Assessment of Relationship Between Serum Vitamin D Levels and Metabolic Syndrome Components in Hemodialysis Patients

Aim: This study is aimed to evaluate the relationship between serum vitamin D levels and metabolic syndrome in hemodialysis patients. Materials and Methods: This study was conducted with participation of 80 patients undergoing hemodialysis for more than 6 months three times a week, aged > 18 years. Their height, dry weight, waist circumference were measured. Biochemical parameters such as serum 25-hydroxyvitamin D, lipid profile, and fasting blood glucose were analyzed. Metabolic syndrome was defined using the National Cholesterol Education Program Adult Treatment Panel III criteria. Severe vitamin D deficiency, 25 (OH) vitamin D < 5 ng/ml; mild vitamin D deficiency, 25 (OH) vitamin D 5-15 ng/ml; vitamin D insufficiency, 25 (OH) vitamin D 16-30 ng/ml, and vitamin D sufficiency, 25 (OH) vitamin D > 30 ng/ml were categorized. Statistical analysis of the data was performed with the use of SPSS version 21.0. Results: 48.4% of hemodialysis patients were identified to have metabolic syndrome. According to the serum levels of vitamin D; 35.0% of patients had severe vitamin D deficiency, 37.4% of patients had mild vitamin D deficiency, 18.8% of patients had vitamin D insufficiency and 8.8% of patients had vitamin D sufficiency (> 30 ng/ml). Vitamin D insufficiency was significantly associated with metabolic syndrome and central obesity. Conclusions: Deficiency/insufficiency is observed in serum 25-hydroxyvitamin D levels in hemodialysis patients. Vitamin D insufficiency is associated with metabolic syndrome

Promoting a healthy diet in young adults: The role of nutrition labelling

The use of the nutrition facts label has been associated with healthy eating behaviours for adults. However, the relationship between nutrition facts label use and overall diet quality is not well known in young adults, a vulnerable group that acquire lifelong eating behaviours during this period of life. This study aimed to assess if the use of information on the nutrition facts label is associated with a higher diet quality in young adults. In this cross-sectional study, 958 university students, aged 18-34 years were recruited. Nutrition facts label use was recorded. Dietary intake was assessed using 24-hour dietary recall. Healthy Eating Index-2005 (HEI-2005) scores were calculated. HEI-2005 score was significantly associated with using nutrition facts label (P < 0.001). The mean total HEI-2005 score was 60.7±10.11, 62.4±11.43 and 67.1±12.23 respectively for Never, Sometimes and Every time users of nutrition facts label (P < 0.001). Subgroup scores of HEI-2005 for total fruits, whole fruits, total vegetables, whole grains, milk, oils, saturated fat, and calories from solid fat, alcohol and added sugar (SoFAAS) were significantly higher in regular nutrition facts label users (P < 0.05, for each). This study showed that young adults who regularly use nutrition facts label have a higher diet quality

The Health Effects of Alpha Lipoic Acid

Alpha-lipoic acid is a natural substance found in a variety of foods and also synthesized in the human body. Both alpha lipoic acid and its reduced form dihydrolipoic acid are antioxidants. The antioxidant mechanisms are scavenging free radicals, chelating with metals, regenerating other antioxidants and repairing oxidative damage. It reduces heavy metal toxication by chelating. Lipoic acid supports blood glucose balance by effecting insülin signal pathways. Because of its effects on oxidative stres and glucose balance lipoic acid may prevent diabetic complications and neuro degenerative diseases and their progression

Aflatoxin M1 in Dairy Products: Exposure and Health Risks

Aflatoxins are toxic secondary metabolites produced by Aspergillus flavus (Asp.flavus) and Aspergillus parasiticus (Asp. Parasiticus) molds. This mycotoxin group, which is particularly toxic to liver, is found in many cereal crops during growth, harvest, post-harvest and improper storage and in edible tissues of animals consuming contaminating cereal products. Dairy products containing the most aflatoxin residues in edible animal tissues are consumed large quantities by consumers particularly children who are more vulnerable than. Thus, the AFM1 found dairy product is one of the important problems threatening public health. Studies on the AFM1 levels of commercially milk in Turkey is indicated that the AFM1 levels of dairy products do not exceed the acceptable maximum legal limits in the Turkish Food Codex Contaminants Regulation but may pose a risk to health, especially during long term intakes in children. Studies have also shown that AFM1 levels of raw milk contain more AFM1 levels than those sold in the market. Because aflatoxins cannot be completely destroyed from foods and feeds, It is emphasized by the relevant experts that measures should be taken by countries to limit the intake of aflatoxins via diet to minimize potential risks to health and to limit the consumption of aflatoxin containing foods at levels that can not be reduced

Farklı peynir çeşitlerinde B12 vitamini ve folik asit düzeyleri

In this study, a total of 120 cheese samples including 30 Turkish white brined cheese, 30 kashar cheese, 30 tulum cheese, and 30 mihalic cheese samples were investigated for vitamin B12 and folic acid contents using Radio Protein Binding Assay (RPBA). The average vitamin B12 and folate levels in 100 g of each of the white cheese, kashar cheese, tulum cheese, and mihalic cheese was determined as 0.93/11.12 ?g, 0.76/6.51 ?g, 0.77/6.35 ?g and 0.49/4.3 ?g, respectively. These results show that the investigated cheese samples have poor vitamin B12 and folic acid content. Therefore they are insufficient for daily intake of vitamin B12 and folic acid

Is There the Role of Endocrine Disruptors in Autism Spectrum Disorder?

