جستجوی مقالات مرتبط با کلیدواژه « سیب زمینی » در نشریات گروه « پزشکی »

Irrigation with wastewater and the use of sludge as fertilizer is one of the important issues related to health and environmental concerns. The purpose of this study was to determine the amount of heavy metals of arsenic, cadmium and lead in potato and soil of agricultural lands in Sefid Dasht in Chaharmahal and Bakhtiari Province.

This study was an experimental-laboratory study. Samples were obtained from three agricultural lands with an average area of ​​one hectare. Hach digestion and Sandstone were used for digestion of soil and potato samples, respectively. Finally, the concentrations of heavy metals were measured using Varian atomic absorption spectrophotometer (AA240 model).

The results of this study showed that lead metal had the highest rate of accumulation in soil and potato. The calculated transfer factor was according to the Arsenic > Cadmium > Lead pattern.

According to the results of this study, measures should be taken to prevent contamination of the soil by heavy elements. Therefore, the amount of heavy elements in the soil of Sefid Dasht should be controlled by reducing use of livestock manure and chemical fertilizers.

Increasing the fiber content (despite the therapeutic effects and functionalproperties) in food can compensate for fiber deficiency in the diet. However excessiveconsumption can have adverse effects on the product's acceptability.

The effect of potato fiber to replace with bread flour at threedifferent concentrations (10, 20 and 30%) were investigated in preparing the sponge cake andcompared to the control sample. The chemical, physical and sensory characteristics of thesamples were enaluatrd on the first day of the preparation and the best formula was selected.The prepared samples were kept in the storage at room tempreture and moisture content,physical and sensory properties were mesured every ten days interval. The results andstatistical analysis of the cake were evaluated using SPSS software and mean values werecompared with the Duncan test at 95% probability level.

The resultes indicated that an increase in fiber resulted in significant increases inash, crude fiber, dietary fiber, cavity density, moisture content and darkness of the crust andcrumb in the cake. The hardness of the cake increased significantly while the cohesivenesssignificantly decreased (P <0.05). The cakes containing up to 10% added fiber had acceptablesensory properties and did not have significant differences with the control sample (P >0.05).

The sample containing 10% potato fiber was the most accepted among thepanelist. According to the results of other tests, the addition of fiber up to 10% was acceptableand did not show significant differences with the control sample (P >0.05).

Healthy food and nutrition have always been a serious concern of human beings. In this regard, food safety is extremely important. As an example, nitrates in foods may affect their safety. The purpose of this study was to investigate the nitrate contents of highly consumed food products (potatoes, tomatoes and onions) on sale in wholesale fruit and vegetable markets (Heravi, Mellat and Lavizan) in District 4 of Tehran, Iran.

Samples of the foods were collected in winter and spring, and their nitrate content was measured spectrophotometrically. The SPSS-20 software was used for data analysis.

The results showed that there was a statistically significant difference between the vegetables nitrate contents in winter and spring. The nitrate content of onions in the spring in the Heravi market and that of potatoes in the winter in the Lavizan market were higher than the respective standard, while that of tomatoes was less than the standard in both seasons.

The nitrate content in the samples was in most cases below the respective standard, indicating that the vegetables on sale in the wholesale markets in Tehran were acceptable as regards nitrate content (at least in spring and winter).

The present study aimed to investigate the mean concentrations of three heavy metals, arsenic (As), cadmium (Cd), and lead (Pb) in potatoes farms in the south-east area of Isfahan Province, Iran.
The soil, potatoes, manure, and water samples along with the standard sample were digested using acidic digestion method, and The Standard Methods book. In addition, the amount of heavy metals was measured using atomic absorption spectrophotometer with graphic furnace. The relations among the various elemental concentrations of the studied samples were determined using ANOVA test via SPSS software.
Findings: The mean concentrations of lead, arsenic, and cadmium in irrigation water were lower than standards. The mean concentrations of lead, arsenic, and cadmium in soil were 1.7417, 2.6072, and 0.5693 mg/kg, respectively; that were lower than the guideline standards. In addition, in the manure, the mean concentrations of heavy metals were lower than the standards. Lead with the amount of 4.8074 mg/kg had the higher concentration in potatoes, and the mean concentrations of arsenic and cadmium were 1.7869 and 2.6923 mg/kg, respectively, in which lead and cadmium were higher than the standards. The calculated transfer factor (TF) was according to the cadmium > lead > arsenic pattern, and was 4.7291, 2.7601, and 0.6853 mg/kg, respectively.
The concentrations of lead and cadmium in potatoes were higher than permissible limits. This can be attributed to high mobility of lead and cadmium in soil, and their transformation into the plants. As a result, the consumption of potatoes in the studied area may pose increased health risk to the local population in the future.

This study aimed to evaluate use of humic organic and chemical fertilizers to compare their effects on nitrate concentrations in potatoes from three main cultivated areas of Ardabil suburbs.
Potatoes were cultured in one hectare land in each suburban villages; Great Arallow, Small Arallow, Pyraqum and Jabedar. 0.5 hectare of the each land was fed by conventional chemical fertilizer and the remaining with natural humic fertilizer. Potatoes were randomly harvested and transferred to the laboratory from each part. Sample preparation and nitrate quantification were done based on Jones method using a spectrophotometer at 410 nm wavelength, respectively.
Comparison of total average nitrate in potato tubers showed that nitrate levels in the fields feding by humic fertilizer (i.e. 88.5 mg/kg) was lower than the levels quantified in potatoes fed by chemical fertilizers (with total average nitrate of 112.6 mg/kg); 38 mg/kg decline in nitrate levels.
Comparing to chemical (conventional) fertilizers, application of organic fertilizer is effective to reduce nitrate levels of potato tubers. Therefore, using this fertilizer in agriculture industries can be considered in long-term programs of fisheries organizations to reduce adverse effects.

