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1
Barnard, Neal D., and Frédéric Leroy. "Children and adults should avoid consuming animal products to reduce the risk for chronic disease: Debate Consensus." American Journal of Clinical Nutrition 112, no. 4 (2020): 937–40. http://dx.doi.org/10.1093/ajcn/nqaa237.
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ABSTRACT The present debate outlined opposing views regarding the role of animal products in human diets. The YES position argues that the health benefits and safety of plant-based diets have been clearly established by consistent findings of randomized trials and observational studies; that animal products skew the diet toward saturated fat, excess protein, cholesterol, lactose, and exogenous hormones; and that vulnerable populations are better nourished by vegetables, fruits, legumes, and whole grains than by striated muscle and cow milk. In contrast, the NO position asserts that animal foods are not only benign but are also key elements of the human omnivore diet, facilitating the global challenge of adequate essential nutrition. This view holds that the portrayal of animal foods as unhealthy is not supported by the evidence and that a restrictive vegan diet decreases nutritional flexibility and robustness, increasing risk for vulnerable population groups. Points of agreement and controversy were identified, as well as opportunities for further studies.
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Plasek, Brigitta, Zoltán Lakner, Gyula Kasza, and Ágoston Temesi. "Consumer Evaluation of the Role of Functional Food Products in Disease Prevention and the Characteristics of Target Groups." Nutrients 12, no. 1 (2019): 69. http://dx.doi.org/10.3390/nu12010069.
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Our research explores the methods consumers would consider using in order to prevent non-communicable diseases, with consuming functional food products being one of these methods. Previous research has pointed out the importance of missing information such as which diseases worry consumers and what they would use to avoid them. We conducted a personal survey with 1027 people in Hungary about 13 diseases and four prevention methods. We analyzed the results with descriptive statistical methods, binary logistic regression, and random forest. According to our results, the highest proportion of worried respondents think it is justified to consume functional foods for the prevention of digestive problems, a weakened immune system, and high cholesterol level. Our results help to characterize the target group for these three diseases. Completed education plays a key role in choosing functional foods to prevent a weakened immune system. Those with tertiary education are the most likely to choose this prevention method. With the other two diseases, age played a crucial role. All age groups over 36 would be more likely to choose functional foods to prevent digestive problems, whereas in case of high cholesterol level, the 36–50 age group would be more likely to apply this method.
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Hidayah Afnas, Nur, and Ratih Septiana Arpen. "Pengenalan Makanan Yang Harus Dihindari Lansia Dengan Hipertensi Kolesterol Dan Asam Urat." Jurnal Pengabdian Masyarakat 1, no. 1 (2023): 1–12. http://dx.doi.org/10.59963/2023.v1i1/213/5/juramas.
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According to the World Health Organization (WHO), an elderly person is someone who has reached the age of 60 years and over. The elderly are an age group of humans who have entered the final stages of their life. As people get older, they will experience changes both physically and mentally. So it is not surprising that in old age, more and more diseases attack the elderly. In fact, the elderly suffer from not just one disease but several diseases at once. Madina Elderly Posyandu is one of the Elderly Posyandu located in the Koto Katiak Community Health Center Working Area, Padang Panjang City. From the initial survey, data was obtained that the diseases that often attack the elderly there are hypertension, cholesterol and gout. The aim of this community service is for people, especially the elderly, to pay more attention to healthy lifestyles so that they can avoid hypertension, cholesterol and gout by making appropriate efforts in prevention and treatment as early as possible. The method of this activity is lecture, discussion, question and answer and ends with elderly exercise. The outcome of this activity is an increase in elderly knowledge about what foods elderly people with hypertension, cholesterol and gout should avoid.
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Fitrianti, Salvita, Miko Eka Putri, and Rahmi Dwi Yanti. "UPAYA PENINGKATAN KESEHATAN TENTANG BAHAYA HIPERKOLESTEROLEMIA." Jurnal Abdimas Kesehatan (JAK) 1, no. 2 (2019): 128. http://dx.doi.org/10.36565/jak.v1i2.38.
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High cholesterol levels are one of the causes of metabolic problems that cause heart disease, blood vessels, and diseases that are associated with blockages in blood vessels. The accumulation of the amount of fat deposits on the walls of blood vessels can cause a blockage in the blood vessels or known as atherosclerosis. The purpose of this service is to increase people's knowledge about the dangers of cholesterol. This service was carried out in December 2018 at the home of the RT 05 Payo Sigadung house. The target of this activity is Payo Sigadung RT 05 Rawa Sari Village. Activities consist of several processes 1). Check cholesterol levels, 2). Pre-test the public's knowledge about the dangers of hypercholesterolemia, 3) Conduct health education, 4) Perform a test of knowledge test after being given a health education about cholesterol. The output of this activity is 1). People who take counseling are expected to be able to understand the effects of high cholesterol and cholesterol signs, 2) Results of checking cholesterol levels. The results of the implementation of this activity were 85% of the community were able to answer questions given and understand about hypercholesterolemia. With the increase in public knowledge about the dangers of hypocholesterolemia, it is hoped that the community will be able to implement maintaining the health of most foods so that they can avoid hypercholesterolemia
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M. S., Chandana, Savitha Vijaykumar, and Pooja Anudhar G. "Type 2 diabetes mellitus with dyslipidemia: risk factors, prevalence, pathophysiology, and nutritional management-a narrative review." International Journal Of Community Medicine And Public Health 12, no. 6 (2025): 2900–2908. https://doi.org/10.18203/2394-6040.ijcmph20251741.
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Diabetic dyslipidemia is the most prevalent medical condition, which is associated with an increase in the risk of cardiovascular disease. In diabetic patients, Insulin resistance alters metabolic functions. It triggers the abnormalities of the lipid profile by elevating free fatty acid which is characterized by an increase in total cholesterol (TC), triglycerides, low level of high-density lipoprotein, and low level of low-density lipoprotein. Globally, 80-90% of diabetes patients have dyslipidemia mainly due to several factors like hyperglycemia, lifestyle, genetics, age, and history of other comorbidities. Management of the condition by incorporating a healthier lifestyle and dietary pattern also includes a calorie-deficit diet, low glycemic foods, fiber-rich foods, and unsaturated fatty acids foods. These nutrient-dense functional components reduce insulin resistance followed by free fatty acid flux. These changes can optimize the blood glucose and lipid profile levels in individuals. Hence, main purpose of review is to understand pathophysiology of diabetic dyslipidemia, risk factors, dietary modifications, and particular nutrient-dense functional foods to reduce the conditions. This study also includes some of the clinical studies with functional foods in managing dyslipidemia in diabetes. In conclusion says that incorporating nutrient-dense components along with healthy lifestyle modifications can reduce the risk of dyslipidemia and avoid the risk of cardiovascular diseases in diabetic individuals.
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Hanun Siregar, Mukhlidah, Ratu Ayu Dewi Sartika, Junengsih Junengsih, and Kalinaki Hanifar. "ASSOCIATION OF DEMOGRAPHIC AND DIETARY FACTORS WITH ABDOMINAL OBESITY AMONG WOMEN OF CHILDBEARING AGE IN INDONESIA." JURNAL KESEHATAN REPRODUKSI 15, no. 1 (2024): 80–90. http://dx.doi.org/10.58185/jkr.v15i1.187.
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Background: There was an increase in the incidence of abdominal obesity among women of childbearing age in Indonesia. Impact on reproductive health such as sub infertility, irregular menstruation, and PCOS. Abdominal obesity also causes problems during pregnancy. Objective: This study aimed to analyze the association of demographics and patterns of food consumption with abdominal obesity in women of childbearing age in Indonesia. Method: This study used a cross-sectional design. The data used from Basic Health Research 2018. The total sample size was 29,888 respondents. Data analysis was performed by the Chi-Square test. Results: The result found the prevalence of abdominal obesity in women of childbearing age was 49.4%. Demographic factors associated with abdominal obesity were age, marital status, education level, and type of region. Patterns of food consumption associated were fatty foods/cholesterol/fried foods and burnt/grilled foods, with a risky frequency of more than 3 times per week. Conclusion: One of two women of childbearing age in Indonesia was abdominal obesity so we should make efforts to reduce this incidence with notice in demographic factors and dietary intake. Women of childbearing age need to avoid risky foods to maintain reproductive health and reduce the risk of cardiovascular disease, which increases with age.
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Rahayu, Cahyawati. "Penyuluhan Kesehatan Tentang Manfaat Pemeriksaan Laboratorium Kolesterol Pada Sekolah Menengah Analis Kesehatan." Jurnal Pemberdayaan Komunitas MH Thamrin 5, no. 1 (2023): 124–29. http://dx.doi.org/10.37012/jpkmht.v5i1.1477.
