Nutrition and Health

The present mismatch between what our brain needs, and the modern diet neglects our marine heritage. Last century, the priority in nutrition and food production was to achieve a high protein diet and somatic growth and function. The dietary content of omega-3 (N-3) required by the brain was neglected although evidence for the essentiality of certain fatty acids was published in 1929 and specifically re-affirmed for omega 3 in the brain in the 1970s. Cognitive decline with age and neurodegenerative disorder with dementia are now rising. This review describes signs of N-3 deficit in Alzheimer and Parkinson Disease, where maximum change involves the primary sites: olfactory cortex and the hippocampus. The olfactory agnosia observed in schizophrenia supports an N-3 deficit as does a reduction of key ologodendrocyte- and myelin-related genes in this disorder and affective disorder, where a rise in dementia accords with a deficit of N-3 also in this disorder. N-3 normalizes cerebral excitability at all levels. That the two disorders are localized at the extremes of excitability, is supported by their opposing treatments: convulsant neuroleptics and anti-epileptic antidepressants. An adequate N-3 diet will probably prevent most psychotic episodes and prove that neurodegenerative disorder with dementia is also to a large extent not only preventable but avoidable.

Alzheimer's disease (AD), is a major public health problem among the elderly in industrialized countries and a growing problem in developing countries. In Cuba, 14,6% of the population is older than 60 years. The AD prevalence in Cuba lies between 5,13–7,14%. Several studies have shown the relationship between the low nutritional status of B vitamins, hyperhomocysteinaemia with loss of neuro-cognitive function and AD. In studies during the epidemic neuropathy that affected Cuba between 1992–1993, B vitamins deficiency and smoking habits were strongly associated with the epidemic. Some studies in healthy adults and elderly after this epidemic have shown a sub-clinical deficiency of some B vitamins and a high prevalence of infection by Helicobacter pylori. The possibility that B vitamin deficiencies could be an additional risk factor for the high prevalence of the AD in Cuba is discussed.

The aim of the study was to evaluate the adequacy of meals provided for elderly residents and non-residents of nursing homes in Croatia.

Menus of 44 all-day meals provided for residents from 4 nursing homes and 34 meals on wheels provided for non-residents of low socioeconomic status were selected by random sampling. A questionnaire was used to determine socioeconomic status and attitude of residents (n = 89) and non-residents (n = 80) regarding meals offered.

An average energy value of all-day meals and meals on wheels was 96.7 and 39.8% RDA respectively. All-day meals provide adequate amounts of the micronutrients examined (phosphorus, iron, thiamine, riboflavin, niacin and vitamin C) with exception of calcium. Fat provided 35% and 36% of energy for all-day meals and meals on wheels respectively. The body mass index (BMI) under 18.5 kg/m² had 1.7% residents and 4.0% non-residents. BMI higher than 24.9 kg/m² were observed in 50% and 47% of residents and non-residents respectively. Gender differences were observed for meal preferences offered to both residents and non-residents.

The meals provided adequate amounts of energy and the micronutrients examined. However, a decrease in the energy fraction of fat and decrease in protein content would be advisable.

Plasma lipid concentrations are the net result of the balance between two opposite processes: the loading, i.e. the entry of new lipids into the plasma compartment through the ingestion (diet) and/or endogenous synthesis, and the unloading, i.e. energy utilization, incorporation into cell membranes, and storage. Even though many fatty acids are thought to be synthesized in the body, it appears as nearly all circulating fatty acids are, in fact, derived from the diet. In view of the wide dietary availabilty of such nutrients, the need to conserve energy likely minimizes endogenous synthesis. Consequently, the possibility exists to alter circulating the profile of fatty acids, including the “non essential” ones by dietary manipulations.

In turn, a theory on the dietary vs endogenous contribution to circulating fatty acids, including those known as non-essential, is discussed based on critical interpretation of original data.

