The Indian Journal of Nutrition and Dietetics

Dementia and Dietary Intake of Vitamin B6 and Vitamin B12 among Elderly Type 2 Diabetic Subjects Attending a Tertiary Care Hospital in Bangladesh

Farhana Ahmed — 2024-03-01

Dementia and Type 2 Diabetes Mellitus (T2DM) are now parallel epidemics with hyperhomocysteinemia as one of the common links. Exploration of the dietary intake of vitamins B6 and B12 (important cofactors in homocysteine metabolism) is important in investigating the risk factors of dementia in various populations. To explore the association of dietary intake of vitamins B6 and B12 with dementia among Bangladeshi elderly type 2 diabetes mellitus subjects. A cross-sectional study, with purposive sampling, was conducted on 197 elderly T2DM (age >65 years) subjects. A structured questionnaire (Addenbroke's Cognitive Examination-ACEIII, validated for Bengali population), was used to estimate their ACE-III scores with subjects classified into Diabetic Nondementia (ND) (Score>75) and Diabetic Dementia (DD) (Score below 75) groups. Dietary intake of vitamins B6 and B12 were assessed by a predesigned 24hr recall method. The overall proportion of dementia was 65%; females were affected twice more as compared to males (46.2% vs. 93.6%, P<0.001). Females had significantly higher mean BMI (P=0.005) and proportion of obesity was also higher among them (P=0.008). Age and ACEIII score were negatively correlated (P=0.001). On multivariate analysis, female gender and age were found to be independent risk factors of dementia. On bivariate as well as on multivariate analysis, vitamins B6 and B12 did not show any significant association with dementia. About two-third of elderly diabetic persons in Bangladesh suffer from dementia and females are two times more affected than males. Age is an independent risk factor of dementia. Dietary deficiency of vitamins B6 and B12 do not seem to be independent risk factors for dementia in an urban setting; however, the findings need to be verified by large scale community-based studies.

Dietary Intake of Low and Normal Birth Weight Children Aged 8-14 Years from Underprivileged Areas of Delhi-NCR: A Comparative Study

Yamini Gusain — 2024-03-01

Low Birth Weight (LBW) children are at an increased risk of chronic diseases in later life. Evidence regarding their food and nutrient intake is sparse. This cross-sectional study evaluated the dietary consumption of at-risk full term LBW children currently aged 8-14 years living in underprivileged regions of Delhi-NCR compared to full-term Normal Birth Weight (NBW) children. Dietary data of 215 LBW and 38 NBW children was gathered using a two-day twenty-four hour recall method. Estimated Average Requirement (EAR) was used to assess childrens’ nutritional intake. Mann Whitney test and Chi square test were used to compare the food consumption data between the two groups. More than 80% children from both the groups derived 30% of day’s energy from fats, exposing them to a higher risk of chronic diseases. Significantly higher proportion of NBW children as compared to LBW children (p<0.05) had an adequate intake of micronutrients like thiamine, folate and iron. The consumption of green leafy vegetables was significantly higher among NBW children (p<0.05). Since early years are essential for establishing and developing eating habits and dietary patterns, it is imperative to be extra cautious while handling the diets of LBW children. Thus, timely intervention through counselling for improved diet and physical activity is critical in preventing and inhibiting the development of obesity and non-communicable diseases in LBW children later in life.

Facile Conversion of Agro-Waste for the Synthesis of Porous Silica and its Antibacterial Potential

Tharani. S — 2024-03-01

In rural societies, agriculture and cultivation are considered as the primary livelihood of the individual. Recent development of harvesting in agriculture yields huge amounts of agro-residue as wastes. Converting these crop- residue to dynamic activities in rural areas will aid in procuring silica in an eco-friendly and cheap manner thereby improving the livelihood of the villages which in turn leads to the development of the nation. Naturally, silicon found as oxide form (silica) and as silicates, were used as fertilizers, energy storage devices and adsorbents. In this study, non-conventional sources-sesame oil cake and pearl millet wastes were utilized as a silica source for the generation of mesoporous siliceous materials. This study mainly focussed on synthesising amorphous silica from agro-waste and have compared the agro- based silica with commercially available silica. The characteristics of the mesoporous silica have been determined by Fourier Transform Infrared spectroscopy, X- ray diffraction, Scanning Electron Microscopy and Energy Dispersive X-ray spectroscopy. This study explored the antibacterial potential of the as synthesised mesoporous silicates. The conversion of waste to wealth as this is a versatile, facile method of conversion that can be carried out easily. When relative to the precursor, as- synthesised silica source made from agricultural waste showed much better antibacterial activity.