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ABSTRAK Di Indonesia angka kejadian hiperkolesterolemia tinggi pada beberapa penelitian telah membuktikan bahwa dengan meningkatnya IMT baik pada wanita dan pria dari berbagai kelompok umur merupakan penyebab kenaikan kadar kolestrol. Pemeriksaan kolesterol merupakan deteksi dini kerusakan fungsi jantung, kolesterol dianggap hanya menyerang orang usia lanjut saja. Namun nyatanya kolesterol bisa terjadi karena asupan makanan yang tidak dijaga dengan baik. Agar terhindar dari penyakit tersebut dan sebaiknya melakukan olah raga rutin dan menghindari merokok. Penyebab kolesterol tinggi di usia muda adalah pola makan yang tidak sehat , terutama sering mengkonsumsi makanan siap saji yang tinggi lemak, mempunyai riwayat keluarga dengan kolesterol tinggi, faktor kelebihan berat badan atau kegemukan. Hal ini membuktikan bahwa kejadian kolesterolemia pada usia muda merupakan masalah yang memerlukan penanganan. Kegiatan pengabdian masyarakat ini dilakukan untuk meningkatkan pengetahuan pada Sekolah Menengah Analis Kesehatan mengenai Pemeriksaan kolesterol dalam darah, pada usia muda serta mengetahui akibat yang ditimbulkan dari peningkatan kolesterol. Kegiatan dilakukan dengan cara memberikan informasi dan pendidikan kesehatan terutama tentang peningkatan kadar kolesterol dan melakukan pemeriksaan langsung kolesterol dalam darah terhadap siswa siswi Sekolah Menengah Aalis Kesehatan dan mendapatkan hasil diantaranya sebagian tinggi dan hal ini membuktikan bahwa kolesterolemia bisa terjadi pada usia muda.Kata kunci          : Pemeriksaan Kolesterol, Kolesterolemia, PKM   ABSTRACT In Indonesia, the high incidence of hypercholesterolemia in several studies has proven that increasing BMI in both women and men of various age groups is the cause of increased cholesterol levels. Examination of cholesterol is an early detection of damage to heart function, cholesterol is considered to attack only the elderly. But in fact cholesterol can occur due to food intake that is not maintained properly. In order to avoid the disease and should do regular exercise and avoid smoking. The cause of high cholesterol at a young age is unhealthy eating patterns, especially frequent consumption of ready-to-eat foods that are high in fat, having a family history of high cholesterol, being overweight or obese. This proves that the incidence of cholesterolemia at a young age is a problem that requires treatment. This community service activity is carried out to increase knowledge at the Health Analyst Middle School regarding Examination of cholesterol in the blood, at a young age and to know the consequences of increased cholesterol. The activity was carried out by providing health information and education, especially about increasing cholesterol levels and carrying out direct blood cholesterol checks on Aalis Health Middle School students and getting some of the results high and this proves that cholesterolemia can occur at a young age.Keywords: Cholesterol Examination, Cholesterolemia, PKM
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Akbar, M. Ali, Nia Zunita, Khairunnisa, Mardiah, Arini Shinta Zahara, and Enca Pepayosa. "The Relationship Between Diet And The Risk Of Hypertension In Biology Education Students Of Samudra University." Biosel Biology Science and Education 13, no. 2 (2024): 184–90. https://doi.org/10.33477/bs.v13i2.7084.
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Diet is the most important behavior that can influence nutritional conditions. This can happen because the health level of a person and society can be influenced by the food and drink consumed based on its quality and quantity. Eating patterns that can cause hypertension are unhealthy foods such as snack habits, snack habits, instant food and fast food or foods that contain potassium. Foods that contain excessive fat can pose a risk of hypertension because they increase cholesterol levels in the blood. This study aims to determine the relationship between diet and the risk of hypertension among students, especially biology students at Ocean University. This research uses quantitative descriptive methods, using a quantitative approach using analytical observational research. The data analysis technique used in this research is two analyses, namely univariate analysis and bivariate analysis. The results of this study showed that there were 10 people with a percentage of 31.25% who were detected as normal (not at risk of developing hypertension) and there were 22 people with a percentage of 68.75% who were detected as having a risk of developing hypertension. This study also shows that there is a relationship between diet and the risk of hypertension with the value ∑X2 table (3.48)> ∑X2 calculated (2.6). So you need to pay attention to your diet to avoid the risk of hypertension. Keywords: Hypertension, Dietary Habit, Student
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PC, Jincemol, Geetha B. Shetty, and Prashanth Shetty. "Impact of Nutrient-Rich Juice Therapy and a Balanced Diet on the Rapid Restoration of Hematological and Biochemical Parameters in Post-Dengue Recovery: A Single Case Report." International Journal of AYUSH Case Reports 9, no. 1 (2025): 125–34. https://doi.org/10.70805/ija-care.v9i1.692.
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Dengue fever is a mosquito-borne viral infection that has expanded globally and poses significant public health challenges, while insufficient nutritional support may hinder the recovery phase and consequently result in complications, increased morbidity, and mortality. This case report aimed to provide nutrient-rich juice therapy and a balanced diet in post-dengue recovery. A 43 year-old male patient visited our outpatient clinic after hospitalization from dengue fever and he was prescribed a nutrient-dense juice therapy (includes Indian gooseberry, pomegranate, apple, beetroot, carrot, lemon, kiwi, chia seeds, nigella sativa) combined with a balanced diet for seven weeks. Also, he was advised to avoid sugar, canned juices, alcoholic beverages, and processed junk foods. The results demonstrated a progressive increase in hemoglobin level, platelet count, and Total count, alongside a notable reduction in liver enzymes. Also, there was a significant reduction in total cholesterol, triglycerides, and Low-density lipoprotein. No noticeable change in HDL Cholesterol indicates no adverse effects of the diet on lipid metabolism. Serum creatinine levels showed slight normalization, decreasing from 1.23 mg/dL to 1.2 mg/dL, which is within normal limits. The present case report concludes that tailored nutrient-rich juice therapy along with a balanced diet as an adjunct in the rapid restoration of hematological and biochemical parameters in post-dengue recovery.
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SARMIENTO RUBIANO, L. A. "Alimentos funcionales, una nueva alternativa de alimentación." Orinoquia 10, no. 1 (2006): 16–23. http://dx.doi.org/10.22579/20112629.194.
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Titulo en ingles: Functional foods, a new feeding alternativeRESUMENRESUMEN: Consumir alimentos que, además de proveer una nutrición básica, puedan ayudar en la curación y prevención de algunas enfermedades es uno de los aspectos innovadores que en materia de alimentación nos ofrece el siglo XXI. Resulta casi familiar encontrar actualmente en los supermercados de muchos países del mundo, alimentos que reducen el colesterol, ayudan a disminuir el peso corporal, evitan la osteoporosis, regulan la tensión arterial, o inclusive caramelos que evitan la caries dental. Los alimentos funcionales nacen en parte, como una respuesta al incremento de ciertas enfermedades relacionadas con el estilo de vida moderno y se han convertido en una importante alternativa para mejorar la nutrición y la salud publica. El desarrollo tecnológico y los avances científicos han permitido esclarecer los efectos beneficiosos para la salud generados por el consumo de algunos alimentos o componentes alimenticios, generando expectativas para una mejor calidad de vida. El consecuente crecimiento en la producción, mercado y consumo de los alimentos funcionales crea nuevas alternativas económicas y empresariales, que para muchos países pueden constituir además de la generación de divisas, una excelente alternativa en la lucha por mejorar la nutrición y salud de sus gentesABSTRACT: The consumption of foods that in addition to providing basic nutrition may help cure and prevent some diseases is one of the most innovative aspects that the 21st century offers. Foods that reduce cholesterol intake, help weight loss, avoid osteoporosis, regulate blood pressure and even candy that prevents dental cavities can habitually be found in many supermarkets around the world. Functional foods partially originated as answers to the increase of certain modern life-style diseases and have become an important alternative in improving world nutrition and public health. Technological development and scientific advances have revealed the health benefits of consuming some foods or food components and have generated expectations for a higher quality of life. The resulting increase in the production and consumption of functional foods is creating an important market through which developing countries could increase their income and find an excellent alternative in their struggle to improve the nutrition and health of their populations.
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Siringoringo, Magda, Nagoklan Simbolon, and Antonia Kartini Nonseo. "GAMBARAN DETERMINAN PERILAKU POLA MAKAN KEJADIAN STROKE DIPUSKESMAS DALU SEPULUH TANJUNG MORAWA." JURNAL ONLINE KEPERAWATAN INDONESIA 5, no. 1 (2022): 22–29. http://dx.doi.org/10.51544/keperawatan.v5i1.2941.
