جستجوی مقالات مرتبط با کلیدواژه « fiber » در نشریات گروه « پزشکی »

Cardiovascular disease (CVD) is an important public health issue in the world as its morbidity and mortality rate is increasing which depends on several factors. The purpose of this study is to investigate the relationship between carbohydrate intake and premature heart diseases.

This case-control study was conducted on 972 people (450 women and 522 men) who referred to Chamran and Asgariye hospitals in Isfahan, Iran, for angiography. Based on the results of angiography, patients were divided into two groups: case and control. In order to evaluate dietary intake over the past year, the food frequency questionnaire (FFQ) was used. The relationship between carbohydrate, fiber, and simple sugar intake with premature heart disease was investigated using simple and multiple logistic regression with adjustment of confounding variables.

The mean age of the subjects was 51.13 ± 6.90 years. There was no significant association between dietary carbohydrate [odds ratio (OR): 1.22, 95% confidence interval (CI): 0.72-2.07], fiber (OR: 0.94, 95% CI: 0.63-1.41), and sugar (OR: 1.35, 95% CI: 0.96-1.90) with incidence of premature heart disease after adjusting for the variables of age, sex, smoking, physical activity, education, job, family history of heart attack, daily energy intake, and body mass index (BMI).

Our results suggested that dietary carbohydrate, fiber, and sugar were not associated with the risk of premature heart disease.

Fermented foods include a long history in human nutrition. Kashk-e-Zard is a fermented product based on cereals and yogurt. The aim of this study was to assess effects of replacing unprocessed and hydrothermal wheat bran on the improvement of nutritional and sensory characteristics of Kashk-e-Zard.

In this study, effects of wheat bran types (unprocessed and hydrothermal) and replacement levels (0, 10, 20, 30 and 40%) on pH, acidity, protein, digestible protein, phytic acid, zinc, zinc bioavailability, total phenol, antioxidant properties (DPPH) and overall acceptance of Kashk-e-Zard samples were assessed.

All the highlighted parameters were affected by the types and levels of bran replacement (p < 0.05). Addition of wheat bran increased the total fiber and improved the absorption capacity of zinc at all replacement levels, compared to the control sample (p < 0.05). Increasing unprocessed bran replacement increased hydrothermal decreased the protein contents (p < 0.05). Furthermore, addition of hydrothermal bran improved protein digestibility (p <0.05).

Based on the indicators of protein content, protein digestibility, zinc bioavailability, fiber content and overall acceptance of the samples, substitution of hydrothermal wheat bran at the level of 10% is recommended to improve the nutritional Characteristics of Kashk-e-Zard.

No study compared the effectiveness of the green tea, fiber, caffeine and L-carnitine on weight loss in individuals. Therefore, the aim of this study was to evaluate the efficacy of green tea, fiber, caffeine and L-carnitine in clinical aspects of people.  

The databases of Pubmed, Scopus and Cochran were searched up to November 2018. The pairwise method was used to compare the difference between the mean weight loss of drugs in two direct methods (comparison of drugs with the control group) and non-direct (Compare medications together).

The present study performed on 73 clinical studies with a cumulative population of 3921, showed that caffeine (-0.88 kg; -2.60 to -0.84), caffeine + catechine (-0.74 kg; -1.70 to 0.21), green tea (-0.61 kg; -1.33 to -0.11), fiber (-0.31 kg; -0.79 to -0.17), respectively, had the most effect on weight loss compared with the placebo group. In addition, carnitine supplementation did not effect on weight loss.

The present study indicated that green tea supplementation had a lower effect on weight loss compared with caffeine and caffeine+catechin, and had a greater effect on weight loss compared with fiber and carnitine.

No study compared the effectiveness of the green tea, fiber, caffeine and L-carnitine on weight loss in individuals. Therefore, the aim of this study was to evaluate the efficacy of green tea, fiber, caffeine and L-carnitine in clinical aspects of people.Design: The databases of Pubmed, Scopus, Google Scholar and Cochran were searched up to November 2018. The pairwise method was used to compare the difference between the mean weight loss of drugs in two direct methods (comparison of drugs with the control group) and non-direct (Compare medications together).

