Bożena Regulska-Ilow

Comparison of the effects of microwave cooking and conventional cooking methods on the composition of fatty acids and fat quality indicators in herring.

The aim of this study was to examine the changes which occur under the influence of different heating methods in the compositions of fatty acids and selected fat quality indicators in fillets of herring. The results that are compared herein were obtained via conventional culinary techniques and using microwave radiation. Culinary processes like boiling, grilling and frying, whether done conventionally or with a microwave oven, did not lead to a reduction in the n-3 polyunsaturated fatty acids (PUFAs) fraction of the total fatty acids, indicating that these fatty acids have a high durability and a low susceptibility to thermal oxidative processes. The culinary processes used in this study also had an insignificant influence on the fat quality indicators--the peroxide and anisidine value. The fat quality indicators in herring, both after conventional and microwave heating, differ little, and indicate a low content of primary and secondary products of oxidation.

Development, reproducibility and validity of the food frequency questionnaire in the Poland arm of the Prospective Urban and Rural Epidemiological (PURE) study.

BACKGROUND A food frequency questionnaire (FFQ) is the most commonly used method in large epidemiological studies. The validation of an FFQ is essential for specific populations because foods are culture-dependent. The present study aimed to develop an FFQ and evaluate its validity and reproducibility in estimating the intake of nutrients in urban and rural areas of Poland. METHODS Adult participants (n = 146) in the Polish arm of the ongoing Prospective Urban and Rural Epidemiological (PURE) study completed FFQs on two occasions, as well as four 24-h dietary recalls (DRs) during a 12-month period. Correlation coefficients (r) and de-attenuated correlation coefficients between dietary recalls and both FFQs were calculated for selected macro- and micronutrients. Agreement between the two methods was evaluated by classification into quartiles and the Bland-Altman method. Reproducibility was assessed by the intra-class correlation coefficient (ICC). RESULTS The final food list contained 134 food items. For urban participants, FFQ2 generally underestimated energy, protein and fat compared to the FFQ1 and mean of DRs. In rural areas, compared to DRs, both FFQs overestimated energy and macronutrients. For both urban and rural settings, de-attenuated correlation exceeded 0.4 for almost all nutrients and the exact agreement in quartile categorisation was >66%. When assessing repeatability, ICC varied from 0.39-0.63 in an urban setting and 0.19-0.45 in a rural setting. CONCLUSIONS This 134-item FFQ has good validity and reproducibility in relation to the reference method and can be used to rank individuals based on their macro- and micronutrient intake.

The role of diet in multiple sclerosis

Multiple sclerosis is a demyelinating disease of the central nervous system, occurs most commonly in adults between 20 and 40 years of age. Etiology of this disease is still not known, and one of the analyzed environmental factors is food. In this study, based on literature, discusses the impact of dietary intake of food on the occurrence and development of the disease. This study demonstrated that patients with multiple sclerosis less than healthy people ate bread and cereal products, fish, some vegetables and fruits. While patients often consumed an animal products, whole milk and sweets. It also discusses Swanks diet, which suggest that the severity of symptoms disease may be responsible food of animal origin, which is rich in saturated fatty acids. The author found that patients who comply a diet, after 34 years of application, the risk of death due to multiple sclerosis was three times lower than in those who have not complied with all the dietary recommendations. Moreover, research demonstrated a correlation between deficiency of omega-3, vitamin D, B12, antioxidant vitamins and folic acid in diet, and the development and exacerbation of symptoms of multiple sclerosis. Results of research concerning the relationship between dietary factors and the occurrence and development of this disease are inconclusive why the need is greater the amount thereof in this field. Patients may consider using a diet or supplements, if pharmacotherapy and other alternative and complementary methods do not bring expected effects.

The significance of anthocyanins in the prevention and treatment of type 2 diabetes

