Nutrition Sante最新文献

{"title":"Study of antimicrobial, antifungal and healing properties of Kefir","authors":"Nezha Sekkal-Taleb, Fatima Senouci, Ghazelane Medjahdi","doi":"10.30952/ns.10.2.4","DOIUrl":"https://doi.org/10.30952/ns.10.2.4","url":null,"abstract":"Introduction. Kefir is a symbiotic association of microorganisms prepared from Kefir grains. Objective. The antibacterial, antifungal, and healing activity of Kefir was evaluated. Material and methods. Antibacterial and antifungal properties was carried out against some pathogenic microbial species, such as Staphylococcus aureus, Pseudomonas aeruginosa, Eschirichia-coli, Salmonella typhi, enterobacterococcus faecalis, Klebsiella pneumoniae, and Candida albicans, by the agar disk diffusion method and by well. Healing experiments were carried out in adult Wistar rats, with skin burns, using a topical application of two milk, and fruit kefir gels, and silver sulfadiazine. Results. Kefiran, an exopolysaccharide of Kefir, had antibacterial anti Staphylococcus activity and anti-candidal antifungal activity. Kefir gels had better wound healing compared to silver Sulfadiazine, with a protective effect on skin, and connective tissue, after a 15-day treatment ofrats. Conclusion. Kefir is a natural probiotic with multiple virtues. Indeed, Kefiran has an anti staphylococcus activity, and an anti candidias activity. Healing activity of Kefir gel is an effective therapeutic approach to improve healing, after a severe burn, compared to a conventional treatment with silver Sulfadiazine.","PeriodicalId":31426,"journal":{"name":"Nutrition Sante","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48304191","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":"Influence of the salt addition on the couscous quality","authors":"S. Lefkir, K. Yahiaoui, R. Laoufi, Soraya Youyou, ,. Ounane","doi":"10.30952/ns.10.2.2","DOIUrl":"https://doi.org/10.30952/ns.10.2.2","url":null,"abstract":"Introduction. Couscous is a product made from durum wheat semolina and water. No other ingredient is added except salt. The effect of salt on the couscous quality is poorly understood, and has never been studied. Objective. The effect of adding salt was studied on the quality of couscous. Material and methods. Two commercial semolina were used. During the couscous manufacture, the rolling yields were determined. After pre-cooking and drying couscous, the particle size analysis enabled us to determine the mean equivalent diameter (D50), and the geometric standard deviation(Sg). In order to assess color and culinary quality of couscous, brown index, yellow index, swelling capacity of couscous, caking index, and water solubility index were determined on dry couscous. Results. The salt addition had an effect on the rolling operation yields. The percentages of couscous and lumps decreased with the salt addition, whereas the percentages of non-agglomerated semolina increased. The particle size showed that the D50 lowered with the salt addition. On the other hand, the Sg remained unchanged. Salt addition decreased brown and yellow indexes, caking index, water solubility index, and swelling capacity of couscous. Conclusion. The salt influences the couscous agglomeration by promoting the formation of fine fractions and ameliorates the coloring, and the culinary quality of couscous by improving the stickiness","PeriodicalId":31426,"journal":{"name":"Nutrition Sante","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43116378","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 iodine concentrations of cooking salt commercialized in some municipalities in eastern Algeria.","authors":"A. Hazourli, N. Gherraf, Amira Tahri, Wiam Rouabah","doi":"10.30952/ns.10.2.1","DOIUrl":"https://doi.org/10.30952/ns.10.2.1","url":null,"abstract":"Introduction. Iodine is a vital element for the thyroid hormones synthesis. Iodine deficiency disorders (IDD) are a major public health problem. In Algeria, iodine prophylaxis has been endowed by an executive decree imposing iodization of food salt. The assessment of the iodine content of cooking salt will contribute to updating the nutritional situation in the region. Objective. The iodine content was evaluated in packed cooking salt, commercialized in twelve municipalities located in East of Algeria. Material and methods. The samples number of 191 divided into 18 salt brands marked \"iodized salt\" were analyzed by iodometric titration. Results. Iodine content ≥ 15 ppm was noted in 80.7% of the collected salt samples, among which 57.6 % involved excess iodine (> 40 ppm). Iodine content ˂ 15 ppm was observed in 16.7% of the samples displayed insufficient. The non appearance of