1,721,062 research outputs found
Effects of the ketogenic diet on nutritional status, resting energy expenditure, and substrate oxidation in patients with medically refractory epilepsy: A 6-month prospective observational study
No full textThis 6-month prospective, single-arm observational study was designed to assess the effects of the KD on the nutritional status, resting energy expenditure (REE), and substrate oxidation in
patients with drug-resistant epilepsy. Eighteen patients with medically refractory epilepsy underwent assessment of body composition, REE, and substrate oxidation rates before and after 6 months of KD. Compared with baseline, there were no statistically significant differences at 6 months in terms of
height, weight, BMI z-scores, and REE. However, the respiratory quotient decreased significantly (from
0.800.06 to 0.720.05, p<0.001) whereas fat oxidationwas significantly increased (from50.925.2 mg/
min to 97.525.7 mg/min, p<0.001). Interestingly,we found that the increase in fat oxidationwas the main
independent predictor of the reduction in seizure frequency (beta1⁄40.97, t1⁄46.3, p < 0.05).
Administering a KD for 6 months in patients with medically refractory epilepsy increases fat
oxidation and decreases the respiratory quotient, without appreciable changes in REE
Evaluation of food intake and nutritional status in children with refractory status epilepticus
No full textDiet containing dairy foods positively affects weight and fat loss and cytokines blood levels in premenopausal obese women.
No full textBACKGROUND: Several researches studied the relationship between Ca assumption and overweight/obesity. Levels of Ca supplementation higher than requirement, were related to increased fat loss in subjects at ipo-caloric diet and Ca from dairy foods resulted more effective than Ca from mineral source in the promotion of weight loss.
OBJECTIVE: Since the available studies were conducted using very high levels of Ca supplementation or on subjects fed Ca lacking diet, we studied the role of Ca from dairy foods on subjects receiving ipo-caloric diet, with Ca content adequate to the requirements.
METHODOLOGY: 40 pre-menopausal, women nursed for their obesity and eating or not dairy foods, were recruited for the study. They received ipo-caloric diets, with Ca equal to requirements. Subjects avoiding dairy products received also a Ca supplement (No Dairy group, n = 15), while other women eating at least 2 servings/d of low fat dairy products (Dairy group, n = 40). Body weight, abdominal fat and blood parameters were monitored at the beginning and at the end (3 months) of the experiment. Age and BMI were: 37.7 + 7.5 years and 34.4 + 3.7 for subjects included in the Dairy group and 39.8 + 9.8 years and 33.8 + 3.5 for women of No Dairy group.
RESULTS: Women in the Dairy group showed a weight loss of 7.03% respect the initial weight, while in women avoiding dairy products the weight loss was 3.21% (P<0.01). The whole body fat loss was 10.79% and 6,0%, for Dairy and No Dairy respectively, however the consumption of Ca from dairy foods did not affect waist circumference and abdominal-visceral fat.
No evidence of significant effect of the food treatments on the main haematological parameters related to the adipose tissue metabolism were seen. Insulin levels did not showed significant variations. Leptin concentration in blood decreased between the beginning and the conclusion of the trial as a consequence of fat mass decrease (P < 0.10), but without difference between the dietary treatments. Instead the IL-6 showed a higher reduction in subjects receiving the Dairy+ diet compared to diet without dairy products. The IL-6 levels showed a significant decrease between the beginning and the end of the experiment, apart from the diet (1.20 vs 0.66 pg/ml; P 0.0135).
Both the adiponectin and the unesterified fatty-acid concentration were not influenced by the diet but, while adiponectin decreased between the beginning and the end of the study, NEFA did not show significant variations along time.
IL-6 was positively correlated with leptin and fat mass, confirming the relationship between fat accumulation and inflammatory status.
CONCLUSIONS: Diets containing dairy foods have increased body weight and fat loss compared to diet lacking of milk and derivatives. Also the blood levels of IL-6 resulted lower in Dairy diets
Going Beyond Counting First Authors in Author Co-citation Analysis
Full text linkThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
Nutritional research activity in food dudes project: preliminary results
No full textFruit & Vegetables provide a significant part of human nutrition, as they are important
sources of nutritive and non-nutritive food constituents. There are convincing evidences that
increasing the consumption of vegetables and fruit by the general public can reduce the risk of
several chronic diseases, including stroke, cardiovascular diseases, type 2 diabetes, and cancer.
In the last Italian National Food Consumption Survey, the overall individual consumption
of F&V was 208 g/d and 210 g/d respectively. This amount meets the minimum population
goal for F&V consumption but it is inadequate to prevent chronic diseases. Despite the
numerous nutritional educational program, children and adolescents have a high intake of
unhealthy snacks and a low intake of F&V, too. Recently, the peer modelling and rewardsbased
intervention was shown to be effective in bringing about substantial increases in children’s
consumption of fruit and vegetables in Anglo-Saxon countries. Since September 2011
in three public urban primary schools in Milan, Italy, we started the Food & Fan Projects
aimed to increase the F&V consumption in children six to ten years old. Five hundred ninetyfive
children six to ten years old were enrolled in this study. Of them 413 were exposed
to the program whereas 182 simply were offered fruit and vegetables at the morning snack.
The project is ongoing but the preliminary results offer unique data on the nutritional status
with particular reference to indicators of visceral and subcutaneous fat distribution in this
class of age
confronto del diario autocompilato e del diario di attività fisica con il dispendio energetico stimato in soggetti sovrappeso ed obesi
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