Celiac Disease and Adherence to Gluten Free Diet; an Outpatient View
Dina
IS
Clinical Nutrition Department, National Nutrition Institute (NNI), Cairo, Egypt
author
Safaa
T
Clinical Nutrition Department, National Nutrition Institute (NNI), Cairo, Egypt
author
Heba
SA
Clinical Nutrition Department, National Nutrition Institute (NNI), Cairo, Egypt
author
text
article
2017
eng
Celiac disease (CD) seems to be a considerable health disorder in Egypt. However, no full data on patients’ current situation concerning main presentation, tools commonly used for diagnosis, extent of adherence to gluten free diet (GFD), and long-term monitoring plan. This study was undertaken to investigate these important management issues. Design: A convenient sample of 72records was selected for those who were referred to the outpatient clinic of National Nutrition Institute (NNI) for prescribing a gluten-free diet for them and attended nutrition education sessions at NNI.Data was collected to evaluate patients’ current situation concerning main presenting manifestations, tools commonly used for diagnosis, and extent of adherence to gluten free diet. Results: 72.0% of cases were mainly in infancy and childhood age and number of referred girls/females was nearly double that of boys/males. Vomiting/diarrhea represented main manifestations (63.0%) and weight loss/failure to thrive was the next common (31.0%). Anemia was also common (25.0%). Anti-tissue transglutaminase IgA (anti-tTG) IgA (46.0%) and endoscopy (40.0%) were the main investigating tools.Duodenal biopsy was takenin 22.0% out of these 40.0% and villous lesion of various degrees was reported in only 22.0% out of these 40.0%. Quantitative assessment of Gluten Free Diet (GFD) adequacy showed multiple micronutrients’ insufficiency. Consumption of apparent and hidden gluten sources was dramatically decreased following the nutrition education and training sessions. The shortage in availability of gluten-free products and their high cost were among main obstacles. Conclusion and Recommendations: The only treatment for celiac disease, at present, is a strict gluten-free diet for life. There is an urgent need to increase awareness among primary health care physicians and pediatricians about the wide diversity of clinical manifestations and the role of serological testing in the diagnosis of celiac disease.Governmental support for providing GF products is mandatory for proper GF adherence and for improving nutrients’ adequacy.
Bulletin of the National Nutrition Institute of the Arab Republic of Egypt
The National Nutrition Institute
1110-0974
50
v.
1
no.
2017
1
20
https://bnni.journals.ekb.eg/article_6721_eb362a5a9e4e0de8450c289f80da9dd4.pdf
dx.doi.org/10.21608/bnni.2017.6721
Assessment of physical properties and sensory attributes of extruded corn snacks mixed with barley and supplemented with (guar and xanthan) gums.
F.
Ismail
Department of Food Technology, Faculty of Agriculture, Cairo University, Egypt.
author
N.
El-Gazar
Department of Food Technology, Faculty of Agriculture, Cairo University, Egypt.
author
D.
Ali
Department of Food Technology, Faculty of Agriculture, Cairo University, Egypt.
author
text
article
2017
eng
Corn snacks mixed with barley flour in addition to guar and xanthan gumswere evaluated for their physical and sensory properties. Snacks samples were processed using corn grits mixed with 5% barley flour and (0.5-1%) guar gum or xanthan gum using traditional extrusion system conditions. The extruded samples were tested instrumentally direct after processing and at 3, 6, 9 and 12 months' storage (at room temperature) for bulk density, expansion ratio, shear force (hardness) and color. Sensory evaluation was made for snacks color, chewiness, surface characteristics and general appearance. Samples fortified with guar gum recorded the highest value of expansion ratio and shear force 2.82 cm and 16.1kg/cm² respectively. Xanthan gum had the lowest texture shear force values 14.7kg/cm² comparing control 15.3kg/cm² and recorded 2.61cm expansion comparing 2.25cm for control. Adding gum increased bulk density values from 0.52g/cm³ up to 0.69g/cm³. Sample mixed with guar and xanthan gums recorded the higher acceptability scores by panelists than other tested samples.
Bulletin of the National Nutrition Institute of the Arab Republic of Egypt
The National Nutrition Institute
1110-0974
50
v.
1
no.
