DIET FACTOR (Journal of Nutritional & Food Sciences)最新文献

{"title":"The Impact of Ultra-Processed Foods on Diet Quality and Health Outcomes","authors":"R. Mehboob","doi":"10.54393/df.v4i01.70","DOIUrl":"https://doi.org/10.54393/df.v4i01.70","url":null,"abstract":"In recent decades, there has been a notable shift in dietary patterns, with an increased consumption of ultra-processed foods. These foods, characterized by their high levels of added sugars, unhealthy fats, and chemical additives, have become a prevalent part of modern diets. However, mounting evidence suggests that the excessive intake of ultra-processed foods can have profound implications for diet quality and long-term health outcomes. Ultra-processed foods are often low in essential nutrients while being energy-dense, leading to overconsumption and imbalanced diets. The high levels of added sugars, sodium, and unhealthy fats contribute to the rising rates of obesity, cardiovascular diseases, and metabolic disorders. Studies have shown a strong association between the consumption of ultra-processed foods and an increased risk of developing chronic conditions such as type 2 diabetes and certain types of cancers. \u0000Moreover, the processing techniques used in the production of these foods can result in the loss of natural nutrients and the formation of potentially harmful substances. The reliance on refined grains, artificial additives, and preservatives in ultra-processed foods further compromises their nutritional value. These factors, combined with the addictive nature of some ultra-processed foods, make it challenging for individuals to maintain a healthy and balanced diet. \u0000The impact of ultra-processed foods extends beyond individual health to societal and environmental dimensions. The high demand for these products has led to unsustainable agricultural practices, increased food waste, and a strain on natural resources. Addressing the pervasive influence of ultra-processed foods requires a multifaceted approach that includes public awareness campaigns, improved food labeling, and policies aimed at promoting the availability and affordability of healthier options. \u0000As the consumption of ultra-processed foods continues to rise, it is imperative to recognize the detrimental impact they have on diet quality and long-term health outcomes. Efforts should focus on promoting whole, minimally processed foods and educating individuals about the importance of a nutrient-rich diet. By addressing the root causes of excessive ultra-processed food consumption, we can empower individuals to make informed dietary choices, improve diet quality, and mitigate the burden of chronic diseases. Additionally, policy interventions that support sustainable and healthier food systems are crucial in creating environments that promote the availability and accessibility of wholesome food choices.","PeriodicalId":253971,"journal":{"name":"DIET FACTOR (Journal of Nutritional & Food Sciences)","volume":"34 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123534078","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effectiveness of Atenolol on the Basis of Pattern of Side Effects in Hypertensive Patients","authors":"Maria Fareed Siddiqui, Mehreen Rasheed, Ahmad Alwazzan, S. Sarwar","doi":"10.54393/df.v4i01.68","DOIUrl":"https://doi.org/10.54393/df.v4i01.68","url":null,"abstract":"Hypertension plays a significant role in changing Insulin parameter. They are taken as valid diagnostic markers in determining side effects of anti-hypertensive drugs. These parameters are grossly affected by the use of beta blockers which are used to control hypertension. Objective: To determine the effects of atenolol, a beta blocker on insulin when taking alone in hypertensive patients. Methods: A total of 80 patients participated in this study of which 43 patients were taking atenolol alone while 37 were taking atenolol in combination with other anti-hypertensive drugs and 20 healthy controls were included of all age groups population to make a comparison and to find variation in values of insulin levels, in patients experiencing hypertension. Medical efficacy was evaluated on the basis of variations in insulin levels upon use of anti-hypertensive medications. ELISA technique was used for conducting insulin levels. Results: We found significant results of insulin values because atenolol cause hyperglycemia Atenolol was non-significant in both groups of patients having low insulin levels due to use of atenolol alone or use of atenolol in combination therapy. Other anti-hypertensive drugs did not affect the insulin levels therefore variation is basically because of atenolol so the main focus of our study was atenolol. Conclusions: Atenolol prove efficacy but it also causes the disturbance in insulin levels therefore we recommend use of any other drug in conjunction with atenolol to avoid insulin variation due to atenolol. Further these results may be employed on large patient population for strengthening our evidences.