iodine was perceived in 2.6% of cases, such as in AinFakroun and Meskiana samples which exposed the lowest average concentrations (p<0,001). The minimum and maximum iodine content ranged between 0 ppm and 93 ppm with a median of 46.4 ppm. Conclusion. An increase in the rate of iodized salt samples (≥ 15 ppm) is noted, but in an irregular way between regions. Five municipalities display low iodine contents in salt, thus exposing their populations to increased risk of iodine deficiency, in particular in Meskiana and AïnFakroun. Conversely, another risk that should not be overlooked concerns the overiodized salt. The urgency is to control the quality of salt iodization at all levels, and at the determination of the iodized balance of the populations.","PeriodicalId":31426,"journal":{"name":"Nutrition Sante","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47896992","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":"Food Policy in Algeria: Between economic priorities and social constraints","authors":"Azeddine Dahane","doi":"10.30952/ns.10.2.5","DOIUrl":"https://doi.org/10.30952/ns.10.2.5","url":null,"abstract":"Introduction. From its independence, the Algerian State has opted for a food policy, healthy, balanced, and accessible to all citizens, a policy carried out thanks to a very expensive food subsidy, and massive recourse to imports of basic foodstuffs. These measures have encouraged the increase in the country food dependency to the detriment of the harmonious development of the local agricultural sector, a strategic sector which should produce and guarantee the supply of the population, and meet their basic food needs. Objective. The objective of this study was to provide some objective answers on relevance and limits of food policy in Algeria, a policy that the state monopolizes and orchestrates in a difficult socioeconomic context, and which has proved to be inconsistent, and incapable of achieving the objective of food security targeted by the public authorities. Material and methods. This study was based exclusively on updated statistical, and theoretical data covering the post-independence period of the country (1962-2020). Data were collected from periodic reports and socioeconomic studies carried out by competent and credible bodies in the field. These sources concerned, in particular, the Food and Agriculture Organization of the United Nations (FAO), the World Bank (WB), the National Statistics Office (ONS), the National Council for Social Studies (CNES) , the Ministry of Agriculture and Rural Development (MADR), and others. These results were obtained through an operation of sampling, collecting and processing quantitative and qualitative information used in the field of quantitative and descriptive statistics. Results. The modest performances achieved in food policy in Algeria were the fruit of a policy of generalized subsidies and massive imports of basic foodstuffs (bread, milk, sugar, and vegetable oils). This ineffective policy did not achieve the objective of food self-sufficiency targeted by the public authorities; costed too dear to the public treasury and survived thanks to the oil rent; promoted the disengagement of the agricultural sector from its food mission and it failed to permanently eradicate the scourge of hunger and undernourishment. Conclusion. Food policy shows itself to be deficient in its actions and objectives. It survives on massive imports of basic foodstuffs in the absence of an effective contribution from the local agricultural sector. It remains very expensive due to the generalization of the subsidy policy. It remains fragile in the face of fluctuations in world oil prices, the main source of its financing.","PeriodicalId":31426,"journal":{"name":"Nutrition Sante","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41918484","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":"Gluten-free pasta enriched with whey for celiac patients","authors":"Meryem Bouziane, Abdallah Bouasla, Nahla Bouneb, Rima Guamraoui, L. Benatallah","doi":"10.30952/ns.10.2.3","DOIUrl":"https://doi.org/10.30952/ns.10.2.3","url":null,"abstract":"Introduction. Manufacturers and celiac patients have long complained about gluten-free (GF) pasta for its poor cooking properties, and reduced nutritional value. Therefore, it was imperative to develop GF foods that are acceptable to the consumer. Objective. The effect of different levels of sweet whey (SW), and acid whey (AW) was evaluated on cooking and sensory quality of rice-corn GF pasta. Material and methods. The physicochemical characteristics (pH, acidity, dry extract, proteins, fats, ash, and lactose contents) of whey samples were determined. For