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Stroke is a symptom that occurs due to impaired blood circulation in the brain.Objective: To find out an overview of the determinants of dietary behavior with stroke events in the dalu ten tanjung morawa health center in 2022.Research Method: using FFQ (Food Frequency Questionnaire). The results showed that 60 respondents at the Dalu Ten Health Center, Tanjung Morawa, with dietary behavior in the type of staple food was sufficient (61.7), the type of meat that had good fat, lacked (55.0), fish and less processing (50.0, enough vegetables and fruit (75.0%), only enough food (55.0%), sufficient food processing (58.3), sufficient and insufficient cooking spices (45.0%), less soft drinks (55.0 ), less dairy products (68.3%). Based on the dietary behavior of stroke patients in consuming staple foods, vegetables and fruit, only food, the food processing of stroke patients is sufficient to understand dietary behavior. Meanwhile, in consuming fatty meats, fish and their processing, cooking spices, and soft drinks, stroke sufferers are still lacking so that the eating behavior of stroke patients must increase food consumption patterns and the need to meet food consumption so that information on eating behavior of stroke sufferers is accurate and correct. Stroke sufferers must regulate their diet and avoid foods that contain high fat and cholesterol, besides that stroke patients are also advised to do physical activity, reduce stress levels by doing activities outside the home, taking vacations, exercising and quitting smoking to prevent stroke
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Williamson, Gary, and Birgit Holst. "Dietary reference intake (DRI) value for dietary polyphenols: are we heading in the right direction?" British Journal of Nutrition 99, S3 (2008): S55—S58. http://dx.doi.org/10.1017/s0007114508006867.
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Dietary Reference Intake (DRI) values exist for vitamins and minerals, and provide a guideline on the optimal dose range to avoid deficiency and prevent toxicity. Polyphenols are widely distributed in plant foods, and have been linked to improved human health through reduced risk of chronic diseases, especially cardiovascular. Although they do not cause classical deficiencies, recently they have been discussed as ‘lifespan essentials because they are needed to achieve a full lifespan by reducing the risk of a range of chronic diseases. A recent meta analysis shows promising actions of polyphenols from cocoa, soya and tea on flow mediated dilation, blood pressure and LDL cholesterol. Many epidemiological studies support the action of polyphenols or polyphenol-rich foods on health, but there are still many gaps in our knowledge. More adequately powered, randomised, placebo controlled human studies are needed on polyphenols. There is a large number of structurally different polyphenols which are relevant for health, and obtaining enough information to set a DRI for each of these will not be feasible in the foreseeable future. A new approach is needed, and a new way of thinking, which would apply not only to polyphenols but also to other phytochemicals. Today, a target intake value of polyphenols as ‘lifespan essentials’ needs to be based on the amount of polyphenols in ‘5-a-day’. We are heading in the right direction towards a DRI, but bioavailability and dose-effects, including toxic levels, need to be established before DRIs can be considered.
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Sefa-Yeboah, Sylvester M., Kwabena Osei Annor, Valencia J. Koomson, Firibu K. Saalia, Matilda Steiner-Asiedu, and Godfrey A. Mills. "Development of a Mobile Application Platform for Self-Management of Obesity Using Artificial Intelligence Techniques." International Journal of Telemedicine and Applications 2021 (August 27, 2021): 1–16. http://dx.doi.org/10.1155/2021/6624057.
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Obesity is a major global health challenge and a risk factor for the leading causes of death, including heart disease, stroke, diabetes, and several types of cancer. Attempts to manage and regulate obesity have led to the implementation of various dietary regulatory initiatives to provide information on the calorie contents of meals. Although knowledge of the calorie content is useful for meal planning, it is not sufficient as other factors, including health status (diabetes, hypertension, etc.) and level of physical activity, are essential in the decision process for obesity management. In this work, we present an artificial intelligence- (AI-) based application that is driven by a genetic algorithm (GA) as a potential tool for tracking a user’s energy balance and predicting possible calorie intake required to meet daily calorie needs for obesity management. The algorithm takes the users’ input information on desired foods which are selected from a database and extracted records of users on cholesterol level, diabetes status, and level of physical activity, to predict possible meals required to meet the users need. The micro- and macronutrients of food content are used for the computation and prediction of the potential foods required to meet the daily calorie needs. The functionality and performance of the model were tested using a sample of 30 volunteers from the University of Ghana. Results revealed that the model was able to predict both glycemic and non-glycemic foods based on the condition of the user as well as the macro- and micronutrients requirements. Moreover, the system is able to adequately track the progress of the user’s weight loss over time, daily nutritional needs, daily calorie intake, and predictions of meals that must be taken to avoid compromising their health. The proposed system can serve as a useful resource for individuals, dieticians, and other health management personnel for managing obesity, patients, and for training students in fields of dietetics and consumer science.
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Babyvanitha, S., V. Vinothkumar, and B. Jaykar. "Protective Role of Herbal Plants in Hepatotoxicity." Global Journal of Health Sciences 7, no. 1 (2023): 47–61. http://dx.doi.org/10.47604/gjhs.1761.
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Purpose: The liver is largest metabolic organ involved in detoxification and synthesis of essential biomolecules in the human body. Liver damage occurs due to chronic alcohol abuse, viral infections (Hepatitis A, B, C) medicines, poor hygiene, smoking, dietary substances, chemicals (Carbon tetra chloride, thioacetamide, acetaminophen, D-Galactosamine) or herb induced hepatotoxicity. The liver filters all the blood from the digestive tract, before passing it to the rest of the body to avoid the entry of toxins in the other body system and prevent severe consequences. Hepatic insufficiency may increase plasma total cholesterol and triacylglycerols with high risk of atheroscelerosis and cardiovascular disease. Free radical formation in the alcohol use result in development of hepatitis leading to cirrhosis. Plants have been used to protect liver injury by various chemicals.
 Methodology: In this study we reviewed some popular herbal plants having hepatoprotective potential.
 Findings: Polyphenols, flavonoids, terpenoids are natural antioxidants and the consumption of foods that contain these compounds in large quantities seems to play an important role in prophylaxis against many diseases.
 Unique Contribution to Theory, Practice and Policy: Herbal drugs are safe and have potential to cure hepatotoxicity. In India many plants have been identified as hepatoprotective drugs and used to treat liver disorders.
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Yuanita, Leny, Wahyu Budi Sabtiawan, Prima Retno Wikandari, Andika Pramudya Wardana, and Dhita Ayu Permata Sari. "The Use of Yacon (Smallanthus Sonchifolius) Tubers Prebiotic Syrup with Pineapple (Ananas Comosus) as a Natural Inhibitor for Good Health and Well-Being." Journal of Lifestyle and SDGs Review 5, no. 3 (2025): e04813. https://doi.org/10.47172/2965-730x.sdgsreview.v5.n03.pe04813.
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Objective: This research aims to evaluate the effectiveness of adding pineapple fruit as a natural inhibitor in making prebiotic yanasa syrup (Yacon Nanas UNESA) from yacon tubers, including antioxidant activity, glucose levels, triglycerides, and blood cholesterol as represensting for good health and well-being. Theoretical Framework: Yacon tubers function to reduce triglyceride and total cholesterol levels, maintain blood sugar and are able to suppress the growth of pathogenic bacteria S. Typhimurium and E. coli and increase duodenum-colon SCFA; while prebiotic yacon syrup with inhibitors is effective in reducing triglyceride levels, blood glucose, increasing body resistance, cellular and humoral immunity. As a functional food, bioactive FOS and CA must be protected from environmental changes that cause a decrease in their levels; while in order to effectively consume FOS yacon, yacon tubers can be processed into syrup. The characteristics of yacon syrup include three parameters, namely the concentration of dissolved solids oBrix, density, and pH. To avoid FOS degradation, the boiling time, pH and processing temperature are regulated. Method: Analysis of bioactive compound levels using HPLC and UV-Vis Spectroscopy. 28 Rattus norvegicus were divided into 4 groups, each through a feeding tube received @ 8 ml of water supplement (control), yacon syrup, yanasa syrup 4:1 and yanasa syrup 8:1, for 45 days. Results and Discussion: Results of the study: 1) The highest to lowest percentage of inhibition and antioxidant activity were: yanasa 8:1, yacon, yanasa 4:1. 2) Yacon syrup supplement lowered blood glucose levels; yanasa syrup 8:1 had the same effect as the control group. 3) Yacon and yanasa syrup supplements lowered blood triglyceride and cholesterol levels. The highest decrease in triglycerides was in the yacon syrup group, followed by yanasa 8:1 and yanasa 4:1. The highest cholesterol reduction was in the 8:1 Yanasa syrup group, followed by the yacon syrup and 4:1 Yanasa groups. 4) 8:1 Yanasa syrup had the highest taste and shelf life (no mold growth was observed within 92 days). It is recommended that Yanasa syrup be made with a weight ratio of 8:1. Research Implications: The developed syrup was carried out with pineapple fruit supplementation to prevent browning, without reducing the effectiveness and levels of bioactive ingredients in the prebiotic syrup produced. Pineapple fruit has an attractive yellow color, a fresh sweet taste, is preferred, has an acidic pH of ± 3.5, has antioxidant and antimicrobial activity. The resulting syrup has an attractive color and aroma than without pineapple supplements. The results indicated that The Yacon and 8:1 Yanasa Syrup has good impact for glucose levels, triglycerides, and blood cholesterol, then it can be said that the syrup supports the realization of SDG 3, namely, Good Health and Well-Being. Originality/Value: This study contributes as a new reference regarding functional foods that have a positive impact on reducing blood glucose levels, blood triglycerides, cholesterol, and antioxidant activity. In addition, this study also produced an original finding in the form of a natural inhibitor (pineapple) to prevent enzymatic browning effects for yacon syrup.
