International Journal of Nutrition Sciences
Volume:2 Issue: 1, Mar 2017

There is convincing evidence that alcohol consumption increases the riskof oral cavity, pharynx, esophagus, gastric, breast, prostate, colorectal, and liver cancers. Lifestyle behaviors, including drinking patterns and smoking status can synergistically increase the adverse outcomes of alcohol intake. This review aims at summarizing published data considering alcohol consumption as a risk factor for major cancers and possible mechanisms in its pathogenesis. A literature search was carried out in PubMed, Science direct, Google scholar, Medline, and Web of Science (ISI) databases. The search was limited to studies published in English. 59 eligible articles were identified. The available data provided adequate scientific evidence which pointed toward a positive association between alcohol intake and development of oral, pharynx, esophagus, gastric, breast, prostate, colorectal, and liver cancer. This review provided sufficient evidence that alcohol, even at low intakes, significantly increases the risk of cancer in those sites where there is direct contact with alcohol such as the oral cavity, pharynx, and esophagus. Clinicians shouldalways evaluate the patient-specific risk, considering the additive/synergistic behaviors, including drinking pattern and smoking status together.

Patulin is the secondary metabolite of some spoilage fungi. Despite efforts to prevent and reduce the mycotoxin, it is considered as a major problem in human health, especially in developing countries. Using different methods before and after processing of food can affect the level of patulin in the final product. The results showed that the different stages of production such as filtration, heating process, clarification or additional steps such as using radiation and absorbent materials can reduce patulin to some extent. The reduction of patulin in various processes depends on the composition of foods. In some studies, the amount of patulin after processing did not decrease sufficiently. Data showed that the use of various physical, chemical, and biological methods can reduce the patulin. However, because of patulin’s thermal resistance and combination effect of food ingredients, the most effective ways to reduce patulin are using good agricultural practices (GAP) and good manufacture production (GMP) duringfood production.

Providing sustainable training for personnel and promoting their knowledge would have undeniable effects on health services delivered by them and would improve community healthcare systems. We aimed to determine the effect of an assessment method on increasing the knowledge of health center personnel who provided health services compared with common methods. In a semi-experimental study, 12 cities and 5 towns in Fars province were entered in our study as the control and case groups, respectively. The subjects were experts and staff with associate degrees from urban and rural health centers, delivery facilities, and pregnancy care providers. 473 and 660 people participated in pre-test and post- test, respectively. Most of the participants in this study (65%) were long-term contractor employees with associate degrees and 55.8% had received their degree from government universities. The mean±SD scores before and after implementing the program were 32.7±5.2 and 37±4.7, respectively. The highest score was reported to be 39.4±4 in groups with a bachelor's degree. self-assessment training has a significant effect on the promotion of knowledge among health center personnel compared with common trainingmethods.

Sausage can become contaminated via the environment, handlers, and equipment particularly slicing machines and cutting utensils during processing. We aimed to study the effect of slicing machines on microbiological quality of sausages at retail points in Shiraz, southern Iran. 120 samples of sausage from different retail points were collected and analyzed for different microbiological indicators. The total viable microorganisms were enumerated using plate count agar (PCA). For coliforms and coagulase positive coagulase Staphylococci, violet red bile lactose agar (VRBL) and Baird- Parker agar were used, respectively. Enumeration of molds and yeasts was carried out using yeast extract chloramphenicol agar. For isolation of salmonella and E.coli national standard numbers 1810 and 2946 were used, respectively. The number of samples containing the total viable microorganism, coliform, positive coagulase Staphylococcus, yeast, and mold increased by about 140%, 151%, 123%, and 40%, respectively, during slicing but salmonella and E.coli were not detected in any of the samples. Moreover, differences in total viable microorganisms, coliform, and positive coagulase Staphylococcus counts were not significant in quadratic areas of Shiraz, whereas significant differences were detected in the counts of yeast and mold and the counts were higher in east Shiraz. Generally, a relatively high microbial load of sausage samples indicated poor hygienic status of slicing machines, insufficient hand washing, improper handling and cleaning of equipment. Prevention of cross contamination and careful handling of the products and effective cleaning and sanitation programs play an important role in providing safety and quality of ready-to-eat meat products.