The present study performed on 73 clinical studies with a cumulative population of 3921, showed that caffeine (-0.88 kg; -2.60 to -0.84), caffeine + catechine (-0.74 kg; -1.70 to 0.21), green tea (-0.61 kg; -1.33 to -0.11), fiber (-0.31 kg; -0.79 to -0.17), respectively, had the most effect on weight loss compared with the placebo group. In addition, carnitine supplementation did not effect on weight loss.

The present study indicated that green tea supplementation had a lower effect on weight loss compared with caffeine and caffeine+catechin, and had a greater effect on weight loss compared with fiber and carnitine.

Noodle is a product rich in carbohydrates without cholesterol, with a low sodium and fat content, but it is very poor in terms of essential amino acids such as lysine and threonine. Noodle has a particular popularity in the societies due to its cost-effectiveness, ease of use and the diversity of its forms. Due to the production stage of this product, additives can easily be added to the noodle formulation, therefore the newest enrichment in the industry is the use of rye flour, which has been studied in this research work.

In this study, by maintaining the constant level of transglutaminase enzymes and the amount of 20, 40 and 60g of rye flour in the noodle formulation, cooking quality and physicochemical properties of rye noodle were investigated and the chemical tests performed on the crossed- linked noodle with rye flour including moisture, ash, fiber, fat, protein and color. The AACC also conducted an examination of the rate of cooking loss, water absorption and swelling index. Sensory evaluation was also carried out based on the Hedonic method.

In terms of moisture, fiber, ash and protein contents, there were significant differences with the control sample. The amount of moisture and protein increased significantly by increasing rye flour and reducing the amount of wheat flour in the formulation, while the amount of minerals increased. By increasing the amount of rye flour, the brightness and yellowing decreased significantly, but the redness increased. In terms of sensory evaluation and general acceptance of noodles, 40g of rye flour has gained more points.

In this research, the cooking quality and physicochemical properties of rye noodle with different percentages of rye flour were investigated. The results indicated that by the application of transglutaminase enzyme and 40g of rye flour in the formulation the percentage of cooking loss, swelling index and water absorption decreased.

Cannabis (Cannabis sativa L.), commonly known as hemp, is an annual herb belongs to the family Cannabacea. The seeds of this plant have considerable content of oil and unsaturated fatty acids, and its fiber is used in the paper and textile industries. Tetrahydrocannabinol and cannabidiol are main cannabinoid compounds of this plant, which have high importance for their well-known pharmaceutical properties. Therapeutic effects of secondary metabolites of hemp on different diseases, such as cancer, Multiple Sclerosis (M.S.), and AIDS and their anxiety and palliative characteristics have been reported in several studies. Considering oil content, and therapeutic and industrial properties of the hemp as well as, its high diversity in Iran, more studies are needed to better recognize this plant and the economic production of its therapeutic compounds. In the present paper, a comprehensive review of agronomic, therapeutic and phytochemical characteristics of hemp is presented.

: Nowadays, the tendency to use low-fat food is so obvious among consumers. Removing food fat leads to undesirable sensory and performance characteristics. Thus, different compounds have been introduced as fat replacer in order to produce low-fat food products. The aim of this study was to reduce the used fat in sausage production by using emulsion filled gel. The fat of frankfurter sausage formulation was substituted with emulsion filled gel as fat replacer at the rates of 0, 50 and 100% and the properties of produced low-fat sausage were evaluated in terms of chemical compounds, pH, textural properties, color, porosity, cooking loss, water holding capacity and sensory characteristics. The results showed that the sausage containing emulsion filled gel had higher moisture, ash, pH, water holding capacity and porosity. As by increasing the substitution percent, these factors were also increased. On the other hand, fat content, cooking loss, cutting force and textural properties (hardness, cohesiveness, gumminess, and chewiness) except springiness of products were decreased. Emulsion filled gel darkened the sausages, and by increasing the substitution percent, L (brightness) and a (redness) were decreased and b (yellowness) was increased. Sensory evaluation results showed that using emulsion filled gel in low-fat sausage production could not cause meaningful effect on the consumers’ general accept of this product. So, it is possible to produce a low-fat product with good qualitative and nutritional properties by substitution of the used oil in sausage production with emulsion filled gel.