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Alvina C. Okafor, Ayona N. Shelton, LaNisha T. Potts, and Bisrat Hailemeskel. "Review of Omega-3’s Health Benefits in Parkinson’s Disease and Students Survey." International Journal of Science and Research Archive 9, no. 1 (2023): 070–77. http://dx.doi.org/10.30574/ijsra.2023.9.1.0339.
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In this study, a literature search and review were conducted on the beneficial effects of omega-3 in Parkinson’s Disease (PD) along with a survey of pharmacy students. This survey was completed at Howard University College of Pharmacy as part of a Drug Informatics course, where first-year Doctor of Pharmacy students were taught how to conduct literature searches. The literature search retrieved a sufficient number of studies to support the use of omega-3 in PD. Based on this, a survey tool was developed and administered. A total of 42 student respondents participated in the survey. The survey questionnaire incorporated demographics, knowledge, and opinion-based questions. There were a set of knowledge and opinion-based questions included. The results show that on the overall knowledge-based questions, only a little over half of the participants (n=25; 59.5%) answered them accurately, which indicates limited knowledge among the participants. Among the knowledge questions, the highest number of accurate responses (n=30; 71.4%) was acquired for the statement that one should avoid eating foods high in fat or cholesterol while taking omega-3, since they also contain omega-3. Regarding the opinion questions, the respondents were divided evenly (50%; n=21) in most of the opinion questions. The question that acquired the highest variance was the one that refers to the belief that omega-3 supplement reduces the signs and symptoms of PD (mean 2.29+1.02). Overall, even though there are multiple studies that supported the beneficial use of omega-3, in this study, we found a limited knowledge and a wide variance of opinions among the study participants.
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Adair, Kathleen E., and Rodney G. Bowden. "Ameliorating Chronic Kidney Disease Using a Whole Food Plant-Based Diet." Nutrients 12, no. 4 (2020): 1007. http://dx.doi.org/10.3390/nu12041007.
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Novel approaches to ameliorating chronic kidney disease (CKD) are warranted as most patients are undiagnosed until they begin displaying symptoms of kidney failure. There is increasing evidence that a whole food plant-based (WFPB) diet may offer benefits that slow the progression of CKD, decrease the incidence cardiovascular disease, decrease rates of diabetes and obesity, and reduce inflammation and cholesterol, which in turn can delay kidney failure and the initiation of dialysis. While animal-based protein ingestion promotes an acidic environment, inflammation and renal hyperfiltration, study authors report plant-based protein can be alkaline-producing and anti-inflammatory and can contain renoprotective properties. Although there may be benefits to adopting a WFPB diet, macronutrient and micronutrient content should be carefully considered and adjusted to avoid malnutrition in CKD patients. Further research needs to be done in order to establish the biological plausibility and feasibility of a WFPB in individuals with diagnosed CKD.
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Kiran, Kiran. "Benefits of Nutritionally Dense Super Food Chia Seeds." International Journal of Education, Modern Management, Applied Science & Social Science 07, no. 02(I) (2025): 19–22. https://doi.org/10.62823/ijemmasss/7.2(i).7468.
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The desert plant Salvia Hispanica, a member of the mint family, produces the delicious seed known as chia. The omega-3 fatty acids found in chia seeds are abundant. Because of its high antioxidant content, the seeds don't quickly decay and may be kept for extended periods of time without being rancid. In addition to calcium, phosphorus, magnesium, manganese, copper, iron, molybdenum, niacin, and zinc, it offers a lot of fibre. Chia's nutritional composition is what gives it its health advantages. By slowing digestion and lowering LDL cholesterol, its fibre may help avoid sharp spikes in blood sugar levels. The seeds' omega-3 fatty acids can improve cardiovascular health by lowering cholesterol and controlling blood pressure. The particular omega-3 found in chia, like other plant sources, is ALA (alpha-linolenic acid), which has been linked in many studies to a decreased risk of sudden cardiac death. Whole grains, cooking oils, lentils, and soy were the ALA sources in the pertinent studies. The desire for night time snacking is reduced by 50% and obsessive thoughts about food are reduced by 60% when a high protein diet is consumed. For those who consume little to no animal products, chia seeds are a great source of protein. Its soluble fibre expands in our stomachs after absorbing a lot of water, which should make us feel fuller and slow down the absorption of food. The high protein and fibre content of chia seeds has been linked to weight reduction. Nevertheless, research on chia seeds has shown contradictory findings. The omega-3 fatty acid ALA is abundant in chia seeds. The most crucial omega-3 fatty acid, DHA, is difficult for humans to convert from this. Chia seeds are rich in a number of minerals that are critical to healthy bones. This comprises protein, calcium, phosphorus, and magnesium. Chia seeds are generally beneficial to health. According to animal research, they may enhance insulin sensitivity and blood sugar regulation, stabilising blood sugar levels after meals.
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Spence, J. "Nutrition and Risk of Stroke." Nutrients 11, no. 3 (2019): 647. http://dx.doi.org/10.3390/nu11030647.
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Nutrition is far more important in stroke risk than most physcians suppose. Healthy lifestyle choices reduce the risk of stroke by ~80%, and of the factors that increase the risk of stroke, the worst is diet: only ~0.1% of Americans consume a healthy diet, and only 8.3% consume a somewhat healthy diet. The situation is probably not much better in most other countries. A Cretan Mediterranean diet, high in olive oil, whole grains, fruits, vegetables and legumes, and low in cholesterol and saturated fat, can reduce stroke by 40% or more in high-risk patients. The role of the intestinal microbiome in cardiovascular risk is emerging; high levels of toxic metabolites produced by intestinal bacteria from meat (particularly red meat) and egg yolk are renally excreted. Patients with renal impairment, including the elderly, should limit red meat and avoid egg yolk, as should other patients at high risk of stroke. Salt intake should be limited to 2–3 grams per day. Metabolic B12 deficiency is common and usually missed. It has serious neurological consequences, including an increase in the risk of stroke. It now clear that B vitamins to lower homocysteine reduce the risk of stroke, but we should probably be using methylcobalamin instead of cyanocobalamin.
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Jasielska, Martyna, Anna Buczyńska, Piotr Adamczyk, and Urszula Grzybowska-Chlebowczyk. "Nutritional Status of Children with Newly Diagnosed Food Allergies." Children 10, no. 10 (2023): 1687. http://dx.doi.org/10.3390/children10101687.
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Background: Most published pediatric guidelines on food allergy highlight the importance of nutritional counseling and dietary adequacy to avoid either growth retardation or nutritional deficiencies. The aim of the study was an assessment of the nutritional status of children with IgE-mediated food allergies. Material and method: 45 patients with newly diagnosed food allergy (FA) and 33 healthy controls were analyzed (aged 6 to 72 months, 60.2% boys). The nutritional status was assessed using anthropometric measurements (body weight and length) and serum laboratory tests. The results were analyzed with the Statistica 12 software (Tulsa, OK, USA). Results: 82%, 40%, 8.8%, and 6.6% of the studied children demonstrated allergy to hen’s egg, cow’s milk, pork meat, and wheat/rye, respectively. Z-score BMI < −2SD was more often found in the FA subjects under 30 months of age than in the controls (p = 0.04). As many as 77.8% of the FA subjects and 78.8% of the controls were of normal height (hSDS: −0.23 ± 1.74 and −0.31 ± 1.49, respectively, p = 0.8). Retinol binding protein four serum concentration was significantly lower in the FA group (17.01 ± 3.84 mg/L) than in the controls (20.47 ± 4.87 mg/L, p < 0.001). No statistically significant differences were observed between the FA group and the controls (either in the younger or the older age group) (p > 0.05) for the serum concentrations of total protein, total cholesterol, thyroxin-binding prealbumin (TBPA), 25(OH)D, hemoglobin level or white blood cells. Conclusions: In patients under 30 months of age, one of the symptoms of food allergy may be body weight deficiency, while short stature is less common at the time of diagnosis.
