1,721,000 research outputs found
Relationship among nutritional status, pro/antioxidant balance and cognitive performance in a group of free-living healthy elderly.
No full textAim. Nutrition plays a role in health promotion and well-being, but there is still a lack of knowledge about nutrition-related risk factors in aging cognitive impairment. The purpose of this project was to evaluate the link between nutritional status, cognitive performance and pro/antioxidant balance in healthy elderly subjects residing in a small metropolitan community. Methods. The subjects were 69 free-living urban healthy elderly people (41 females and 28 males aged 84±7 years, mean ± standard deviation SD, range 70-89). In this group of elderly subjects an analysis of the diet over the 3 days before the study entry was performed. The nutrients intake for individuals were compared with the Italian Recommended Dietary Allowances (RDA). We also collected residents' background information, nutritional status (Mini Nutritional Assessment, MNA), and data on daily nursing routines in institutions, including nutritional care. Plasma malondialdehyde and erythrocyte glutathione peroxidase activity were evaluated in elderly people as compared to a group of healthy young people (control group) as indices of the oxidative balance. Results. The mean vitamin and mineral intake for participants met the RDAs except for calcium and vitamin D. No difference was observed as regards plasma malondialdehyde between young and elderly subjects: 4.5 (3-6.2) mmol/L vs 4.45 (2.4-5.8) mmol/L respectively, median with range, whereas the latter exhibited higher erythrocyte glutathione peroxidase activity: 16.0 (9.3-48) U/g hemoglobin (Hb) vs 15 (10-35) U/g Hb, respectively, median with range (P<0.05). A significant negative correlation (P<0.05, r=0.24) between dietary intake of vitamin D and malondialdeyde and between dietary intake of vitamin D and poor performance on cognitive tests (P<0.01, r=0.35) was observed. Conclusion. In line with previous findings, our results highlighted the potential impact of nutritional factors on cognitive performance in older adults
Ruolo cardine dell’assunzione di un integratore orale (contenete cartilagine di pesce marino, zinco vit. C, vit. E, magnesio. Rame)associato a dietoterapia nella terapia della anemia sideropenica in un gruppo di donne
No full text“XI Corso Nazionale A.D.I., La dietetica e la nutrizione clinica tra passato e futuro, 10 anni di studi ADI; XII Convegno di studio sull'obesità”, Perugia, 26-29 Ottobre 200
Dietary habits and migraine: which are the links?
No full textMany foods are important "triggers" for dietary migraine. An observed association between food consumption and migraine (termed "dietary migraine") is of respectable antiquity. Although the pathogenesis of this dietary migraine is still poorly understood, there is increasing evidence that a wide range of mechanisms are involved in a dietary migraine attack. In this paper we review these possible mechanisms involved: relase of 5-hydroxytryptamine from platelets of dietary migraine patients induced by some foods, such as red wine, reduction of enzyme termed phenolsulphotransferase, deficiency of enzyme monoamine oxidase, magnesium deficiency, high levels of blood lipids and high levels of free fatty acids induced by a fat-rich diet (under these conditions platelet aggregability, which is associated with decreased serotonin and raised prostaglandin levels, is increased). Moreover, other molecules, monosodium salt of glutamic acid (MSG), as an additive in foods, and yhydrolysed animal and vegetable protein, has been implicated in the causation of migraine. Finally, we review here that the administration of some nutrients, such as ginger, caffeine, vitamin B2, omega-3 fatty acids, may exert abortive and prophylactic effects in migraine headache
The relevance of biochemical index of nutritional status in elderly obese subjects
No full text“IFCC-WORLDLAB XVII International Congress of Clinical Chemistry and Laboratory Medicine”, Firenze 6-11 Giugno 199
Effects of weight loss on erythrocyte membrane composition and fluidity in overweight and moderately obese women.
No full textA previous study showed chemical and physical impairment of the erythrocyte membrane of overweight and moderately obese women. The present study investigated the effects of a low-calorie diet (800 kcal/day deficit for 8 weeks) on erythrocyte membrane properties in 70 overweight and moderately obese (body mass index, 25-33 kg/m(2)) normotensive, nondiabetic women. At the end of dietary intervention, 24.3% of women dropped out, 45.7% lost less than 5% of their initial weight (Group I) and only 30% of patients lost at least 5% of their initial body weight (Group II). Group I showed no significant changes in erythrocyte membrane composition and function. The erythrocyte membranes of Group II showed significant reductions in malondialdehyde, lipofuscin, cholesterol, sphingomyelin, palmitic acid and nervonic acid and an increase in di-homo-γ-linolenic acid, arachidonic acid and membrane fluidity. Moreover, Group II showed an improvement in total cholesterol, low-density lipoprotein cholesterol, glycemia and insulin resistance. These changes in erythrocyte membrane composition could reflect a virtuous cycle resulting from the reduction in insulin resistance associated with increased membrane fluidity that, in turn, results in a sequence of metabolic events that concur to further improve membrane fluidity
La prevenzione della malnutrizione per difetto: efficacia di un intervento nutrizionale in pazienti affetti da demenza tipo Alzheimer.
No full textComunic. al: “XXXI Congresso Nazionale SINU, XII Congresso Nazionale ANDID”, Napoli 15-17 Marzo 200
Ruolo cardine dell’assunzione di un integratore alimentare (contenente idrolizzato di cartilagine di pesce marino, vit. C, vit. E, acido folico, zinco, rame) nel trattamento della sideropenia in un gruppo di donne in età fertile.
No full textAIM:
The term iron deficiency is used to indicate a condition in which the content of iron (Fe) in the organism is low, even before the consequent reduction in erythropoiesis comes about. This clinical situation is very frequent in patients in fertile age. The therapy commonly used (Fe salts) is often poorly tolerated. The use of a food supplement containing nutrients useful for improving the bioavailability of Fe and that is well tolerated can represent a valid alternative to iron therapy.
METHODS:
The present study examines 49 fertile women with iron deficiency, of normal weight and not undergoing estroprogestin treatment. The patients underwent 3 assessments: basal, after 30 and after 60 days to determine their complete haemochrome, blood iron, blood ferritin, blood transferrin, iron binding capacity, folates, TSH, FT3, and FT4. Following the basal assessment, patients were randomly assigned to 1 of 2 treatment groups: treatment A (25 patients): food supplement containing hydrolyzed sea fish cartilage, vitamin C, vitamin E, folic acid, zinc, copper (Captafer); treatment B (24 patients): placebo.
RESULTS:
The patients were then subdivided into 2 groups according to the basal blood iron (60 microg/dL; in these patients after 60 days of treatment with the supplement, there was a significant increase in blood ferritin (P<0.05); the patients treated with placebo, on the other hand, did not show any significant difference compared to basal values.
CONCLUSIONS:
This study has shown that, in patients with iron deficiency, the use of a food supplement, consisting of nutrients that improve the bioavailability of Fe, leads to a significant improvement in blood iron and blood ferritin levels
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