2017
21
46
https://bnni.journals.ekb.eg/article_6722_f0cbf2c722a1021b85aab7fddb3c41c1.pdf
dx.doi.org/10.21608/bnni.2017.6722
Evaluation the biological and biochemical effects of Rhubarb and Hibiscus on health status by rats
Heba
Abdel haliem
National Nutrition Institute, Cairo, Egypt
author
Hoda
El Gezrey
National Nutrition Institute, Cairo, Egypt
author
text
article
2017
eng
Medicinal plants have been used at the suitable levels in healthcare since time immemorial. Studies have been carried out globally to verify their efficacy and some of the findings have led to the production of plant-based medicines. The present study was investigated the effects of Rhubarb, and Hibiscus on healthy status of rats. Twenty one male albino rats Sprague – Dawley were divided into (3) groups (7) rats in each group. The first group was control which fed on basal diet only as a control group. The second group was fed on basal diet containing 10% from rhubarb and the third group fed on basal diet containing 10% from hibiscus. Liver functions was assessed by estimation of plasma concentration of enzymes activities of aspartate aminotransferase (AST), alanine aminotransferase (ALT), lipid fraction (total cholesterol and triglyceride) and cholesterol fractions (HDL-c, LDL-c, VLDL-c) and determined total immunoglobulin (IgG, IgM, IgE and IgA). Result showed that the hibiscus has a good effect on immunoglobulin test and showed increased in the liver enzymes, cholesterol fractions while decrease the level of HDL-c. Conclusion: This study concluded that using 10% from Hibiscus has a good effect on immunoglobulin in rats.
Bulletin of the National Nutrition Institute of the Arab Republic of Egypt
The National Nutrition Institute
1110-0974
50
v.
1
no.
2017
47
65
https://bnni.journals.ekb.eg/article_6723_d4c89e2a56ec08aefefe2f944d6326ca.pdf
dx.doi.org/10.21608/bnni.2017.6723
Physicochemical and phytonutrients Evaluation of Arbequina Extra Virgin Olive oil Cultivated Recently in Egypt
Mahmud
F.
Functional Foods Department, National Institute of Nutrition Canada, Ottawa
author
El Ghadban
E
Medicinal and Aromatic Plants Department, Horticultural Research Institute (H.R.I) ARC; National Gene Bank (N.G.B.).
author
Shahat
S.
Food Science and Technology Department , faculty of Agriculture, Al Azhar university, Cairo ,Egypt
author
Gamal
El Sharnouby
Food Science and Technology Department , faculty of Agriculture, Al Azhar university, Cairo ,Egypt
author
text
article
2017
eng
This study was conducted in the Department of Medicinal and Aromatic Plants, Horticulture Research Institute, Agricultural Research Center, Dokki, in cooperation with the Food Science and Technology Department, Faculty of Agriculture, Al-Azhar University, Cairo, season 2016, Varieties of the olive cultivar Arbequina have recently been cultivated in Egypt. The objective of the study is to characterize and evaluate extra virgin olive oils (EVOO) produced from Arbequina grown in two places in Egypt, is Sheikh Zuid Station, the North Sinai Governorate - Center for Desert Research (NS), El Taal al kabeer area , Ismailia (IS), The aim was of the study to evaluate effective nutritive value in the extracted fruits oils, chemical and physical study of those components, 40 kg of ripe seeds were collected from two places (SN ), (IS), and oil extraction, store at 4 ° C until used.the (NS) and (IS) regions of Egypt. Major and minor components such as carotenoids, squalene, phenolics and tocopherols were studied to assess their effects on product quality and health benefits. Samples were to determine fatty acids composition, sterol composition, TAG profile and squalene content. Individual phenolic fractions were analyzed by LC–MS/MS and tocopherol isomers were determined by HPLC. According to the results obtained from this study; Total phenolic content (TPC) of the samples were 454.68 and 50.86 mg as Gallic acid/kg oil for (NS) and (IS), respectively. Hydroxytyrosol and tyrosol were the main phenols. The major tocopherol isomer found in (NS) and (IS) was α-tocopherol with levels of 179.55 and 202.5 mg/kg oil, respectively. β-Carotene levels in both samples were similar at 0.2 mg/ kg. Findings of this study were compared with the literature on Arbequina olive oil produced in different countries. It was determined that Arbequina olive oil of high quality can be produced in Egypt, especially in the North Sinai Governorate (NS).
Bulletin of the National Nutrition Institute of the Arab Republic of Egypt
The National Nutrition Institute
1110-0974
50
v.