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Maștaleru, Alexandra, Alexandra Sabina Cojocariu, Andra Oancea, et al. "Eating Habits in Patients with Familial Hypercholesterolemia from North-Eastern Romania." Nutrients 14, no. 15 (2022): 3124. http://dx.doi.org/10.3390/nu14153124.
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(1) Background: Familial hypercholesterolemia (FH) is a genetic autosomal dominant disorder characterized by elevated levels of low-density lipoprotein cholesterol (LDL) that develops deposits of lipids in the arterial wall. Since it is underdiagnosed and undertreated, the disease has a high risk of premature cardiovascular disease and death. Patients are not always aware of the changes they should make in their diet. Thus, our study aimed to evaluate through a food frequency questionnaire their eating habits. (2) Methods: We included 70 patients with FH and 20 subjects in a control group that were evaluated through a physical examination and blood tests. They also completed a food frequency questionnaire. (3) Results: Throughout our study, we observed several aspects: regardless of age, patients with FH had higher carbohydrate intakes compared to the control group; from the same group, a positive correlation was observed between salami intake and the levels of glucose and glycated hemoglobin. Moreover, the sour cream preference was associated with higher liver function tests. In the control group, we observed a higher intake of pasta and fast food and fewer fruit portions. (4) Conclusions: As far as we know, this is the first study from Romania that evaluated the eating habits of patients diagnosed with FH. Our study reveals that, although patients with FH avoid junk food, they still have a high intake of carbohydrates when compared to the control group. Further research is needed in order to get a comprehensive nutritional evaluation of these patients.
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Ndhlala, Ashwell, Arzu Kavaz Yüksel, Neslihan Çelebi, and Hülya Doğan. "A General Review of Methodologies Used in the Determination of Cholesterol (C27H46O) Levels in Foods." Foods 12, no. 24 (2023): 4424. http://dx.doi.org/10.3390/foods12244424.
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Cholesterol (C27H46O) is a lipid-derived substance found in lipoproteins and cell membranes. It is also one of the main sources for the production of bile acids, vitamin D, and steroid hormones. Today, foods are evaluated by consumers not only according to their taste and nutritional content but also according to their effects on consumer health. For example, many consumers choose foods according to their cholesterol level. The cholesterol in the food can directly affect the blood cholesterol level when consumed, which can lead to cardiovascular diseases. High levels of cholesterol can lead to diet-related human diseases such as cardiac arrest, paralysis, type II diabetes, and cerebral hemorrhage. In societies with high living standards, interest in and consumption of foods that lower or have low cholesterol levels have increased recently. Accordingly, efforts to increase the variety of foods with reduced cholesterol levels are on the rise. This has indirectly led to the accurate measurement of cholesterol levels in blood and food being of great importance. Classical chemical, enzymatic, colorimetric, polarographic, chromatographic, and spectrophotometric methods; enzymatic, nonenzymatic, and electrochemical sensors; and biosensors are used for the determination of cholesterol in foods. The purpose of this review is to reveal and explore current and future trends in cholesterol detection methods in foods. This review will summarize the most appropriate and standard methods for measuring cholesterol in biological components and foods.
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Zhou, Jiawei, and Danik Martirosyan. "Functional foods for cholesterol management: A comparison between the United States and Japan." Functional Food Science - Online ISSN: 2767-3146 4, no. 6 (2024): 228–50. http://dx.doi.org/10.31989/ffs.v4i6.1372.
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Cholesterol management is a cornerstone of cardiovascular disease prevention. Effective management of cholesterol levels can significantly reduce the incidence of cardiovascular events and is a critical component of public health strategies aimed at reducing morbidity and mortality associated with heart disease. Functional foods are known as natural or processed foods containing active compounds in safe, effective amounts, which have been proven to offer health benefits. In recent years, the role of functional foods in managing cholesterol levels has garnered significant attention. These foods offer a promising avenue for non-pharmacological intervention, providing an accessible and natural option for individuals seeking to improve their cholesterol profile through dietary choices. Including functional foods in dietary recommendations reflects a broader shift towards preventive healthcare and personalized nutrition. This paper aims to provide an in-depth analysis of the emerging role of functional foods in the management of cholesterol, with a dual focus on the United States and Japan. By comparing the prevalence and modifiable risk factors of high cholesterol, regulatory environments, market dynamics, consumer behaviors, and the scientific validity of health claims associated with functional foods, this document seeks to uncover the nuances that shape the acceptance and effectiveness of these foods in each cultural and regulatory context. Through this comparative lens, the paper intends to identify best practices, challenges, and opportunities for the integration of functional foods into dietary strategies for cholesterol management. Ultimately, this analysis is designed to inform stakeholders—including policymakers, health professionals, and food industry players—of the potential for functional foods as a non-pharmacological approach to improving public health outcomes related to cardiovascular disease. The goal is to contribute to the discourse on preventive health care and personalized nutrition, providing a foundation for future research, innovation, and policy development in the global landscape of functional foods and cholesterol management. Keywords: Cholesterol Management, Functional Foods, FOSHU, Functional Food Definitions, FOSHU Approval Criteria
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Browning, Nicholas D., Deborah Studebaker-Hallman, and Dianne A. Hyson. "Functional Foods to Lower Cholesterol." Preventive Cardiology 3, no. 3 (2000): 140–42. http://dx.doi.org/10.1111/j.1520-037x.2000.80369.x.
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Weingärtner, Oliver. "Cholesterol-Lowering Foods and Reduction in Serum Cholesterol Levels." JAMA 306, no. 20 (2011): 2217. http://dx.doi.org/10.1001/jama.2011.1719.
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Evangelisti, Filippo, Paola Zunin, Raffaella Boggia, and Claudio Calcagno. "Cholesterol Oxidation in Meat-Based Baby Foods." Journal of AOAC INTERNATIONAL 87, no. 2 (2004): 505–10. http://dx.doi.org/10.1093/jaoac/87.2.505.
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Abstract Cholesterol oxidation in commercial meat-based homogenized and freeze-dried baby foods was examined. The 7 major products of this reaction were determined by gas chromatography coupled with mass spectrometry (GC-MS). As far as single cholesterol oxidation products (COP) are concerned, 7-ketocholesterol was the major product of direct cholesterol oxidation in the 2 groups of analyzed samples, and this study confirmed that it is a useful marker of the whole cholesterol oxidation process. Nevertheless, the amounts of cholesterol-5β,6β-epoxide were often similar to and sometimes higher than the amounts of 7-ketocholesterol, thus showing a strong development of both direct and indirect cholesterol oxidation pathways. Total COP content was significantly higher in freeze-dried than in homogenized products. Moreover, in freeze-dried samples, the COP content per serving was quite variable and, in 2 samples, it was close to or even higher than 500 μg. The greater development of cholesterol oxidation in the freeze-dried samples was confirmed by their highest total COP/cholesterol percent ratios. A constant correlation between the fatty acid composition and the development of cholesterol oxidation was not found, although a positive correlation between unsaturated fatty acid content and total COP content occasionally exists in samples of the same brand.
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Zulkarnain, Mirza Rizqi. "Exclusion of Dietary Cholesterol from The Specific Food Restrictions: A Review in Indonesia." Jurnal Sains Boga 1, no. 1 (2018): 1–11. http://dx.doi.org/10.21009/jsb.001.1.01.
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Hypercholesterolemia, the presence of high levels of cholesterol in the blood, is one of the major risk factor for cardiovascular disease (CVD). One of the key recommendation in the Dietary Guidelines for Americans 2010, is to consume less than 300 mg of dietary cholesterol per day. The same amount is also adopted in Indonesia (BPOM, 2016) until today. However, in the latest Dietary Guidelines for Americans 2015-2020, dietary cholesterol is no longer included in the list of specific foods that should be limited. The added sugars, sodium, saturated fats and trans fats remain on the list of food components that should be reduced. Generally, foods that are higher in dietary cholesterol are also higher in saturated fats. But there are also some foods that are higher in cholesterol but not in saturated fats. According to the latest recommendation, this kind of foods can be consumed without any specific restriction. In this review, some of clinical studies related to the association between dietary cholesterol and blood cholesterol levels are selected. The findings from those studies will be summarized to consider whether the same recommendation should be implemented in other countries, especially in Indonesia.
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Chen, Zhen-Yu, Rui Jiao, and Ka Ying Ma. "Cholesterol-Lowering Nutraceuticals and Functional Foods." Journal of Agricultural and Food Chemistry 56, no. 19 (2008): 8761–73. http://dx.doi.org/10.1021/jf801566r.
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Fenton, Mirjana. "Chromatographic separation of cholesterol in foods." Journal of Chromatography A 624, no. 1-2 (1992): 369–88. http://dx.doi.org/10.1016/0021-9673(92)85689-q.