Although variants in the FTO gene have been found to be associated with susceptibility to obesity, however, recent studies suggest that dietary intakes may modify the association. This study aimed to investigate the interaction of the Mediterranean dietary pattern (MD) and fiber intake with FTO gene polymorphisms in relation to obesity phenotypes. Participants of this nested case-control study (n=1254) were selected among adult participants of the Tehran Lipid and Glucose Study. All (n=627, generally obese, BMI≥30 kg/m2) were individually matched with controls (n=627, normal weight). Six selected SNPs (rs1421085, rs1121980, rs17817449, rs8050136, rs9939973, and rs3751812) were genotyped. The MD score was computed and Genetic Risk Scores (GRS) were calculated using the weighted method. Adherence to the MD could modify the association of three SNPs (rs17817449, rs8050136, and rs3751812) with general and abdominal obesity (Waist circumference≥95 cm) (P interact ion=Pi<0.05). The odds of abdominal obesity in risk allele carriers of rs3751812 (TG+TT) decreased along with increasing dietary fiber intake (Pi=0.01), compared to subjects with no risk alleles. The risk of general obesity in participants with a high GRS decreased during the MD score quartiles, compared to those with a low GRS (Pi<0.05). The risk of developing general obesity in people with GRS≥6 was reduced by increasing fiber intakes (P trend<0.05). A higher adherence to the MD pattern and fiber intakes can decrease obesity risk in risk allele carriers of three FTO polymorphisms, rs17817449, rs8050136 and rs3751812.

Breakfast cereals substantially contribute to daily energy and nutrient intakes among children. Also consumer interest in naturally colored foods such as breakfast cereals is growing. The purpose of this study was to investigate the use of pumpkin powder in breakfast cereal production and to determine the physicochemical and sensory properties of the product.
In this study, the Effects of corn flour replacement with pumpkin powder at six levels of 0, 5, 10, 15, 20 and 25 percent were investigated on the sensory properties and physicochemical properties of breakfast cereals. The characteristics of prepared product including fat, fiber, moisture, protein, ash, β-carotene, polyphenols and color were evaluated.
The results of this study showed that adding pumpkin powder did not have a significant effect on fat and protein content (P>0.05). The results of tests for moisture, ash, polyphenols, β-carotene and color showed significant differences (P>0.05) compared to the control sample. With increasing substitution of pumpkin powder, fiber and β-carotene content of breakfast cereals significantly increased. Results of image processing showed that by adding pumpkin powder, the color of samples were redder and more yellow. According to the results of sensory evaluation, the breakfast cereals containing 15 percent pumpkin powder was identified as a good sample.
According to the physicochemical and sensory test results, samples containing 15% of pumpkin powder was the best treatment.

. Nowadays, the demand for functional food products has increased. Pomegranate (Punica granatum) peel is a by-product in fruit industry and a rich source of antioxidants, polyphenols and tannin. The health benefits of this by-product include reduction of cardiovascular disease, blood cholesterol levels, risk of colon cancer, stress and relieve stomach problems. This study evaluated the effect of cardamom and dried red pomegranate peel powder on organoleptic and rheological characteristics of cupcake.
Various percentages of red pomegranate peel powder (1.5, 3, 4.5 and 6%), and 0.03 and 0.06% of cardamom was added to the cake batter. Then, physicochemical and rheological characteristics of cupcakes were evaluated, including moisture, acidity, pH, color, porosity, volume index, hardness texture, and crust color as well as sensory properties.
The results show that pomegranate peel powder and cardamom does not cause any significant changes in the pH, but, during the storage, it was increased in the control samples. In all the samples, acidity was in the standard range till the 15th day, then, increased acidity was observed. Volume index of the samples were enhanced compared to the control samples. But, volume reduction was observed during the storage. Also, moisture and porosity in the samples were increased. Then, they were reduced in the storage period. On the other hand, addition of powdered pomegranate peel increased hardness and ash, as well as reducing the cohesiveness. The sample a* and b* increased, and L* decreased. Overall, there was no significant changes in terms of sensory properties, however, all sensory factors were improved.
Adding red pomegranate peel powder to cupcake batter led to effective changes in rheological and organoleptic properties. The best treatment included 4.5% of red pomegranate peel powder and 0.06% of cardamom.

