Behnood Abbasi; Paniz Ahmadi; Bita Shadbakht; Elnaz Zirak Sharkesh
Abstract
Abstract
Background: Osteoporosis is a common skeletal disorder in elderly which is characterized by a bone density of 2.5 standard deviation lower than young adults. Diet may play an important role in the pathogenesis of osteoporosis. The aim of this study was to determine the possible relationship ...
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Abstract
Background: Osteoporosis is a common skeletal disorder in elderly which is characterized by a bone density of 2.5 standard deviation lower than young adults. Diet may play an important role in the pathogenesis of osteoporosis. The aim of this study was to determine the possible relationship between major dietary patterns and osteoporosis in Iranian postmenopausal women.
Methods: A case-control study was conducted on 440 postmenopausal women in Tehran using convenient sampling which included of 220 cases and 220 controls. Demographic and anthropometric data, medical history, physical activity and usual dietary intake were collected through interviews. A 147 items Food Frequency Questionnaire were used to assess dietary patterns. Level of physical activity and nutrient intake between the two groups were compared. Principal components approach (PCA) was used to determine dominant dietary patterns.
Results: Two dominant dietary patterns (mixed dietary pattern and western dietary pattern) were identified using 33 food groups. There was a significant difference in nutritional status and physical activity between the case and control groups. After adjusting for the effect of possible confounding variables (Model 4), those in the second category of the Western dietary pattern were significantly more likely to have osteoporosis than in the first category (OR=3.87/CI=13-7.03).
Conclusion: Western dietary pattern was strongly associated with increased risk of osteoporosis. In addition, no association was found between mixed dietary patterns and osteoporosis.
Ali Khanjari; Ramin Khorrami; Afshin Akhondzadeh basti
Abstract
In this study, the combined effect of Bacillus coagulans and a mixture of potassium chloride and yeast extract on microbial, physicochemical, and sensory properties of vegetable sausage (probiotic and with reduced salt content) during four weeks of refrigerated storage was investigated. The viable count ...
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In this study, the combined effect of Bacillus coagulans and a mixture of potassium chloride and yeast extract on microbial, physicochemical, and sensory properties of vegetable sausage (probiotic and with reduced salt content) during four weeks of refrigerated storage was investigated. The viable count of Bacillus coagulans in probiotic vegetable sausage containing potassium chloride solution and 1% and 2% yeast extract was 8.34 log CFU / g for both groups on the first day and reached 7.2 and 7.42 log CFU / g, respectively after four weeks of storage. Adding the mixture of potassium chloride and 1% yeast extract in probiotic sausage compared to probiotic sausage without the mixture of potassium chloride and yeast extract, improved the survival of Bacillus coagulans by about 0.2 log CFU / g, while the use of 2% Yeast extract compared to 1%, improved probiotic bacteria viability count about 0.22 log CFU / g. Also, adding probiotic bacteria and the mixture of potassium chloride and yeast extract to the vegetable sausage increased and then decreased the pH of the product during the storage period and on the day 28 for probiotic samples without potassium chloride and yeast extract and probiotic sausage samples containing a mixture of 1% potassium chloride and 2% yeast extract reached 5.75, 5.73 and 5.7, respectively. Potassium chloride and yeast extract improved the taste score and overall acceptance while the color characteristics of the product decreased. In general, the results showed that in addition to reducing the sodium content of the product by replacing its salt with potassium chloride, yeast extract improved the survival of the probiotic bacterium Bacillus coagulans and reduced pH in Refrigerated storage time as well as improving sensory properties related to taste, color and overall acceptance of vegetable sausages.