1
no.
2017
66
96
https://bnni.journals.ekb.eg/article_6724_702ebe941b2a590fd48237987cc42691.pdf
dx.doi.org/10.21608/bnni.2017.6724
Preparation of dried kofta formula from small size shrimp meat
Mahmoud
K
Meat & Fish Technol. Res. Dept., Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
author
Shahin
A
Meat & Fish Technol. Res. Dept., Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
author
Badawy
Darwesh
Meat & Fish Technol. Res. Dept., Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
author
text
article
2017
eng
The purpose of this study was to utilize small size shrimp meat for new products characterize with high nutritional value and easy preparation, beside to added value for small size shrimp. Small size shrimp meat was and used three formulas, formula1 (F1= dried shrimp meat 45% dried potato 35%), formula2 (F2= dried shrimp meat 50% and dried potato 30%) and formula3 (F3= dried shrimp meat 55% and dried potato 25%). Other ingredients were added to all formulas with the same percentage. The products were analysis for gross composition ,cholesterol content, water holding capacity (WHC), plasticity, rehydration ratio, cooking loss, water activity, thiobarbituric acid (TBA), total volatile nitrogen (TVN) and sensory evaluation were analyzed. The obtained results showed that F1 was the highest content of moisture and carbohydrates followed by F2 and F3. While, F3 was the highest content of protein, fat and ash followed F2 and F1, respectively. F3 was the highest level of cholesterol followed by F2 and F1, where recorded 45.125, 40.61 and 29.81 (mg/ 100g), respectively. All formulas F1, F2 and F3 were accepted for TBA and TVN. F3 was the best value of WHC, plasticity, cooking loss, rehydration ratio, water activity and total bacteria count (as quality properties) followed by F2 and F1. All samples were accepted by sensory evaluation. Where the results showed that the formula F3 was the highest significantly in score of taste and odor, followed by F2 and F1 .Meanwhile, non significant differences of Sensory evaluation score of color, texture and overall acceptability between all formulas (F3, F2 and F1).
Bulletin of the National Nutrition Institute of the Arab Republic of Egypt
The National Nutrition Institute
1110-0974
50
v.
1
no.
2017
97
118
https://bnni.journals.ekb.eg/article_6725_829804128c613650f292b6a276a20014.pdf
dx.doi.org/10.21608/bnni.2017.6725
Hypolipidemic Effect of Sumac (Rhus Coriaria L) Fruit Powder and Extract on Rats Fed High Cholesterol Diet
Nagib
M
Department of Home Economics, Faculty of Specific Education, Mansoura University, Egypt
author
text
article
2017
eng
Fruits of sumac (Rhus coriaria) are widely used spice which has several properties such as antioxidant, anti-inflammatory and antimicrobial. The present study was conducted to test the hypolipidemic effect of sumac fruit powder and extract under various concentrations against hyperlipidemia. Chemical composition, minerals content, total phenolic, flavonoid and antioxidant activity were determined. Forty two male albino rats were used in the study, they were distributed into six groups, (n=7 rats). Group 1 was fed on standard diet as a negative control (-ve). The other five groups were fed on basal diet containing 4% cholesterol and 1% cholic acid (HCD) for 8 weeks to induce hypercholesterolemia. Group 2 (positive control group) was fed on HCD only. Groups 3 and 4 were fed on HCD + sumac powder at 5 and 10% per kg diet. Groups 5 and 6 were fed on HCD + sumac extract at 0.5 and 1.0 g/kg b.w/day orally respectively. Results recorded that sumac is a source of dietary fibers, minerals, flavonoid, phenolic and antioxidants activity. The results indicated that positive group (+ve) showed significantly higher level of serum TC, TG , LDL-c, VLDL-c , urea, uric acid , creatinine, ALT, AST , ALP ,TNF α, MDA and acetyl cholinesterase (AChE) and decrease in serum HDL-c and SOD, while the groups treated with sumac powder at 5% and 10% and sumac extract at 0.5 and 1.0 g can reduce blood cholesterol and other lipids and improve liver and kidney function especially the level of 10% powder and 1.0g extract compared to positive group (+ve). It could be concluded that, fortified diets with 10% sumac powder and those which received sumac extract at 1.0 g had the best effect on hypercholesterolemic rats.