\u0000 ","PeriodicalId":253971,"journal":{"name":"DIET FACTOR (Journal of Nutritional & Food Sciences)","volume":"22 2 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125889178","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Evaluating the Gelling Properties of Red Kidney Beans Protein Isolates with Different Gums","authors":"Nighat Raza, Adeel Hakim, M. Shahbaz, M. Farid","doi":"10.54393/df.v4i01.72","DOIUrl":"https://doi.org/10.54393/df.v4i01.72","url":null,"abstract":"Due to the higher consumption, increased demand of animal based hydrocolloids and problems associated with animal based hydrocolloids are religious beliefs and mad cow disease, researchers are looking for alternative sources of hydrocolloids like marine and plant based hydrocolloids. Objective: To evaluate the gelling properties of red kidney beans protein isolates with different gums. Methods: The gelling powder developed with red kidney bean protein (KPI)-carrageenan (CG) and protein-xanthan (XG) gum with six different concentrations. Results: Added protein increased the plasticity of the gel and showed a higher blooms strength and hardness in all treatments except T1. KPI-CG gel had bloom strength values 198.67 ±1.53g, 249.67 ±1.53g and 282.33 ±1.56g and respectively KPI-XG gel bloom strength values were 170.33 ±1.6g, 232.67 ±2.08g and 256.67 ±2.52g; while hardness of KPI-CG gel shows 23.5 ±0.5N, 37 ±1N, 42.33 ±1.54N and 22 ±1N, 34 ±1N, 40 ±1N of KPI-XG gel respectively. The lower Gˈˈ values than Gˈ indicate that there is gelling ability in all the concentrations. Added carrageenan-protein gelling agent with maximum gum concentration showed the highest gel strength of 1629.99±16.12 pa which is double the amount of KPI-XG gel elasticity 878.043±8.08 pa. Conclusions: These results indicate that the KPI-CG mixed gel has a better gelling strength. The outcomes of this work will be used to provide the groundwork for developing a novel designed plant protein-based gel system and the use of gel in yoghurt, which might increase functionality over protein or gums alone and replace the animal-based gelling component.","PeriodicalId":253971,"journal":{"name":"DIET FACTOR (Journal of Nutritional & Food Sciences)","volume":"54 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127086449","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Cashew Nut Allergy","authors":"M.A.K. Niazi, Farooq Hassan","doi":"10.54393/df.v4i01.69","DOIUrl":"https://doi.org/10.54393/df.v4i01.69","url":null,"abstract":"A severe health problem brought on by increased cashew nut use and dietary and cooking changes is cashew nut allergy. It is brought on by the use of trace amounts of Ana-o 3, Ana-o 1, and Ana-o 2 allergens from cashew nuts. Enzymatic processing, oral immunotherapy, and adrenaline auto-injector devices are effective treatment options. The labelling of foods containing cashew nuts is crucial for prevention","PeriodicalId":253971,"journal":{"name":"DIET FACTOR (Journal of Nutritional & Food Sciences)","volume":"3 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122902484","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Development and Quality Evaluation of Non-Dairy Yogurts","authors":"Hina Naz, Nighat Raza, Shamas Murtaza, Ambreen Naz, Umar Farooq","doi":"10.54393/df.v4i01.71","DOIUrl":"https://doi.org/10.54393/df.v4i01.71","url":null,"abstract":"Development of fermented vegetarian milk based food will be important to fulfill nutritional value of both elderly and individuals that require more energy intake. Objective: To develop non-dairy vegan yogurts from soy milk, oat milk and coconut milk in conjunction with lactic acid fermentation. Methods: Soy yogurt, oat yogurt and coconut yogurt was analyzed for crude protein, crude fat, crude fiber, carbohydrates, ash contents, moisture contents, titratable acidity, total soluble solids and pH analysis and to check its quality and acceptability by sensory evaluation for color, aroma, taste, consistency and acidity. Results: The mean values of crude protein of yogurts showed that soy yogurt contain more protein contents than other yogurts that was 6.0±0.1. The mean values for crude fat contents showed that maximum value 8.5±0.65 was noticed in the coconut yogurt and lowest value 3.1±0.1 was observed in soy yogurt. Mean values of crude fiber showed that fiber contents are present in more amount in soy yogurt (1.93±0.152). The mean maximum value for moisture contents was 84.43±4.007 that was noticed in soy yogurt and lowest value 66.69±0.164 was observed in oat yogurt. Mean values for carbohydrate in soy, oat and coconut yogurt was 9.28±0.01, 20.76±0.659 and 16.16±1.258. Mean results of overall acceptability of soy yogurt, oat yogurt and coconut yogurt was 7±0.35, 7.25±0.36 and 8±0.4 respectively. Conclusions: The study's findings demonstrated that it is possible to make plant-based yoghurt to meet the organoleptic needs of consumers, particularly those who are lactose intolerant or follow a vegan diet.","PeriodicalId":253971,"journal":{"name":"DIET FACTOR (Journal of Nutritional & Food Sciences)","volume":"210 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122622527","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Insomnia Related to Stress and Anxiety in Adolescence","authors":"Mashal Khan, M. Aslam, Alveena Naqvi, Hooria Baloch, Aiman Rafique, Sabahat Bukhari","doi":"10.54393/df.v4i01.65","DOIUrl":"https://doi.org/10.54393/df.v4i01.65","url":null,"abstract":"Insomnia, anxiety, and sadness are all linked in adolescence, according to the research. Anxiety and depression disorders are common and are linked with undesirable consequences. Objective: To better understand the interconnection between sleeplessness, anxiety disorders, and major depression in a community-based sample of adolescents. Methods: A cross sectional study was conducted at The University of Lahore, Lahore, during 4 months. A pre-tested questionnaire