The maintenance of human health and generation depends on the perfect functioning of hormones and similar signal carrier substances, which are vital for metabolism, growth-development, mental functions, immune system and reproduction. Infants and young children are more sensitive to contaminants in food than adults. Exposure to endocrine disruptors in infancy and early childhood is important for the development of childhood diseases. Autism spectrum disorder (ASD) is a condition that affects both the individual with the disorder and his or her entire family, and has a life-long and often destructive effect. The factors that cause ASD are not definitively known, but there are findings that it is genetically based. Environmental factors may also lead to ASD. Especially, bisphenol A (BPA), lead and mercury exposure have been reported to be associated with increased risk of ASD. Impairment of the GABAergic signal, which has an important role in the production of neural networks, and thyroid hormone function is considered as possible mechanisms for the observed relationships. A large number of research has been carried out on the effects of both genetic and environmental factors. In recent studies, pregnant women's body fluids (urine, serum) endocrine disruptive substance content and the prenatal body load of chemicals measured and the effects of these on children and their relationship to ASD are examined. Although there are studies on the relationship of endocrine disruptors with ASD, more studies are needed on this subject. In this review, it was aimed to evaluate the possible relationship between ASD and endocrine disruptors according to current study results

Levels of vitamin B_{12} and folic acid in different cheese types

Çalışmada, 30’ar adet beyaz peynir, kaşar peyniri, tulum peyniri ve mihaliç peyniri olmak üzere toplam 120 peynir örneği, B12 vitamini ve folik asit içeriği yönünden Radio Protein Binding Assay (RPBA) ile incelenmiştir. Peynir örneklerinde belirlenen ortalama B12 vitamini ve folik asit miktarları beyaz peynir, kaşar peyniri, tulum peyniri ve mihaliç peynirinin 100 gramında sırasıyla 0.93 / 11.12 ?g, 0.76 / 6.51 ?g, 0.77 / 6.35 ?g ve 0.49 / 4.3 ?g dır. Çalışma verileri, incelenen peynir örneklerinin B12 vitamini ve folik asit yönünden fakir olduğunu, günlük B12 vitamini ve folik asit ihtiyacını karşılayamayacaklarını göstermektedir.In this study, a total of 120 cheese samples including 30 Turkish white brined cheese, 30 kashar cheese, 30 tulum cheese, and 30 mihalic cheese samples were investigated for vitamin B12 and folic acid contents using Radio Protein Binding Assay (RPBA). The average vitamin B12 and folate levels in 100 g of each of the white cheese, kashar cheese, tulum cheese, and mihalic cheese was determined as 0.93 / 11.12 µg, 0.76 / 6.51 µg, 0.77 / 6.35 µg and 0.49 / 4.3 µg, respectively. These results show that the investigated cheese samples have poor vitamin B12 and folic acid content. Therefore they are insufficient for daily intake of vitamin B12 and folic acid

Levels of vitamin B-12 and folic acid in different cheese types

WOS: 000267672400006In this study, a total of 120 cheese samples including 30 Turkish white brined cheese, 30 kashar cheese, 30 tulum cheese, and 30 mihalic cheese samples were investigated for vitamin B-12 and folic acid contents Using Radio Protein Binding Assay (RPBA). The average vitamin B-12 and folate levels in 100 g of each of the white cheese, kashar cheese, tulum cheese, and mihalic cheese was determined as 0.93/11.12 mu g, 0.76/6.51 mu g, 0.77/6.35 mu g and 0.49/4.3 mu g, respectively. These results show that the investigated cheese samples have poor vitamin B-12, and folic acid content. Therefore they are insufficient for daily intake of vitamin B-12, and folic acid

Effects Of Different Ph, Temperature And Foils On Aluminum Leaching From Baked Fish By Icp-Ms

The effect of different type of fish, marination methods, temperature, and cooking time as well as foil type on Al leaching into baked fish, was determinated. Two fish types, Al foils, and marinating ingredients were procured from a hypermarket. Fish was cooked in the baking tray of oven, using two foil types, at 150 degrees C for 40 min and at 200 degrees C for 20 min. Al content was determined. It was found that increase in acidity caused significant increase in Al leaching. When the relationship between temperature-time and Al leaching based on meat type was analysed, it was found that when the temperature was increased the extent of Al leaching was higher in salmon. Even in the highest estimated weekly exposure to Al (1.228 +/- 0.1631 mg/kg per week), Al PTWI suggested by JECFA was not exceeded. Although using different Al foil did not leach significant amounts of Al into the fish and exposure values of Al did not exceed the PTWI, exposure of Al from fish samples may be dangerous to vulnerable groups such as children, elderly and people with kidney disease.WoSScopu