The incidence of prostatic carcinoma in the Kingdom of Saudi Arabia is low despite a high saturated fat diet in recent years. This finding contradicts most western clinical studies, which indicate a positive association of a high fat diet with prostatic carcinoma.

The objective of this study was to test whether milk is an appropriate vehicle for fortification with ferrous bis-glycine chelate and whether it has any effect on milk's organoleptic properties. In addition, the study examined the children's acceptability and tolerance of the fortifying agent. One hundred thirty-one children aged 6-14 years (79 males and 52 females) from two dormitories of the Ministry of Social Welfare in Riyadh City, Saudi Arabia participated in this study. The results of this trial showed that milk fortified with this iron chelate has unaltered organoleptic properties and is well accepted by the children. Hemoglobin and serum ferritin levels were measured before and after consuming one liter of milk fortified with 30 mg ferrous bis-glycine chelate per liter (6 mg elemental iron per liter) per day, for a period of three months. The prevalence of anemia (Hb < 12 g/dL) significantly dropped from 25.3 to 5.0%, and 23.0 to 9.6%, among boys and girls respectively. The prevalence of low serum ferritin values among boys dropped from 8.8 to 5.9% and significantly from 21.1 to 12.1% among girls. No control group was included in this study. It is concluded that ferrous bis-glycine chelate in milk does not alter milk's organoleptic properties; furthermore, it improved hemoglobin and ferritin serum levels among anemic children, suggesting milk as an appropriate vehicle for fortification with this chelate.

The incidence of prostatic carcinoma in the Kingdom of Saudi Arabia is low despite a high saturated fat diet in recent years. This finding contradicts most western clinical studies, which indicate a positive association of a high fat diet with prostatic carcinoma.

The nutritive value of nine Saudi breads prepared from wheat, millet and corn were measured chemically by proximate, minerals and vitamins analyses. On fresh weight basis, the bread contained 26.4-44.7% moisture, 6.6-10.4% protein, 0.4-2.4% fat, 40.2-60.6% available carbohydrates, 1.8-5.7% dietary fibre, 0.6-2.4% ash and 190-273 Kcal (metabolizable) per 100 g. All the breads were low in Ca (2.2-12.5 mg/100 g), P ranged from 41.9-320.8, Na 83.2-794.6, K 0.7-224.2 and Fe 1.6-7.8 mg/100 g. The contents of vitamin A (RE), thiamin and riboflavin ranged from 0-145 micrograms, 0.01-0.26 mg, 0.02-0.13 mg/100 g respectively. The bread contributed 12-18, 2-8 and 77-84% of the total food energy from protein, fat and carbohydrates respectively. Wheat bread (355 g/head/day) provided 45 and 61% of energy and protein requirements respectively at national level per person per day.

Diabetic patients are commonly advised without scientific basis to avoid ingestion of dates. Prior to undertaking studies in diabetic persons, we considered it important to establish the metabolic consequences of date ingestion in normal Saudi subjects. Nineteen normal subjects, 11 males and 8 females, aged 29.4 ± 1.5 (mean ± SEM) with a body mass index (BMI) of 22.1 ± 0.5 were fed in a random order: a) a date meal (DM) consisting of approximately 300 calories (Carbohydrates -CHO 74.5 g, proteins 3.7 g and fats 0.66 g), b) a modified urban Saudi breakfast (SBF) 300 calories (CHO 35.6 g, proteins 13.16 g and fats 11.9 g), and c) a 75 g glucose solution -300 calories (oral glucose tolerance test -OGTT), on 3 different days at least 1 week apart. Plasma glucose (G), insulin (I) and Cpeptide (C) values were determined at -30,0 and then every 30 minutes for 180 minutes. Glycemic indices for DM and SBF were also determined. G, I and C area profiles were not different between DM and SBF but were when compared with OGTT. This is the first documentation of the glycemic index for dates. For the "Khalas" variety it was found to be 57.7 ± 8.5 and was significantly lower than that for SBF which was 79.0. Contrary to the usual belief, this study refutes the notion that ingestion of dates adversely affects glucose tolerance compared with SBF in normal subjects. Similar results are observed in preliminary studies in diabetic subjects in our laboratory. Recently there has been a surge of interest in the effects of both different CHO foods and mixed meals on postprandial plasma glucose and insulin reponses and the implications of these factors for the diabetic diet [1,2]. Considering the historical, socioeconomic and nutritional value of dates, the fruit of the tree Phoenix dactyliferous, it is surprising that, to our knowledge, there is no available information on the metabolic responses to the ingestion of this fruit either in normal or diabetic subjects. Gathering such information is of urgent importance to examine the

No abstract

Chemical composition and nutritional quality of five Saudi dishes based on legumes were evaluated. On fresh weight basis, the dishes contained 35.3-78.1% moisture, 4.4-10.2% protein (NX6.25), 1.2-19.1% fat, 8.0-24.8% carbohydrates, 2.4-7.7% dietary fibre, 1.4-2.9% ash and 71-311 Kcal (297-1301 KJ) per 100 g dish. The contents of vitamin A (retinol equivalent), thiamin, riboflavin and vitamin C ranged from 85-378 micrograms, 0.01-0.12 mg, 0.02-0.46 mg and 0.3-1.2 mg per 100 g respectively. The mineral contents (mg/100 g) were calcium 2.1-22.1, phosphorus 49.1-330.3, iron 1.1-13.3, sodium 348.3-1356.9, and potassium 119.1-624.8. The dishes contributed 13-25%, 15-64% and 16-60% of the total food energy from protein, fat and carbohydrates respectively. Most of the dishes were good sources of dietary fibre, vitamin A and iron.

Chemical composition and nutritional quality of eight Saudi dishes based on rice were investigated. On a fresh weight basis, the dishes contained 59.6-71.8% moisture, 2.5-4.7% protein (N×6.25), 1.2-5.4% fat, 20.4-32.1% carbohydrates, 0.1-1.7% dietary fibre, 0.5-1.7% ash and 124-165kcals (metabolizable energy) per 100g dish. Among vitamins, vitamin A (Retinol Equivalent) ranged from 0-900µg, thiamin 0.02-0.10 mg, riboflavin 0.01-0.64mg and vitamin C 0.22-1.26mg/100g. The mineral contents (mg/100g) were: Ca 0.6-125, P 26-101, Fe 0.2-1.2, Na 1-446 and K 24-150. The dishes contributed 7-12%, 8-28% and 60-84% of the total food energy from protein, fat and carbohydrate respectively. The average per caput consumption of rice dishes (160g/day) could meet 11% and 10% of daily energy and protein requirements respectively of the Saudi population at the national level. However, the dishes were adequate to meet the protein requirements of various age groups when compared with protein energy ratios (PE%). Because of their nutritional quality, rice based dishes may be recommended for the management of some diet related chronic diseases. KEY WORDS: Saudi Arabian dishes, rice based diets, nutrient composition, nutritional quality * Corresponding author. 223 224 M.A. AL-KANHAL ET AL.