In the month of Ramadan, the type and amount of received food, sleep patterns, and fluid intake change which could have various effects on people’s health status. To design a proper diet pattern during Ramadan, the exact changes indietary pattern should be investigated. We aimed to determine the anthropometric index and food pattern after Ramadan of fasting men in Khvormuj. We included 70 men who decided to fast in the whole month of Ramadan were selected from those who referred to the mosques of Khvormuj to pray before Ramadan. To determine their diet status, the 24-hour dietary recall questionnaire for three days before Ramadan and three days after Ramadan was applied. Their body mass index (BMI) and waist circumference (WC) were measured before and after Ramadan. In order to analyze the diet pattern, NUT4 software and for statistical analysis, SPSS 16 software were used. Mean weights and BMIs of participants before Ramadan were 73.58±11.06 kg, and 23.84±3.51 kg/m2, respectively which reduced to 72.53±11.01 kg, and 23.50±3.46 kg/m2after Ramadan (both P<0.001). The mean WC decreased from 89.45±10.46cm to 88.60±10.66 cm (P=0.004). Mean calorie intake decreased from 2758±547 to 2575±587 Kcal (P=0.16). Also, mean values of protein, fat, and oil decreased and the higher percentage of the total food was obtained from carbohydrates (P=0.001). There were significant changes in consumption pattern of most vitamins and minerals. The changes in the dietary pattern indicate the necessity of educating people about the food groups to prevent overeating.

Type 2 diabetes mellitus (T2DM) is one of the most prevalent diseases in the present century that is associated with various complications, such as cardiovascular diseases, caused by metabolic syndrome in these patients in the long term. We aimed to assess components of metabolic syndrome in patients with controlled and uncontrolled T2DM based on serum levels of hemoglobin A1c (HbA1c). In this cross-sectional study, after screening 1158 patients who referred to screening centers, 204 patients with T2DM were identified, and evaluated for anthropometric (weight, height, waist circumference, and body mass index), biochemical (fasting blood sugar [FBS], glucose tolerance test [GTT], lipid profile, and HbA1c) markers, and blood pressure. Patients with HbA1c>7% were considered as uncontrolled diabetes and patients with HbA1c≤7% were considered as controlled diabetes. Independent sample t-test was used for comparing markers between two groups and the association of HbA1c with the markers was checked by Pearson correlation coefficient. In patients with controlled T2DM, serum FBS (P<0.001), GTT (P<0.001), Triglycerides (P=0.04), total cholesterol (P=0.003) and LDL cholesterol (P=0.001) were significantly lower than patients with uncontrolled T2DM. There was asignificant association between HbA1c and FBS (P=0.03, r=0.15), GTT (P=0.003, r=0.21) and systolic blood pressure (P=0.02, r=0.15). Appropriate treatment of T2DM, when HbA1c reduced to <7%, would prevent chronic complications of metabolic syndrome and cardiovascular risk factors, such as total and LDL cholesterol.

Probiotics are well-known as valuable functional foods to promote specific health benefits to consumers. Some Bacillus bacteria have been recently considered as probiotic and food additives. We aimed to investigate the growingrate of probiotic B. subtilis and B. coagulans using several enrichment media incubated at 37 °C for 24 hours.

Various enrichment media including nutrient broth (NB), tryptic soy broth (TSB), double strength TSB, Mueller Hinton broth (MH), brain-heart infusion broth (BHIB), de Man, Rogosa and Sharpe (MRS), and nutrient yeast extract salt medium (NYSM) were used to enrich the probiotics and they were subsequently incubated for 18 h at 37 °C. The bacteria were then enumerated on TSA medium.

The results showed that B. subtilis ATCC 6633, B. subtilis PY79, and B. coagulans developed in TSB, double strength TBS, TSB yeast extract, BHIB and NYSM, respectively. Moreover, the formulas were achieved based on the optical density curve and the number of bacteria.

Considering that the probiotics are significantly employed as food supplements, it is essential to identify appropriate enrichment media to proliferate these beneficial bacteria.

Chronic kidney disease (CKD) is an important health issue that will ultimately require routine dialysis or renal transplantation. Studies on dietary intervention comparing animal and or vegetable protein have not yet validated a suitable protein diet for patients on dialysis. We aimed to compare renal outcomes of patients on dialysis after animal- and vegetable-based protein dietary interventions to be able to designate an appropriate protein diet for patients on dialysis. In this randomized clinical trial, patients referred to Nemazee Hospital dialysis center, in Shiraz Iran, were randomly divided into two groups of 30 patients: Group A received diet containing 60% animal protein and 40% vegetable protein and group B, 60% vegetable protein and 40% animal protein. Serum level of blood urea nitrogen (BUN), creatinine, serum albumin and total protein were measured. Patients’ weight and blood pressure were also recorded before and after dialysis and compared with values after 40 days of dietary interventions. In group A, creatinine and serum total protein significantly reduced after dietary intervention (P=0.03, and 0.001, respectively). Mediating the effect of dialysis, there was a significant increase in serum total protein (P=0.002), and a significant decrease in serum creatinine (P=0.05) level in group A, while no significant changes were seen in the serum concentration of BUN (P>0.05). 40-day animal- or vegetable-based protein dietary intervention could not significantly change the renal outcome, blood pressure, or body weight of patients with CKD undergoing hemodialysis.