Effects of combined soy isoflavone extract and docetaxel treatment on murine 4T1 breast tumor model

Emergence of drug resistance has brought major problems in chemotherapy. Using nutrients in combination with chemotherapy could be beneficial for improvement of sensitivity of tumors to drug resistance. Soybean-derived isoflavones have been suggested as chemopreventive agents for certain types of cancer, particularly breast cancer. In this study, the synergistic effects of soy isoflavone extract in combination with docetaxel in murine 4T1 breast tumor model were investigated. In this study, mice were divided into 4 groups [15 mice per group] of control, the dietary Soy Isoflavone Extract [SIE, 100 mg/kg diet], the Docetaxel [DOCE, 10 mg/kg] injection and the combination of dietary soy isoflavone extract and intravenous docetaxel injection [DOCE+SIE]. After 3 injections of docetaxel [once a week], 7 mice were sacrificed to analyze MKI67 gene and protein expressions and the rest were monitored for diet consumption, tumor growth and survival rates. In DOCE+SIE group, diet consumption was significantly higher than DOCE group. While lifespan showed a trend towards improvement in DOCE+SIE group, no significant difference was observed among the 4 studied groups. Tumor volume was not significantly affected in treated groups. A lower but not significant MKI67 protein expression was detected in western blot in DOCE+SIE group. The mRNA expression was not significantly different among groups. The results suggest that the combination of soy isoflavone as an adjunct to docetaxel chemotherapy can be effective in improving diet consumption in breast cancer

effect of food service system modifications on staff body mass index in an industrial organization

Due to the adverse effects of obesity and overweight on health status of people, organizations that provide daily food aim for a healthy Body Mass Index among their staff. The purpose of this applied randomized controlled trial [RCT] was to study the effect of modifications in the food service section and nutritional intervention on the BMI of staff in an industrial center. In this applied randomized controlled trial which lasted for 40 days, 116 overweight people [BMI >/= 26] were randomly selected and divided into control and test groups. Individual daily food plan was prepared by a dietitian and nutritional education sessions were held for test group. At the management level, food menu was modified reduce the calorie intake by at least 1000 Kcal per day for the test group and also cost less for the center. The kitchen staffs were trained to promote healthy cooking and improving the food taste. The satisfaction level of food service was also evaluated before and after the intervention, using a questionnaire. To analyze the findings, SPSS 16 software, independent t-test and paired t-test, and Macnemar test were used. The results showed that BMI in test group decreased from 27.5 +/- 2.36 to 26.8 +/- 2.15 [p<0.05], while in control group increased by 0.5 Kg/m[2]. Similar result was observed in weight change. The level of satisfaction of food service following changes in the menu increased significantly in both groups. Also, cost of food and use of fat were reduced by 15% and 8%, respectively. Dietary interventions and improving the nutritional knowledge along with modification in food service system could result in better weight management in organization staff using canteen food

Nutritional assessment for primary school children in Tehran: an evaluation of dietary pattern with emphasis on snacks and meals consumption

In order to provide better advice for prevention of obesity and eating disorders among children, there is a need to have more knowledge of their dietary patterns. This study examined meal and snacking patterns of primary school children in Tehran. A total of 761 male and female primary school children from all educational areas in Tehran were recruited in a cross sectional survey. The data was collected by interviewing the students and their mothers or caregivers. Information on food consumption patterns was collected by one 24-h-recall and one snack-oriented food frequency questionnaire which covered a period of 1 month. Means, standard deviations, frequencies, percentages, energy and nutrient analyzes and nutrient densities were reported. All of the students snacked at least once on the day of the survey. Snacks provided 38% of total energy intake by the students. Fruits and sweet snacks were consumed by almost all of the students during a week. Energy and most nutrient intakes from meals were greater than those consumed from snacks. Snacks had a higher density of fiber, carbohydrate, calcium, iron, vitamin C, riboflavin and thiamin and had a lower density of protein, fat and niacin, compared with main meals. Salty snacks such as extruded cheese curls [Cheetos] and chips were not consumed so often. Results provide detailed information about dietary patterns, which in turn enable development of targeted messages and/or interventions to improve nutritional status of school children

effect of cow's milk versus calcium supplement on the components of metabolic syndrome in overweight or obese women

Background: Obesity and metabolic syndrome are serious public health problems. It is suggested that high calcium diet can improve lipid profile, blood pressure and insulin resistance

