Food intake during the month of Ramadan in Moroccan patients with type 2 diabetes

This cross-sectional study aimed to assess the daily dietary intake of type 2 diabetes patients attending Mohamed VI hospital in Marrakech during Ramadan 2010. Sociodemographic and clinical data were collected by interview, and qualitative and quantitative food intake, based on French nutritional tables, was assessed by a dietician. Of the 71 patients recruited, 55% were fasting. The average age of participants was 56.3 [SD 11.2] years. There were no statistically significant clinical differences between the fasting and nonfasting groups except for overweight/obesity and insulin dependence, which were more prevalent in the nonfasting group. The mean total daily caloric intake was significantly lower in the fasting than nonfasting group [1447.5 [SD 756.3] versus 1919.0 [SD 823.4] Kcal/d], as was the carbohydrate, lipid and protein intake. Carbohydrate intake was 57% and 56% of total calories. Overall during Ramadan the diet of the fasting group was calorie deficient and inadequate while for non-fasters it was excessive, which put them at risk of complications. Nutritional education may be needed for diabetic patients for Ramadan

[Comparison of the calcium intake during and before Ramadan in Marrakesh, Morocco]

We studied the effect of Ramadan fasting on calcium intake in 2 groups of 500 healthy subjects from Marrakesh using the colloquial Arabic version of the Fardellone questionnaire. The first group was investigated 5 months before Ramadan and the second during Ramadan. No significant difference was observed between the 2 groups. However, comparison of the pre-Ramadan and Ramadan periods for each age group showed a significant increase in calcium intake in subjects over 60 years. During Ramadan, consumption of milk was significantly higher, while consumption of other dairy products was not different. Overall, no significant difference in calcium intake was noted between pre-Ramadan and Ramadan periods

Inquire into the fever near the parents

Fever is a very common symptom in the medical community, particularly in pediatrics. His initial care is usually the prerogative of parents. Objectives: to assess the knowledge, attitudes and practices with regard to parental fever. Design: prospective study was conducted in the department of pediatrics A CHU Mohammed VI in Marrakech, including 400 parents. Approximately 46.7% of the parents had no idea on the number of equivalent temperature fever, and half did not have a thermometer at home. The fever was regarded as dangerous and unnecessary by all parents. Paracetamol was the most used molecule [71.7%]. Only 9% of parents had already received advice on fever and its management. This study reveal many deficiencies in knowledge, perception and management of fever parental child. To remedy this problem, we propose to undertake information campaigns and education about fever for parents

Evaluation of chemical quality and nutrition value of fresh water cray fish [procambarus clarkil]

Crayfish are fresh water crustacean that look like a tiny lobster, fresh water crayfish [Procombarus clarki] had been introduced accidentally and appear in the River Nile and its resource all over Egypt during the last years. The objective of this study was to evaluate the chemical quality and composition of crayfish as a human food, and to introduce a new high quality crustacean organism as a new cheap source of animal proteins. Total thirty crayfish samples collected from different markets in Alexandria were analysied for total protein, amino acids using amino acids analyzer, fat, cholesterol, fatty acids [using GLC], ash, minerals, and some heavy metals [using atomic absorption spectrophotometer]. Also, total volatile basic nitrogen, pH, free fatty acids, and thiobarbituric acid value as a chemical quality index were mmeasured. The obtained results revealed good freshness and high chemical quality of crayfish, with regard to their ranges of total volatile basic nitrogen [28-35 mg/100g], pH [7.01-7.21], thiobarbituric acid [0.084-0.412] mg molanaldhyde/kg, and free fatty acids [0.56-0.93] mg/kg. Chemical composition and nutritive value of crayfish revealed mean values of total protein, fat, ash, and cholesterol contents 18.076%, 1.057, 1.48%, and 22.417 mg/100g, respectively. Minerals concentrations level were 0.61%, 443.22, and 356.45 micro g/g for phosphorous, iron, and magnesium, respectively. Amino acid pattern showed that Glutamic, Aspartic, Arginine, and leucine were abundant essential amino acids and oleic acid represented 44% of total fatty acids. Crayfish evoked high nutritional value as respect to higher content of total unsaturated fatty acids [73.689%] with 56.56%, and 15.08% monoioneic and polyioneic [with [greek small letter omega] and [greek small letter omega]] fatty acids also, high quality of protein which contain 55.703% essential amino acids. Also, this investigation showed that heavy metals concentration residue decreased in this order zinc > manganese > copper > chromium > cadmium > lead > nikie. Copper, chromium, and cadmium concentration were within the Egyptian permissible limits in all samples, but lead levels exceeded the maximum permissible limits in all samples and zinc exceeded this limit in 75% of examined samples. Information obtained in the present study can assist in developing quality standard for fresh crayfish in Egypt and recommended rules for its safety were mentioned