Objective: Iron deficiency anemia is caused by decreased production of red blood cells (RBCs) and is characterized by a reduction in either the hematocrit (Ht) or the concentration of hemoglobin (Hb). It is detected by blood iron status measures that are below population reference standards and also below the “usual or normal” levels for an individual. In some medicine practices, usually only hemoglobin and hematocrit are routinely measured with a full blood count, without measuring the indicators of iron status. Biochemical measures that are collected on single occasion are difficult to interpret in individuals, and normal ranges of hemoglobin and hematocrit do not necessarily confirm an iron deficiency condition, because they decrease only when severe iron depletion is present and are often unreliable or misleading. Thus, iron-depleted individuals can quickly develop iron deficiency if not detected early.

Methods: Information from hematological laboratory tests records on female patients at reproductive ages were collected and analysed.

Results: In this study, measurement of general test for anemia in some individuals revealed normal levels of RBCs count, Hb, Ht, mean corpuscular volume (MCV), mean cell hemoglobin concentration (MCHC), and cell morphology, whereas the levels of parameters of iron depletion and iron deficiency anemia such as serum iron and ferritin showed reduced values. The results indicate that individuals who are ordered cell blood count (CBC) measures alone without examining the indicators of iron status (Group C vs Group D) may not be correctly assessed with a definitive diagnosis and categorized as normal individuals. But in fact, they are susceptible to iron depletion and could develop iron deficiency anemia.

Conclusions: In evaluation of iron deficiency status it is important that total CBC test be accompanied by the other tests of iron status to pinpoint true iron deficiency. Otherwise, many cases may be missed out and misdiagnosed as normal individuals.

The consumption of different foodstuffs by Indian pre-school children (3 to 4 years) was recorded by using 24-hour recall method for three consecutive days. Adequacy of foods was ascertained by comparing the mean intake per day with Recommended Dietary Allowances (RDA). The daily mean intake of all foodstuffs viz. cereals, pulses, green leafy vegetables, roots and tubers, other vegetables, fruits, fats and oils, milk and milk products and sugar and jaggery was lower than their respective RDAs among preschoolers except roots and tubers which were consumed in adequate amount by boys of the same age group. The intake of protein, fat, calcium, thiamine, folic acid and vitamin B₁₂ was equal or more than their adequate amount as recommended by Indian Council of Medical Research. On the other hand, intake of energy, β-carotene, riboflavin and niacin was marginally adequate as per their respective RDAs. The most limiting nutrients in their daily diets were iron and vitamin C.

Background: Vernonia amygdalina (Bitter leaf) is popularly consumed in many homes in Nigeria as a vegetable in soup preparation, while the infusion is used in folk medicine in the treatment of malaria fever. In this study, fresh leaves of Vernonia amygdalina were subjected to abrasion (to remove the bitter taste) as is normally done in soup preparation, subsequently the nutrient, anti-nutrient and zinc bioavailability of the processed and unprocessed leaf were determined. The heamolytic effect of the leaf infusion on human erythrocytes (Genotype-SS, AS, AA) was also determined.

Result: The study revealed that Vernonia amygdalina leaf has high protein (33.3%), fat (10.1%), crude fibre (29.2%), ash (11.7%), mineral (Na, K, Ca, Mg, Zn & Fe), phytate (1015.4mg/100g) and tannin (0.6%) content, while it contain low cyanide (l.lmg/kg). Abrasion of the leaf caused a significant decrease (P<0.05) in both the nutrient and antinutrient content of the leaf except in carbohydrate where there was a significant increase (P<0.05) and Mg where there was no significant change (P>0.05). The result of the calculated [Ca] [phytate]/[Zn] molar ratio (the best index for the prediction of Zn bioavailability) indicated that the phytate content of both the processed and unprocessed Vernonia amygdalina leaf will not reduce the Zn content to a critical level (0.5mol./kg). Further studies on the leaf revealed that the infusion induced the haemolysis of human erythrocyte (In vitro). Human genotype-SS (1024) were highly susceptible to haemolysis induced by Vernonia amygdalina infusion, genotype-AS moderately susceptible (512) while genotype-AA (256) is highly resistant to haemolysis induced by the same infusion.

Conclusion: Bitter leaf has high nutrient and antinutrient content, however, abrasion will bring about a significant decrease (P<0.05) in both. The infusion of the Vernonia amygdalina leaf induces the haemolysis of mammalian erythrocyte in vitro, with Human-SS having the highest susceptibility.

