Effects of vitamin E and zinc supplementation on antioxidants in beta thalassemia major patients

In beta thalassemic patients, tissue damage occurs due to oxidative stress and it happens because of the accumulation of iron in the body. This study was conducted to determine the effect of zinc and vitamin E supplementation on antioxidant status in beta-thalassemic major patients. This double blind randomized clinical trial was carried out on 120 beta thalassemic patients older than 18 years. Patients were randomly categorized in four groups. Zinc [50mg/day] and vitamin E [400mg/day] supplements were administered for former and latter group, respectively. In the third group both supplements were administered in similar doses. The fourth [control] group received no supplement. The effect of supplementations on serum zinc and vitamin E, superoxide dismutase [SOD], glutathione peroxidase [GPX], total antioxidant capacity [TAC] and body mass index [BMI] were measured at the beginning and the end of the study. Serum zinc levels in group 1 and 3 were significantly increased [P<0.007 and P<0.005, respectively]. Serum vitamin E levels in group 2 and 3 were also increased significantly [P<0.001]. Mean GPX activity in group1, 2 and 3 decreased significantly [P<0.015, P<0.032 and P<0.029, respectively]. Mean SOD activity and TAC did not show significant change after supplementation. BMI had significant increase in all treated groups [P<0.001]. Our results suggest that beta thalassemic patients have enhanced oxidative stress and administration of selective antioxidants may preclude oxidative damage

[Nutritional characteristics in patients with colorectal cancer in Golestan Province of Iran, a case-control study]

Colorectal cancer is the third common malignancy in the world. Personal habits including life style and nutrition have been proposed as risk factors of colorectal cancer. We conducted this study to assess the nutritional characteristics in colorectal cancer patients in Golestan province of Iran. This case-control study was done on 47 colorectal cancer cases, diagnosed during 2004-05 and 47 healthy controls. A questionnaire containing socio-demographic and nutritional characteristics [FFQ] was filled for each of the participants. Chi square test was used to assess the relationship between variables. In each of the two groups, 40.4% were females and 59.6% were males. The mean +/- SD age of age in cases and controls were 52.4 +/- 13.4 and 52.1 +/- 13.1 years, respectively. Total energy expenditure of higher than 1837.5 Kcal/day was significantly related to colorectal cancer [OR= 3.8; 95% CI: 1.2-11.3]. Colorectal cancer risk was higher in individual with frying cooking method [OR=3; 95% CI: 0.8-11.1]. The risk of colorectal cancer was 6.5 times higher in individuals with fat consumption of higher than 118.5 grams/day [95% CI: 1.5-28.8].No significant relationship was seen between vegetables consumption and the risk of colorectal cancer. This study showed that high total energy expenditure, high fat consumption and using frying method for cooking are risk factors of colorectal cancer in Golestan province in Northern of Iran