Bulletin of the National Nutrition Institute of the Arab Republic of Egypt
The National Nutrition Institute
1110-0974
50
v.
1
no.
2017
119
143
https://bnni.journals.ekb.eg/article_6726_9e3202383c9d37961eb4d9dc15fbb36c.pdf
dx.doi.org/10.21608/bnni.2017.6726
Evaluation of quinoa (Chenopodium quinoa Willd) flour fortification on the quality of pasta production
Mona
Mostafa
Home Economics Department, Faculty of Specific Education, Mansoura University, Egypt
author
text
article
2017
eng
The aim of the present investigation was to formulate a pasta product with increased levels of protein and nutritive value by adding quinoa flour to traditional durum wheat semolina. And studding the effects of fortification on farinograph parameters, color characteristics, cooking quality, consumer acceptance, texture profile and chemical composition, and the most desirable ratio of quinoa flour is to be determined. Pasta was fortified with 10, 20 and 30% quinoa flour (QF) and evaluated against a control made of 100% semolina flour (control) for farinograph parameters, color characteristics, cooking quality, consumer acceptance, texture profile and chemical composition. Fortification pasta dough with QF at 10, 20 and 30% gradually increased water absorption, mixing tolerance index and dough weakening, meanwhile decreased the arrival time, dough development time and dough stability scores gradually comparing with those of pasta control sample. Pasta was darker and more brown in color (L* and b* values decreased while a* values increased) with the increased addition of quinoa flour. Pasta products containing quinoa flour had an increased weight and volume than control gradually by increasing QF. Cooking loss of fortified pastas was significantly (p<0.05) greater than the control, but were within the acceptable range of 7-8%. The untrained consumer panel significantly (p<0.05) preferred the control pasta over those fortified with quinoa flour. All pasta variations were deemed acceptable in sensory study. Hardness of pasta increased as the percentage of quinoa fortification increased. Quinoa flour had adverse effects on protein, fat, ash and fiber content when compared to control. It can be recommended that fortification with different percentages of quinoa flour produces high nutritional value and high protein pasta.
Bulletin of the National Nutrition Institute of the Arab Republic of Egypt
The National Nutrition Institute
1110-0974
50
v.
1
no.
2017
144
169
https://bnni.journals.ekb.eg/article_6727_63369f4e77503a411d290e0c557ffd0f.pdf
dx.doi.org/10.21608/bnni.2017.6727
Hypoglycemic and Hypolipidemic Effects of Chamomile Powder and Oil with High Fat High Fructose diet in rats
Lobna
Shelbaya
Department of Home Economics, Faculty of Specific Education, Mansoura University, Mansoura, Egypt
author
text
article
2017
eng
The objective of this work was to study the effect of chamomile powder and oil against high fat, high fructose diet induced-metabolic disturbances in rats. Thirty six male rats were randomly assigned into 6 groups for 6 weeks as following: Group (I): normal control rats (-ve) fed on basal diet, Group (II): received basal diet contained chamomile powder 20 g /kg/ diet, Group (III): received basal diet contained chamomile essential oil 2 g /kg/ diet, Group (IV):(+ve) control: high fat diet and high fructose drinking (HF&HFr), Group (V): (+ve) and received chamomile powder 20 g /kg/ diet, Group (VI): (+ve) and received chamomile oil 2 ml /kg/ diet After 6 weeks, body weight, BMI, blood glucose, serum insulin, and calculated HOMA-index, lipid profile, leptin, resistin, TNF-α , total antioxidant capacity and total oxidant capacity were analyzed in the study male rats. Results showed high phenolic content in chamomile powder as well as estimate volatile components. chamomile powder and oil showed significant decrease in blood glucose, serum insulin, HOMA-index, leptin, resistin, TNF-α, total oxidant capacity while increasing the total antioxidant capacity in addition to lipid profile normalization in groups that received high fructose high fat diet containing chamomile powder and oil as compared to (+ve) control. It can be concluded that consumption of chamomile powder and oil can improve the lipid profile, reduce insulin resistance, blood glucose level and inflammatory cytokines as well as it can protect the body from the oxidative stress, related to their phenolic compounds. Thus, chamomile consumption has a beneficial effect in control and management of diabetes and diabetes associated complications with no risk of hypoglycemic effect.
Bulletin of the National Nutrition Institute of the Arab Republic of Egypt
The National Nutrition Institute
1110-0974
50
v.
