Usage of Aluminum Vessels in Various Types of Cooking Procedures by Subjects Aged 60 Years and Above Residing in Urban Vadodara and its Correlation with Alzheimer's Disease

Aluminum vessels are being used from a long time for various cooking purpose. Using cross?sectional study design, 90 participants, 30 in each category of normal, mild – moderate and severe Alzheimer’s disease (AD), aged of 60 years and above were enrolled using SAGE scale. Data on the frequency of usage of aluminum vessel for various types of cooking such as frying, baking, boiling, roasting/sautéing, and packing of food using aluminum foil were collected using the pretested semistructured questionnaire. Results showed that severity of AD was significantly associated (P < 0.05) with usage of aluminum utensils for various cooking purpose in all the three groups, with least total score for usage of aluminum vessels in normal category (3.2) and highest in severe category (18.67). Frying (P < 0.001), boiling (P < 0.05), and roasting/sautéing (P < 0.01) of foods in aluminum vessels was be significantly associated with the AD score. Degree of AD positively correlated with usage of aluminum vessels.

Metabolic Effect of FOS (Fructooligosaccharide) in Terms of Gut Incretin (GLP-1) Gut Microflora and Weight Reduction in Obese Adults.

In the recent years, obesity has increased beyond imagination. Appropriate dietary strategies which have the potential for weight loss demand patience and strong determination on part of the individual, however inclusion of functional foods like FOS that modulate gut hormones have a promising role in weight management. Methods: A randomized double-blind placebo-controlled trial was used as the study design wherein 65 obese adults were divided into experimental group (which was given 12 g of FOS) and a placebo group (which was fed with 12 g dextrose). The subjects were given the supplements daily for 12 week period. Their plasma samples were anlaysed for GLP-1 and microbial count in fecal samples were determined in terms of lactic acid bacteria, bifidobacteria and enteric pathogens. Hunger scores, dietary intake, and anthropometric parameters were assessed using standard techniques. Results: FOS supplementation resulted in improved plasma GLP-1 level by 17.0%. Significant improvement was observed in hunger score by 3.15% (p<0.05) along with reduction in dietary intake of energy (kcal) by 8%, carbohydrate (g) by 8%, protein (g) by 6% and fat (g) by 2%. Further, reductions were observed in total body weight (kg), BMI, % body fat and waist circumference (cm) levels by 4%, 1.06%, 4% and 1.66% respectively (p<0.001, p<0.001, p<0.001, p<0.05). The mean log counts of beneficial gut microbiota i.e. lactic acid bacteria and bifidobacteria increased significantly by 14 % and 10 % respectively along with 20% reduction in enteric pathogen. Conclusion: Daily intake of 12 gm FOS for 12 weeks helps in improving gut health and weight loss through increased satiety in obese individuals.

Serum IgA Levels in School Going Children is Independent of Nutritional Status and Morbidity Profile- a Cross Sectional Study of Urban Vadodara.

IgA levels are considered as one of the most important determinant of immunity in children and undernutrition may result in deviated IgA levels due to repetitive infection resulting in acute respiratory infections (ARI) and diarrhoea. Hence, the study was undertaken to determine serum IgA levels of 80 undernourished and 30 nourished children using Immunoturbidimetric assay and correlate with their nutritional and morbidity status. Due to the known variability of immunoglobulin levels, subjects were divided into three groups based on their age range i.e. 5-7; 7-10 and 10-12 years. Results indicated that mean IgA levels of undernourished children were 110.89±37.78 mg/dl 131.81±43.43 mg/dl and 168.00±64.75 mg/dl for age group 5-7; 7-10 and 10-12 years respectively. Mean diarrhoeal episodes were reported to be 0.53±1.20; 0.82±1.14 and 1.17±1.26 and mean episodes of acute respiratory infection (ARI) in past one month were 2.21±1.89; 1.43±1.47 and 1.83±1.19 for above mentioned age range. The mean serum IgA level of undernourished children between 5-10 years and 7-10 years were higher than the healthy children, although this difference was not statistically significant. A significant positive correlation was seen between undernutrition status and serum IgA levels of 10-12 years of school children.

Indirect Determinant’s of Obesity in Bank Employees of Urban Vadodara – A Cross Sectional Study.