Methods: In this clinical trial, 75 healthy overweight or obese premenopausal women were randomly allocated to one of the following dietary regimens for 8 weeks: 1] a control diet 2] a calcium-supplemented diet containing 800mg/d calcium carbonate 3] a high milk diet containing three servings of low fat milk [all of them providing a 500kcal/day deficit]. At baseline and after 8 weeks, waist circumference [WC], blood pressure, serum triglyceride [TG], fasting blood sugar [FBS], and high density lipoprotein cholesterol [HDL-C] were measured

Results: After 8 weeks, WC, FBS and HDL-C decreased in all groups [P<0.001], but there were no significant reduction in TG and blood pressure. Reduction of WC in the milk group was significantly higher than the controls [P=0.028]. Also, reduction of HDL-C in the calcium and milk groups was less than the controls [P=0.023 and P=0.019, respectively]. Changes in FBS, TG and blood pressure were not significantly different among the 3 groups

Conclusion: We found that increasing milk consumption led to more WC reduction. Milk or calcium intake caused less adverse effect on HDL-C, but has no effect on the blood pressure, FBS and TG. So increase in milk or calcium intake can reduce WC among the metabolic syndrome complications

Does three months genistein and daidzein in the form of soy protein supplementation have any effects on bone formation markers after menopause?

Postmenopausal osteoporosis is caused by a sharp decrease in estrogen levels leading to an increased rate of bone remodeling. Dietary supplements are preferred as alternative therapeutic options for many women instead of estrogen therapy. These alternative therapies include the use of natural substances such as soy isoflavones due to their weak estrogenic activity and affinity for estrogen receptors.Present study was carried out as a "before and after clinical trial" on 25 postmenopausal women aged 45-64 years. Soy protein at 35g level containing 98.3mg isoflavones [containing 47.2 genistein and 37.8 daidzein] were given to subjects daily for 12 weeks. Blood and urine samplings were done in 3 stages, in the beginning and at the end of 6th and 12th week. Repeated measurement analysis was employed to analyze any possible changes in food intake and biochemical variables in 3 stages. The level of significance was set at below 5 percent [P<0.05]. Mean body mass index and physical activity level had no change and mean daily intake of macronutrients and important micronutrients were not different at 6 and 12 weeks compared to the start of the study The results showed a total serum alkaline phosphatase [TALP] significant increase while the other bone formation indicators namely osteocalcin and insulin growth factor binding protein [IGFBP3] did not change significantly. These data suggest that soy protein or its isoflavones may increase bone formation by supplementation

Food intake, body composition and endurance capacity of national basketball team players in I.R. of Iran

In this descriptive cross-sectional study 14 national basketball team players attending the preparatory camp for the Asian games with mean age of 25.6 +/- 3.1 yrs, height of 191 +/- 6 cm, weightt of 87.3 +/- 8.1 kg and BMI of 23.9 +/- 1.7 were surveyed. The subjects underwent anthropometric, aerobic power, body fat content and VO[2] max measurements in three stages of the training period [before training, during training and before the actual competition]. In two stages [before and during training] nutritional assessment and food intake using weighing method in 7 intermittent days was made. Anthropometric measurements showed body weight and BMI changes during the period of study to be negligible and non-significant. Subcutaneous fat was reduced significantly [p<0.02]. Also VO [2] max increased appreciably [p<0.001] from 42.3 +/- 3.3 in the first stage to 44.3 +/- 4.4 and 44.5 +/- 2.2 mL/Kg body weight per minute in the second and third stage respectively which demonstrates the positive role of exercise on maximum oxygen uptake or VO [2]max. The results of quanititative food intake assessment showed the energy intake to be at 3900 kcal per day. At this stage carbohydrate, fat and protein provided 50, 35 and 15% of energy respectively. In the second stage energy intake was 3600 keal with 55, 30 and 15% of energy coming from cardohydrate, fat and protein respectively which were in the normal range in both stages. Regarding vitamins and minerals, intake of iron, calcium and ascorbic acid was above the range, while thiamin, riboflavin and niacin were within the range and vitamin A as well as B [6] were below the recommended levels. Further research regarding nutrient intake monitoring, nutrition education of athletes and coaches as well as international nutrition researchhh offering a defined menu in preparatory camps is necessary