Pancreatic cancer (PC) is classed as the 7th leading cause of cancer-related death in the world. Previous evidence indicates that hyperglycemia, insulin resistance, diabetes, and obesity are implicated in pancreatic carcinogenesis. Thus, evaluation of the dietary intakes in the etiology of PC can be useful to identify the risk factors of the disease.
Methods and Materials: We examined the association between total intake of fruits, vegetables, and dietary fiber and the risk of PC in 50,045 participants aged 40-75 years within the Golestan Cohort Study. Dietary data were collected using a validated semi-quantitative food-frequency questionnaire, which was administered at baseline. Cox proportional hazards models were used to estimate multivariate hazard ratio with 95% confidence interval.
During 383,630 person-years of follow-up and after excluding the participants with incomplete baseline information, a total of 48,676 adults were evaluated. Until October 30, 2014, 54 cases of PC were confirmed based on the exact cause of death using ICD10 criteria. After considering all potential confounding factors, there was only a statistically significant inverse association between the risk of PC for the highest tertile of daily fiber intake compared with the lowest tertile (HR=0.41; 95% CI= 0.15-1.05; P for trend= 0.05). However, the relationship between fruits and vegetables and PC risk was not statistically significant.
In summary, based on the findings of this study, increased dietary fiber may reduce the risk of PC. This result highlights the importance of a diet rich in fiber in order to prevent PC progression. Finally, given the limited number of studies in this field and inconclusive results, there is still a need for new prospective studies with long follow-up.

Nowadays, there is a demand for consumption of foods containing essential fatty acids, anti-oxidants and fiber in daily diet. Date pit and sesame seeds are sources of essential fatty acids, fiber, antioxidants and lignans. The objective of this study was producing a functional chocolate incorporating date pit and sesame seed powders and evaluating its physicochemical, nutritional and sensorial properties.
Date pit and sesame powders were added to the chocolate base at concentrations of 5, 10, 15 and 20% (w/w). The physicochemical properties of chocolate including moisture content, fiber, fatty acids profile, and minerals, as well as its microbial properties, sensory attributes and texture were determined.
The results showed that moisture content, fiber, amount of essential fatty acids and most of the minerals (phosphorous, sodium and zinc) increased in the chocolates containing date pit and sesame in comparison with the control. The microbial enumeration of treatments fortified by date pit powder and sesame seed was not affected during 90 days of storage. The maximum texture hardness was observed in the control sample, and the minimum belonged to the chocolate containing 20% date pit powder and sesame seed. On the basis of consumer acceptance, the chocolate containing 10% date pit powder and sesame seed received higher sensory scores compared to the other treatments, and the control samples had the lowest sensory acceptance.
It can be stated that by using date pit powder and sesame seed in the production of chocolate, a new functional food with nutritional properties can be proposed for consumers.

Fiber reinforced composite (FRC) has become a considerable material in restorative dentistry. In this work the effect of different UHMWPE fiber content and fumed silica nanoparticle incorporation on the flexural properties and fracture toughness of UHMWPE fiber-reinforced dental composite was studied.
FRC used in this experimental study, was made of BisGMA/TEGDMA (70/30) resin and silanized corona treated UHMWPE fibers. The flexural strength and flexural modulus of the FRCs were determined on 2 mm×2 mm×25 mm specimens. The fracture toughness (the critical stress intensity factor, KIC) of the composites was also evaluated using a three-point single edge notch beam (SENB) bending technique. To investigate the effect of fiber content on mechanical properties, three different fiber volume fraction (41%, 33% and 25%) were used. Treated nanosilica filler with different weight percentage (0wt%, 10 wt% and 15 wt%) were added to composite samples to evaluate the effect of nanoparticle incorporation on mechanical properties. The nanoparticles distribution was studied by transmission electron microscopy (TEM). The results were submitted to statistical analysis through ANOVA complemented by Tukey’s test at a significance level of 5%.
The results show that flexural strength, flexural modulus and fracture toughness of the samples increases with increase in the fiber percentage and this increasing in FRC is significant (P˂0.05), (flexural strength (225.7±22.2 MPa), flexural modulus (45.225±5.1 GPa), fracture toughness (6.832±1.3 MPa.m1/2). Nanoparticles incorporation (10%wt, 15%wt) show significant reduction (P˂0.05) in flexural strength of the composites.
Fracture toughness and flexural properties of FRC increase with increasing fiber content. Also nanoparticles distribution and dispersion are two important factors to determine mechanical properties of hybrid composites.