[ effect of folate fortified bread on homocysteine, folate and vitamin B12 status among hyperhomocysteinemic subjects: Tehran homocysteine study]

Fortification of corn with folic acid has beneficial effects on hyperhomocysteinemia and heart disease. Folate fortification was contributed to an increase in average folate status and a reduction in serum homocysteine concentration. In this randomized clinical trial 17 men and women aged 61 +/- 5 years old with hyperhomocysteinemia with mean homocysteine concentration of 15/32 +/- 6/13 micro mol/L were recruited. Subjects received fortified bread which contained 100 micro g folic acid daily for 8 weeks. Three-day food record, food frequency questionnaire and BMI [Body Mass Index] data at baseline and week 8 were completed. Plasma homocysteine and serum folate at baseline and week 8 were measured. All dietary and statistical analyses were undertaken using Nutritionist III and SPSS release 15.0 software with paired t-test. Mean plasma homocysteine concentration decreased significantly in hyperhomocysteinemic subjects after daily consumption of folate fortified bread for 8 weeks [P<0.001].After 8 weeks serum folate concentration increased%26 [P=0.06]. Mean BMI, energy and other components of dietary intake did not change significantly. Dietary vitamin C decreased significantly [P<0.001]. Daily consumption of folic acid fortified bread, with 100 micro g folic acid, in hyperhomocysteinemic subjects for 8 weeks led to significant decrease in plasma homocysteine and an increase in serum folate

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