Effect of low or normal protein diets and green tea extract on rats suffering from chronic renal failure

The present work was conducted to study the influence of low or normal protein diet content and different levels of green tea extract on rats suffering from chronic renal failure [CRF]. Sixty three male rats [200 - 210g] were established in this study. The rats are divided into two main groups. Group 1 [n=7 rats] used as a negative control group fed on basal diet [B.D]. The other group [n= 56 rats] fed on basal diet containing 2% W/W arginine for two weeks to induce chronic renal failure [CRF], then this group was divided into eight subgroups [n=7 rats]. Which were fed on low or normal protein diet. Throughout the experimental period [4 weeks], subgroups 3, 4 and 5 also 6, 7 and 8 were given 2 ml, green tea extract from 10g, 15g and 20g green tea, twice daily, respectively. Results indicated that, kidneys weight / body weight% was decreased significantly in all tested groups, as compared to the positive control groups. The mean values of serum uric acid, urea nitrogen, creatinine, sodium, potassium, and phosphorus as well as liver enzymes [AST and ALT] inhibited significantly in all CRF groups which were fed on low or normal protein diet and treated with the different concentration from green tea extract, while serum calcium increased, as compared to CRF groups [positive control groups]. Groups of rats fed on low protein diet and treated with tea extract from 15 and 20g green tea realized the best results. In conclusion, low protein diets with 15 or 20g green tea extract realized the best modulating effects in chronic renal failure

Effect of dietary fat type on serum lipid profile, lipid peroxidation and the histopathology of some tissues in the experimental rats

Types of fat have a great role in determining risk of coronary heart disease than total amount of fat in the diet. The objective of the present study was to assess the effect of different type of fat solely representing a wide range of fatty acids on serum lipid profile, lipid peroxidation and the histopathology of liver and heart of the experimental rats. The rats were divided into 4 groups. They were randomly allocated to various experimental diets as follows: corn oil [control group], shortening group, samn nabati [palm oil] group and butter ghee group. Serum total cholesterol was significantly higher for all groups compared with control group. There was no significant difference among all groups in serum HDL-c. Serum LDL-c was significantly higher in shortening and palm oil groups compared with control group. Atherogenic index of shortening and palm oil groups showed significant increase compared to control group while, there was no significant difference in atherogenic index between butter ghee group and control group [corn oil]. Superoxide dismutase activity decreased significantly among all groups compared to corn oil [control group] however, serum malondialdehyde [MDA] showed no significant difference for all groups. Vacuolar degeneration of hepatocytes was observed in liver of shortening and palm oil groups. However, apparent normal hepatocytes were noticed in liver sections in butter ghee group. Heart of palm oil group showed the most sever change, followed by shortening group but heart of butter ghee group showed slight change. Therefore, it can be concluded that butter ghee group gave the best results than shortening and palm oil groups in atherogenic index, lipid peroxidation, liver and heart histopathology. Thus, shortening and samna nabati or palm oil are not good substitute of fats in food preparing and cooking; and it is better to use mixture of oils relatively high in monounsaturated and polyunsaturated fatty acids with butter ghee

Nutritional status and food practices among university female students

Unhealthy food habits is one of the leading cause of important health and nutritional problems specially among adolescents. The goal of this study was to assess the nutritional status and food practices among university female students. Cross sectional study. The study included 200 university female students; 100 females selected randomly from Cairo Faculty of Education and 100 females selected randomly from El-Minia Faculty of Education during the academic year 2004-2005. Dietary assessment was done using 24-hour recall. The recorded data on food items were calculated using food composition tables and compared with recommended dietary allowance. Dietary practices, information about major food items were obtained by food frequency method. Information about fast food intake, food intake during watching television, body image, methods of weight reduction and sources of nutritional knowledge were collected by questionnaire. The anthropometric measurements of female students were assessed by measuring the height, weight and body mass index. The study showed that 52.5% of female students were normal weight, 5% were underweight while overweight and obese students were 42.5%. Normal weight group as well as overweight group got total protein more than recommended dietary allowance. Fat intake either animal or plant fat was more among overweight group than normal weight group. Similarly carbohydrate and energy intake were more among overweight group than normal weight group. Adolescents eat less than RDA from the following nutrients: calcium, zinc, vitamin A, vitamin B[1], niacin and vitamin E. Eating in front of the television is a common bad habit among the studied groups specially overweight group. The results showed that television is the most important source of knowledge [60.5%] followed by books [17.5%] and friends [16.5%]. Among overweight group, 47% only reported that they tried to reduce weight mainly by regular exercise [71.7%] while those who followed weight reducing diet were only 56.6%. Overweight and obesity is a common nutritional problem among university students. Adolescents eat unhealthy food which is high in fat and in caloric contents and deficient in many other elements. Skipping breakfast, frequent eating fast food and drinking soft drinks as well as having snacks between meals are common nutritional problems. Health education toward these problems should be included in television programs and in university curricula