Mediterranean Journal of Nutrition and Metabolism - Volume 5, issue 3

Authors: Hajifaraji, M. | Najjar Safari, Sh. | Rezvani, V. | Rashidkhani, B. | Maddah, M.

Article Type: Research Article

Abstract: This study compares the effects of oat and barley bread on lipid profiles and blood glucose of type 2 diabetic patients. In a cross-over short-term trial, 36 type 2 diabetic patients having one lipid parameters out of the normal limit were randomly assigned into two bread groups. They were given 250 g oat or barley bread daily for 3 weeks. A total of 5 cc of venous blood was drawn before, after 10 days and at the end of the trial for respective assays. After a washout period of 3 weeks, patients were moved into the other bread group and …all steps of the previous phase were accomplished similarly. A 3-day food recall questionnaire was completed on the 1st, 10th and 21st days of both phases of the trial. Findings indicated that all of the metabolic and anthropometric indicators were improved in both groups except waist to hip ratio. The mean differences in fasting serum glucose (FSG) in the barley group and the oat bread groups were 32 ± 2.7 and 6.2 ± 9.2 mg/dl; the mean differences for serum high density lipoprotein-cholesterol (HDL-c) in the barley group and the oat bread groups were 9.2 ± 1.8 and 1.34 ± 0.2 mg/dl, respectively. The trend in the differences in the FSG and the HDL-c were significant between the two groups (P = 0.001). This study showed that both oat and barley bread are effective for improvement of anthropometric and metabolic indicators, and that the beneficial effects of oat bread in reducing blood glucose and HDL was higher than for barley bread. Show more

Keywords: Diabetes type 2, Oat bread, Barley bread, Dyslipidemia, Lipid profile

DOI: 10.3233/s12349-012-0092-0

Citation: Mediterranean Journal of Nutrition and Metabolism, vol. 5, no. 3, pp. 247-252, 2012

Authors: Hajifaraji, M. | Rezvani, V. | Yaghoobi, A. S. | Morteza, H. | Maddah, M.

Article Type: Research Article

Abstract: Type of carbohydrate and glycemic index of traditional foods is still a challenge in nutritional management of diabetics. This study was conducted to determine the GI of pasta (ordinary and infused), made from either nol (common wheat) or semolina (durum wheat) flour, compared to white rice in subjects. Twelve healthy volunteers with body mass index 23.5 ± 1.45 kg/m2 and age 36 ± 2.85 years participated in this study. Twelve hours overnight fasting capillary blood samples were collected from subjects at baseline by finger stick using a sterile lancet pen immediately before ingestion of either 50 g of D-glucose …anhydrate dissolved in 300 ml distilled water, 192.3 g cooked pasta or 185.2 g of rice (50 g carbohydrate) alongside 300 ml water. Blood samples were collected again at 0, 15, 30, 45, 60, 90 and 120 min. All subjects consumed the test meals at 1-week interval. The standard glucose solution was administered at the first and fourth week of study. Blood samples were analysed using an Accu-Chek Aviva Blood Glucose Monitor. The area under the curve was calculated as the incremental area under the blood glucose response curve for each test in each individual. The GI values were determined according to FAO/WHO standard methods. This study indicated that the GI of ordinary pasta made from semolina {47} is significantly lower than nol flour pasta {68} or cooked rice {73}. There was a reverse, but non-significant, difference between the GI of semolina-infused pasta {63} versus nol-infused pasta {60}. Glycemic index for pasta (semolina and non-infused) was significantly less than that of nol wheat pasta, cooked rice and white bread. This study underscores the importance of consuming ordinary pasta made from semolina as part of a low GI diet for controlling blood glucose levels. Show more

Keywords: Glycemic index, Semolina, pasta, Postprandial blood glucose, Rice, White bread

DOI: 10.3233/s12349-012-0094-y

Citation: Mediterranean Journal of Nutrition and Metabolism, vol. 5, no. 3, pp. 253-257, 2012

Authors: Sukkar, S.G. | Gallo, F. | Borrini, C. | Vaccaro, A. | Marchello, C. | Boicelli, R. | Borgarelli, C. | Solari, P. | Ratto, C. E. | Ravera, G.

Article Type: Research Article

Abstract: The aim of this study was to verify the clinical efficacy of a diet associated with already commercially available oral amino acid functional cluster (AFC) compared to the administration of a diet associated with a nitrogen protein-based supplement (casein) in antagonizing malnutrition in patients with Chronic renal failure (CRF) undergoing haemodialysis. The secondary aim was to assess the changes in protein levels during the acute phase such as the expression of inflammatory cytokines. Twenty patients in haemodialysis aged between 18 and 85 of both genders (13 m, 7f) were recruited, randomized and divided into two groups and treated for 4 …months respectively with: (1) oral AFC supplement (*)8 g/die: group A, and (2) oral supplementation of a protein nitrogenous mixture compared to AFC with a casein protein source) of 6.6 g: group P. During the initial assessment and thereafter on a monthly basis all patients underwent the following: Dietary recall 24 h; Anthropometric:Weight, height, BMI, expected dry weight, actual weight; Biochemical: Albumin, transferrin, Na, K, Cl, Ca, P, Mg, long-interval creatinine (Aminotrofic® : Errekappa Euroterapici, Milano) pre-albumin, α1 acid glycoprotein, C reactive protein (CRP), protein nitrogen appearance (PNA); Instrumental: Handgrip strength evaluation, Calorimetry by means of Armband, Bio-impedance analysis (BIA), Spitzer Index (quality of life), Subjective Global Assessment Generated by the patient (PG SGA). Considering the nutritional parameters, no significant differences concerning dry weight emerged between the beginning (T0) and the end (T4) (weight A to T0: kg 64.41 ± 6.34; weight A to T4: kg 64.51 ± 7.05: P = NS; weight P to T0: kg 60.17 ± 11.94; weight P to T4: kg 59.86 ± 11.43: P = NS); biochemical parameters, significant differences were observed only for two parameters: pre-albumin (Pre-albumin A to T0 30.12 ± 7.23; Pre-albumin A to T4: 28.91 ± 5.8; Pre-albumin P to T0 22.51 ± 6.04; Pre-albumin P to T4: 26.10 ± 9.82), and Transferrin (Transferrin A to T0 171.77 ± 28.87 mg/dL, Transferrin A to T4: 181.44 ± 38.83 mg/dL: P < 0.005; Transferrin P to T0 160.29 ± 27.46 mg/dL, Transferrin P to T4: 146.57 ± 24.96 mg/dL: P < 0.005), but not in other parameters. From a nutritional perspective, after 4 months of treatment an increase in protein synthesis was noted in group A compared to group P which was proved by the significant increase of transferrin. This pilot study suggests the AFC oral supplementation may represent a valid alternative to intradialytic parenteral treatment and may also allow for an improvement in blood chemical values and nutritional status. Show more

Keywords: Amino acids supplementation, Chronic renal failure, Malnutrition, Haemodialysis

DOI: 10.3233/s12349-012-0098-7

Citation: Mediterranean Journal of Nutrition and Metabolism, vol. 5, no. 3, pp. 259-266, 2012