BENEFICIAL EFFECTS OF SOUR CHERRY JUICE CONSUMPTION ON SOME RISK FACTORS OF CARDIOVASCULAR DISEASES IN PATIENTS WITH TYPE 2 DIABETES
Asal Ataie‐JafariSaeed HosseiniRamin HeshmatMohammad ParvizSormeh Raees-ZadehMehdi YousefiMohammad Pajouhi
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Background: The risk of cardiovascular diseases increase in diabetic patients. So, it is important for patients to achieve the optimal lipid levels. Nutrition including consumption of anthocyanins plays a primary role in reducing the risk of heart disease and hypertension. In this study, we assessed the effect of concentrated sour cherry juice (SCJ) consumption as a rich source of anthocyanins on lipid profile and blood pressure of type II diabetic patients. Methods: In this quasi-experimental study 16 type II diabetic women with fasting blood sugar ≥110 mg/dl and LDL-C ≥100 mg/dl were recruited and consumed 40 g/day of SCJ for 6 weeks. Measurements of weight, lipid profile and blood pressure were done in baseline and after completion of the study. A 2-day food records was completed by patients so. The Wilcoxon test was used for statistical analysis. Results: Mean (± SD) age, weight, total cholesterol, LDL-C, systolic and diastolic blood pressure were 53.6±8.8 years, 72.8±14.9 kg, 213.9±27/0 mg/dl, 118.4±14.7 mg/dl, 129.1±15.7 mmHg and 81.7±8.1 mmHg respectively in the beginning of the study. After consumption of SCJ, a significant decrease (P<0.05) in weight, total cholesterol, LDL-C, systolic and diastolic blood pressure was seen. Changes in serum triglyceride and HDL-C concentrations were not significant statistically. Conclusion: It is concluded that SCJ consumption may modify cardiovascular disease risk factors in diabetic type 2 patients.Keywords:
Lipid Profile
Blood sugar
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The appropriate proportions of macronutritional intake have been controversial in medical nutritional therapy for diabetes, and evidence of the effects of carbohydrate consumption on diabetes complications in prospective settings is sparse. We investigated the relationships between proportions of carbohydrate intake as the % of total energy and diabetes complications in a nationwide cohort of Japanese patients with type 2 diabetes aged 40-70 years with hemoglobin A1c ≥6.5%. The analysis was of 1516 responders to a baseline dietary survey assessed by the Food Frequency Questionnaire based on food groups. Primary outcomes were times to overt nephropathy, diabetic retinopathy, and cardiovascular disease (CVD) after 8 years. Hazard ratios (HRs) for proportions of carbohydrate intake were estimated by Cox regression adjusted for confounders. High carbohydrate intake was significantly related to higher intakes of grain, fruits, and sweets/snacks and lower intakes of soybean and soy products, vegetables, seaweed, meat and processed meat, fish and processed fish, eggs, milk and dairy products, oil, and alcoholic beverages. During the eight-year follow-up, there were 81, 275, and 129 events of overt nephropathy, diabetic retinopathy, and CVD, respectively. After adjustment for confounders, HRs for complications in patients with carbohydrate intake in the second or third tertiles (51.0%-56.4% and ≥56.5%, respectively) compared with carbohydrate intake in the first tertile (<50.9%, referent) were analyzed. No significant associations were shown in the second and third tertiles relative to first tertile (overt nephropathy: 1.05 (95% Confidence Interval, 0.54-2.06) and 0.98 (0.40-2.44); diabetic retinopathy: 1.30 (0.90-1.88) and 1.30 (0.78-2.15); and CVD: 0.95 (0.55-1.63) and 1.37 (0.69-2.72)). By exploring potentially nonlinear relationships, trends for the incidence of diabetes complications according to proportions of carbohydrate intake were not clearly shown. Findings suggested that proportions of carbohydrate intake were not associated with the incidence of diabetes complications among type 2 diabetes patients in Japan.
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Introduction: Dyslipidemia is a key modifiable cardiovascular risk factor and a major clinical feature in the patients infected with the human immunodeficiency virus (HIV) in the current era of highly active antiretroviral therapy. Peanuts could reduce the risk of cardiovascular diseases as an abundant source of fiber, α-tocopherol, copper, arginine, magnesium, folate, and resveratrol. The present study aimed to evaluate the impact of supplementing peanut and counseling in the form of a healthy diet on the fasting lipid profile of HIV-infected adults. Methods: This randomized crossover clinical trial was conducted on the eligible participants who were randomly assigned to a two-arm study. In treatment I, the participants consumed 80 grams of peanuts plus their regular diet. In treatment II, the participants were provided with nutrition counseling on a healthy diet and consumed 80 grams of peanuts. Each treatment continued for eight weeks with a six-week washout interval. Results: A 3.07% reduction was observed in the total cholesterol of the subjects receiving treatment I, while the reduction rate was 5.39% in treatment II. In addition, a 12.8% decrease was observed in the triglycerides of the subjects receiving treatment 1I, as well as a 17% reduction in treatment II. A significant increase was reported in the high-density lipoprotein cholesterol in treatments I and II, with the rate estimated at 7.38% and 5.1%, respectively. Furthermore, low-density lipoprotein cholesterol decreased by 5.56% in treatment I and 4.32% in treatment II. The estimated 10-year risk of contracting coronary heart disease reduced significantly between the baseline and end of the study (P=0.03). Conclusion: According to the results, regular consumption of peanuts could improve the fasting lipid profile of HIV-infected patients and reduce the risk of coronary heart disease.
