International Journal of Nutrition Sciences
Volume:4 Issue: 1, Mar 2019

Rehabilitation therapy for short bowel syndrome (SBS) may improve patients’ nutritional status and promote intestinal adaptation. In this systematic review, we assessed the efficacy of growth hormone (GH) and glutamine (GLN) with a modified diet (high-carbohydrate-lowfat, HCLF) in patients with SBS. Electronic searches were performed to identify all publications describing clinical trials on the use of GH, GLN and diet for the treatment of patients with SBS, from the following databases: PubMed, Embase and Cochrane until December 2018, without any time and design restriction. Also, a manual search was performed to find extra relevant articles. Our research included sixteen trials involving 323 patients. These trials evaluated improvement of SBS through intervention by using GH, GLN and modified diet with different outcomes such as body weight (BW), lean body mass (LBM), fat mass, stool output, absorption of carbohydrates, fat, energy, nitrogen, and D-xylose and off total parenteral nutrition (TPN). It was shown that in all studies that were performed with a combination of GH, GLN and HCLF diet, there was a positive treatment effect on body weight, lean body mass, stool output, absorption of carbohydrates, nitrogen, and D-xylose and off TPN, but there were no improvements in absorption of fat, and energy and fat mass. Based on this s review, treatment with a combination of GH, GLN and modified diet can be more effective in improvement of adaptation of the small intestine than when they are used alone. Finally, further trials suggested the combination of these three factors.

Recently, vitamin D has been shown to play important roles in the body, beyond its role in bone metabolism, including the regulation of immune and hormonal responses, antioxidant activity, proliferation, and cellular differentiation, and also has a critical role in brain development. Vitamin D deficiency is relarted to increased risk of neurodevelopmental disorders such as Autism Spectrum Disorder (ASD). Although the mechanisms are not fully understood, it seems that there is a relationship between low levels of vitamin D and the risk of Autism Spectrum Disorder. However, to prove this association, prospective Cohort and clinical trial studies with a large sample size are required. In this review, we explored the association between vitamin D and Autism Spectrum Disorder.

Multiple sclerosis (MS) is an immune-mediated, neurodegenerative diseasecaused by a complex interactionbetween lifetime environmental exposures and genes. Dieteic interventions environmental may affect the disease activity. These modifications may happen in intake of fats, proteins, calories, vitamins, minerals, fibers, and intake of several other nutrients which have a key role in neural health. This review was undertakento investigatethe role of nutritional modifications in patients with MS.

Head and neck cancers are accounted for 4.9% of all cancers worldwide. The aim of this study was to evaluate the prevalence of malnutrition in patients with head and neck cancers in Yazd, Iran.

Eighty-nine patients with locally advanced head and neck cancers who referred to a training clinic or a hospital were included in this cross sectional study. All patients were assessed for nutritional status by Patient Generated Subjective Global Assessment (PG-SGA) questionnaire, and serum albumin and hemoglobin levels.

Bases on PG-SGA assessment, 49.4% of the patients had proper nutrition, 30.4% were at risk or suspected to malnutrition, and 20.2% had severe malnutrition. The prevalence of malnutrition was significantly related to gender of patients, type of treatment and the stage of the disease. There was no significant relationship between the prevalence of malnutrition and age, although the prevalence of severe malnutrition was higher at older ages.

The prevalence of malnutrition among our patients was high. Nutritional evaluation is very important to detect patients at risk of malnutrition or with malnutrition and helps to choose the nutritional treatment.

Controlling malnutrition in hemodialysis (HD) patients is of great concern. On the other hand, managing serum electrolytes including calcium, phosphorus, sodium, and potassium at the same time is critical to improve patients’ survival. The aim of this study was to evaluate the effect of whey protein supplementation on serum electrolytes in HD patients.

Ninety two 17 to 65 years old HD patients were randomly assigned to four groups of (i) receiving whey beverage fortified with vitamin E, (ii) receiving whey beverage, (iii) receiving vitamin E, and (iv) as the control group receiving no intervention (for 8 weeks). At the beginning and at the end of the study phase, serum electrolytes including serum calcium, phosphorus, potassium, and sodium were measured using the automated techniques.

After comparing all groups, it was demonstrated that there were significant decreases in serum phosphorus in group 1 and group 2, that both were significantly different from the control group. On the other hand, in group 3, serum potassium reduced after intervention, which was significantly different form the control group. Serum sodium significantly decreased in group 2 in comparison to control group.

Whey beverage fortified with vitamin E did not disturb HD patients’ serum electrolytes and helped HD patients to improve and control serum electrolytes. This warrants more investigations to find the exact mechanisms of the effects of whey or vitamin E on serum electrolytes.

Diabetes is an increasing health problem. Diet and nutritional knowledge are the most important factors in diabetes. This study was done to investigate the association between nutritional knowledge and food habits in relation to cardiometabolic risk factors in the patients with diabetes. This cross-sectional study was conducted on 260 subjects with diabetes in Motahhari Diabetes Clinic in Shiraz, southern Iran. Dietary intakes were evaluated using a 147-item food frequency questionnaire (FFQ). Also socio-economic, demographic and nutritional knowledge questionnaires were completed. Weight, height and waist circumference were measured. Fasting blood glucose (FBG), low density lipoprotein cholesterol (LDL), high density lipoproteincholesterol (HDL) and triglyceride TG were extracted from patients’ medical records. Of 73 male and 187 female patients, 39.2% were overweight and 33.5% were obese. There was a significant correlation between nutritional knowledge and vegetables intake. Also, getting more dairies and fats were significantly correlated to the levels of FBS. A positive significant correlation was seen between serum HDL and beans and cereals intake. Nutritional awareness cannot lead to a healthy diet alone because socioeconomic status, motivation, and other factors also affect dietary intake. Dietary habits can affect blood lipids and FBG. Therefore, improving the diet of diabetic patients is essential.

The current study was conducted to investigate the frequency of resistance in the bacteria isolated from various sources, in Shiraz, Iran. Acquisition of new resistance genes is an important factor in the increasing incidence of resistant strains. A critical feature of resistance gene transfer is their stability to adapt rapidly to a new host and make serious consequences. A total of 520 samples were chosen from human and animal sources in order to investigate the frequency of antibiotics resistance mobile genes using PCR assay. The rates of 70%, 52%, 16.5%, 8.5%, 8%, 4%, 9.2% and 6.8% were confirmed for several genes including tetO, tetA, tetB, tetM, tetR, gyrA, blaz, and blaSHV, respectively. Our results have revealed a pool of mobile genetic elements in the bacteria isolated from various sources in Iran. Our findings indicated un-regulated use of antibiotics in the food production chains which require more investigation.

Mahyaveh is a fermented fish sauce in southern parts of Iran. Lactic acid bacteria (LAB) are commonly dominant microorganisms in fermented fish products. These bacteria develop organoleptic characteristics of fermented foods and play a significant role in promoting their quality and safety. The present study aimed to identify LAB isolated from Mahyaveh using 16SrDNA gene sequences. Mahyaveh samples were collected from different regions of Fars province, southern Iran. Then, LAB colonies were isolated using specific media and identified by microscopic observations and biochemical tests. Afterwards, DNA was extracted, PCR was done by general primers of 16S rDNA, and the bacteria were recognized. The 16S rDNA sequence of all isolates was related to Lactobacillus plantarum and Enterococcus faecium type strains. L. plantarum and E. faecium were shown to be prevalent LAB strains that could be used as starters in Mahyaveh fermentation in southern Iran.