[Investigation of the amount of sodium bicarbonate and salt in different types of bread in the bakeries of Kurdistan province from 2008 to 2010]

Daily bread supplies a great portion of energy, minerals and vitamins necessary for human. In recent decades, baking soda [sodium bicarbonate] which causes rapid leavening of dough, and extra salt which compensate dough deficiencies have been used widely in Iran. Soda can cause digestive problems and block the absorption of calcium, iron and other essential elements necessary for the body. Moreover the extra salt creates serious damages, especially in the patients suffering from hypertension or kidney diseases. The aim of this study was to determine the rate of soda utilization in the bakeries of Kurdistan Province, in Iran from 2008 to 2010 and to find proper ways to decrease use of soda and salt in bakeries. This was a descriptive - analytical study which was carried out between 2008 and 2010 in Kurdistan Province, in Iran. The salt percentage and pH of the samples of baked bread were measured according to the specifications and test methods of the Institute of Standard and Industrial Research, for traditional breads [Standard Number 2628]. pH above 6.3 indicates presence of soda, and pH lower than this value indicates no soda in bread. Also the allowable salt percentage value is 2.3, and higher values indicate presence of extra salt. The result of the tests on 2098 bread between 2008 and 2010 showed an mean pH of 6.01 +/-0.32 for all types of bread. The mean PH values were: 6.24 +/-0.74, 5.86 +/-.57 and 6.00 +/-0.26 for Barbari, Sangak and Lavash bread respectively which showed significant differences. The mean value of salt percentage was 2.19 +/-0.26. In our study, the mean pH of the bread in the bakeries was in the normal range but the mean salt percentage was slightly higher than the standard value which could be due to flour quality. Despite prohibition of use of soda in baking bread ratified by Ministry of Health and Medical Education, it is still used by the bakeries, more commonly in Barbari than Sangak and Lavash bread. The use of salt is also on the rise

role of proinsulin in gestational diabetes mellitus

To look for any increase in proinsulin or proinsulin/insulin ratio in women suffering GDM as an additional factor to their insulin resistance state during pregnancy; and to test for its reversibility in the post partum period. The study was conducted on 30 pregnant age matched women in their second or third trimester and 10 age matched non pregnant normoglycemic women as a reference group. The pregnant women were divided into 3 groups each of ten as follow: normoglycemic women with normal OGTT as a control group, obese women with GDM and lean women with GDM. All women were subjected to full history taking and complete clinical examination. The following parameters were measured: diagnostic OGTT using 100 gm glucose, fasting serum proinsulin, fasting serum insulin, serum C-peptide, proinsulin/insulin ratio and insulin sensitivity. All these tests were repeated 4-8 weeks postpartum. The results of the study revealed that the serum levels of proinsulin and the proinsulin/insulin ratio were significantly higher in obese and lean women with GDM than the control and reference groups during pregnancy and also after delivery. The insulin sensitivity index was significantly lower and the relative resistance for insulin was significantly higher in GDM women compared with normal glucose tolerant pregnant women during pregnancy, while after delivery the sensitivity index was significantly higher than during pregnancy in GDM women as well as pregnant women with normal OGTT. The mean values of C-peptide were significantly higher in GDM patients versus control and reference groups during pregnancy. After delivery these mean values of C-peptide were significantly lower than during pregnancy in the three pregnant studied groups. Women with GOM are characterized by elevated serum proinsulin concentrations and increased proinsulin/insulin ratio which reflect beta-cell decompensation. These precursors molecules might thus serve as a marker for the disease and potentially even identify the subjects of high risk for development of type 2 diabetes. Also, it may be possible to detect such beta-cell stress earlier in pregnancy and to use this phenomena in the assistance of better prediction of GDM