pasta-making, whey was added at different levels (25, 50, 75 and 100%) in replacement of water. GF pasta prepared without whey addition, and commercial durum wheat pasta (CWP) were considered as controls. Cooking quality (optimum cooking time (OCT), water absorption capacity (WAC), and cooking loss (CL)), as well as, sensorial quality were assessed. Results. GF pasta prepared with high levels of whey had significantly higher OCT, and lower WAC than control GF pasta. Control wheat pasta exhibited highest values (p<0.05) of these parameters. The incorporation of 25 and 50% of AW resulted in a significant decrease in CL. Moreover, sensory quality was improved by the addition of 50% of AW. Conclusion. An improvement of cooking and sensory quality of GF pasta is achieved by the addition of 25 and 50% acid whey.","PeriodicalId":31426,"journal":{"name":"Nutrition Sante","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41916780","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":"Adherence to gluten-free diet and celiac disease management in patients of Batna city","authors":"Abdallah Bouasla, Sara Aour","doi":"10.30952/ns.10.1.5","DOIUrl":"https://doi.org/10.30952/ns.10.1.5","url":null,"abstract":"Celiac disease is treated by following a lifelong strict gluten-free diet. It is practically difficult to follow this diet and patient requires appropriate management. Objective. The aim of the study was to assess adherence to the gluten-free diet and the management of celiac disease in patients of Batna city. Population and methods. A descriptive cross-sectional survey was carried out with 110 patients from Batna city. A questionnaire was established to collect socio-demographic and clinical data, and information on gluten-free diet adherence, and on celiac disease management. Results. Good adherence to gluten-free diet was found in most patients (78%). Patients age, socio-professional level, as well as disease duration had a significant positive effect on gluten-free diet adherence. More than half of patients carried out dietetic and medical consultations. All patients inquired about the disease and its diet, even though they were not members of a celiac association. Education about the disease and treatment of complications were the main components of celiac disease management. Conclusion. Despite the good adherence to the gluten-free diet, noted in most patients, awareness and education of patients and their families about the celiac disease and its management is very important.","PeriodicalId":31426,"journal":{"name":"Nutrition Sante","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-07-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48183579","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":"Food intake in salt by the senegalese population: consumption scenarii.","authors":"Sokhna Ndao Diao, Seynabou F. Dioum, N. Niang, Arame Mbaye, Nickolas Ayessou, Codou Diop Mar, S. Sarr","doi":"10.30952/ns.10.1.2","DOIUrl":"https://doi.org/10.30952/ns.10.1.2","url":null,"abstract":"Introduction. In Senegal, 29.8% of adults are known to have hypertension. Among all the dietary factors causing this disease, salt and its impact on blood pressure are by far the best documented. Objective. The objective of this study was to estimate the dietary salt intake of Senegalese populations on the basis of scenarios consumption. Material and methods. This was an estimate of the amount of salt that could be consumed by a resident of Dakar and Mékhé (Thiès). For that, the analytical data relating to the salt content of the most commonly consumed millet and rice dishes were correlated with those relating to the available food consumption habits. Results. The consumption scenarios revealed that Dakar as well as Thiès resident consumed between 8.81 and 32.34g of salt by day, i.e. 176.2 to 646.8% of the guide value of 5g of salt per day recommended by the World Health Organisation (WHO). Conclusion. Overconsumption of salt is noted in Senegalese, with sodium intakes higher than the guide value recommended by the WHO.","PeriodicalId":31426,"journal":{"name":"Nutrition Sante","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-07-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45477535","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":"Nutritional status of patients with celiac disease in Oran pediatric clinic","authors":"Farah Kaddour, Nadia Mahdad, C. Latroch, Karim Bouziane Nedjadi, M. Bouchenak","doi":"10.30952/ns.10.1.4","DOIUrl":"https://doi.org/10.30952/ns.10.1.4","url":null,"abstract":"Introduction Celiac disease (CD) is an enteropathy that requires a gluten-free diet (GFD), a restriction often generating