Showing 4 results for Tahbaz
Asal Ataie Jaafari, Farideh Tahbaz, Hamid Alavi Majd, Hasan Joodaki,
Volume 4, Issue 3 (17 2005)
Abstract
Background: Cardiovascular diseases are the first cause of death in Iran and hypercholesterolemia is one of the most important risk factors. This problem could be partially managed by dietary modifications such as supplementation of diet with dairy products and probiotic bacteria. The aim of this study was to comprise the effect of consuming a probiotic yoghurt and ordinary yoghurt on serum cholesterol levels in mild to moderate hypercholesterolemia.
Methods: This randomized cross-over trial was conducted on 14 healthy subjects aged 40-65 years with total serum cholesterol 200-300 mg/dl. We asked the subjects to avoid consumption of yoghurt for a two-week pre-study period and add 300 g/day of milk to their diet. Then they were randomly allocated to 2 groups to receive either 300 g of ordinary yoghurt (fermented with S.thermophilus and L.bulgaricus) or probiotic yoghurt (fermented with a starter composed of L.acidophilus and B.lactis plus bacteria in ordinary yoghurt) for 6 weeks as substitution for milk. After a wash-out period of 7 weeks, the cross-over was made (those consuming probiotic yoghurt, changed to ordinary yoghurt and vice versa) and the study lasted for another 6 weeks. Anthropometric measurements, a 3-day dietary recall and blood lipid tests were done at the beginning (after a 2-week elimination period of yoghurt from diet) and at the end of each period.
Results: Comparison of weights, BMIs and dietary confounding factors during the period of consuming ordinary yoghurt and probiotic yoghurt, did not show any significant differences. Consumption of probiotic yoghurt in comparison with ordinary yogurt caused a significant decrease in total serum cholesterol (P=0.049). Comparison of other blood lipid criteria did not show any significant differences between these two periods.
Conclusion: Consumption of the yoghurt containing two probiotic bacteria, L.acidophilus and B.lactis, in comparison with ordinary yoghurt causes reduction in total serum cholesterol in mild to moderate hypercholesterolemia.
Nadya Rezaei, Farideh Tahbaz, Masoud Kimiagar, Hamid Alavi Majd,
Volume 5, Issue 3 (17 2006)
Abstract
Background: Medical-nutritional interventions, can reduce the risk of complicationsin T1DM. There has been some conflicting data on the issue of the association between diabetes knowledge and metabolic improvement of T1DM patients. Therefore the aim of this study was to evaluate the effect of nutrition education on biochemical changes, nutritional status, knowledge, attitude and practice of patients withT1DM in Aligoodarz.
Methods: This study was a self – control quasi survey. Census sampling was used for subject selection. ِِData was collected by observation and interview techniques. Biochemical indices were measured on blood samples by standard methods and anthropometric measurements, diet survey and KAP study were carried out on 30 patients with T1DM by a nutritionist at the first and 3 months after training. All cases participated in educating programs for 12 hours. The results were analyzed by SPSS and Food processor softwares and results compared with paired t-test and McNemar test. P-values less than 0.05 were considered as significant.
Results: 30 patients with 15 – 45 years old ( Mean ± SD = 30.8 ± 11.3 ) participated in study all participants were educated. Mean duration of diabetes was 10.9±6.44 years. FBS, HbA1c, total cholesterol and LDL-C levels decreased significantly. After educating interventions also hypoglycemic attacks reduced. Macronutrients intake were in recommended ranges for diabetic patients. Simple carbohydrates and cholesterol intakes decreased and dietary Folate, Vit c and fiber increased. Calcium intake was less than RDA. Both knowledge and practice scores increased significantly (P<0.001). Attitude was changed for some items significantly.
Conclusion: Findings of this project emphasyzed on the importance of nutrition education to patients with T1DM. It may significantly changes biochemical indices, dietary fiber and simple carbohydrate and improves metabolic control in T1DM. And the patients KAP scores increased. Thus appropriate nutrition education as well as insulin therapy are the main factors in metabolic control of T1DM.
Mojdeh Mirarefin, Azadeh Aminpour, Hossein Fakhrzadeh, Farideh Tahbaz, Alireza Abadi,
Volume 7, Issue 2 (17 2007)
Abstract
Background: Fortification of corn with folic acid has beneficial effects on hyperhomocysteinemia and heart disease. Folate fortification was contributed to an increase in average folate status and a reduction in serum homocysteine concentration.
Methods: In this randomized clinical trial 17 men and women aged 61±5 years old with hyperhomocysteinemia with mean homocysteine concentration of 15/32±6/13 µmol/L were recruited. Subjects received fortified bread which contained 100µg folic acid daily for 8 weeks. Three-day food record, food frequency questionnaire and BMI (Body Mass Index) data at baseline and week 8 were completed. Plasma homocysteine and serum folate at baseline and week 8 were measured. All dietary and statistical analyses were undertaken using Nutritionist III and SPSS release 15.0 software with paired t-test.
Results: Mean plasma homocysteine concentration decreased significantly in hyperhomocysteinemic subjects after daily consumption of folate fortified bread for 8 weeks (P<0.001).After 8 weeks serum folate concentration increased %26 (P=0.06). Mean BMI, energy and other components of dietary intake did not change significantly. Dietary vitamin C decreased significantly (P<0.001).
Conclusion: Daily consumption of folic acid fortified bread, with 100 µg folic acid, in hyperhomocysteinemic subjects for 8 weeks led to significant decrease in plasma homocysteine and an increase in serum folate.
Asal Ataie-Jafari, Saeed Hosseini, Hamid Alavi-Majd, Farideh Tahbaz,
Volume 7, Issue 2 (17 2007)
Abstract
Background: Milk and fermented milk products have been known as foods with possible hypocholesterolemic effects. In this study we compared the effects of milk replacement with regular and probiotic yogurt in normocholesterolemic (N) and hypercholesterolemic (H) subjects.
Methods: Twenty eight subjects with total serum cholesterol 160-280 mg/dl were included. They did not consume yogurt for 2 weeks after that 300 g/day of milk was added to their diet. Then, blood lipids were measured and they were randomly allocated to 2 groups to receive either 300g/day of ordinary yogurt or probiotic yogurt for 6 weeks as a substitution for milk. Blood lipid tests were repeated at the end of the study. Subjects in both groups were divided into these two subgroups according to their baseline blood cholesterol level: subgroup N (cholesterol<220mg/dl) and H (cholesterol≥220mg/dl). Blood lipid changes were compared between these subgroups in each experimental group.
Results: Total cholesterol and LDL-C levels reduced in the H as compared to N subgroup after regular yogurt consumption instead of milk and the reduction of LDL-C was significant (P=0.033). The effect of milk replacement with probiotic yogurt on total cholesterol and LDL-C reduction in H compared to N subgroup was higher than regular yogurt consumption (P=0.028 and P=0.014 for total cholesterol and LDL-C respectively).
Conclusion: The higher the baseline blood cholesterol level, the more beneficial effects of milk replacement with yogurt, especially probiotic yogurt. So, it is suggested for hypercholesterolemic individuals to consume more yogurt as the source of dairy products in their diet.
