The Effects of Honey Sulfonamides on Immunological and Hematological Parameters in Wistar Rats.

Sulfonamides are among the most used drugs in beekeeping due to their effectiveness, despite their long-term persistence in tissues. Bee honey containing such residues poses numerous risks to human health. The aim of the study was to evaluate the effects on immunological and hematological parameters of Wistar rats produced by sulfonamide residues in bee honey, through the evaluation of various blood parameters such as triiodothyronine and thyroxine levels, hematocrit, hemoglobin, red blood cell count and mean corpuscular hemoglobin concentration in a given volume of erythrocytes following administration of sulfonamide-containing honey. The hematological and immunological parameters showed significant variations in the group of rats that had been fed with honey spiked with sulfonamides compared to the control group. Changes in hematological indices were demonstrated in terms of a significant reduction in the number of erythrocytes, the amount of hemoglobin, and the value of hematocrit, thus confirming the induction of anemia in the tested group. Investigation of thyroid function through the analysis of triiodothyronine (T3) and thyroxine (T4) and their ratio showed a very significant decrease in plasma thyroxine levels in laboratory rats that were fed sulfonamide-spiked honey compared to the control group. The mean T3 concentration decreased from 0.70 ± 0.14 ng/dL to 0.34 ± 0.03 ng/dL, while the mean T4 concentration was reduced from 4.50 ± 0.30 µg/dL to 3.32 ± 0.21 µg/dL, thus demonstrating toxic effects on thyroid function. In sum, the presence of sulfonamides induced significant changes in the evaluated parameters indicating that the consumption of contaminated honey samples represents a high risk factor for thyroid dysfunction with potentially serious health impacts.

Effects of a Low-FODMAP Diet on Irritable Bowel Syndrome in Both Children and Adults-A Narrative Review.

Irritable bowel syndrome is a typical gastrointestinal disease that causes bloating, flatulence, abdominal pain, diarrhoea, constipation, or alteration of the last two in adults and children. A diet low in fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAP) is one of the potential treatment strategies to reduce abdominal symptoms and increase the quality of life. The present narrative review aims to present a general overview of current studies that have evaluated the efficacy of a low-FODMAP diet against other diets in gastrointestinal symptoms, nutrient intake in adults and children, and lifestyle quality. The research was performed using seven searchable databases, which included the Cochrane Central Register of Controlled Trials (CENTRAL), Cochrane Database of Systematic Reviews (CDSR), Excerpta Medica Database (EMBASE), Medline, PubMed, Scopus, and Web of Science, up to March 2023. In conclusion, there is significant evidence that the follow-up of a low-FODMAP diet might be a feasible first-line therapeutic strategy to reduce stomach discomfort, pain, bloating, and quality of life for patients with irritable bowel syndrome.

[Nitrates and nitrites in meat products--nitrosamines precursors]. / Nitratii si nitritii din preparatele din carne-precursori ai nitrozaminelor.

AIM: To determine the content in nitrates and nitrites and the formation of two nitrosamines (N-nitrosodimethylamine--NDMA, and N-nitrosodiethylaamine--NDEA) in samples of chicken ham, dry Banat salami, dry French salami, traditional Romania sausages, and pork pastrami. MATERIAL AND METHODS: Nitrites were determined by spectrophotometry with Peter-Griess reagent, and nitrates by the same method after reduction to nitrites with cadmium powder. High performance liquid chromatography with UV detection was used to determine nitrosamines. RESULTS: The initial concentration of nitrates, nitrites, NDMA and NDEA in the samples ranged as follows: 14.10-60.40 mg NO3/kg, 2.70-26.70 mg NO2/kg, from non-detectable to 0.90 microg NDMA/kg, and from non-detectable to 0.27 microg NDEA/kg, respectively. After 28 days the concentrations were: 3.24-17.1 mg NO3/kg, 0.04 -1.87 mg NO2/kg, 0.8-29 microg NDMA/kg, and 11.6-61.9 microg NDEA/kg, respectively. CONCLUSIONS: The decreased nitrate and nitrite and increased NDMA and NDEA concentrations prove that in food products nitrosamines are formed due to residual nitrite during their preservation. The determination of nitrasamines revealed levels much above the admitted maximal concentration for these food products.