Comparison and effect of plain and calcium fortified yogurt on glycemic responses, anthropometrics and metabolic biomarkers

Metabolic syndromes including obesity and diabetes are the most common health issues due to insulin resistance, disturbance in glucose homeostasis, lack of exercise, and improper diet. The current study was planned to evaluate the potential effects of regular diet with fortified yogurt on blood glycemia and anthropometric responses. Plain yogurt was procured from the local market, and then it was fortified with calcium. Furthermore, the subsequent effect of fortified yogurt on blood glucose, insulin, and anthropometric measurements was assessed at different time intervals. A total of 40 healthy females and males aged about 20 years with a normal BMI range (20-24.9 kg/m2) were recruited within the Government College University Faisalabad. Participants filled out the habits Performa, stress factors questionnaire, and activity questionnaire. Blood glucose (BG) and visual analogous scale (VAS) performs were also taken in the fasting stage and then assigned treatment was given. After 15, 30, 45, 60, 90, and 120 min intervals VAS and BG estimation was carried out. The results shows that fortified yogurt contained a higher amount of calcium. Likewise, a similar trend was observed for the desire to eat, a feeling of fullness, palatability, physical comfort, and overall acceptability. The results obtained from various analyses were statistically evaluated.

Assessment of nutritional status of the cirrhotic patients on enteral and parenteral feeding

BACKGROUND

Cirrhosis is an irreversible disease that replaces healthy tissues with scar tissues. According to the Pakistan Medical Research Council's national general population survey (2008-2014), the ratio of cirrhosis was 4.8% among the population.

OBJECTIVES

To assess the nutritional status of cirrhotic patients on enteral and parenteral nutrition and to assess the degree of malnutrition among cirrhotic patients.

METHODS

A cross-sectional study was conducted at Shalamar and Shiekh Zayed Hospitals of Lahore from January-April 2017. The convenient sampling technique was used. Inclusion criteria were the patients with decompensated liver cirrhosis, whereas compensated patients were excluded from the study. Data were collected through the patient's file, nurse's, and dietitian's notes. The nutritional status of participants was assessed based on socio-demographic characteristics, anthropometric measurements, biochemical assessment, clinical signs, and dietary recall. Variables were categorized and compared to observe the level of significance in enteral and parenteral nutrition. SPSS version 22 was used to analyze data.

RESULTS

Patients on parenteral nutrition had a higher ratio of malnutrition with a significant Child-Pugh score-61.8% of patients belonged to Class C and 35.3% Class B, while in enteral support, 7.3% belonged to Class C and 43.9% patients belonged to Class B (p-value = 0.000). There was a definite relationship observed in the route of intake and malnutrition among cirrhotic patients.

CONCLUSION

Enteral route of nutrition is an effective and the safest way to provide appropriate nutrients according to the patient's demands.

Health Benefits of Buckwheat (Fagopyrum Esculentum), Potential Remedy for Diseases, Rare to Cancer: A Mini Review

Buckwheat is a gluten-free pseudo-cereal that is a part of the Polygonaceae family. Grain of buckwheat is a highly healthy component of food and has been found to have a broad variety of beneficial effects. It is cultivated as grain in a popular buckwheat (Fagopyrum esculentum) which has a secondary significance in many countries. It contains certain high-level nutritionally beneficial components and can have other characteristics as functional food. Buckwheat protein is of outstanding quality and, unlike popular cereals, is rich in essential amino acid, lysine. Health benefits of this plants include reducing plasma cholesterol level, anti-inflammatory, neuroprotective, anti-cancer, anti-diabetic effects and enhancing hypertension symptoms. Buckwheat is also used in gluten free diet in people with celiac disease and used in the alleviation of other common disease. It has also been recognized that buckwheat has a prebiotic and antioxidant activity. The key purpose of this review article is to analyze advanced work on the health benefits of buckwheat, concentrating on the particular function of its bioactive compounds and the process by which such effects are carried out.