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Boselli, Emanuele, Vladimiro Cardenia, and Maria Teresa Rodriguez-Estrada. "Cholesterol photosensitized oxidation in muscle foods." European Journal of Lipid Science and Technology 114, no. 6 (2012): 644–55. http://dx.doi.org/10.1002/ejlt.201100352.
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Ramprasath, Vanu. "Cholesterol-Lowering Foods and Reduction in Serum Cholesterol Levels—Reply." JAMA 306, no. 20 (2011): 2217. http://dx.doi.org/10.1001/jama.2011.1720.
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Nguyen Song, Toan, Binh Vu Ngan, Ly Phung Cong, and Tu Vu Ngoc. "Determination of cholesterol content in foods and functional foods by gas chromatography mass spectrometry GC-MS." Heavy metals and arsenic concentrations in water, agricultural soil, and rice in Ngan Son district, Bac Kan province, Vietnam 6, no. 4 (2023): 1–16. http://dx.doi.org/10.47866/2615-9252/vjfc.4157.
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Cholesterol is a soft, pale yellow steroid fat that exists in the body's cell membranes and is transported in the plasma of most animals. This compound plays an important role in the physiology of the human body. However, excess cholesterol in the diet is also one of the leading causes of cardiovascular diseases. Therefore, the quantification of cholesterol in foods and functional foods is essential so that consumers can choose a diet containing the right amount of cholesterol. This study used gas chromatography-mass spectrometry to quantify cholesterol, with ISQ 7000 GC-MS system, TraceGOLD TG-5MS chromatographic column, and electron impact (EI) ionization mode. The validity of the method was confirmed according to the guidelines of the Association of Official Analytical Collaborations (AOAC). The results showed that the method has good specificity, the linearity range from 5 to 100 &mu;g/mL in working solution, the detection limit of 1.5 to 15 mg/kg, the quantification limit of 5.0 to 50 mg/kg, depending on the matrix; the method's recovery were from 92.6 to 108.4% and the precision has relative standard deviations of 1.18 - 2.84%, meeting the requirements of AOAC. The method was used to analyze samples of dairy foods and functional foods randomly purchased in the market.
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Vitale, Rebecca, and Lori Laffel. "PSUN267 New-Onset Type 1 Diabetes (T1D) In a Child Presenting With Diabetic Ketoacidosis (DKA) and Severe Hypertriglyceridemia Without Pancreatitis." Journal of the Endocrine Society 6, Supplement_1 (2022): A398—A399. http://dx.doi.org/10.1210/jendso/bvac150.829.
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Abstract Background Hypertriglyceridemia is a rare complication of DKA in children that can prolong hospital course. Case Report A 7-year-old boy with past medical history of autism spectrum disorder presented to an outside hospital with 1 day of abdominal pain and vomiting with "heavy breathing" in the setting of 5 months of weight loss, anorexia, and polyuria/polydipsia with secondary nocturnal enuresis. He had venous pH 6.87, bicarbonate 4.8 mmol/L, and glucose 385 mg/dL consistent with DKA in new onset T1D. He received 10 mL/kg normal saline bolus and regular insulin infusion was then initiated at 0.1 units/kg/hour. Abdominal ultrasound was notable for small bowel-small bowel intussusception. He was transferred to a tertiary care children's hospital. On arrival, labs were notable for pH 7.03, bicarbonate 3 mmol/L, potassium 6.19 mmol/L, glucose 274 mg/dL, beta hydroxybutyric acid 8.90 mmol/L (ref ≤0.29), amylase 20 unit/L (ref 40-220), lipase 10 unit/L (ref 7-60), and HbA1c 9.9%. His blood was noted to be lipemic which prompted lipid evaluation. Direct LDL was 8 mg/dL, HDL was 16.5 mg/dL, and triglycerides (run via dilution) were markedly elevated at 17,675 mg/dL (ref 0-100). Given risk for pancreatitis, triglyceride and lipase levels were trended twice daily. Insulin infusion of 0.1 units/kg/hour did not lead to improvement of acidosis. Infusion rate was increased to 0.15 units/kg/hour and acidosis resolved within 24 hours. He remained NPO and insulin infusion was continued to manage hypertriglyceridemia. Plasmapheresis was considered but given no end-organ dysfunction and down-trending triglycerides, this was not pursued. The insulin infusion rate was decreased to 0.05 units/kg/hour to avoid hypoglycemia. Lipase rose above the upper limit of normal only once to 68 unit/L, on hospital day (HD) 5. The infusion was discontinued on HD 6 with triglycerides 1,290 mg/dL. His appetite improved by HD 5 and, given absence of pancreatitis, he began enteral intake of a low-fat diet. Prior to diagnosis, he had a restrictive diet due to his autism and ate primarily high-fat foods (reportedly 50 breakfast sausages/day), so his diet was liberalized on HD 7 with no increase in triglycerides. One month later, triglycerides normalized to 75 mg/dL. Total cholesterol was elevated at 250, direct LDL 157 mg/dL, and HDL 83 mg/dL. He continues to eat a restrictive, high fat diet which is thought to contribute to his hyperlipidemia. There is no clear family history of hyperlipidemia, but genetic testing for lipid disorders may be obtained. GAD and ZnT8 antibodies were elevated, confirming T1D. Conclusion Hypertriglyceridemia can complicate DKA and require prolonged insulin infusion. Even severe hypertriglyceridemia does not always lead to end-organ dysfunction and can be managed with insulin infusion rather than plasmapheresis. Underlying pathophysiology of hypertriglyceridemia in this case remains incompletely understood. Presentation: Sunday, June 12, 2022 12:30 p.m. - 2:30 p.m.
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Schryver, Tamara, and Chery Smith. "Participants' willingness to consume soy foods for lowering cholesterol and receive counselling on cardiovascular disease by nutrition professionals." Public Health Nutrition 9, no. 7 (2006): 866–74. http://dx.doi.org/10.1017/phn2005920.
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AbstractObjectivesTo determine if participants would be interested in consuming soy foods to lower cholesterol in primary and secondary prevention of heart disease, and to identify the role physicians and registered dietitians have in providing dietary advice, about soy foods or other foods, for participants with elevated cholesterol.MethodologyQualitative data from 12 focus groups were gathered from a convenience sample of 74 adults, aged 18–91 years, with and without high cholesterol (total cholesterol >200 mg dl−1). Participants were recruited from Minneapolis/St. Paul mainstream and natural foods grocery stores. Focus group interviews were taped and transcribed verbatim. Common themes were identified, coded and compared using NVivo computer software.ResultsParticipants believed diet, lifestyle and genetics were the cause of high cholesterol and cardiovascular disease (CVD). Few participants were aware of the Food and Drug Administration health claim for soy protein, yet many were willing to consume soy as part of lifestyle modification to prevent CVD. They reported preferring food and exercise over medication to treat high cholesterol. Few participants had ever received dietary advice from physicians on treating high cholesterol or CVD, and most doubted the accuracy of such advice. They believed registered dietitians were the most credible source of nutrition counselling and expressed an interest in physician referrals to dietitians.ConclusionsA collaboration and referral system between physicians and registered dietitians could increase CVD patients' consumption of soy foods as a means potentially leading to a reduced risk of heart disease in participants.
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Silbernagel, Guenther, Iris Baumgartner, and Winfried März. "Cardiovascular Safety of Plant Sterol and Stanol Consumption." Journal of AOAC INTERNATIONAL 98, no. 3 (2015): 739–41. http://dx.doi.org/10.5740/jaoacint.sgesilbernagel.
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Abstract Plant sterols and stanols as components of functional foods are widely used for cholesterol lowering. The regular intake of these functional foods is associated with a decrease in low density lipoprotein cholesterol of about 10 % and an increase in plasma plant sterol or stanol concentrations by about a factor of 2. There is no doubt that a decrease in low density lipoprotein cholesterol is beneficial to cardiovascular health. However, due to the concomitant increase in circulating plant sterols safety issues associated with the intake of plant sterol containing functional foods have been raised. Herein, we will review and evaluate those arguments raised against the use of plant sterols and stanols.
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Henry, Christiani Jeyakumar, Bhupinder Kaur, and Rina Yu Chin Quek. "Are Asian foods as “fattening” as western-styled fast foods?" European Journal of Clinical Nutrition 74, no. 2 (2019): 348–50. http://dx.doi.org/10.1038/s41430-019-0537-3.
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AbstractIn Asia, the consumption of western-styled fast foods is widely perceived as the cause of the rise in obesity and chronic disease. Twenty-five of the most popular local Asian foods were compared for energy, total fat, saturated fat, sodium, and cholesterol with twenty-nine western-styled fast foods. The comparative analysis showed no significant difference in energy (p = 0.150) and total fat (p = 0.346) between the two food categories. These findings suggest that many local Asian foods contribute as much energy and total fat in a single meal as western-styled fast foods. Local Asian foods had greater amounts of sodium (p < 0.001), saturated fat (p = 0.007), and cholesterol (p = 0.009) than western-styled fast foods. The persistent presumption that the consumption of western-styled fast foods is the cause of obesity in Asia needs to be challenged. This observation that local Asian foods are as energy dense as western-styled fast foods, will enable us to redress the necessary strategies to address the Asian diet-health debate.
