DIET FACTOR (Journal of Nutritional & Food Sciences)

Improving Health Through Diet

Ammar Ahmad Khan — Sat, 30 Sep 2023 00:00:00 +0000

In an era marked by quick fixes and instant gratification, the age-old wisdom of "you are what you eat" holds truer than ever. Our diet is the cornerstone of our well-being, influencing every aspect of our lives, from physical health to mental clarity. It is both a simple truth and a powerful tool for improving health, and yet, it often remains underutilized in our quest for a healthier life. This editorial underscores the importance of harnessing the transformative potential of a balanced and mindful diet to enhance our health and overall quality of life.

It's abundantly clear that the modern diet has strayed far from the path of whole, nutrient-rich foods. The preponderance of processed, sugary, and heavily refined foods has left a trail of health issues in its wake. Obesity, heart disease, diabetes, and a plethora of other chronic conditions are now rampant, but they are not inevitable. By embracing a diet rich in fruits, vegetables, whole grains, lean proteins, and healthy fats, we can take charge of our health. A diet centered on these elements provides our bodies with the essential nutrients needed for growth, repair, and optimal function, while also reducing the risk of chronic illnesses.

Moreover, the benefits of a wholesome diet extend beyond physical health. Research continues to demonstrate the strong connection between our diet and mental well-being. The foods we consume have a profound impact on our mood, cognitive function, and emotional resilience. By choosing a diet that includes brain-boosting elements like omega-3 fatty acids, antioxidants, and a balanced intake of essential nutrients, we can significantly enhance our mental health. Additionally, practicing mindful eating – paying attention to what we consume and how it makes us feel – fosters a deeper appreciation for the nourishment we provide our bodies, reinforcing the notion that we have the power to make healthier choices.

In conclusion, our diet is the bedrock of our health, affecting us in ways both seen and unseen. To embark on a journey toward improved well-being, we must recognize the profound influence of our food choices and commit to nourishing our bodies and minds wisely. By prioritizing whole, nutrient-dense foods and adopting a mindful approach to eating, we can not only prevent and alleviate health issues but also foster a greater sense of vitality and contentment. The path to improved health through diet is a choice, and it's a choice we all can make for a healthier, happier life.

Association between Academic Stress and Eating Patterns among University Students

Sat, 30 Sep 2023 00:00:00 +0000

The enhanced prevalence of symptoms of anxiety, stress and depression among university students is of great concern. Stress and lack of time due to studies puts students’ health and wellbeing at risk and the most concerning factor is how their eating patterns are being affected. Objective: To assess eating patterns and compare its association with stress among university students. Methods: A cross-sectional study was conducted in different universities of Lahore from September 2022 to December 2022. Data had been collected from 100 students by using non-probability convenient sampling, with the help of a self-constructed questionnaire. Results: Almost 70% students reported that they have one meal a day while most 2% students had 2 meals a day and 28% students had 3 meals a day under academic stress (p-value = 0.031). Approximately 61% students were having late night meals more than 2 times a week under educational pressure (p-value = 0.028). Around 68% students were missing their breakfast more than 2 times a week while worrying about the examinations (p-value = 0.03). Nearly 59% students were forgetting to take proper meals due to stress of exams preparation (p-value = 0.037). Almost 43% students were caffeine dependent due to academic stress. Conclusions: There is a significant link found between change in eating patterns due to the academic stress and pressure among university students.

Association Between Migraine Related Headache and Hypoglycemia due to Breakfast Skipping among Undergraduate University Students

Sat, 30 Sep 2023 00:00:00 +0000

Headache or migraine has emerged as a common health issue among university students. However, breakfast skipping habit is one of the common bad dietary practice among the students that is directly linked with the hypoglycemia. Whereas, hypoglycemia is one of the neglected complication that causes a person to suffer from headache/migraine related headache. Objective: To assess the link of breakfast skipping with hypoglycemia and headache/migraine among undergraduate students. Methods: A cross-sectional study was done in University of Lahore, Lahore from December 2021 to April 2022. The data were collected from 100 students by using convenient sampling method, using a self-formulated questionnaire, MIDAS tool and a glucometer. Results: Almost 69% students were suffering from headache/migraine while 46% students were suffering from hypoglycemia (p-value = 0.040). Approximately 36% students marked family history for headache/migraine. Breakfast skipping frequency among undergraduate students was 84% out of which 71% students were experiencing fatigue and lethargy (p-value = 0.039). Almost 75% students experienced hypoglycemia due to breakfast skipping and 85% students experienced headache/migraine due to hypoglycemia (p-value = 0.019). Conclusions: There is a significant link found between headache/migraine, hypoglycemia and breakfast skipping habit among undergraduate university students.

Assessment of Dietary Habits of Undergraduate Students with Acne

Sat, 30 Sep 2023 00:00:00 +0000

Acne vulgaris is one of the most widespread and distressing chronic skin diseases worldwide. It affects about 9.4% of the world’s population during a specific period of their life. Several underlying risk factors like poor dietary habits, family history and poor hygiene are known for acne development. Objective: To assess the dietary habits of undergraduate students with acne. Methods: It was a cross-sectional study including 173 undergraduate students from 3 colleges of Akhtar Saeed Group located at Canal Campus, Lahore. A self-designed questionnaire was used to assess dietary habits of acne participants after getting their written consent. The collected was analyzed by SPSS. Results: The results of this study showed that 54% of selected respondents had acne, with the majority having oily skin and females. The consumption of high glycemic index fruits, junk foods, oily foods, sugary foods, especially dark chocolates, sweetened beverages and milk was found to very high among the acne respondents. They consumed vegetables and whole grains very occasionally. Conclusions: This study concluded that diet has a very high impact in causing acne. Further studies are needed to be done in order to find a more comprehensive link between acne and diet.