Effects of whey protein on reduction of blood glucose and appetite have been reported. In the present study the effects of whey protein on glycemic index (GI) and satiety index (SI) of mashed potato were investigated.
To determine the GI, 10 healthy subjects (6 male, 4 female) were enrolled in the study on 4 separate days at 1 week intervals. On each day, they were given potato puree, potato.4 or 9 grams of whey protein or glucose solution in random order. Fasting blood samples were taken at fasting and at 15, 30, 45, 60, 90 and 120 minutes after food ingestion and the GI was calculated. To determine the SI, 20 healthy subjects (10 male, 10 female) were enrolled and on 4 separate days at one week intervals, daily they were given white bread, potato puree, potato.4 or 9 grams of whey protein in random order. The satiety was measured at fasting and every 15min over the next 2 hours after food ingestion; using a satiety questionnaire and the SI was calculated.
Adding whey protein to mashed potato reduced the area under the blood glucose curve, though it was not significant (p=0.155). No did the GI of potato change significantly (p=0.245). However, the area under the satiety curve of potato increased significantly by adding whey protein (p Although adding whey protein did not change the GI of potato, but it significantly increased its SI.

Previous studies on the correlation between dietary intakes and stroke have mostly focused on the dietary glycemic index (GI) of potatoes and there is no information regarding the correlation between potato consumption and risk of stroke. Therefore، the aim of this study was to evaluate the correlation between potato consumption and risk of stroke in an Iranian population.

195 patients، who had had a stroke and were hospitalized in the neurology ward of Alzahra University Hospital، and 195 control patients from other wards of the hospital were selected by convenience non-random sampling method. Data on dietary intake were collected by the help of food frequency questionnaire. Other information was collected by the use of questionnaires.

Mean potato consumption was 31. 1 ± 3. 4 and 23. 4 ± 1. 3 g/d for cases and controls، respectively. Participants with the highest potato consumption were younger and more likely to be physically active. High potato consumption was associated with higher intakes of energy، fruits، vegetables، beans، and grains. After adjustment for age، sex، and total energy intake، we found that individuals with the highest potato consumption were more likely to have a stroke as compared with those with the lowest consumption (OR: 1. 9; 95% CI: 1. 0-3. 6). Even after additional control for smoking and physical activity، the correlation remained significant (OR: 1. 9; 95% CI: 1. 0-3. 6). Further adjustment for dietary intakes made the correlation non-significant (OR: 1. 1; 95% CI: 0. 5-2. 5). However، when BMI was taken into account in the final model، we found that individuals in the third quartile of potato consumption were significantly more likely to have a stroke (OR: 2. 2; 95% CI: 1. 0-4. 7).

We found evidence indicating a marginally significant independent correlation between potato consumption and risk of stroke. More studies are required to confirm this finding.

More than 80% of human dietary intake of nitrate comes from vegetables. Nitrate is converted to nitrite and nitrosacids, which can combine with primary and secondary amines, producing nitrosamines. Nitrosamines have hazardous effects on human health. Based on the results of the last National Food Consumption Survey in Iran (2002), lettuce, tomatoes and potatoes are the most widely consumed green leafy, fruit-bearing and tuberous vegetables. This study was carried out to determine the nitrate contents of these 3 vegetables on sale in the Tehran Central Fruit and Vegetable Market.

Three-Kg samples of lettuce, tomatoes, and potatoes, distributed in Tehran (Tehran Central Market, the Main Fruit, Vegetable and Agricultural Products Market) were taken during summer and winter 2007, at least 25 samples of each vegetable (a total of 157 samples). After separating inedible portions, the samples were washed, rinsed, minced, mixed thoroughly, freeze-dried and stored at -18◦C until analyzed. Nitrate was determined in the samples using HPLC based on the EC 12014-2 method, and Mann-Whitney nonparametric test, Kruskal-Wallis ANOVA and Bon-Ferroni multiple comparison were used for statistical analysis of the data.

The mean concentration of nitrate in lettuce, tomatoes, and potatoes was 1123.46, 155.65, and 188.41 ppm, respectively. It is seen that the nitrate content of leafy vegetables was the highest, followed by fruit-bearing and tuberous vegetables. Nitrate accumulation in summer lettuce (1223.57 ppm) was higher than in the winter sample (1046.82 ppm), but in the case of tomatoes and potatoes it was the other way round: 210.25 and 264.64 ppm in winter and 101.11 and 104.45 ppm in summer, respectively. The average nitrate contents of lettuce in both seasons were within the internationally permitted range, while in the case of winter potatoes and tomatoes the averages exceeded the respective permitted ranges.

Nitrate accumulation in vegetables can vary according to the harvesting season. Further research is recommended to determine the effects of such factors as variety, age, agricultural practices and storage conditions.