Physiological effects of dietary complex carbohydrates and its metabolites role in certain diseases

Carbohydrate is one of the basic and an important food nutrient consumed worldwide. Like-wise Pakistani foods contain more carbohydrates than any other food nutrient consumed. Sometimes, Pakistani foods are devoid of protein and may contain only carbohydrates and fats as the major nutrients of the diet e.g. eating chapati (wheat bread) with potato curry. Certain non-communicable diseases can be avoided with adoption of proper healthier food habits and eating foods according to the needs of the body. These diseases are obesity, coronary heart disease, colonic cancer and gastrointestinal disorders (diverticular disease, constipation, hiatal hernia and hemorrhoids). Therefore complex carbohydrate should be an important constituent of our daily meal and it can be adopted for the management of certain diseases provided that it is used in proper amounts. Consumption of certain complex carbohydrates is associated with lower body weight, reduced blood cholesterol, reduced blood glucose and an increased crypt cell proliferation. Therefore, it is necessary and utmost important to know the various types of carbohydrates to enable us to decide to include carbohydrates in our daily food according to our health requirements. Not necessarily all the community need to know but at least those who are associated with nutrition and health management must know the beneficial as well as the harmful effects of carbohydrates

Bioactivity -guided isolation of antimicrobial agent from Coleus amboinicus Lour (Torbangun)

The leaves of Coleus amboinicus from Indonesia (CAL-I) and from Malaysia, Coleus aromaticus (CAT-M), Pogostemon cablin (PC-M), Coleus blumei–red leaves (CBR-M), Coleus amboinicus– (CAL-M) Coleus blumei –purple leaves (CBP-M) were collected from different localities, freeze dried and extracted with aqueous methanol. The biological activity in vitro, especially in relation to total phenolic & flavonoid contents, antioxidant and antimicrobial activities were studied. Total phenolic content was determined according to the Folin-Ciocalteu method whilst antioxidant activity was assessed using 2,2-diphenyl-1-picrylhydrazyl (DPPH) method. The antimicrobial activity of the extract was determined by making use of macro dilution and disc diffusion methods on two gram positive bacteria, two gram negative bacteria and on fungus as well. Furthermore, the toxicity was also assessed for the extracts by performing acute toxicity test. The phenolic content among the six Lamiaceae leaves extract showed significant difference (p<0.05) in result ranging from 55.21 - 95.17 mg GAE/g of dried samples. Pogostemon cablin (PC-M) had the highest content of phenolic followed by C. blumei (CBP-M). There were significant differences (p<0.05) of IC50 value of six Lamiaceae leaves extract ranging from 10.5 – 34.1 µg/ml. Among the species studied, Coleus amboinicus (CAL-M) and Pogostemon cablin (PC-M) showed higher antioxidant activity compared to the other leaves extracts. All leaves extracts showed activity at least against one strain of bacteria and result showed significant difference (p<0.05) between activities on the microorganism studied. On the contrary, all of the leaves extracts were not effective against C. albicans. The minimum inhibitory concentration (MIC) of all leaves extracts ranged from 1.0–2.0 mg/ml in inhibiting the growth of S. aureus, E. Coli, P. aeruginosa and B.subtilis. The acute toxicity test using C. Blumei leaves extract showed that there was no mortality of animals recorded at the highest dose of 5000 mg/kg body weight. This study shows that the extracts can be used as antioxidant and antimicrobial agent without having the toxic effect

