Role of superoxide dismutase 2 gene Ala16Val polymorphism and total antioxidant capacity in diabetes and its complications

Diabetes Mellitus [DM] is a chronic heterogeneous disorder and oxidative stress is a key participant in the development and progression of it and its complications. Antioxidant status can affect vulnerability to oxidative damage, onset and progression of diabetes and diabetes complications. Superoxide dismutase 2 [SOD2] is one of the major antioxidant defense systems against free radicals. SOD2 is encoded by the nuclear SOD2 gene located on the human chromosome 6q25 and the Ala16Val polymorphism has been identified in exon 2 of the human SOD2 gene. Ala16Val [rs4880] is the most commonly studied SOD2 single nucleotide polymorphism [SNP] in SOD2 gene. This SNP changes the amino acid at position 16 from valine [Val] to alanine [Ala], which has been shown to cause a conformational change in the target sequence of manganese superoxide dismutase [MnSOD] and also affects MnSOD activity in mitochondria. Ala16Val SNP and changes in the activity of the SOD2 antioxidant enzyme have been associated with altered progression and risk of different diseases. Association of this SNP with diabetes and some of its complications have been studied in numerous studies. This review evaluated how rs4880, oxidative stress and antioxidant status are associated with diabetes and its complications although some aspects of this line still remain unclear

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

Consumers' attitude towards date marking system of packaged foods

Food labels play an important role in well being of consumers. As a part of it, date marking is a valid guide to shelf life of a food. The present study was done in 2010, in Smart Food Center, Wollongong; New South Wales, Australia to determine if the residents are familiar with date marking of food products. Data was accumulated by either interview guide or questionnaire method. Basic unselected samples of 200 shoppers were interviewed. Awareness of consumers about the method of date marking of food products, the frequency of purchasing spoiled or stale products, particularity about dates marked on food products before buying them, observation of the date marked on perishable and semi perishable food items, and satisfaction of consumers with the freshness and date marking of products were mainly studied. Out of 200 consumers who were interviewed, 112 [56%] supported date marking services. 128 [64%] consumers were well informed of the date making system. Most of the people in this group were between 35 to 44 years of age. 75% were or respondents women. The range of family income was between AUS$30000-750000 per months. There was no association between degree of knowledge of date marking and sex and educational level of consumers who purchased spoiled food products. Among consumers who purchased spoiled food items, a significant number were informed of date marking systems and used it when making purchases. Date marking has been observed by both male and female and was not related to their academic degrees