A survey of dietary habits of 83 male and 35 female volunteers from rural villages around Maradi, southern Niger, revealed that fura and tuwo were basic staples, the former being consumed up to 21 times weekly and the latter about once daily. Local recipes were modified to incorporate a prospective new food, Acacia colei seed flour, at 0, 15 and 25% (w/w) and the resulting diets fed ad libitum to volunteers for three weeks under controlled conditions. Acacia incorporation at 25% increased the crude protein content of most meals and the per capita crude protein intake to 136 g/day, 56% above the control. Lipid intake was similar in the three trial groups. Dietary fibre intake and per capita energy consumption for the 25% acacia diet was 93% and 18% above the control respectively. Daily vitamin consumption was above RDA from all the diets. The results showed that the supplementation of the traditional foods of the people of Maradi with acacia increased the nutritional value of each food.

Agaricus bisporus and Pleurotus sajor caju mushrooms were procured from the Department of Plant Pathology, CCS Haryana Agricultural University, Hisar (INDIA) and analysed for various nutritional attributes. The fat and ash content were significantly higher in Agaricus bisporus, whereas, crude fibre and crude protein contents were significantly higher in Pleurotus sajor caju. Total and protein nitrogen was significantly higher in Pleurotus sajor caju than Agaricus bisporus mushroom as a result its true protein content was also significantly higher. No significant differences were found in the energy, carbohydrates and non-protein nitrogen contents of both the varieties of mushroom. Both varieties contained low phytic acid and oxalate however, it was significantly higher in Pleurotus sajor caju mushroom. The in vitro protein digestibility of both was not differing significantly.

The study was designed to investigate the effect of duration of frozen storage on the chemical, microbiological and sensory profile of Tilapia fish (Sarotherodun galiaenus) collected from a research pond of the Agricultural Development Project, Akure, Nigeria, subjected to sixty days of frozen storage and analyzed at intervals of ten days. Protein content (%) ranges from 43.70 ± 1.17−60.65 ± 2.40. Protein decreases with increasing duration of frozen storage with the fresh samples (not frozen) having the highest protein content (60.65 ± 2.40) while the least (43.70 ± 1.17) was recorded for fish samples that were frozen for sixty days. Similar results were obtained for the fat content (%) where the highest fat content (9.72 ± 0.25) was recorded for the fresh samples and the least value was recorded for those stored for sixty days. Ash content (%) and moisture content (%) do not show any significant change during storage. Mineral composition (Fe, Ca, Mg, P and Zn in mg/100g) and iodine content (μg/100g) of the samples showed a slight change with respect to duration of storage. pH values ranges between 5.20–6.90 while the total coliform count range was between 3.0 × 10³−7.5 × 106 with increasing values, as the duration of storage increases. Sensory evaluation of the fish samples on storage revealed that quality of the fish samples with respect to taste decreases with increasing duration of storage with the best quality (texture, odor and color) when freshly prepared; and that better quality during storage is obtainable during the first ten days of storage. These, by implication simply mean that fish should be stored for a short period of time to retain the taste, and provide both the protein and fat at optimal level.

The health benefits that long chain omega-3 fatty acids contribute in the reduction of coronary heart disease are well established through a number of scientific publications. A number of studies are also examining their potential role in mitigating other diseases and health conditions such as Alzheimer's and mental disorders. Some of the latest research have shown the importance of omega-3 fatty acids such as docosahexaenoic acid in cognitive development in infants. Extensive scientific research and recommendations to consume fish regularly from professional societies, health organizations, and government agencies consistently support dietary guidance to consume fish regularly. Nevertheless, increasingly consumers are being warned to eliminate or minimize their consumption of certain species. The warnings, which have been issued due to risks associated with chemical contaminates such as mercury, PCB, and dioxin in fish, have received extensive coverage in news articles and stories in popular magazines. There have been a series of mixed messages to the consumer about the benefits or risks in eating seafood. In some cases, the warnings have been issued by government agencies such as the Food and Drug Administration and Environmental Protection Agency's Joint Fish Advisory on methylmercury. In other cases, the warnings have come from advocacy groups and others. Unfortunately, the advice is often miscommunicated and misunderstood by consumers. The emerging news about the benefits and risks of fish consumption will be discussed in the context of their impacts on consumer's health and well-being.