUND: Many therapeutic methods are recommended for the management of Type 2 diabetes. Ash-Kardeh contains several components such as flavonoids, antioxidants, and dietary fiber which can affect lipid profile and blood pressure in diabetic patients. However, no study has examined the effects of Ash-Kardeh consumption on blood glucose, blood pressure, and lipid profile in type 2 diabetic patients; therefore, the aim of this study will be to examine the effects of Ash-Kardeh consumption on blood glucose, blood pressure, and lipid profile in type 2 diabetic patients. METHODS: This study is a randomized, no-blinded, controlled clinical trial in which 44 type 2 diabetic patients will be randomly allocated to intervention and control groups. Individuals in both the intervention and control groups will receive (the usual treatment of diabetic patients) for 6 weeks, while those in the intervention group will receive (250 g of traditional fermented food daily in addition to the usual treatment) at the same time. Assessment of anthropometric measures, blood pressure, and biochemical parameters including serum concentrations of fasting blood sugar, high-density lipoproteins-cholesterol, low-density lipoproteins-cholesterol, total cholesterol, and triglyceride will be performed at the study baseline and end of the trial.

Effects of high hydrostatic pressure on the rheological properties and foams/emulsions stability of Alyssum homolocarpum seed gum.

The ability to modify food and increase the shelf life by enhanced stability using nonthermal process is of interest to many food companies. Here, we investigate the effects of high hydrostatic pressure (HHP), as a nonthermal process, at various pressure levels (200, 400, and 600 MPa for 30 min) on the functional properties of aqueous dispersions of Alyssum homolocarpum seed gum (AHSG). In this regard, the rheological properties, foam stability, and emulsion stability of the HHP-treated gums were analyzed and compared. Dynamic oscillatory test indicated that the HHP-treated gums had more gel-like behavior than viscous-like behavior (storage modulus > loss modulus) at designated pressures. When AHSG was treated by HHP, both elastic (G') and viscous (G″) moduli were increased compared to the native AHSG. The native- and HHP-treated gums exhibited a shear-thinning (pseudoplastic) behavior. Furthermore, the pressure levels have a significant effect on consistency coefficient, flow behavior index, and yield stress (p < .05) of AHSG. The results showed that the HHP-treated gums lead to improve the foam and emulsion stability of AHSG. Finally, we assume that HHP-treated AHSG improves texture in the food materials.

Prediction of cardiovascular disease risk using framingham risk score among office workers, Iran, 2017.

Cardiovascular diseases (CVDs) are leading cause of morbidity and mortality and early identification of risk factors can help reduce mortality from them. The aim of this study was to determine the risk of CVD based on the Framingham Risk Score (FRS) among office workers, Yasuj City, Southwestern Iran. In this descriptive study, 180 workers aged 30-74 years old free of cardiovascular disease were recruited by single-stage stratified cluster sampling from the office of Yasuj City. Analysis showed that 163 workers (90.5%) were at low risk, 12 people (6.6%) at moderate risk, and five people (2.9%) at high 10-year risk of CVD. Mean of FRS and 10-year prediction of CVD risk was significantly higher among male workers than females. Subjects with normal body mass index than overweight and obese people had only significantly lower FRS (P <0.001), but 10-year risk of CVD did not differ among groups. Participants with Master of Science and above educational degree and subjects with normal waist-to-hip ratio had only significantly lower 10-year risk of CVD (P < 0.001). Nonsmokers, whose with systolic blood pressure <140 mm Hg, total cholesterol <240 mg/dL, normal total cholesterol/high-density lipoprotein-cholesterol (HDL-C), and abnormal HDL-C had significantly lower both FRS and 10-year CVD risk (P <0.01). This population-based study will health care policy makers develop targeted strategies to develop individual and community-based health care promotion programs.

Dietary Intake of pregnant women: A cross-sectional descriptive study / Ingesta dietética de mujeres embarazadas: Un estudio descriptivo transversal

Introducción: Una de las etapas más importantes de la vida de las mujeres que hacen varios cambios fisiológicos y mentales en las mujeres es el período de embarazo. Con base en la importancia de la nutrición en el período de embarazo, tener una dieta saludable y adecuada puede garantizar un período de embarazo y parto seguro; Por lo tanto, este estudio se realizó para determinar el patrón nutricional de las mujeres embarazadas que se refieren a los centros de salud. Métodos: las participantes en este estudio fueron 235 mujeres embarazadas que remitieron a centros de salud urbanos y, según la edad del embarazo, estaban pasando el segundo trimestre del embarazo. La información requerida en este estudio descriptivo transversal se recolectó mediante el cuestionario de dos secciones que contiene el Cuestionario de frecuencia alimentaria (FFQ) con 48 ítems y un cuestionario de características demográficas. El análisis del Cuestionario de Frecuencia Alimentaria se realizó mediante el software NUT4 y el análisis de datos se realizó mediante el software SPSS y pruebas estadísticas descriptivas tales como (afluencia, desviación promedio y estándar). Para comparar el número permitido de unidades de grupos de alimentos de mujeres embarazadas en el segundo trimestre del embarazo con el promedio del número de unidades de grupos de alimentos por población en estudio, se utilizó la prueba estadística T. Resultados y discusión: Los resultados de este estudio mostraron que el 94.5% de las mujeres embarazadas estaban usando el grupo de alimentos de pan y cereales más del rango permitido. La cantidad de usar el grupo de alimentos de carne y proteína, el grupo de frutas y el grupo de grasas estaba en el rango permitido. La cantidad de uso del grupo de verduras y el grupo de leche y lácteos fue inferior al rango permitido. Acerca de la cantidad de consumo de energía de los alimentos, los resultados de este estudio mostraron que el 66.4% de los participantes en este estudio obtuvieron más energía que el rango permitido. Conclusiones: Las mujeres embarazadas que participan en este estudio basadas en la ingesta de macronutrientes e ingesta de energía no se apropiaron de esta situación, por lo que es necesario brindar suficiente información sobre los grupos de alimentos y la cantidad necesaria de ellas en el período de embarazo a todas las embarazadas. mujeres que remiten a centros de salud.

Introduction: One of the most important stages of women's life which make several physiological and mental changes in women is pregnancy period. Based on the importance of nutrition in pregnancy period, having a healthy and suitable diet can ensure a secure pregnancy period and child birth; therefore, this study was done to determine the nutritional pattern of pregnant women who refer to health centers. Methods: The participants in this study were 235 pregnant women who referred to urban health centers and based on the age of pregnancy, they were passing the second trimester of pregnancy. The required information in this cross-sectional descriptive study were collected by the two sectional questionnaire which containing Food Frequency Questionnaire (FFQ) with 48 items and demographic characteristics questionnaire. The analysis of Food Frequency Questionnaire was done by NUT4 software and the analysis of data was done by SPSS software and statistic descriptive tests such as (affluence, average and standard deviation). To comparison the number of allowed using units of food groups of pregnant women in the second trimester of pregnancy with the average of the number of using units of food groups by population under study, the statistic T-test was used. Results and Discussion: The results of this study showed that 94.5% of pregnant women were using bread and cereals food group more than allowed range. The amount of using meat and protein food group, fruits group and fats group was in allowed range. The amount of using vegetables group and milk and dairy group was less than allowed range. About the amount of energy intake of food, the results of this study showed that 66.4% of participants in this study got more energy than allowed range. Conclusions: Pregnant women who participate in this study based on the intake of macronutrient and energy intake were in unappropriated situation, because of this, it is needed to give enough information about food groups and the needed amount of them in pregnancy period to all the pregnant women who refer to health centers