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Background: There were a few reports about the best intake balance of three major nutrients for prevention of hypertension (HT). We conducted population-based study to clarify the relationship between the HT and the intake rate of three major nutrients; carbohydrate, fat, and protein in general Japanese population by using medical check-up (Ningen-doc) data. Methods: We analyzed 90,143 people (male:49.1%, age:46.3±12.0 years) who had annual medical check-up in our hospital from January 2004 to June 2010. We diagnosed hypertension by 140mmHg and over in systolic blood pressure (BP) and 90 mmHg and over in diastolic BP. We checked their present illness, and the patients with anti-hypertension medical treatment included HT group. We checked the amount of three major nutrients and salt intake by questionnaire methods. We conducted univariate and multivariate analysis to clarify the relationship between HT and nutritions with age, sex, body mass index (BMI), smoking, serum uric acid, dyslipidemia, and diabetes mellitus. Results: We got 89851 patients reports (99.7%) with the information of the amount of three major nutrients and salt intake. The number of patients with HT was 13926 (15.5%). In HT group, the rate of protein intake was significantly higher (19.7% vs 19.4%, p<0.001) and the rate of fat intake was significantly lower (16.1% vs 16.4%, p<0.001) than that in normal group with univariate analysis. The rate of carbohydrate was almost same in two groups (64.2% vs 64.2%). Multivariate logistical regression analysis showed that high protein intake was associated with significantly higher prevalence of HT (p=0.001) with aging (p<0.001), male (p=0.001), high BMI (p<0.001), smoking (p<0.001), high level of serum uric acid (p<0.001), dyslipidemia (p<0.001) and diabetes mellitus (p<0.001). The rate of fat intake and salt intake were no significant differences with the prevalence of HT (p=0.093, p=0.146). Conclusions: High protein diet may be an independent risk factor of HT. This study suggests that protein restricted diet is favorable influence to prevent HT.
Dyslipidemia
Univariate analysis
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Epidemiological, experimental and clinical investigations have shown that diets supplemented with moderate quantities of alcoholic beverages lead to biochemical changes, that are widely regarded to prevent cardiovascular disease. Red wine contains a naturally rich sources of antioxidants which may protect the body from oxidative stress. We investigated the relationship between red wine intake and lipide profile, glucose, blood pressure and WHR index changes. Participants consumed 200 ml of red wine Lemberger (MASARYK, Slovakia) each day during supper for six weeks and were encouraged to maintain their usual diet and exercise habits. Daily intake of Lemberger during six weeks was
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Dietary fat
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Fruit and vegetable (FV) intake has been associated with a reduced risk of cardiovascular disease (CVD). Beyond increasing FV intake, the incorporation of other healthy dietary changes may help to further attenuate CVD risk.A systematic review and meta-analysis was conducted to determine the effect of increasing FV intake to > 3 servings daily as well as incorporating other healthy dietary changes on classical CVD risk factors through a systematic review, meta-regression, and meta-analysis of randomized controlled trials.The following databases were searched: PubMed, CINAHL Plus with Full Text, Medline (ProQuest), and Cochrane Library.82, 24, and 10 articles were selected for the systematic review, meta-regression, and meta-analysis, respectively.Meta-regression analysis showed a dose-dependent response between the number of FV servings consumed in each intervention group and the blood triglyceride change value. Pooled weighted mean differences from the meta-analysis suggested that increasing FV intake to > 3 servings daily contributes to significant decreases in triglyceride (-0.10 mmol/L; 95%CI, -0.18 to -0.01) and diastolic blood pressure (-1.99 mmHg; 95%CI, -2.28 to -1.70) as well as marginal decreases in total cholesterol and low-density lipoprotein cholesterol. While improvements were observed in the triglyceride and high-density lipoprotein cholesterol response following the incorporation of other healthy dietary changes, no additional cardiovascular benefits were observed when FV intake was increased from > 3 to > 5 servings daily.Increasing FV intake to > 3 servings daily improves CVD risk factors, most distinctly triglyceride, especially when complemented with other healthy dietary changes.