Detection of histamine and tyramine in some cheese

The biogenic amines content of various food has been widely studied because of their potential toxicity. This study aims at presenting data about histamine and tyramine content in some locally and imported soft, hard, and semihard cheese available in Alexandria markets throwing lights on its public health hazard. A total of 140 random cheese samples included a large variety of types of soft cheese [kareish, old cheese [Mish], Demietta], .Semihard cheese, [Roquefort and Gouda], and hard cheese [Ras and Cheddar] as twenty samples of each were analysed for histamine and tyramine using high performance liquid chromatography [HPLC]. Results showed that histamine and tyramine were detected in [35 - 55%] and [70-100%] of samples, respectively. All examined samples contained histamine level lower than the critical oral dose toxic to human [100 mg/i 00 g]. Tyramine exceeded the dangerous dose for patients receiving MAOI, [6 mg] by the percentage of [30, 100, 60, 100, 50, 80, and 60%], respectively. Histamin concentration increased in the order of cheddar> Mish> Gouda>Demietta> Ras> Roquefort> Kareish cheese. Also, tyramine increased in these manner Roquefort > Cheddar > Mish > Demietta > Gouda > Kariesh. The highest level of histamine and tyramine [20.46 +/- 7.73 and 32.76 +/- 1 0.32 mg/100g] recorded in cheddar and Roquefort cheese, respectively but the lowest level showed in kareish cheese [4.02 +/- 1.74 and 7.12 +/- 3.75 mg/100 g] of histamine and tyramine, respectively

Effect of some antioxidant vitamins on the Quality of minced Meat

Forty imported brisket boneless beef meat samples were collected hygienically from wholesome freezing stores with the same slaughtering date. Each sample was minced and all were divided into six equal groups. Half of the samples were stored at 4C and examined after mixing [zero time] as well as after two, four, six and eight days; while, the second half were stored at -18C and examined also after mixing as well as after one, two, three and four months. All groups were subjected to a chemical examination for hydrogen ion concentration, total volatile nitrogen [TVN] and acid value [AV] as well as to a bacteriological examination for total bacterial count, Staphylococcus aureus counts, coliform counts, psychrotrophic count and Pseudomonas count. The present study revealed that the addition of ascorbic acid to minced meat significantly improved the keeping quality of both chilling and frozen minced meat with increasing their shelf-life as regarded in the picture of both chemical evaluation and the bacteriological study. A synergistic quality improvement occurred on the combination of alpha-tocopherol with ascorbic acid, while alpha- tocopherol alone had no effect. All the obtained results were observed, recorded and discussed

Hepatotoxidad por acetaminofeno en un escolar con ingesta habitual de alcohol: caso clínico / Acetaminophen hepatotoxicity in a teenager with excessive alcohol intake

Acetaminophen hepatotoxicity in a teenager with excessive alcohol intake We report a 12 years old male with a history of excessive alcohol intake, that developed a severe liver failure after the use of acetaminophen in therapeutic doses. He presented with encephalopathy, jaundice, fever and an upper gastrointestinal bleeding. Serum aspartate aminotransferase values were 5 250 IU/L. The patient received supportive care and oral corticosteroids, remained severely compromised for 72 hours and had a good evolution thereafter. The association of acetaminophen use and excessive alcohol intake in a patient who developed an acute hepatic failure and the absence of serological evidence of hepatitis A or B viral infection, support the diagnosis of drug induced liver failure

effect of different suture techniques on periodontal pocket depth after removal of impacted third molar

An evaluation of the periodontal pocket depth distal to the lower second molar after removal of the impacted third molar was done in this study, comparing three different ways in the closure of the wound after surgery. The interrupted suture was found to be the best suture technique in minimizing the pocket depth after surgery, particularly in cases of completely impacted teeth. The mattress suture resulted in an increase of the pocket depth. The cases of partially impacted teeth in which no suture were used showed better results in comparison to the other two suture techniques