Obesity has reached epidemic proportions in India as well as in Gujarat state. Recent research has suggested prominent role of indirect unconventional parameters influencing hunger and appetite. A cross sectional study was designed to determine the prevalence of obesity and indirect determinants like pattern of caffeine products and alcohol consumption, depression status and levels of hunger-satiety amongst the non-obese and obese young bank employees of urban Baroda. Bank employees (595) were screened for anthropometric measurements. Pattern of caffeine products and alcohol consumption, depression and hunger-satiety were studied using a score card. Non-obese (100) and obese grade I (126) young bank employees (25-35 yrs) were selected for further study. Out of 595 subjects, 41% were obese (BMI >25) and 20% were overweight. Consumption pattern of caffeine products and alcohol showed that obese subjects consumed more alcohol (57%), cigarette (28%), tea (68%) and coffee (25%) (p<0.001). Depression was more pronounced in non-obese (20%) subjects. Obese subject reported significantly higher (p<0.001) scores for delayed satiety. A strong significant association (p<0.001) was observed between consumption pattern of caffeine products and alcohol, its degree of consumption, and satiety scores of obese subjects. The significant difference in consumption pattern of caffeine products and alcohol, satiety scores and depression between obese and non-obese subjects may have played a role in the higher prevalence of obesity in the Bank employees.

Sensory attributes of Indian fried foods incorporated with different levels of fructooligosaccharides.

Prebiotics are the non-digestible fibers which have the potential to exert a positive effect on human health. They serve as a substrate for microflora in the large intestine and are known to improve overall gut health. Fried foods contribute greatly to the snack foods industries and are specially liked for their crispy texture and unique flavor. Addition of fructooligosaccharides in fried food products has a potential to be developed into a therapeutic food. Hence, the effect of incorporating fructooligosaccharide on sensory qualities of fried products namely vegetable paratha (Shallow fried) and lilva kachori (Deep fried) was investigated. Fructooligosaccharides was added to the one serving of vegetable paratha and lilva kachori’s stuffing at 10 g, 15 g and 5 g, 10 g, and 15 g respectively and were compared with the standard recipes. Three successive trials were conducted for screening the panelist through threshold test. Sensory evaluation was carried out at nine point hedonic scale test for the two products in triplicates. An internal panel of 25 semi trained members evaluated the products for color and appearance, mouthfeel, texture, taste, after taste, and overall acceptability. The results revealed a non-significant reduction in most of the sensory attributes for vegetable paratha, whereas, a significant reduction was observed in texture scores (p<.05). A significant reduction (p<.001) was found in all sensory attribute scores of lilva kachori. Addition upto 5 g fructooligosaccharide did not altered sensory qualities of lilva kachori. The most affected attribute for vegetable parantha was texture (8.6 percent reduction) and for lilva kachori it was color and appearance. Thus it can be concluded that fructooligosaccharides can be incorporated in vegetable paratha upto 15 g and upto 5 g in lilva kachori. An addition of fructooligosaccharide in stuffed fried snacks may serve to fulfill consumer demand for health foods.

Complementary foods associated diarrhea.

The World Health Organization regards illness due to contaminated food as one of the most widespread health problems in the contemporary world. Food safety especially in the weaning groups is one of the major concerns that have posed a threat to health of the children. Millions of children in the world die each year from diarrheal diseases; hundreds of millions suffer from frequent episodes of diarrhea and consequent impairment of nutritional status. Contaminated foods play a major role in the occurrence of diarrheal diseases. Apart from food contamination, transmission of infection occurs by direct contact, highly favored by the habits and customs of the people. Improper storage and handling of cooked food is equally responsible for food-borne illnesses, as during storage especially at ambient temperature (28-38 degrees C) there is the risks of multiplication of pathogenic organisms increase. Food safety education is a critical prerequisite and is an essential element in control and prevention of diarrheal diseases. However, no preventive measures can ever be successful without the acute involvement of the caretakers, other family members and the community. To sensitize the community in a catalytic manner, health workers, community leaders and community volunteers can act as effective change agent, to bring about a behavior that can lead to improvement in their real life practices, thereby reducing the prevalence of diarrheal episodes in young children. Food Safety Education Programs that involve volunteers are cost effective as they can be reached to a maximum number of people through limited health personnels, and by this, the community can be made responsible for its own health problems.

Diarrhea prevention through food safety education.

OBJECTIVE: Food safety education (FSE) was imparted in order to reduce the prevalence of diarrhea in children and improving the knowledge, attitude and practices of mothers regarding safe feeding practices. METHODS: The study was conducted on mothers (n=200) of underprivileged children (6-24 months) through Anganwadi workers (AWW). The food safety education package incorporated three messages: washing hands with soap and water, avoid feeding leftover food and keep surrounding clean. These were imparted using lectures, slogans, posters, charts, flash cards, role-play. Calendars and leaflets were also handed over to the mothers as education material. After food safety education intervention, the households were studied again as at the baseline, on various aspects. RESULT: There was 52% reduction in the incidence of diarrhea. The environmental sanitation and personal hygiene scores of most of the households and mothers improved. Improvement in the practice of hand-washing and avoidance of feeding leftovers to children was seen. There was reduction in the microbial load in the hand rinse samples of both mothers and children. CONCLUSION: AWW proved to be effective change agents and FSE was successful in bringing about a positive behavior modification in mothers.