P. B. Mathur

Antidiabetic potential of commonly consumed legumes: a review.

Over the last few decades, lifestyle changes have resulted in a drastic increase in the incidence of diabetes all over the world, especially in the developing countries. Oral hypoglycemic agents and insulin form the mainstay in controlling diabetes, but they have prominent side effects and fail to significantly alter the course of diabetic complications. Appropriate diet and exercise programs that form a part of lifestyle modifications have proven to be greatly effective in the management of this disease. Dietary therapy is showing a bright future in the prevention and treatment of diabetes. Legumes, owing to their high nutritive value, are increasingly being used in dietetic formulations in the treatment and prevention of diabetes on account of their antidiabetic potential. Given this background, this paper reviews the glucose- and lipid-lowering action possessed by various commonly consumed legumes through several animal and human studies. It is concluded that the various legumes not only have varying degrees of antidiabetic potential but are also beneficial in decreasing the risk factors for cardiovascular and renal disease.

Estimation of Sulphite Levels in Food Products Available in Delhi, India

Sulphites used as preservatives in foods might pose a risk for sensitive individuals, causing broncho-constriction, urticaria and dermatitis. The present work aimed at determining sulphite concentration using Optimized Monier- Williams method. A total of 357 food products were collected from different markets of Delhi and analysed for sulphites. The food products were classified into eight categories namely preserves, dried fruits, beverage concentrates, sugars, confectionery items, ready to serve beverages, bakery products and miscellaneous products. The mean recovery for 8 major food matrices was found to be 82.02% with relative standard deviation % RSDR of 3.22 and % RSDr of 1.72. The sulphite levels, expressed as sulphur dioxide, ranged from <10.0 mg/kg to 406 mg/kg. A total of 21% food products had sulphite concentration below the quantifiable limit of 10 mg/kg and in 30% of food products sulphites were not-detectable. Though most food samples presented sulphite levels below 50% of Maximum Permissible Level (MPL), a few local brands or un-branded samples of products like jam (n=1), sugar (n=3), fruit bars (n=3), digestives (n=1) and fruit beverages (n=1) had sulphite concentration 106% - 136% of the MPL. Beverages are likely to be major contributors to sulphite intake and brand loyal children are most likely to exceed their acceptable daily intake (ADI). Using the average concentration of sulphite obtained, 200 ml of beverage like squash will provide approximately 71% of the ADI for a child weighing 20 kg. Data generated can be utilized to estimate dietary exposure to sulphites and associated risk. Small scale manufacturers need to be sensitized about good manufacturing practices.

Validity of simple, novel measures of generalized and central obesity among young Asian Indian women.

OBJECTIVE The study examined the validity of simple and novel measures of generalized obesity- [body mass index (BMI, kg/m2), fat mass index (FMI, kg/m2), and body fat percent (BF%)] and central obesity--[waist circumference (WC, cm), waist-hip ratio (WHR), and waist-to-height ratio (WC/ht ratio)] against BF% and BMI as criteria. It also aimed to predict fat-free mass index (FFMI, kg/m 2 ), FMI, and BF% ranges for various BMI categories. DESIGN Cross-sectional study. MATERIALS AND METHODS Weight, BF%, fat mass (FM), and fat-free mass (FFM) were measured using leg-to-leg bioelectrical impedance in 183 women. Height, hip, and waist circumferences were taken using standard methods. The indices [FMI, FFMI, WHR, W/ht ratio] were computed. RESULTS The study revealed that FMI, BMI, WC, and WC/ht ratio were highly correlated with BF% (r = 0.978; r = 0.939; r = 0.894; r = 0.890, respectively, P < 0.01), whereas WHR had the least correlation (r = 0.497, P < 0.01). The FMI showed a higher positive predictive value (PPV) in diagnosing generalized obesity compared to BMI with BF% as criterion and higher PPV than BF% with BMI as criterion. Considering only the indices of central obesity, WC was the most predictive in identifying women with high BF% (≥ 30% and ≥ 35%), whereas WC/ht ratio proved to be a better index in identifying women with BMI greater than 23 and 25 kg/m2. The normal BMI for Asians (18.5-23 kg/m 2 ), the at-risk group (23- 25 kg/m2), and the obese class I (25-30 kg/m2) corresponded to FFMI values of 14.1-15.1 kg/m 2, 15.1-15.5 kg/m 2, 15.5-16.1 kg/m 2, respectively, and to FMI values of 4.4-7.9 kg/m 2, 7.9-9.5 kg/m 2, 9.5-13.9 kg/m 2, respectively. The BMI cutoff of 18.5, 23, 25, 27.5, and 30 kg/m 2 corresponded to BF% of 23.6, 34.3, 38.3, 42.6, and 46.3%, respectively. CONCLUSION FMI was a better predictor of generalized obesity compared to BMI and BF%. Considering abdominal obesity as an independent risk factor for insulin resistance, both WC and WC/ht ratio were able to predict central obesity better than WHR. Finally, the study presents ranges for FFMI and FMI for various BMI categories.