Energy and nutrients intakes of male and female university students

Male and female students residing in the on campus hostels were explained the aim and importance of this study. Among the students registered were 30 male and 30 female who volunteered to participate in this study. The age range of the registered students was 22 – 26 years. On the day of the registration the age, height and weight were recorded and at the same time, they were given food frequency questionnaires (FFQs). They were asked to record alternately for three days whatever they ate during the prescribed week. Out of sixty students 51 (22 male and 29 female) returned the FFQs and the rest were excluded from the study. From the anthropometry, the weight and height for the given ages were compared with the international standards. From the FFQs the energy and nutrients intake was calculated using the food composition table for all students and compared with the recommended nutrients intakes (RNIs) reported by the FAO/WHO for the same age, height and weight. The total energy consumption was more in the female students than in the male students. Eighty two percent of the male and 21% of the female students had lower energy intake than their RNIs for energy. Eighty two percent of the male students had lower relative energy from protein and 91% had lower energy from carbohydrate intake than their respective RNIs. Similarly, in 48% of the female students had lower relative energy from protein and 76% had lower energy from carbohydrate intake than their respective RNIs. The relative contribution of energy from fat was higher in 95 % of the male and 97 % of the female students than their RNIs. The mean mineral intake was lower both for male and female students with the exception that the intake of P was more than the RNIs by 18.4 and 11.5 % for the male and female students respectively. The mean Fe intake was more than the RNIs by 37.3% in male students. Similarly, the vitamins intake was lower as well, both in male and female students with exception that they were having higher intake for vitamin A and C. Apart from these nutrients, all the students surveyed had lower dietary intake of fibre and cholesterol. This study indicates that the students are at the risk of specific nutrient deficiencies and the energy requirement is mainly met through dietary fat intake instead of carbohydrate

Comparison of energy and macro-nutrients intakes in university hostel students in two countries of Asia

Objective: The aim of this was to compare energy and macro-nutrients intakes in university hostel students in two Ccuntries of Asia Methods: Female students from the hostels of International Islamic University, Malaysia, Kuantan Campus and NWFP, Agricultural University Peshawar- Pakistan were assessed for the energy and macro-nutrients intakes. A total of 140 students were registered who volunteered to participate in this study. The age range of the registered students was 22-26 years. On the day of the registration, age, height and weight were recorded; also, food frequency questionnaires (FFQs) were provided. The participants were asked to record alternately for three days whatever they ate during the prescribed week. Out of 140 students 139 returned the FFQs and one of the students failed to return therefore excluded from the study. From the anthropometry, the BMI was used to assess the under, ideal, over-weight and obese students. From the FFQs, energy and nutrient intakes were calculated using the food composition Tables for Malaysia & Pakistan and compared with the recommended nutrients intakes (RNIs). Results: The body weight for the required height among the Malaysian students was lower by 7.81 percent than the reference value whereas the body weight of Pakistani students matched to the reference weight for height (Table 1). The Malaysian students were 28.0, 61.0, 5.5 and 0.9 % under, ideal, over-weight and obese respectively whereas Pakistani students were 100 % in the category of ideal-body weight. The total energy consumption was higher among Malaysian students by 9.93 % compared to the reference requirements whereas the Pakistani students claimed to meet the requirements. In terms of nutrients balancing the Malaysian students were having the ideal combination of the macro-nutrients and it was within the recommended range of 55-60, 15-20 and 25-30 % for carbohydrates, protein and fat respectively. These were poor among the Pakistani students and meet the energy requirements at the expense of fat consumption. Conclusions: This study suggests that there is imbalance in macro-nutrients intake among the student

Nutritional and other causes of hypertension in district Lakki Marwat, NWFP, Pakistan