Anthocyanins are food compounds which belong to polyphenols and can mainly be found in dark fruits (e.g., blueberries, black currants, cranberries) and vegetables (e.g., red cabbage, radish, eggplant). The results of large research have shown that these compounds play an important role in the prevention of type 2 diabetes (T2D). In rodent studies and in studies with isolated omental adipocytes, it was observed that anthocyanins regulated the carbohydrate metabolism in the body due to the upregulation of GLUT4 (insulinregulated glucose transporter) translocation, increased activation of PPARγ (peroxisome proliferator-activated receptor-γ) in adipose tissue and skeletal muscles as well as increased secretion of adiponectin and leptin. Moreover, these compounds reduced the inflammation status in the body. Studies conducted on humans and experimental animals showed that anthocyanins decrease insulin resistance. This effect may be achieved by the upregulation of GLUT4 gene expression, activation of AMP-activated protein kinase and downregulation of retinol binding protein 4 (RBP4) expression. Anthocyanins also increased the uptake and utilization of glucose by tissues in streptozotocin-induced diabetic rats and mice, and they also protected pancreatic cells against necrosis induced by streptozotocin. Another mechanism that might explain the lower glucose level in the blood after a meal with anthocyanins compared to a meal without them is the inhibition of intestinal α-glucosidase and pancreatic α-amylase by these compounds. Moreover, anthocyanins improve insulin secretion, which can have a special meaning for people with T2D. The evidence from the presented studies suggests that foods rich in anthocyanins may be one of the diet elements supporting the prevention and treatment of T2D.

The use of antioxidant vitamin supplements among oncological patients

BACKGROUND Dietary supplementation is becoming more and more common among both healthy and unhealthy people. The use of supplements is often unjustified, though in some groups of patients it is a necessary management for providing the required vitamins and minerals. OBJECTIVES The aim of the study was to assess the frequency of using antioxidant vitamin supplements (A, C and E) among the patients of the oncology ward. MATERIAL AND METHODS The study group included 78 patients aged 19-83 years. The dietary intake of vitamins as well as the intake of supplements was assessed based on the data from the Food Frequency Questionnaire (FFQ). RESULTS It was observed that 46.2% of patients used some kind of a dietary supplement and 77.8% of them used antioxidant vitamins. Among those taking vitamin A, C or E supplements, 72.2% of women and 80% of men used multivitamins. It was reported that the average fulfillment of the recommended daily intake for vitamin A was 303 ±136%, for vitamin C it was 282 ±166% and for vitamin E it was 199 ±80%. More than 25% of the patients whose diets contained at least the same level of vitamins as dietary recommendations were using antioxidant vitamin supplements at the same time. CONCLUSIONS Although the average dietary intake of antioxidant vitamins among the patients was not insufficient, the use of dietary supplements in different forms was common in our study. The results of other studies concerning the safety of using dietary supplements by cancer patients are not conclusive. Dietary supplementation in oncological patients should always be used after a medical consultation with a doctor and a dietician.

Energy exchangers with LCT as a precision method for diet control in LCHADD

Long-chain 3-hydroxyacyl-CoA dehydrogenase deficiency (LCHADD) is a rare genetic disease. The LCHADD treatment is mainly based on special diet. In this diet, energy from long-chain triglycerides (LCT) cannot exceed 10%, however energy intake from the consumption of medium-chain triglycerides (MCTs) should increase. The daily intake of energy should be compatible with energy requirements and treatment should involve frequent meals including during the night to avoid periods of fasting. In fact, there are no recommendations for total content of LCT in all of the allowed food in the LCHADD diet. The aim of the study was to present a new method of diet composition in LCHADD with the use of blocks based on energy exchangers with calculated LCT content. In the study, the diet schema was shown for calculating the energy requirements and LCT content in the LCHADD diet. How to create the diet was also shown, based on a food pyramid developed for patients with LCHADD. The blocks will make it possible, in a quick and simple way, to create a balanced diet which provides adequate energy value, essential nutrients and LCT content. This method can be used by doctors and dietitians who specialize in treating rare metabolic diseases. It can also be used by patients and their families for accurate menu planning with limited LCT content.

Prevalence of hypertension in Polish population of PURE Poland study

Introduction: Hypertension is the most common risk factor for cardiovascular disease and is a significant predictor of premature death and cardiovascular disability. The aim of this cohort study was to evaluate prevalence of hypertension and cardiovascular risk factors in studied population of Lower Silesia province in Poland. Material and methods: Presented results are a part of PURE project. The study group included 2,044 inhabitants Lower Silesia province. Data collection included clinical history, anthropometric data, blood pressure, and serum glucose. Prevalence, awareness, and treatment of hypertension were evaluated. Results: 60.3% of studied population were hypertensive. Hypertension was more prevalent in studied men (70.63%) than in women (57.24%). Education had a significant impact on prevalence of hypertension and the highest prevalence of hypertension was observed in the least educated group. Hypertension was undiagnosed in 48.5% of studied population. Significantly, more men than women had undiagnosed hypertension (53.4 vs. 44.3). The prevalence of undiagnosed hypertension significantly increased with the education level. Conclusions: The studied group had high prevalence of hypertension (60.3%). Hypertension was less frequent and better diagnosed in studied women than in men. Level of education had significant impact on prevalence and awareness of hypertension.