The health-related quality of life in normal and obese children

AbstractBackgroundOverweight and obesity have a major impact on the quality of life (QOL) in different patterns and magnitudes.ObjectiveTo assess the effect of obesity on the quality of life in children.Patients and methodsThe study was carried out on 111 children aged from six to twelve years in National Nutrition Institute. They were divided according to age into two groups; group I for children ⩽8years (n=42) and group II for children >8years (n=69). Only obese children of nutritional cause of obesity were included in this study. The data were collected by different tools, questionnaire and clinical Assessment.ResultsResults showed that; in group I (⩽8years); 20 children were of normalweight (47.6%) and 22 were obese (52.4%), while in group II (>8years old); 29 of them were of normal weight (42.0%) and 40 were obese (58.0%). The Mean±SD of body mass index (BMI), height and weight in normal and obese children were significantly different. The socioeconomic class relation between normal and obese children was significantly different. The total quality of life score was ⩾75 (very good QoL) in 95.0% and 82.8% of normal weight children, while the percentage was only 4.5% and 5.0% in obese children (⩽8years and >8years, respectively). On the other hand, the total score was ⩽25% (bad QoL Life) in only 0.0% and 6.9% of normal weight children, while it was 31.8% and 17.5% in obese children (⩽8years and >8years, respectively).There was a negative correlation relationship between total quality of life scores and BMI, waist circumference, weight and a positive correlation relationship between quality of life scores and father’s and mother’s education and father’s occupation.ConclusionObesity in children had a negative impact on their quality of life

Extraction, identification, and quantification of bioactive compounds from globe artichoke (Cynara cardunculus var. scolymus)

This study looked at the best conditions for extracting bioactive compounds from globe artichoke (Cynara cardunculus var. scolymus), such as total phenolics, flavonoids, ascorbic acid, and inulin. The obtained results showed that the optimum conditions for extraction of total phenolics and flavonoids from receptacle and bracts of artichoke, when applying maceration at room temperature, with 70% methanol for 4 h. Genstin was the major phenolic compound (57.86 and 25.6 mg/100 g DM) in artichoke receptacle and bracts, respectively. The highest content of ascorbic acid extracted from artichoke parts was obtained using 1% citric acid solution at 25 °C. In addition, the optimum conditions for extraction of inulin were autoclave at 120 °C for 15 min. The most abundant essential amino acids were aromatic amino acids (phenylalanine and tyrosine), followed by valine, lysine, and leucine but sulfur amino acids were the limited amino acids found in the artichoke parts. Our results also suggested that bioactive compounds from artichoke extracts might have a promising future in the management of oxidative stress on the gastrointestinal tract and recommended as an attractive ingredient for developing functional food

Structural and Functional Abnormalities in the Caudate Nucleus of Schizophrenic Patients with and without Obsessive Symptoms

Background: Obsessive\u2013compulsive symptoms (OCS) have been frequently described in schizophrenic populations. There is a controversy on whether this co-occurrence is more than just comorbidity or represents a distinct subgroup in schizophrenia. Aim: The aim of this study was to investigate whether there are possible underlying structural and functional differences between schizophrenic patients with and those without OCS. Patients and methods: Participants in this study were divided into three groups: 20 patients having schizophrenia with OCS; 20 patients having schizophrenia without OCS (both were diagnosed according to DSM-IV-TR); and 20 matching controls. All participants underwent an MRI for volumetric measurement of the caudate nucleus and a magnetic resonance spectroscopy to measure choline (Cho), creatine, and N-acetyl aspartate (NAA) in the caudate nucleus. Results: Caudate volume was found to be reduced in schizophrenic patients with or without OCS (P 640.05). Magnetic resonance spectroscopy findings showed that schizophrenic patients without OCS had significant increase in Cho concentration (P 640.05), but average NAA concentration. In contrast, schizophrenic patients with OCS had significant reduction in NAA concentration (P 640.05) with average Cho concentration. Conclusion: Schizophrenic patients with OCS may have an atypical set of neuroradiological characteristics that would specifically categorize it within the schizophrenia spectrum

Impact of severity, duration, and etiology of hyperthyroidism on bone turnover markers and bone mineral density in men

<p>Abstract</p> <p>Background</p> <p>Hyperthyroidism is accompanied by osteoporosis with higher incidence of fracture rates. The present work aimed to study bone status in hyperthyroidism and to elucidate the impact of severity, duration, and etiology of hyperthyroidism on biochemical markers of bone turnover and bone mineral density (BMD).</p> <p>Methods</p> <p>Fifty-two male patients with hyperthyroidism, 31 with Graves' disease (GD) and 21 with toxic multinodular goiter (TNG), with an age ranging from 23 to 65 years were included, together with 25 healthy euthyroid men with matched age as a control group. In addition to full clinical examination, patients and controls were subjected to measurement of BMD using dual-energy X-ray absorptiometery scanning of the lower half of the left radius. Also, some biochemical markers of bone turnover were done for all patients and controls.</p> <p>Results</p> <p>Biochemical markers of bone turnover: included serum bone specific alkaline phosphatase, osteocalcin, carboxy terminal telopeptide of type l collagen also, urinary deoxypyridinoline cross-links (DXP), urinary DXP/urinary creatinine ratio and urinary calcium/urinary creatinine ratio were significantly higher in patients with GD and TNG compared to controls (P < 0.01). However, there was non-significant difference in these parameters between GD and TNG patients (P > 0.05). BMD was significantly lower in GD and TNG compared to controls, but the Z-score of BMD at the lower half of the left radius in patients with GD (-1.7 ± 0.5 SD) was not significantly different from those with TNG (-1.6 ± 0.6 SD) (>0.05). There was significant positive correlation between free T3 and free T4 with biochemical markers of bone turnover, but negative correlation between TSH and those biochemical markers of bone turnover. The duration of the thyrotoxic state positively correlated with the assessed bone turnover markers, but it is negatively correlated with the Z-score of BMD in the studied hyperthyroid patients (r = -0.68, P < 0.0001).</p> <p>Conclusion</p> <p>Men with hyperthyroidism have significant bone loss with higher biochemical markers of bone turnover. The severity and the duration of the thyrotoxic state are directly related to the derangement of biochemical markers of bone turnover and bone loss.</p

Effect of Addition of Doum Fruits Powder on Chemical, Rheological and Nutritional Properties of Toast Bread

The aim of study to produce high quality, nutritional value, sensory and rheological properties toast bread from doum fruit powder DFP and wheat flour WF. Four toast were prepared; by substituting wheat flour with 0, 10, 20 and 30% by doum fruit powder (DFP). The chemical, caloric value, physical and sensory properties of toast bread were studied. The results showed that addition of DFP to WF at different proportion due to an increase in water absorption (%), dough softening (B.U), dough development (min) and water holding capacity. Meanwhile, extensibility(mm) decreased in all doughs of DFP (10, 20 and 30%). Energy was decreased by addition of DFP at levels of 20 and 30% of DFP were (15 and 20 cm2), respectively. The results showed that increasing the levels of replacement increased ether extract, ash and crude fiber contents in prepared toast bread compared with control. Minerals of the prepared toast bread showed an increased in Ca, K, Mg and Fe while slightly decreased in P and Mn with increasing the proportions of replacement. The sensory evaluation results showed a significantly increase in the taste, odor, crumb grain and crumb texture by increasing the DFP substitution comparing with control.&nbsp; Meanwhile, crust color, appearance and overall acceptability decreased than control