[Effect of short-term dietary approaches to stop hypertension on pregnancy outcomes in gestational diabetes]

Background and Objective: Modification of life style, nutrional regiment and insulin therapy is used for improvement of pregnancy outcomes in pregnant women with gestational diabetes mellitus [GDM]. This study was done to evaluate the effect of the dietary approaches to stop hypertension [DASH] eating plan on pregnancy outcomes in pregnant women with gestational diabetes mellitus

Methods: In this clinical trial study, 52 women with GDM were randomly divided into DASH and control groups for 4 weeks. The control diet contained 45-55% carbohydrates, 15-20% protein and 25- 30% total fat. The DASH was rich in fruits, vegetables, whole grains and low-fat dairy products, and contained lower amounts of saturated fats, cholesterol and refined grains with a total of 2400 mg/day sodium. The numbers of women whom commenced insulin therapy after dietary intervention, the mode of delivery and prevalence of polyhydramnios were assessed. The length, weight and head circumference of infants were measured during the first 24 h after birth

Results: 46.2% of women in the DASH group needed to have a cesarean section, this rate for the control group was 80.8% [P<0.05]. The percentage of those who needed to commence insulin therapy after intervention was 23% for DASH group vs 73% for controls [P<0.05]. Infants born to mothers on the DASH group had significantly lower body weight [3222.7 vs 3818.8 g, P<0.05], head circumference [34.2 vs 35.1 cm, P<0.05] and ponderal index [2.50 vs 2.87 kg/m[3], P<0.05] compared to those born to mothers on the control diet

Conclusion: Consumption of dietary approaches to stop hypertension for 4 weeks among pregnant women with GDM resulted in improved pregnancy outcomes

[Biological evaluation of protein quality of a sample of home made food in compare with a sample of commercial baby food and casein standard in rats]

Quality evaluation of the food proteins is important due to their biological and economical aspects. Among existing methods, True Protein Digestibility [TPD], Apparent Digestibility [AD], Net Protein Ratio [NPR], Protein Efficiency Ratio [PER] and Food Efficiency Ratio [FER] are suggested for evaluation of proteins quality. The present study was conducted to biologically evaluate protein quality of a sample of home made food [combination of rice and vetch] and to compare with both a sample of commercial baby food [cerelac -based on wheat] and casein standard in Rats. This experimental study was performed on 64 male Wistar rats, aged 21 days under 8 diets in 8 groups including: 2 case diet [home made food and cerelac], 1 diet standard [casein+methionine] and 1 diet basal [protein free] in order to determine TPD, AD and 2 case diets, 1 diet standard and 1 diet basal in order to determine NPR, PER and FER. Values for TPD, AD, NPR, PER and FER were compared between the groups using ANOVA and Tukey tests. TPD values for standard, cerelac and home made food were 92.8 +/- 4, 87 +/- 8 and 81.1 +/- 6.1. respectively. For standard cerelac and home made food, AD values were 89.8 +/- 4.3. 82.2 +/- 8.9 and 76.4 +/- 5.8, NPR values were 4.3 +/- 0.4. 4.3 +/- 0.9 and 4.2 +/- 0.4. PER values were 3 +/- 0.2, 2.5 +/- 0.4 and 2.7 +/- 0.6 and FER values were 4.1 +/- 0.3, 4.9 +/- 0.9 and 4.6 +/- 1.2, respectively. There was significant difference between the values of TPS and AD [p<0/05]. Values of but NPR, PER and FER were not significantly different between groups. The findings showed that protein quality of home made food is nearly same as cerelac and casein

Comparison of protein value of commercial baby food with homemade baby food and casein standard in rats as the refference point