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Terati, Terati, Yunita Nazarena, and Ahmad Sadiq. "Analysis Study of “Food Cholesterol Detect” Application Development in Early Detection of High Cholesterol Food Consumption." Jurnal Ilmu dan Teknologi Kesehatan 10, no. 2 (2023): 242–58. http://dx.doi.org/10.32668/jitek.v10i2.1020.
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The incidence of hypercholesterolemia in Indonesia is increasing daily, caused by a sinful lifestyle, lack of physical activity, and high consumption of foods high in fat. Patients with hypercholesterolemia have a cholesterol intake from food consumed by 46%. Related to these problems, we need a technology that can make it easier for people to manage the consumption of foods high in cholesterol by utilizing the sophistication of Smartphones. So researchers are interested in designing an application, "Food Cholesterol Detect", to detect early consumption of foods high in cholesterol. The system testing scenario is carried out using the system testing method of Black Box Testing. Trials on Users were conducted to assess the website-based Food Cholesterol Detect Application's appearance and the information presented. As for the test results, all of these website systems run well, and the test results on users, namely an average rating of 3-3.5 (good), and users feel helped by this application.
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PARK, S. WON, and P. B. ADDIS. "Cholesterol Oxidation Products in Some Muscle Foods." Journal of Food Science 52, no. 6 (1987): 1500–1503. http://dx.doi.org/10.1111/j.1365-2621.1987.tb05863.x.
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PANIANGVAIT, P., A. J. KING, A. D. JONES, and B. G. GERMAN. "Cholesterol Oxides in Foods of Animal Origin." Journal of Food Science 60, no. 6 (1995): 1159–74. http://dx.doi.org/10.1111/j.1365-2621.1995.tb04548.x.
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Sylvetsky, Allison C., Hailey R. Moore, Xinyu Zhu, et al. "Effects of Low-Calorie Sweetener Restriction on Glycemic Variability and Cardiometabolic Health in Children with Type 1 Diabetes: Findings of a Pilot and Feasibility Study." Nutrients 15, no. 18 (2023): 3867. http://dx.doi.org/10.3390/nu15183867.
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Low-calorie sweeteners (LCS) are commonly consumed by children with type 1 diabetes (T1D), yet their role in cardiometabolic health is unclear. This study examined the feasibility, acceptability, and preliminary effects of 12 weeks of LCS restriction among children with T1D. Children (n = 31) with T1D completed a two-week run-in (n = 28) and were randomly assigned to avoid LCS (LCS restriction, n = 15) or continue their usual LCS intake (n = 13). Feasibility was assessed using recruitment, retention, and adherence rates percentages. Acceptability was assessed through parents completing a qualitative interview (subset, n = 15) and a satisfaction survey at follow-up. Preliminary outcomes were between-group differences in change in average daily time-in-range (TIR) over 12 weeks (primary), and other measures of glycemic variability, lipids, inflammatory biomarkers, visceral adiposity, and dietary intake (secondary). Linear regression, unadjusted and adjusted for age, sex, race, and change in BMI, was used to compare mean changes in all outcomes between groups. LCS restriction was feasible and acceptable. No between-group differences in change in TIR or other measures of glycemic variability were observed. However, significant decreases in TNF-alpha (−0.23 ± 0.08 pg/mL) and improvements in cholesterol (−0.31 ± 0.18 mmol/L) and LDL (−0.60 ± 0.39 mmol/L) were observed with usual LCS intake, compared with LCS restriction. Those randomized to LCS restriction did not report increases in total or added sugar intake, and lower energy intake was reported in both groups (−190.8 ± 106.40 kcal LCS restriction, −245.3 ± 112.90 kcal usual LCS intake group). Decreases in percent energy from carbohydrates (−8.5 ± 2.61) and increases in percent energy from protein (3.2 ± 1.16) and fat (5.2 ± 2.02) were reported with usual LCS intake compared with LCS restriction. Twelve weeks of LCS restriction did not compromise glycemic variability or cardiometabolic outcomes in this small sample of youth with T1D. Further examination of LCS restriction among children with T1D is warranted.
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Haiti, Margareta, Lidwina Septie Christyawardani, and Yulia Dewi Rahmawati. "CHOLESTEROL LEVELS BEFORE AND AFTER CONSUMING SAUSAGE." JURNAL ANALIS LABORATORIUM MEDIK 7, no. 1 (2022): 23–28. http://dx.doi.org/10.51544/jalm.v7i1.2822.
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Cholesterol is a component of fat forming yellow and in the form of wax which is produced by the liver. One of the foods that can increase cholesterol levels is meat sausage. These food ingredients, if consumed in excess amounts, will increase fat levels in the body, which in turn will increase total cholesterol levels in the blood (hypercholesterolemia). In this millennial era, many foods are produced fast using raw materials from processed meat, one of which is sausage. Sausage is one of the foods that are high in fat, so there will be an increase in fat levels in the body when a person consumes 50 grams of sausage (half a portion). Methods: This research uses analytic / inferential research, namely pre-experiment. There were 20 subjects used.The average (mean) blood cholesterol level before consuming sausage was 203.51 mg / dL and the mean (mean) blood cholesterol level after consuming sausage was 207.67 mg / dL. Furthermore, the results obtained after statistical testing using the paired T-Test, namely p value = 0.056, meaning that there was no significant difference in cholesterol levels before and 2 hours after consuming sausages.In this study it can be concluded that there is no significant difference in cholesterol levels before and 2 hours after consuming 75 grams of sausage (1 serving).
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Klatt, Low V., Barbara A. Mitchell, and Randall L. Smith. "Cholesterol Analysis in Foods by Direct Saponification—Gas Chromatographic Method: Collaborative Study." Journal of AOAC INTERNATIONAL 78, no. 1 (1995): 75–79. http://dx.doi.org/10.1093/jaoac/78.1.75.
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Abstract A collaborative study was conducted on a method for determination of cholesterol in various foods and food products using a direct saponification technique and capillary column gas chromatography. The method is a modification of AOAC Official Method 976.26 for the determination of cholesterol in multicomponent foods. The major modifications include the use of direct hot alkaline saponification and capillary column gas chromatograph to quantitate the cholesterol. Blind duplicate samples of butter cookies, hot dog buns (made with eggs), bread crumbs, vegetable-bacon baby food dinner, NIST (SRM No. 1845) egg powder, skinless wieners, commercial egg powder, vegetable-chicken baby food dinner, and Cheez Whiz were analyzed by 14 collaborators. The mean cholesterol values of these products ranged from less than 1.0 to 1965 mg/100 g. The average repeatability (RSDr) for all samples was 4.81%. The average reproducibility (RSDR) was 8.58% with only 2 products having RSDR values above 10%. These 2 products were the baby food dinner complex matrices with cholesterol values below 5 mg/100 g. The fact that the cholesterol levels for these dinner products are close to the level of quantitation is one explanation for the elevated RSDR values. The direct saponification—gas chromatographic method for determination of cholesterol in foods has been adopted first action by AOAC INTERNATIONAL.
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List, Betsy A., and Karen J. Vonderhaar. "Should Breastfeeding Mothers Avoid Allergenic Foods?" MCN, The American Journal of Maternal/Child Nursing 35, no. 6 (2010): 324–29. http://dx.doi.org/10.1097/nmc.0b013e3181f0f263.
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Ito, Fumiaki. "Polyphenols can Potentially Prevent Atherosclerosis and Cardiovascular Disease by Modulating Macrophage Cholesterol Metabolism." Current Molecular Pharmacology 14, no. 2 (2020): 175–90. http://dx.doi.org/10.2174/1874467213666200320153410.
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Background: Arterial atherosclerosis is the main pathological cause of coronary artery disease and peripheral arterial disease. Atherosclerosis is a chronic condition characterized by the presence of cholesterol-rich macrophages in the arterial intima. Accumulation of cholesterol in these macrophages is due to increased oxidation of low-density lipoprotein (LDL) and its uptake via scavenger receptors on the macrophages. Cholesterol efflux from the cholesterol-laden macrophages into high-density lipoprotein (HDL) is also a key process in maintaining cholesterol homeostasis and prevention of cholesterol accumulation. Four pathways for the efflux of cholesterol to HDL exist in macrophages, including passive and active pathways. Several HDL characteristics determine cholesterol efflux capacity, namely composition, oxidative status, and HDL size. Oxidation of LDL and HDL as well as any imbalance in cholesterol uptake and efflux could lead to accumulation of cholesterol in macrophages and initiation of atherosclerogenesis. Conclusion: Epidemiological studies have demonstrated that polyphenol-rich foods reduce cardiovascular events in the general population and in patients at risk of cardiovascular diseases. Many studies have reported that polyphenols in polyphenol-rich foods have anti-atherosclerotic properties by preventing cholesterol accumulation in macrophages through the suppression of lipoproteins oxidation and regulation of cholesterol uptake and efflux.