nutritional imbalances Objective. to assess the nutritional status of a pediatric CD population. Population and methods. Among 84 CD patients recruited, 64 were retained (37 F/27M) and aged 1-<17 years old (1-<5 y (n=24), 5-<10 y (n=17), and 10-<17 y (n=23)). The anthropometric measurements, parents education level and profession were collected. Eating habits, GFD quality, daily energy expenditure (DEE) were evaluated. Food consumption was estimated by a 24 hour recall, followed by a 3 day record. Results were compared to the recommended intakes (RI). Results. Nine % of 1-<5 y CD were thin, and 19% were overweight/obese. Significant improvement of body mass index (BMI) z-score was noted in CD girls (p<0.0001), and boys (p<0.01), after GFD. Non-existent breakfast was noted in 23% of children and 22% of adolescents. Sugary drinks consumption was observed in 38% of 1-<5 y infants, and snacking was found in 79% of them, as well as, in half of 5-<10 y, and 10-<17 y population. Twenty six % of adolescents had GFD voluntary deviations. Energy balance (total energy intake (TEI) - DEE) was positive in 5-<10 y, and negative in 10-<17 y. In all CD population, breakfast energy intake was lower than RI, but was important for snack time, also during morning snack in 1-<5 y and 5-<10 y infants. Simple carbohydrates and saturated fatty acids intakes were higher than RI, and iron and vitamin (Vit.) D deficiency was noted in CD population. Adolescents had low calcium and zinc intakes. Conclusion. The studied CD pediatric population presents some nutritional imbalances, requiring a dietary monitoring.","PeriodicalId":31426,"journal":{"name":"Nutrition Sante","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-07-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48430025","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":"Role of the Gut Microbiota in Celiac Disease: An Update","authors":"N. Boutrid, M. Amrane, B. Bioud, H. Rahmoune","doi":"10.30952/ns.10.1.6","DOIUrl":"https://doi.org/10.30952/ns.10.1.6","url":null,"abstract":"Celiac disease (CD) is a chronic, autoimmune disease secondary to the gluten ingestion, or more specifically gliadin molecules, developing in genetically predisposed individuals. Recent metagenomic and metabolomic studies provide unprecedented information on the major involvement of the gut microbiota in CD. In this review, we describe the main features of the gut microbiota interfering with the onset and development of CD, as well as its potential implication in CD prevention.","PeriodicalId":31426,"journal":{"name":"Nutrition Sante","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-07-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46080124","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":"Screening for malnutrition in an elderly population hospitalized at the University Hospital Center of Sidi-Bel-Abbès (West Algeria)","authors":"Norreddine Menadi, S. Meziani, M. Zairi, Fafa Boukhatmi, S. Bouazza, Othmane Ghomari","doi":"10.30952/ns.10.1.7","DOIUrl":"https://doi.org/10.30952/ns.10.1.7","url":null,"abstract":"roduction. Undernutrition is a major public health problem and has many consequences for the elderly health. Objectives. The purpose of this study was to determine the prevalence of malnutrition in an elderly population hospitalized in the Internal Medicine Service of the University Hospital of Sidi Bel Abbes (western Algeria). Population and methods. This was a cross-sectional study, including patients aged 65 years and older. The evaluation was based on the anthropometric parameters (body weight, height, body mass index (BMI)), serum albumin level, and the score of Mini Nutritional Assessment (MNA) screening. Results. The study included 129 patients, who 49.61% were females. The average age was 75.1±7.5 years. The most common disease was diabetes (51%) followed by hypertension (49%). The average stay length in the hospital was 7.3±3.4 days, and a mean drugs intake of 4.1±1.9 drugs per patient. The average BMI was 23.7±4.8 kg/m2 with an average albumin rate of 34.1±6.7 g/L. The screening tools such as BMI and serum albumin revealed respectively 26.2% and 58.9% of malnourished elderly. The score of MNA screening showed that 51.2% of patients were at risk of malnutrition and 37.2% were malnourished. Conclusion. The nutritional risk and the prevalence of malnutrition for this elderly population are significant and constitute a real public health problem.","PeriodicalId":31426,"journal":{"name":"Nutrition Sante","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-07-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48857249","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}