Evaluation of protein quality in food is of great importance due to the biological and economical impacts of food proteins. This study has been conducted with the aim of comparing the protein quality of homemade food [mixture of macaroni and soy bean] with commercial baby food [Cerelac Wheat] using Casein as the refference point. This study was conducted on 64 twenty one day old male Wistar rats. The rats were divided into 8 groups, and each group was put on a different diet regiments. The diet regiments were as follow: 2 homemade food+Cerelac test diet, 1 Ccasein+Methionine standard diet, 1 protien-free basal diet, 2 test diet, 1 standard diet and 1 basal diet. The purpose of protien-free diet was to evaluate True Protien Digestability [TPD]. Net Protein Ratio [NPR] and Protien Efficiency Ratios [PER] were investigated by the basal diet. Protein intake and increasing of weight were determined for NPR and PER calculating. Nitrogen intake and fecal Nitrogen were determined to calculate TPD. Comparison of TPD, NPR and PER among the groups were analyzed by ANOVA and Tukey methods. TPD values of Standard, Cerelac and homemade food diets were 92.8 +/- 4, 87'8 and 85.4 +/- 3.2; NPR values were 4.3 +/- 0.4, 4.3 +/- 0.9, 3.8 +/- 0.6; and PER values were 3 +/- 0.2, 2.5 +/- 0.4, 1.7 +/- 0.1 respectively. The statistical difference between TPD and PER values were significant [p < 0.05], whereas NPR differences were insignificant [p > 0.05]. These results shows that TPD and PER of homemade foods are lower than Cerelac while their NPR are acceptable

[Comparison of protein digestibility of a commercial food sample with a sample of home made food in rats]

Evaluation of the quality of food proteins have a great importance because of biological and economical impacts. Different biological, microbiological, chemical and combined methods have been used and introduced for determining quality of proteins. Considering the importance of protein quality in foods especially in downscale families, this study was conducted to compare protein digestibility of a commercial food sample [Homana based on rice] with a sample of home made food [based on mixed rice -bean] in rats. This experimental study was conducted on 32 male Wistar rats, aged 21 days under 4 diets in 8 groups including: 2 cases diet [Homana and mixed rice -bean], 1 standard diet [casein plus methionine] and 1 basal diet [protein free] with a weight mean of 65.4 gr/groups. The study was conducted in biochemistry department of Kashan University of Medical Sciences in 2007. The duration of follow up for true protein digestibility and apparent digestibility was 9 days.True protein digestibility and apparent digestibility were analyzed by ANOVA and Tukey methods through SPSS software. True protein digestibility was 92.8 +/- 4, 87 +/- 8 and 79.7 +/- 1.6 while apparent digestibility was 89.8 +/- 4.3, 80.6 +/- 4.2 and 76.8 +/- 1.6 for casein plus methionine, commercial food and home made food groups, respectively. The differences between three groups were significant [p<0.0001]. The findings showed that protein digestibility of home made food based on rice and bean mixture is nearly almost equal to the industrial food of Homana

[Evaluation of protein in home-made food made up of rice and lentil]

Evaluation of the quality of food proteins has a great importance from of biological and economical perspectives. That is why, biological, microbiological, chemical and integrated methods have been used and introduced for determining the quality of Proteins. Among exsisting methods, NPR, RNPR and TPD have been suggested as appropriate methods to determine the quality of Proteins. Considering the importance of protein quality in foods, especially in low scale families, this study has been conducted to evaluate the aim the protein quality by the use of the mentioned methods in a sample homemade food based on rice [a variety of Mazandaran rice] -lentil mixture in 2007. This experimental study was conducted on wistar rats, aged 21 days under 6 diets in 8 groups including case [home made food], standard [Casein+Methionine] and basal [Protein free] to determine NPR and RNPR and other 3 diets [case, standard and basal] to study TPD. Duration of study for NPR was 14 days. Protein intake and increase in weight were determined to calculate NPR. Duration of study for TPD was 9 days. The amounts of nitrogen intake and fecal nitrogen were determined to calculate TPD. NPR, RNPR and TPD of the group Casein+Methionine with homemade food was analyzed by t- test. NPR values for casein + methionine protein of home-made food were 4.3 +/- 0.4 and 3.6 +/- 0.6, respectively [P=0.02]. TPD values were 92.8 +/- 4 and 75.8 +/- 5.8 [P<0.0001], for Casein+Methionine and home made food proteins, respectively. Also, RNPR was 83.6% and homemade food / Casein TPD was 81.6. Findings showed that homemade food TPD and NPR based on rice-lentil mixture is lower than Casein