Anti Diabetic, Anti Oxidant Activity and Amylose Estimation of Raw Banana Flour and Gymnema Sylvestre in Product Development

Padma Vijayakumar — 2024-03-01

Gut microbiome is altered due to the increased state of inflammation in type 2 diabetes. Resistant starch proves to be a good prebiotic and hence has a lot of scope in the development of gut health friendly food products. Underutilized raw banana flour which is rich in resistant starch was used for the development of a snack with the incorporation of the anti-diabetic herb Gymnema sylvestre. The control and variations were developed with different percentages of raw banana flour. Three different ready to eat snacks were formulated namely- khakhra, sev and chakli out of which khakhra was selected based on the sensory evaluation and further analysis. Evaluation for DPPH showed a significant increase (˂ 0.001) in the 70-percentage variation (K1). Anti-diabetic assay demonstrated a good inhibition percentage for the K1 (80.15). Amylose content was higher (35.54±0.02) indicative of a high resistant starch content in K1. The study concluded that enrichment of khakhra with the herb and raw banana flour has potential as a snack in type 2 diabetes.

Analysis of Potassium Bromate Additive in Samples of Bread from Karimnagar

kishore Kumar Godisela — 2024-03-01

All socioeconomic categories most frequently consume bread, which is one of the most popular meal types. It is easily accessible in restaurants, hotels, and households and is made mostly from flour with the addition of different ingredients to raise the overall quality. Potassium bromated (KBrO3), which is employed as an oxidizing agent to mature flour, is one such ingredient. Due to its effectiveness and low cost, potassium bromate has seen a surge in use in the bread-making sector in recent years. The chemical is carcinogenic, though, and consumption of it can have a number of negative health repercussions. The potassium bromate level of several types of bread samples from different brands sold in Karimnagar city was examined in the current study using a spectrophotometric approach. According to the study’s findings, two brown bread and four samples of white bread had bromate levels that ranged from 16.22 to 30.17 ppm and 13.24 to 30.17 ppm, respectively. This indicates that the bakeries are not making their bread according to the recommended guidelines. One white bread sample and three samples of brown bread from bakery companies were not found to contain potassium bromate, indicating that their bread-making procedures were adequate or that other forms of additives were used. When used frequently, the potassium bromate quantity observed poses a threat to human life and must be closely monitored.

Effect of Cooking Method on Quality Characteristics of Spent Hen Meat Finger

B. P. Ranveerkar — 2024-03-01

The cooking process is essential for getting meat to the desired quality, eliminating food borne pathogens, and guaranteeing microbiological safety. Consumers typically select a cooking technique that results in high-quality meat products with a pleasant texture and flavour. This study was conducted to evaluate the effect of different cooking methods on quality of spent hen meat finger were steam cooking along with deep frying and deep frying. The sensory quality in respect to flavour, juiciness and overall acceptability was highly significantly (P < 0.01) increased in steam cooking along with deep frying where as general appearance, texture and binding ability was increase non-significantly (P > 0.05). Textural quality for firmness of meat finger was improved highly significantly (P < 0.01) in steam cooking along with deep frying as compared to only deep frying while the toughness was increased non significantly (P > 0.05). Furthermore, the different cooking techniques had a non-significant (P > 0.05) impact on the pH of the finished product. The moisture content of product was significantly (P < 0.05) decreased but protein, fat and ash content were increased non-significantly (P > 0.05) in steam cooking along with deep frying. Lightness (L*) of product was significantly (P < 0.05) decreased in steam cooking along with deep frying. Therefore the steam cooking along with deep frying may be beneficial for the cooking of spent meat fingers.

Probiotication of Underutilized Wild Fruit Juices (Manipur) by Limosilactobacillus fermentum Strain BTFSN

Babina Chanu Khomdram — 2024-03-01

Growing lactic acid bacteria in fruit juices has gained popularity recently as a way to improve nutritional and sensory aspects while also offering health advantages. The demand for non-dairy food products has grown among consumers in recent years, particularly among lactose intolerant people. The current work aims to create probiotic
Underutilized Wild Fruit (UWF) juices from Manipur by using probiotic bacteria Lactobacillus fermentum BTFSN. The UWF juice extract was added with the strain BTFSN and subjected to fermentation (25°C) as well as storage at refrigeration (4°C). The viability of the strain was found to be at an optimal level of 8 days of fermentation (25°C) and 20 days of storage (4°C). Fruit sugar, pH, and acidity all decreased which is a significant nature of probiotic viability. The antioxidant properties of the chosen fruits was studied and found out to have high amounts of antioxidant activity. The sensory assessment shows lowest acceptability in the control variation and shows high acceptability in the variation added with the BTFSN strain. Hence, it may be concluded that UWF juices have the potential to serve as a vehicle for the administration of probiotics and a nutritious drink to enhance overall well-being, particularly for individuals with milk allergies or intolerances.