1
no.
2017
170
195
https://bnni.journals.ekb.eg/article_6728_6598660bbe4742a22b70a43e2e37f062.pdf
dx.doi.org/10.21608/bnni.2017.6728
Effect of replacement of water by acid whey at different levels on quality characteristics of flat bread (balady) and fino bread
El-Assar
MA
Department of Dairy, Faculty of Agriculture, Cairo University, Egypt
author
Bekheet
MA
Department of Food Science, Faculty of Agriculture, Cairo University, Egypt
author
Hassanein
AM
Department of Dairy Research, Food Technology Research Institute, Agricultural Research Center, Egypt
author
Mayada
MA
Department of Dairy Research, Food Technology Research Institute, Agricultural Research Center, Egypt
author
text
article
2017
eng
This investigation was carried out to study the effect of replacement of water by different levels (25, 50, 75 and 100 %) of acid whey from Kariesh cheese for flat bread (balady) and 25, 50 and 75 % for fino bread on quality characteristics of the produced bread. Results indicated that whey replacement levels up to 50% to produce flat bread (Balady) having higher overall acceptability than control. As a result of using whey, minerals content of the resulted bread was increased and the rate of gas production was also increased. Similar results were also obtained with fino bread which was found to be not significantly different from control for the overall acceptability with replacing water by whey at levels up to 50%. However, the specific volume of the produced fino bread was lower than that of control, while the reverse was observed for the specific weight. Addition of whey leads also to improve the fermentation process.
Bulletin of the National Nutrition Institute of the Arab Republic of Egypt
The National Nutrition Institute
1110-0974
50
v.
1
no.
2017
196
218
https://bnni.journals.ekb.eg/article_6729_906a8d0ef5a47bc251853d8bdb80edb2.pdf
dx.doi.org/10.21608/bnni.2017.6729
Evaluation of Sensory, Physicochemical Changes of Marshmallow (Children Candy) by Addition Natural colors
Nesreen
Ali
Food Tech. Res. Inst., Agric. Res. Center, Giza, Egypt.
author
Samia
Al-Askalany
Food Tech. Res. Inst., Agric. Res. Center, Giza, Egypt.
author
Hanan
Ghandor
Region Center for Food and Feed, Res. Center, Giza, Egypt.
author
text
article
2017
eng
Recent consumers want healthy foods that provide phytonutrients to promote good health and well-being without sacrificing taste, texture. This research was conducted to diversification of candies; it was intended to valorificationa raw material such as golden berry (Physalis peruviana) juice and red beet root (Beta vulgaris rubra) puree/juice to make marshmallow candy. A marshmallow is a light, fluffy sweet made by beating air into a sugar solution containing gum (eg gelatine), color and flavor, beating air into the gelatine solution produces a structure, with smaller air bubbles. The gelatine will eventually harden and in so doing will trap the air that has been added to the mixture. The resulting product is spongy and slightly rubbery. A spongy marshmallow is a sugar-based confection that, contain (sugar, water and gelatin) molded into small cylindrical pieces, and coated with corn starch. This confection is the modern version of a medicinal confection made from Althaea officinalis,. This research has been producing (soft candy) marshmallows by using natural sources for both of color and flavor such as golden berry and red beet-roots. Finally, it could be clearly concluded that, it is proper, successful, economic and applicable to produce two kinds of marshmallows with natural color and flavor which are very suitable to be taken as a good natural confectionery of healthy food coloring. The use of natural anthocyanin dyes in marshmallow technology allows increasing the antioxidant properties of the final product. The value of the antioxidant capacity for all of samples was content of antioxidant activity (32.76%- 44.87%) higher than that of the sample were made without the dyes or artificial dyes. The results of sensory evaluation demonstrated that, there was no significant difference in [taste and also color followed by acceptability and odor] between the control sample marshmallow with (artificial colors/ flavor) and the suggestion marshmallow samples [fruit (golden berry)/vegetable (red beet-roots)] marshmallow.
Bulletin of the National Nutrition Institute of the Arab Republic of Egypt
The National Nutrition Institute
1110-0974
50
v.
1
no.
2017
219
243
https://bnni.journals.ekb.eg/article_6730_b980533ceac82f9d02f3cbdbcdc6a7d6.pdf
dx.doi.org/10.21608/bnni.2017.6730