This study was designed to identify the causes of hypertension in District Lakki Marwat, North West Frontier Province (NWFP)-Pakistan. Eight hundred individuals in the age range of 21 - 60 years (81 % male and 19 % female) from the urban & rural areas were randomly selected. A voters list was obtained from the Assistant Election Commissioner’s Office and every 7th person was randomly selected as a study case in each of the selected areas. The height, weight, blood pressure, socio- economic, demographic and nutritional information was recorded on questionnaire. The data was compiled and assessed for nutritional status, hypertension and other factors for any possible association. None of the respondents was in the category of optimal blood pressure. In the categories of optimal blood pressure, normal blood pressure, high normal blood pressure, hypertension stage 1, hypertension stage 2 and hypertension stage 3 on overall basis the percentages were 0.00, 71.75, 14.65, 4.87, 3.87 & 4.62 respectively, for the urban area the percentages were 0.00, 70.84, 12.85, 7.52, 4.07 & 4.70 respectively and for the rural area the percentages were 0.00, 72.34, 15.80, 3.11, 3.95 & 4.78 respectively. The association of the hypertension was significant with the different variables i.e. basal metabolic index (BMI), socioeconomic status (job and family responsibilities, social problems & enmity), nutritional habit (particularly excessive saturated fat & salt intake), smoking and lack of knowledge about the hypertension. This study suggests that the causes of hypertension are due to poor dietary habits, social and economic problems in the District Lakki Marwat, North West Frontier Province (NWFP)-Pakista

Ingredients and chemical composition of biscuits available in Peshawar and Mardan divisions

Data for ingredient formulation and ingredient composition of nineteen types of biscuits; available at 106 randomly selected bakers' shops of Peshawar and Mardan divisions, was collected. Samples of these biscuits, collected from 10% of the 106 randomly selected bakers shops, were analyzed for chemical composition. The caloric values of these biscuits were determined by multiplying the, protein, carbohydrate and fat contents of these biscuits with 4, 4 and 9. The major raw ingredients used for preparation of biscuits were flour, water, sugar, egg, milk and milk products. The minor ingredients, which usually gave name to the biscuit type, were vanilla, peanut. almond, ginger, cinnamon, jam, chocolate The average ingredients composition of biscuits was 44% flour, 23% sugar, 3% milk, 11% fat and 4% egg. The minor ingredients, used for taste and quality development of biscuits were added in trace amounts. The average chemical composition of biscuits was 5.58% protein 28.05% o fat, 0.47% ash, 1.46 fiber % and 57.27% carbohydrates. The average energy content of biscuits was 518 Kcal/100g. In general, the biscuits analyzed were low in protein, high in fat and energy. Obese individuals are advised to use biscuits with care because it will enhance their obesity. It is a good supplementary food for energy malnourished children and adults

Comparison of nutritional status of university students of two Asian countries

Purpose – The purpose of this paper is to compare energy and macro-nutrients intake in university hostel students in two countries of Asia. Design/methodology/approach – Female students from the hostels of International Islamic University, Malaysia (IIUM), Kuantan Campus and NWFP, Agricultural University Peshawar, Pakistan were assessed for energy and macro-nutrients intake. A total of 140 students were registered who volunteered to participate in this study. The age range of the registered students was 22-26 years. On the day of the registration, age, height and weight were recorded; also, food frequency questionnaires (FFQs) were provided. The participants were asked to record alternately for three days whatever they ate during the prescribed week. Out of 140 students 139 returned the FFQs. From the anthropometry, the BMI was used to assess the under, ideal, over-weight and obese students. From the FFQs, energy and nutrient intakes were calculated using the food composition tables for Malaysia and Pakistan and compared with the recommended nutrients intakes (RNIs). Findings – The body weight for the required height among the Malaysian students was lower by 7.81 per cent than the reference value, whereas the body weight of Pakistani students matched to the reference weight for height. The Malaysian students were 28.0, 61.0, 5.5 and 0.9 per cent under, ideal, over-weight and obese, respectively, whereas Pakistani students were 100 per cent in the category of ideal-body weight. The total energy consumption was higher among Malaysian students by 9.93 per cent compared to the reference requirements, whereas the Pakistani students claimed to meet the requirements. In terms of nutrients balancing the Malaysian students were having the ideal combination of the macro-nutrients and it was within the recommended range of 55-60, 15-20 and 25-30 per cent for carbohydrates, protein and fat, respectively; whereas the balancing of the macro-nutrients was poor among the Pakistani students and met the energy requirements at the expense of fat consumption. Originality/value – The paper suggests that there is imbalance in macro-nutrients intake among the students