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Cardiovascular diseases account for about half of all deaths in middle age and a substantial proportion of deaths in old age (1). Elevated blood cholesterol, elevated blood pressure, cigarette smoking, and lack of exercise explain most of these premature deaths. Recent clinical trials that demonstrated that lowering blood total cholesterol is associated with highly significant reductions in coronary heart disease (CHD), stroke, and all-cause mortality (2–4), have prompted a renewed interest in dietary strategies for CHD prevention. Several decades of epidemiological research have established that the amount and type of dietary fat consumed by populations is related to their blood total cholesterol levels and mortality rates from CHD (5). On the basis of this evidence, expert groups have advocated that intake of total fat by the general population should be restricted to 30% of calories, saturated fat restricted to 10% of calories, and dietary cholesterol to less than 300 mg/d (6). Individuals at high risk of coronary disease should restrict saturated fat intake to less than 7% of calories and dietary cholesterol to less than 200 mg/d.KeywordsExperimental DietTrans Fatty AcidBlood CholesterolDietary CholesterolBlood Total CholesterolThese keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.
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Abstract Background Obesity is the most relevant overnutrition disease worldwide and is associated to different metabolic disorders such as insulin resistance and type-2 diabetes. Low glycemic load foods and diets and moderately high protein intake have been shown to reduce body weight and fat mass, exerting also beneficial effects on LDL-cholesterol, triglyceride concentrations, postprandial glucose curve and HDL-cholesterol levels. The present study aimed at studying the potential functionality of a series of low glycemic index products with moderately high protein content, as possible coadjuvants in the control of type-2 diabetes and weight management following a chronologically planned snacking offer (morning and afternoon). Methods The current trial followed a single group, sequential, longitudinal design, with two consecutive periods of 4 weeks each. A total of 17 volunteers participated in the study. The first period was a free living period, with volunteers' habitual ad libitum dietary pattern, while the second period was a free-living period with structured meal replacements at breakfast, morning snack and afternoon snack, which were exchanged by specific products with moderately high protein content and controlled low glycemic index, following a scheduled temporal consumption. Blood extractions were performed at the beginning and at the end of each period (free-living and intervention). Parameters analysed were: fasting glucose, insulin, glycosylated hemoglobin, total-, HDL- and LDL-cholesterol, triglyceride, C - reactive protein and Homocysteine concentrations. Postprandial glucose and insulin were also measured. Anthropometrical parameters were monitored each 2 weeks during the whole study. Results A modest but significant (p = 0.002) reduction on body weight (1 kg) was observed during the intervention period, mainly due to the fat mass loss (0.8 kg, p = 0.02). This weight reduction was observed without apparently associated changes in total energy intake. None of the biochemical biomarkers measured was altered throughout the whole study. Conclusions Small changes in the habitual dietary recommendations in type-2 diabetes patients by the inclusion of specific low-glycemic, moderately high-protein products in breakfast, morning and afternoon snacks may promote body weight and fat-mass loss, without apparently altering biochemical parameters and cardiovascular risk-related factors. Trial Registration Trial registered at clinicaltrials.gov NCT01264523 .
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Clinical nutrition
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Aim: We aimed to clarify actual food and nutrient intakes in Japanese patients with dyslipidemia. We also compared food and nutrient intakes between patients with and without low-density lipoprotein cholesterol (LDL-C) lowering drug therapy.
Dyslipidemia
Cross-sectional study
Low-density lipoprotein
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USDA established MyPlate as a guide to establish healthier eating choices. We investigated the influence of USDA MyPlate food group consumption on Metabolic Syndrome (MetS) parameters in Weber State students. We hypothesize that variation in the consumption amount and the percentage of daily calorie goals for each of the five food groups (grains, fruits, vegetables, dairy, protein, and empty calories) will significantly modulate MetS in the study participants. etS parameters were measured in 236 Weber State University student participants, ages 18–59 years. Two-day diet records for each participant were collected and analyzed using Diet and Wellness Plus. Multiple linear regression (MLR) analysis was conducted to determine the influences of food groups on the MetS parameters. According to the MLR analysis conducted using MetS and food groups as predictors; we found that for an ounce increase in grain, SBP increased by 0.67239 mm/Hg (P = .001). DBP decreased by 0.87999 mm/Hg (P = .001448) per cup increase of dairy. Similarly, a one cup increase of fruit was associated with a Glucose increase of 0.96578 mg/dL (P = .029). For each percentage increase of empty calorie percentage, HDL-C increased by 0.018054 mg/dL (P = .001)and LDL-C increased by 0.014072 mg/dL (P = .005). Specific food groups accounted for some of the variability of multiple parameters. Among the food groups studied; Grain consumption was the best predictor for systolic blood pressure. Dairy was the most influential for diastolic blood pressure. Glucose was influenced by fruit amount consumption. Empty calorie consumption was the most important predictor of HDL-C and LDL-C. Finally, details on specific food components within the food groups may help to enhance the models to predict these metabolic parameters. Weber State University, Office of Undergraduate Research.
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