was used to collect data from 100 students through convenient sapling technique. SPSS version 21.0 was used to store and analyze the data. Results: The results revealed that insomnia is not common in mostly students but they have sleep issue due to exam disturbance and their diet. Late night phone usage is also a major cause in this study. Many students are worried about their current life situation and mostly have snore and choking issues due to worries. In general, the link between sleeplessness and depression was stronger and more constant in patients with serious depression than in those with depression symptoms. Conclusion: Adolescent insomnia has a significant impact on future health and functioning, and it is thought to cause and perpetuate a variety of emotional and behavioral issues, notably anxiety and sadness","PeriodicalId":253971,"journal":{"name":"DIET FACTOR (Journal of Nutritional & Food Sciences)","volume":"9 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115324271","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Knowledge, Attitude and Practices Regarding Dietary Salt Intake among University Students","authors":"A. Zafar, B. Rizwan, Hafiza Madiha Jaffar, Asad Ullah, H. Akhtar, Saiwa Ghulam Ghous, Syeda Samia Ali, Z. Ali","doi":"10.54393/df.v4i01.67","DOIUrl":"https://doi.org/10.54393/df.v4i01.67","url":null,"abstract":"High salt intake is associated with an increased risk of hypertension, which is a major risk factor for cardiovascular diseases. Objective: To investigate the knowledge, attitudes and practices (KAP) for dietary salt intake among university students. Methods: A cross-sectional study was carried out from The University of Lahore. Total 100 students were selected through non-probability convenient sampling technique. SPSS Version 25.0 was used for data analysis. Inclusion Criteria included participants between the ages of 18 to 30 and also healthy individuals. Results: 40 participants were underweighted, 44 normal-weight, and 16 were over-weight of BMI. 80 respondents were under-graduated and 20 respondents were post graduated, 90 unmarried and 10 married respondents, 83 belonged to middle class, 23 participants felt warning signs before the start of blood pressure. 60 was affecting the quality of life, 28 were affecting on daily activities. In knowledge based, 95% agreed high salt cause health problems, 23 consumed high salt. In Attitude based, 50 participants were right amount of salt, 35 participants consumed salty snacks and 32 consumed pickle foods. In practices based, 31 participants rarely tried to reduce spices, 41 participants were trying to buy low salt foods, 23 consumed or added soy sauce to food at the table, and 20 consumed pasta and noodles less than 1-2 times weekly, 59 consumed fast foods. Conclusions: The study showed that all of the participants consume sauces, pickles and salty snacks which are major dietary sources of salt. Public education initiatives should promote less use of “hidden salt”.\u0000High salt intake is associated with an increased risk of hypertension, which is a major risk factor for cardiovascular diseases. Objective: To investigate the knowledge, attitudes and practices (KAP) for dietary salt intake among university students. Methods: A cross-sectional study was carried out from The University of Lahore. Total 100 students were selected through non-probability convenient sampling technique. SPSS Version 25.0 was used for data analysis. Inclusion Criteria included participants between the ages of 18 to 30 and also healthy individuals. Results: 40 participants were underweighted, 44 normal-weight, and 16 were over-weight of BMI. 80 respondents were under-graduated and 20 respondents were post graduated, 90 unmarried and 10 married respondents, 83 belonged to middle class, 23 participants felt warning signs before the start of blood pressure. 60 was affecting the quality of life, 28 were affecting on daily activities. In knowledge based, 95% agreed high salt cause health problems, 23 consumed high salt. In Attitude based, 50 participants were right amount of salt, 35 participants consumed salty snacks and 32 consumed pickle foods. In practices based, 31 participants rarely tried to reduce spices, 41 participants were trying to buy low salt foods, 23 consumed or added soy sauce to food at the table, and 20 consumed pa","PeriodicalId":253971,"journal":{"name":"DIET FACTOR (Journal of Nutritional & Food Sciences)","volume":"12 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129927574","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Assessment of Hygienic conditions of Street Food Vendors and Identification of Hazardous points involved during Street Food Vending","authors":"Maria Kanwal","doi":"10.54393/df.v3i02.56","DOIUrl":"https://doi.org/10.54393/df.v3i02.56","url":null,"abstract":"The provision of safe and nutritious food is a fundamental human right that contributes to good health, efficiency, and provides a foundation for people' sustainable development and poverty reduction. Objectives: To analyze the sanitary conditions of street food sellers and to identify potential hazards during street food vending. Methods: A cross-sectional study was carried out. Between September and November 2013, 100 street food vendors in three heavily populated neighborhoods of Lahore (Ravi town, Data Ganj Baksh, and Shahdara town) were assessed using a questionnaire and a food safety checklist. For the production of safe street food, hazards were identified along the phases involved in street food selling. The SPSS software was used to analyze the data. Results: 89% of vendors lacked hygiene and proper clothing, and 71% did not wash their hands before food preparation. 