Global research trends and productivity on Honey (1900-2019)

Ahmad Azam Malik, Muhammad Barkaat Hussain — Sat, 30 Sep 2023 00:00:00 +0000

Honey is a natural product with widespread nutritional and therapeutic potential for a long time. Despite expanding magnitude, sparse exploration of related research output is observed. This comprehensive bibliometric study evaluated the honey related literature (1900-2019) through a wide range of known metrics. Data were extracted from the Web of Science database, and the “R-Bibliometrix” package was used for analysis. The search yielded 18197 documents from 3391 sources and 160 countries led by the USA. Articles (77.7%) were the leading publication type. Six (6) authors showed ≥ 100 publications with Robinson GE (USA) as the most prolific author. Sixteen (80%) of the 20 highly cited documents were published from 2002 to 2010 with the source ‘Food Chemistry’ as the major contributor. Nineteen (19) sources showed ≥ 100 publications led by the ‘American Bee Journal’. Entomology, Food Science Technology, and Chemistry were the most common research areas. Findings showed rising numbers of documents though the majority published in recent decades. The USA contributed > 1/4th of global publications, while top 20 countries shared >80% with limited contributions from other regions. Diverse coverage from basics to therapeutic levels was found, yet more clinical studies are expected and recommended.

Impact of Seasonal Variations (Aflatoxin M1 & Heavy metals) on Quality of Marketed Milk

Sat, 30 Sep 2023 00:00:00 +0000

This study thoroughly examined the safety and quality of commercially accessible milk in light of the growing concerns about food safety and its effects on public health. Objective: To monitor the amount of aflatoxin and heavy metals found in commercially available milk from different cities in central Punjab, Pakistan. Method: The collection of milk samples was done from three major cities in central Punjab, including Lahore, Faisalabad, and Jhang, to measure the contamination of Aflatoxin M1 and heavy metals from 2018-2019. Results: The maximum concentration of AFM1 (0.38-1.65µg/L) was observed in the semi-flush season from Lahore, followed by Faisalabad (0.37-1.63 µg/L) and Jhang (0.35-1.62µg/L) whereas, the minimum concentration of AFM1 (0.15-0.46µg/L) was observed during the lean season in the milk samples procured from Jhang, followed by Faisalabad (0.17-0.47µg/L) and Lahore (0.18-0.49µg/L). The levels of lead and cadmium in milk samples fluctuated seasonally, with Lahore having the highest contamination (Pb: 0.062ng/L, cadmium: 0.037ng/L), followed by Faisalabad and Jhang. Milk sample %ages exceeded the national and international aflatoxin M1 (AFM1) maximum residual limits (MRL). Conclusion: All milk samples from different milking seasons were above the EU's maximum residual level of 0.05µg/L. They were still within the Pakistan Standard and Quality Control Authority's (10µg/L) recommended range.

Hepatoprotective Effects of Betalain Supplementation among Patients with Non-Alcoholic Fatty Liver Disease

Sat, 30 Sep 2023 00:00:00 +0000

Pakistan has the lowest rate (13.5%) of “Non-alcoholic fatty liver disease” NAFLD meanwhile prevalence of NAFLD is 47% nationwide in Pakistan. However, betaine plays a considerable positive role in alleviating hepatic cell lipid accumulation by pacing the oxidation of fatty acid, the TCA cycle, and glycolytic processes in the liver. Objectives: To evaluate the comparative effect of conventional treatment with beetroot supplementation on inflammatory markers and the efficacy of betalain supplementation among patients with NAFLD. Methods: A total participant of 34 patients with NAFLD grade 1 older than 18 years were enrolled for the 12 weeks of the study, and participants were allocated into two groups, 17 each. In this study total of 45.6% of participants were male, and 54.4% were female. The groups G0 was considered as a control group with no supplementation, and group G1 where conventional treatment and supplementation were advised to participants. The 5g beetroot powder supplements in tablet form were given to the participants daily for 12 weeks. Results: The mean age group of NAFLD patients enrolled in the study was 43.042±3.79 years in G0, and in G1, it was 43.7±5.211. The mean BMI was 25.95 and 26 kg/m2 in both groups. There was a substantial (P<0.05) fall in cholesterol and low-density lipoprotein (LDL) levels. High-density lipoprotein levels were also improved. On the other hand, C-reactive protein and TNF alpha levels were also. Conclusions: The current study concluded that beetroot supplementation could improve NAFLD patients' inflammation and lipid profile.

Health Benefits, Characterization and Biochemical Analysis of Beet Root Powder

Nimra Naeem, Muhammad Bilal, Tahreem Nisar, Muhammad Nadeem Akhtar — Sat, 30 Sep 2023 00:00:00 +0000

Beet root is used since ancient times but with advancement people are moving back to organic. Among all the variety dark red color is widely used for human consumption. This study was conducted to analyze physical and chemical composition of locally harvested beet root in order to get physicochemical and mineral content present. Due to betalin it is now used in food industry as natural colorant after spray drying of powder. Health benefits of beet root are discussed in this article. It is low in calories because of low fat and high in fiber. Ash content was 1.27%, protein 1.83%, fat was 0.30%. Content of fiber was 1.9% and carbohydrates was 7.59%. pH has impact on color and it was 6.3. Vitamin A, C and E are present in significant amount in beet root along with calcium, iron, potassium and zinc.