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Nuari, Nian Afrian, Efa Nur Aini, and Dhina Widayati. "Blood cholesterol and its related factors among Indonesian blood donors." International Journal of Public Health Science (IJPHS) 12, no. 1 (2023): 371. http://dx.doi.org/10.11591/ijphs.v12i1.21816.
Full textAbstract:
Blood donation nowadays were considered to improve health status of the donors by declining human’s cholesterol level. The high level of cholesterol inside the blood bags influenced the blood quality. However, there was limited data about cholesterol level and its influencing factor on the blood donors. This cross-sectional study aimed to analyse the associated factors of cholesterol levels in blood donors. This study involved 120 respondents using the purposive sampling as sampling method. Data was collected using questionnaires and blood cholesterol examination. The obtained data was analysed using univariate and bivariate statistic tests with significance level α=0.05. This study found that the majority of respondents aged 35-45 years (60.8%) and male (60.8%). More than half respondents were routine to donate their blood. Although they consumed cholesterol foods, their cholesterol level remained normal (88.3%). This study also found that blood donation had an association with cholesterol level p=0.000, while the other variables did not show any relationship. The normal cholesterol level among blood donors was influenced by frequent blood donation. Further study needs to be explored about the activities and the foods type to identify the cholesterol level among blood donors.
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Nian, Afrian Nuari, Nur Aini Efa, and Widayati Dhina. "Blood cholesterol and its related factors among Indonesian blood donors." International Journal of Public Health Science (IJPHS) 12, no. 1 (2023): 371~376. https://doi.org/10.11591/ijphs.v12i1.21816.
Full textAbstract:
Blood donation nowadays were considered to improve health status of the donors by declining human’s cholesterol level. The high level of cholesterol inside the blood bags influenced the blood quality. However, there was limited data about cholesterol level and its influencing factor on the blood donors. This cross-sectional study aimed to analyse the associated factors of cholesterol levels in blood donors. This study involved 120 respondents using the purposive sampling as sampling method. Data was collected using questionnaires and blood cholesterol examination. The obtained data was analysed using univariate and bivariate statistic tests with significance level α=0.05. This study found that the majority of respondents aged 35-45 years (60.8%) and male (60.8%). More than half respondents were routine to donate their blood. Although they consumed cholesterol foods, their cholesterol level remained normal (88.3%). This study also found that blood donation had an association with cholesterol level p=0.000, while the other variables did not show any relationship. The normal cholesterol level among blood donors was influenced by frequent blood donation. Further study needs to be explored about the activities and the foods type to identify the cholesterol level among blood donors.
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Lugasi, Andrea. "Foods fortified with phytosterins: their role in decreasing the cholesterol level in serum, their Community authorization and requirements for placing them to the market." Orvosi Hetilap 150, no. 11 (2009): 483–96. http://dx.doi.org/10.1556/oh.2009.28572.
Full textAbstract:
Phytosterols are isoprene compounds that may be found in a great variety of different food products. The most important phytosterol compounds are β-sitosterol, campesterol and stigmasterol. Plant sources of phytosterols are oily seeds, nuts, plant oils, grains, and pulses. Many controlled clinical studies have demonstrated their ability to reduce blood cholesterol levels in hyper- and normocholesterolaemic subjects. Investigators report that phytosterol intakes of 2 to 3 g/d reduce low-density lipoprotein (LDL) cholesterol levels by about 7–11% in human subjects, while LDL and TG levels do not change. Phytosterol intake higher than 3 g daily does not result in higher decrease of LDL level, but about consumption of 8.6 g per day does not have any detrimental effect on human health. A documented side effect of elevated phytosterol intake is the reduced level of certain carotenoids in sera but this effect can be balanced by increased consumption of fruits and vegetables rich in carotenoids. Subjects having hereditary sitosterolemia are highly advised to refrain from consuming foods supplemented with phytosterols. While dietary intake of phytosterols is too low to achieve significant reduce of cholesterol level, based on the Community legislation of 258/97/EC regulation related to novel foods and novel food ingredients, the European Union authorized to use phytosterols in certain food products at a concentration which resulted in a daily phytosterol intake less than 3 g. A European survey of the European Food Safety Authority (EFSA) shows that only 10-15% of the population consume foods supplemented with phytosterols, and phytosterol intake is less than the effective dose. Based on this survey it is supposed that the risk of phytosterols overdose is low. EFSA also stated that – based on the relevant scientific information – regular intake of foods supplemented with phytosterols/phytostanols is in significant correlation with reduced serum cholesterol level. Based on this statement, authorized foods supplemented with phytosterols will be the first food group legally having health claim for reduced risk of disease since the new Community legislation on nutritional and health claim on foods 1924/2006/EC exists. Consumers will have a scientifically substantiated health claim on the label of these foods: “Plant sterols/stanols have been shown to lower/reduce blood cholesterol. Blood cholesterol lowering may reduce the risk of coronary heart disease.”
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Adasme-Berríos, Cristian, Luís Aliaga-Ortega, Berta Schnettler, et al. "Effect of Warning Labels on Consumer Motivation and Intention to Avoid Consuming Processed Foods." Nutrients 14, no. 8 (2022): 1547. http://dx.doi.org/10.3390/nu14081547.
Full textAbstract:
Nutritional warnings (NWs) as a front-of-package label were implemented as a public policy aiding consumers with recognizing processed foods with high levels of critical nutrients (sodium, saturated fats, carbohydrates, and calories). However, in spite of this tool being well positioned in consumer decision making, there is little extant knowledge about the relationship between the message sent by NW, nutritional knowledge, consumer motivation, and the intention to avoid consuming processed foods. To understand these dimensions’ relations, a theoretical model was created and subsequently tested through structural equations. We applied a survey to 807 home food purchasing decision makers. The results show that the direct effect of NW messages raises the intention to avoid processed foods, while eating motivation is negative in its direct effect on the same avoidance intention. However, the message sent by NWs had a mediating effect between the intentions to avoid processed food and eating motivation but showed no such effect on nutritional knowledge. This suggests that the message sent by NWs was able to turn negative eating motivation into positive eating motivation to avoid processed foods. In conclusion, NWs help mitigate eating motivations, as well as boost the intention to avoid processed foods.
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Islam, Salman Ul, Muhammad Bilal Ahmed, Haseeb Ahsan, and Young-Sup Lee. "Recent Molecular Mechanisms and Beneficial Effects of Phytochemicals and Plant-Based Whole Foods in Reducing LDL-C and Preventing Cardiovascular Disease." Antioxidants 10, no. 5 (2021): 784. http://dx.doi.org/10.3390/antiox10050784.
Full textAbstract:
Abnormal lipid metabolism leads to the development of hyperlipidemia, a common cause of multiple chronic disorders, including cardiovascular disease (CVD), obesity, diabetes, and cerebrovascular disease. Low-density lipoprotein cholesterol (LDL-C) currently remains the primary target for treatment of hyperlipidemia. Despite the advancement of treatment and prevention of hyperlipidemia, medications used to manage hyperlipidemia are limited to allopathic drugs, which present certain limitations and adverse effects. Increasing evidence indicates that utilization of phytochemicals and plant-based whole foods is an alternative and promising strategy to prevent hyperlipidemia and CVD. The current review focuses on phytochemicals and their pharmacological mode of actions for the regulation of LDL-C and prevention of CVD. The important molecular mechanisms illustrated in detail in this review include elevation of reverse cholesterol transport, inhibition of intestinal cholesterol absorption, acceleration of cholesterol excretion in the liver, and reduction of cholesterol synthesis. Moreover, the beneficial effects of plant-based whole foods, such as fresh fruits, vegetables, dried nuts, flax seeds, whole grains, peas, beans, vegan diets, and dietary fibers in LDL-C reduction and cardiovascular health are summarized. This review concludes that phytochemicals and plant-based whole foods can reduce LDL-C levels and lower the risk for CVD.
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Yasser, Chim-Chi, Betancur-Ancona David, Jimenez-Martinez Cristian, Chel-Guerrero Luis, and Davila-Ortiz Gloria. "Cholesterol Metabolism and Its Regulation by Functional Foods." International Journal of Environment, Agriculture and Biotechnology 1, no. 4 (2016): 697–707. http://dx.doi.org/10.22161/ijeab/1.4.11.
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