36% of vendors were afflicted with various diseases. Only 27% of the vending units were sufficiently clean and well maintained. The biggest concern with unsanitary food served by street food sellers was that only 19% purchased raw items from trusted sources. Only 18% of respondents used separate utensils for raw and RTE food storage, while 49% did not. The presence of fungal growth (26%) indicated the source of food-borne infections. There were six primary points/steps in street food vendors where contamination and hazardous threats existed. Conclusions: Most street foods were found unsanitary and hazardous. The food vendors were mainly ignorant and uninformed about food safety. Basic GHP and HACCP related precautionary measures should be taken.","PeriodicalId":253971,"journal":{"name":"DIET FACTOR (Journal of Nutritional & Food Sciences)","volume":"35 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125895459","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Causes of Infertility Among Married Women Visiting Outdoor Hospitals in Lahore, Pakist","authors":"Mashal Khan, M. Aslam, S. Jabeen, Sabahat Bukhari, Hooria Baloch, Syeda Alveena Naqvi, Aiman Rafique","doi":"10.54393/df.v3i02.62","DOIUrl":"https://doi.org/10.54393/df.v3i02.62","url":null,"abstract":"Infertility is defined as the inability to conceive following a reasonable period of unprotected sexual activity without the use of contraception. Objective: To find the determinants of infertility among married women visiting public Hospitals, Lahore. Methods: A cross sectional study was conducted at Public hospitals in Lahore during 4 months. A questionnaire was used to collect data from 100 married women. The study included all adult married women with infertility. SPSS version 21.0 was used to analyze the data. Results: The results revealed that the minimum age of participants was 20 to 30 years and the maximum was 30 to 40 years. The minimum weight of the participants in the study is 40 to 50 kg and maximum value was 50 to 60 kg. Infertility was found in 50% of women who had previously been treated for infertility, and in 52% of women who were experiencing trouble getting pregnant. Endometriosis, the most prevalent cause of infertility, was detected in 45 percent of the subjects. 57% participants has been attempting pregnancy in months and 43% were attempting in years. Conclusions: With 60% of the participants in this study developing glucose tolerance, which can result in celeic diseases, women who experience unexplained infertility or recurrent miscarriages are also more likely to experience celeic sickness. In order for medical experts and the government to be able to provide infertility care, further research is urgently required to learn more about the current state of fertility and associated risk factors.","PeriodicalId":253971,"journal":{"name":"DIET FACTOR (Journal of Nutritional & Food Sciences)","volume":"210 1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134442776","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Association of Pregnancy Outcome Complications Among Females with Polycystic Ovary Syndrome","authors":"L. Tariq, S. Jabeen, Hafsa Kamran, Areej Butt, Mahe Yemeen, Mafia Nazir, Shaista Nazir, Hira Nosheen, Tabeer e Haram, Samar Javed, Hafsa Ali, Shahzaib Ghouri, Hashim Hayat Khan","doi":"10.54393/df.v3i02.63","DOIUrl":"https://doi.org/10.54393/df.v3i02.63","url":null,"abstract":"Association of pregnancy outcome complications among females with polycystic ovary syndrome among females of reproductive age between 18 to 55 years, in relation to their knowledge and attitude about complications in pregnancy and polycystic ovary syndrome. Objectives: To find out the complications and dietary patterns associated with pregnancy due to polycystic ovary syndrome among the reproductive age females. Methods: A cross-sectional study was carried out from the Mayo hospital Lahore. 200 participants were included in the study. The participants were assessed through a questionnaire. SPSS version 20 was used for data analysis. In inclusion criteria, female of reproductive age in Mayo hospital Lahore. Results: All of the 220 participants filled out the questionnaire under observation and with proper knowledge. The results from the questionnaire suggested that out of 220 participants 21-25 years and >30 years of females with BMI over-weight and obese have more chances on complication in pregnancy while have PCOS. While 18-20 years with under-weight BMI have 20% chances for having complications. Conclusion: This study concluded there is a high association in the pregnancy outcome complications in females with polycystic ovary syndrome. Those who have more adverse complications might have chances to have a BMI generally obese or over-weight. Our study significantly reflects that mostly women have a family of gestational diabetes, pregnancy induced hyper-tension have more chances of have preterm babies or delivery complications due to PCOS.","PeriodicalId":253971,"journal":{"name":"DIET FACTOR (Journal of Nutritional & Food Sciences)","volume":"54 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114639375","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}