ò-carotene Content of Some Commonly Consumed Vegetables and FruitsAvailable in Delhi, India

Most of the vitamin A in the diet comes from plant food sources in developing countries. This study was designed with an objective of determining β-carotene content of a total of 26 types of green leafy vegetables, tubers, other vegetables and fruits obtained from four wholesale markets in Delhi, India using HPLC. There was a wide variation in β-carotene content of green leafy vegetables, with means ranging from 2199 μg/100 g in Basella rubra to 7753 μg/100 g in Amaranthus gangeticus. A large variation was observed in β-carotene content of fruits and the mango varieties tested, ranging from undetectable levels in strawberry and 808.60 μg/100 g in totapuri mango up to 11789 μg/100 g in alphonso mango. Approximately 65 g and 100 g of a green leafy vegetable would meet daily requirement of a preschooler and older child/adult respectively. Mango has considerable amount of β-carotene, and consuming a medium-sized bowl by preschool children would meet 99% of Recommended Dietary Allowances (RDA). The information generated is useful in identifying types of fruits and vegetables with higher concentration of the provitamin A in low income economies where fruits and vegetables are expensive. Individuals need to consume only small quantities of these vitamin A rich foods to meet daily requirement.

Comparison of Diet Quality of Low and Middle Income Adolescents in Delhi, India

Nutritional requirements increase tremendously during adolescence. Therefore, the present study wanted to assess the nutritional quality of the diet to low and middle-income adolescents of Delhi, the capital city of India. Dietary intake was assessed for 1030, 12–16 year old children studying in private (n=4) and government schools (n=4)using a three day food record. It was found that in private school children, for all food groups the percent adequacy of consumption was significantly higher (p<0.05) as compared to the percent adequacy in government school children. It was found that for all nutrients except folic acid, zinc and dietary fibre, private school children had a significantly higher percent adequacy of consumption (p<0.05) as compared to government school children. Boys belonging to both private and government schools had percent adequacy of consumption for nutrients like calcium and vitamin B12 significantly. Higher (p<0.05) than girls. Girls belonging to both private and government schools had percent adequacy of consumption for energy significantly higher (p<0.05) than boys. Diets of government school children who came from an economically disadvantaged background, were nutritionally inadequate as compared to private school children with respect to most foods and nutrients. Private school children on the other hand, were consuming nutrients like energy, and total fat above the recommended amounts. Therefore, children and parents need to be sensitized to ensure that children in this critical growing age consume nutritionally balanced meals avoiding excess consumption of energy, especially from fat and sugar.

Estimation of Food Additive Intake—Overview of the Methodology

With increase in processed and packaged food intake, there has been a growing concern regarding excessive use of food additives in food production. To assess whether these food additives pose a health hazard, their intake levels need to be defined. Various methods, such as per capita approach, total diet studies, Danish budget method, and individual- and household-based diet surveys, have been used for estimating exposure to food additives, namely, preservatives, synthetic food colors, artificial sweeteners, and antioxidants. A regular monitoring mechanism should be in place for assessing risk of exposure to additives, especially in developing countries of the world.

Evaluating Hazards Posed by Additives in Food- A Review of Studies Adopting A Risk Assessment Approach

Processing and packaging has increased the use of food additives in the food industry. Some of these additives have associated health risks. This review looks at studies on risk assessment of food additives published between 2000-2015. These studies have majorly focused on synthetic food colors and preservatives like benzoate, sorbate, nitrite and nitrate. Most of the studies have shown that the intake was below the acceptable daily intake (ADI) for average consumers. For extreme consumers (95th percentile), intake was found to be above the ADI or approaching ADI for additives like sunset yellow FCF, erythrosine, tartrazine, sulphite, benzoate and nitrite. It is advisable to look at multiple scenarios of dietary exposure while evaluating risk. A surveillance system which documents adverse effects to food additives as well as monitors risk on a regular basis is important for every country to have. Such data would be beneficial to regulatory authorities as well as the industry in fixing usage levels of the additive in an effort to minimize health risk.