فهرست مطالب عسل عطایی جعفری

There is increasing interest about the relationship between metabolism, obesity and function of thyroid hormones in recent decades. This study aimed to determine the validity of a “thyroid and metabolism questionnaire” and its relationship with metabolism status and function of thyroid hormones. It was a descriptive cross-sectional study on 164 people aged 20-64 years who were selected randomly from nutrition clinic. “Thyroid and Metabolism questionnaire” including 25 questions were completed for everyone. Biochemical parameters including serum level of T3, T4 and TSH were measured. Resting energy expenditure [REE] was measured by indirect calorimeter. The mean measured REE and calculated with Harris-Benedict formula were 1826.7 ± 475.34 and 2277.6 ± 454.54 kcal in men and 1410.8 ± 205.5 and 1670.73 ± 136.10 kcal in women; respectively. The final score of this questionnaire had no significant association with measured REE. REE showed indirect relationship with serum level of T3, T4, T3/T4 and inverse relationship with TSH. Metabolism status of every participant was obtained via measuring and calculating REE with set and formula. The metabolism status of participants showed no agreements with metabolism status that predicted from “Thyroid and Metabolism” questionnaire. There was no significant association between metabolism status that was measured by indirect calorimeter and calculated from “Thyroid and Metabolism” questionnaire. From 25 questions of this questionnaire, only questions number 1, 4, 16 and 23 showed significant association with measured REE [P< 0.05]. Results of this study showed that “Thyroid and Metabolism” questionnaire had internal consistency, but not validity.

Background and Sweeteners make the diet more palatable. Honey is a natural sweetener which can be useful in weight loss due to its antioxidant content. In this study, we examined the effect of honey intake on body weight and blood glucose of overweight and obese subjects with type 2 diabetes. Methods and Materials: This randomized clinical trial was conducted on 34 type diabetics with BMI³25 kg/m2 and fasting blood sugar (FBS) 110-220 mg/dl. Exclusion criteria were malignant disease, major surgery, taking immunoregulatory, cytotoxic or immunosuppressive drugs, pregnancy or lactation in women and insulin injection. They were randomly assigned into 2 groups: Honey Group received oral natural honey for 8 weeks, but the control group continued their usual diet. Body weight and FBS measurements were done at the end of weeks 0, 2, 4, 6 and 8. Repeated measurement analysis was used for analyzing the trend of changes. After the adjustment for the baseline values, the amount of weight loss in the Honey group was 1.6±0.33 kg in average less than the control group (P=0.0001). After the adjustment of the effect of the baseline FBS, the trend of FBS changes were 10.38±8 mg more than the Honey group, which was not significant. The FBS changes were not also significant across the two groups. The 8-week consumption of honey can help lose body weight in obese and overweight diabetic patients without any harmful damages on blood glucose.

Milk and fermented milk products have been known as foods with possible hypocholesterolemic effects. In this study we compared the effects of milk replacement with regular and probiotic yogurt in normocholesterolemic (N) and hypercholesterolemic (H) subjects. Twenty eight subjects with total serum cholesterol 160-280 mg/dl were included. They did not consume yogurt for 2 weeks after that 300 g/day of milk was added to their diet. Then, blood lipids were measured and they were randomly allocated to 2 groups to receive either 300g/day of ordinary yogurt or probiotic yogurt for 6 weeks as a substitution for milk. Blood lipid tests were repeated at the end of the study. Subjects in both groups were divided into these two subgroups according to their baseline blood cholesterol level: subgroup N (cholesterol<220mg/dl) and H (cholesterol≥220mg/dl). Blood lipid changes were compared between these subgroups in each experimental group. Total cholesterol and LDL-C levels reduced in the H as compared to N subgroup after regular yogurt consumption instead of milk and the reduction of LDL-C was significant (P=0.033). The effect of milk replacement with probiotic yogurt on total cholesterol and LDL-C reduction in H compared to N subgroup was higher than regular yogurt consumption (P=0.028 and P=0.014 for total cholesterol and LDL-C respectively). The higher the baseline blood cholesterol level, the more beneficial effects of milk replacement with yogurt, especially probiotic yogurt. So, it is suggested for hypercholesterolemic individuals to consume more yogurt as the source of dairy products in their diet.

The risk of cardiovascular diseases increase in diabetic patients. So, it is important for patients to achieve the optimal lipid levels. Nutrition including consumption of anthocyanins plays a primary role in reducing the risk of heart disease and hypertension. In this study, we assessed the effect of concentrated sour cherry juice (SCJ) consumption as a rich source of anthocyanins on lipid profile and blood pressure of type II diabetic patients. In this quasi-experimental study 16 type II diabetic women with fasting blood sugar ≥110 mg/dl and LDL-C ≥100 mg/dl were recruited and consumed 40 g/day of SCJ for 6 weeks. Measurements of weight, lipid profile and blood pressure were done in baseline and after completion of the study. A 2-day food records was completed by patients so. The Wilcoxon test was used for statistical analysis. Mean (± SD) age, weight, total cholesterol, LDL-C, systolic and diastolic blood pressure were 53.6±8.8 years, 72.8±14.9 kg, 213.9±27/0 mg/dl, 118.4±14.7 mg/dl, 129.1±15.7 mmHg and 81.7±8.1 mmHg respectively in the beginning of the study. After consumption of SCJ, a significant decrease (P<0.05) in weight, total cholesterol, LDL-C, systolic and diastolic blood pressure was seen. Changes in serum triglyceride and HDL-C concentrations were not significant statistically. It is concluded that SCJ consumption may modify cardiovascular disease risk factors in diabetic type 2 patients.

Cardiovascular diseases are the first cause of death in Iran and hypercholesterolemia is one of the most important risk factors. This problem could be partially managed by dietary modifications such as supplementation of diet with dairy products and probiotic bacteria. The aim of this study was to comprise the effect of consuming a probiotic yoghurt and ordinary yoghurt on serum cholesterol levels in mild to moderate hypercholesterolemia. This randomized cross-over trial was conducted on 14 healthy subjects aged 40-65 years with total serum cholesterol 200-300 mg/dl. We asked the subjects to avoid consumption of yoghurt for a two-week pre-study period and add 300 g/day of milk to their diet. Then they were randomly allocated to 2 groups to receive either 300 g of ordinary yoghurt (fermented with S.thermophilus and L.bulgaricus) or probiotic yoghurt (fermented with a starter composed of L.acidophilus and B.lactis plus bacteria in ordinary yoghurt) for 6 weeks as substitution for milk. After a wash-out period of 7 weeks, the cross-over was made (those consuming probiotic yoghurt, changed to ordinary yoghurt and vice versa) and the study lasted for another 6 weeks. Anthropometric measurements, a 3-day dietary recall and blood lipid tests were done at the beginning (after a 2-week elimination period of yoghurt from diet) and at the end of each period. Comparison of weights, BMIs and dietary confounding factors during the period of consuming ordinary yoghurt and probiotic yoghurt, did not show any significant differences. Consumption of probiotic yoghurt in comparison with ordinary yogurt caused a significant decrease in total serum cholesterol (P=0.049). Comparison of other blood lipid criteria did not show any significant differences between these two periods. Consumption of the yoghurt containing two probiotic bacteria, L.acidophilus and B.lactis, in comparison with ordinary yoghurt causes reduction in total serum cholesterol in mild to moderate hypercholesterolemia.