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Showing 4 results for Yogurt

Ali Nemati , Ali Majidpoor , Mohsen Sagha ,
Volume 3, Issue 2 (6-2003)
Abstract

 Background & Objective: Nutritional status of individuals and community are influenced by different factors. Investigating nutrition and food problems as well as determining dietary pattern play a crucial role in determining nutrition programs and policies, preventing food deficiency, improving nutrition level and preventing malnutrition diseases. The aim of this study was to determine calorie and nutrients intake, food habit and dietary pattern in rural areas of Ardabil.

 Methods: In this cross-sectional study 250 families from 15 rural areas of Ardabil were selected using simple random method. Nutrition status of all the individuals was studied using 24 hour recall and food frequency. Data were analyzed using SPSS and Food processor.

 Results: This study showed that intake of some nutrients (Zinc, Selenium, Folic acid and Vitamin B2) in the subjects were significantly less than Recommended Dietary Allowance (RDA) of WHO (P<0.001), but intake of protein, iron and calcium was more than the RDA of WHO (P<0.001). Calorie intake of 20% of rural people was less than 75% of RDA(mostly seen among men). The findings of food frequency showed that main foods of rural individuals in Ardabil were local bread (Lavash), potato, egg, milk, biscuit, yogurt, garlic, onion, vegetable fat, butter and tomato.

 Conclusions: This study showed unsuitable intake of some nutrients. In order to improve the nutritional status of these people, regular intake of different groups of foods should be instructed.


Nader Pashapour, Mohamaad Hosein Hosseinianzakaria,
Volume 5, Issue 1 (4-2005)
Abstract

 Background & Objectives: Yogurt is recommended as a treatment for acute diarrhea. This study was conducted to determine the effect of pasteurized yogurt consumption on acute non-bloody and non-mucoid diarrhea in hospitalized 6-24 month old infants as compared with that of routine treatment.

 Methods: In a clinical trial study 80 children with 6 to 24 months of age with diarrhea for less than four days and were hospitalized in Urmia Imam Hospital, were assigned into two groups. The first group consumed yogurt containing streptococcus thermophilus and lactobacillus bullgaris 5 ml/kg per day while the second group received the routine treatment. Those suffering from malnutrition, bloody stool and diarrhea without GI source were excluded. Reduction of diarrhea frequency to half compared to admission time was regarded as response to treatment. Weight gaining, duration of admission and reduction of diarrhea frequency were compared in two groups.

 Results: The two groups were not significantly different in terms of age, weight and frequency of diarrhea at the time of admission. Mean hospitalization days, weight gaining, reduction of diarrhea frequency were 2.7±0.91 days, 435± 89.30 grams, and 4.30±1.74 times respectively for case group and, 3.1± 0.74 days, 383 ± 98.96 grams, and 3.60±1.23 times for control group respectively. No significant differences were observed between two groups regarding mean hospitalization days (P=0.035), reduction of diarrhea frequency (P=0.049) and weight gain (P= 0.017).

 Conclusion: Consuming pasteurized yogurt as a probiotic agent has a positive effect in treatment of acute nonbloody and nonmucoid diarrhea. Public use of yogurt is recommended.


Farhad Pourfarzi , Afsaneh Enteshari Mogaddam, Abbas Yazdanbod , Zahra Tazakkori , Esmaeil Farzaneh , Mehrdad Mirzarahimi,
Volume 11, Issue 1 (4-2011)
Abstract

  Background & Objectives : Irritable bowel syndrome (IBS) is a functional gastrointestinal disorder that is common through the world including Iran. Because of its chronic nature and lack of effective treatment, patients are always anxious and stressful and physicians are also exhausted of untreated patients. The cause of IBS is unclear and it has not effective treatment. Therefore, there is a need to find and introduce a proper method of treatment to control symptoms including abdominal pain and defecation changes. This study was aimed to determine the effectiveness of probiotic yogurt on the general relief of symptoms associated with IBS.

  Methods : Subjects were recruited from patients of gastroenterology clinic in Imam Khomeini Hospital, Ardabil. A total of sixty patients fulfilling the Rome II criteria took part in this study. Subjects were randomized into two groups of trial and control. Pre- and post- treatment symptoms were investigated using a questionnaire. Thirty one patients received probiotic and 29 patients normal yogurt for 4 weeks. Bottles of yoghurt were manufactured, and coded by a company. Both participants and researcher were blinded for the bottles' code. The symptoms were followed before and after two and four weeks of treatment and two weeks post- discontinuing of trial, too. Data were analyzed by SPSS (Ver. 17) and differences between groups were compared statistically using of chi-square and t-test.

  Results: A total number of 60 patients were recruited in this study of whom 36 (60%) were female and 24(40%) male. The average age of participants was 34.1±9 which did not differ between two groups. The onset of symptoms did not show any difference between two groups. The trial group had a history of 5.7±5.1 years while this was 6.5±4.9 for the controls. In overall, patients who were given probiotic yogurt had shown a better response in the control of abdominal pain and flatulence than those who were treated with normal yogurt. There was not a significant difference between two groups in the response to treat for other symptoms including epigastric pain, vomiting, frequency of defecation and feces consistency.

  Conclusion: According to our research, adding probiotic yogurt to the patient diet may help ease symptoms of IBS especially, abdominal pain and flatulence. Considering the high prevalence of irritable bowel syndrome and the lack of effective therapies, even a slight reduction in symptoms can have positive public health consequences.


Maryam Chavoshi Frooshani , Abbasali Imani Fooladi , Sara Saadatmand,
Volume 11, Issue 3 (9-2011)
Abstract

  Background & Objectives: Escherishia coli O157:H7 is one of the most important diarrhea causing agents in developing countries . Using antibiotics cause adverse effects as promoting emergence of antibiotic resistance, fading the microflora of intestine and enhancement of verotoxin (VTEC) production by this bacterium. So, a modern treatment protocol is needed for treatment of infections caused by this bacterium. In this study, Lactobacillus casei (L. casei) was isolated from yogurt and antibacterial effects of bacterial cell debris and its culture supernatant were tested against E.coli O157:H7.

  Methods: Several different samples of yoghurt were cultured in MRS agar in anaerobic conditions at 37 ºC. L. casei was identified by common microbiological and molecular methods. Antimicrobial effects of bacterial cell debris and its culture supernatant were tested against E. coli O157:H7 by using Agar Well Diffusion (AWD) and Broth macrodilution methods. In addition, standard growth curves of pathogenic bacterium and L. casei were obtained by turbidometery and colony count procedures. The MIC (Minimum Inhibitory Concentration) and MBC (Minimum Bactericidal Concentration) of supernatant originated from culture of L. casei were determinded. The stability of antimicrobial effects of the supernatant in different conditions of pH and temperature were studied.

  Results: Lactobacillus casei was isolated from two different samples of yoghurts, and confirmed by phenotypic and genotypic methods. The results showed that antimicrobial effects of culture supernatant were stable at 56, 70, 80and 100 ºC for 30 and 60 minutes. Furthermore, they were stable in pH of 3, 7 and 10. The MIC and MBC of supernatants were 1:16 and 1:8 respectively.

  Conclusion: According to the results of this study, culture supernatant of L. casei can be used as a biological preservative in food industries. Also due to antimicrobial effect of L. casei, it can be used in treatment of diseases associated with E. coli O157:H7.



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مجله دانشگاه علوم پزشکی اردبیل Journal of Ardabil University of Medical Sciences
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