An Open-Label Clinical Study to Evaluate the Safety and Gastrointestinal Tolerance (Product Compliance) of Groviva® Advance in Hospitalized Children Requiring Isocaloric Formula for Enteral Tube Feeding

Parag dekate — 2024-03-01

The aim of this study is to evaluate the safety and gastrointestinal tolerance of Groviva® Advance in pediatric patients hospitalized to Pediatric Intensive Care Units (PICUs) and requiring an isocaloric formula for enteral tube feeding. This was a prospective five-day single centre, open label clinical study. The safety and tolerance of Groviva® Advance (45 gram in 170 millilitres of water) was evaluated every day from Day 1 to the end of hospitalization or Day 5, whichever was earlier. The reconstituted amount was 210 millilitres (equivalent to 200 kcal [1 kcal in 1 ml]) and dosed three hourly (or at the discretion of the pediatrician). The majority of participants received the Groviva® Advance tube feed three hourly on all five days of the study. The average range of total feeds varied from 295.16 ± 275.19 to 1074.737 ± 347.94 feeds per day. The most common side effects were loose stools or vomiting; if present, majority of participants had only one episode per day. There was minimal or no total daily aspiration or GRV (>500 ml/day). There was no statistically significant change in weight (P=0.7163) and abdominal girth (0.6381) of study participants. There were no issues encountered during the preparation and administration of Groviva® Advance. Groviva® Advance was found to be safe and well tolerated by critically ill children admitted to PICUs.

Yogic Interventions for Weight Loss - A Narrative Review

Sindhuja M — 2024-03-01

Globally, obesity affects both high and low- income countries alike. A non-dietary or supplement-based complementary and alternative therapy for improving physical activity in combating this health disorder is yoga. Various forms of yoga have been reported to be beneficial for the holistic fitness of the mind and body, however, no comprehensive review on the combination of yoga and diet therapies’ effect on weight loss in otherwise healthy overweight/obese individuals is available. A narrative review of 10 articles (2010-2020), which met the inclusion criteria, highlighted that clinically beneficial therapies that have an impact on measures of obesity are physical activity and sustained balanced diet; long-term practice of yoga (~1.5 hours/day for ~12 weeks) with initial observed weight loss, has higher benefits when compared to short-term yoga (~1.5 hours/day for ≤1 week); the two types of yoga interventions discussed are suryanamaskara and Iyengar yoga/Kripalu yoga/hatha yoga. The promotion of mindfulness is beneficial in the nutrition practices as well as stress management, self-compassion and spiritual development. The review concluded that there is further scope of researching yoga practices with diet monitoring and nutrient analysis.

A Review on the Potencies of AI-Driven Nutritional Assessment Studies in Enhancing Public Health

Prasun Roychowdhury — 2024-03-01

Proper nutrition is essential for promoting a healthy and productive life. Nutritional assessment plays a crucial role in formulating effective public health strategies to combat the global issue of malnutrition. However, traditional assessment methods often rely on time-consuming and self-reported data, leading to potential inaccuracies. The emergence of Artificial Intelligence (AI) offers promising solutions to revolutionize nutritional science. This review explores how AI can transform various aspects of nutritional assessment. AI, incorporating machine learning, natural language processing, computer vision, and robotics, leverages data analysis, pattern recognition, and personalized nutrition recommendations. By analysing extensive datasets, including dietary preferences, health records, and genetic information, AI can create personalized nutrition plans, suggest healthier food alternatives, manage nutrition-related diseases, enhance food safety, optimize food supply chains, and design balanced menus for different settings. AI-driven technologies ensure more robust, rapid, and accurate nutritional assessment, benefiting diverse vulnerable groups. Nevertheless, ethical considerations, such as bias in algorithms, privacy concerns, and potential job impacts, require careful attention. Prioritizing data protection, privacy, and responsible AI development will facilitate the integration of AI in nutritional assessment, leading to transformative advancements while safeguarding individuals' rights and well-being.