Background and Aims: Ileostomy induces important local and general complications. The present study evaluates if nutrition therapy can influence the development of these complications. Methods: We evaluated a group of 43 patients with ileostomy, without general complications after the surgical intervention, starting from the second day following surgery, for a period of 8 weeks. The mean age was 58.2 ±8.7 years and body mass index (BMI) of 28.2 ±6.5 kg/m2. The patients were divided into 2 groups: one following a diet prescribed by a nutrition specialist (group 1), and another with scarce notions of nutrition given by the attending surgeon (group 2). Results: When comparing group 1 with group 2, we observed: obstruction of the ileostomy in 1% vs. 49% (p<0.01); skin abrasions around the ileostomy in 21% vs. 97% (p<0.01); unpleasant odors at the site of the stoma in 16% vs. 99% (p<0.01); mean BMI 26.2 ± 4.3 kg/m2 vs. 19.4 ± 3.3 kg/m2 (p<0.01); natremia 138.1 ± 2.1 mEq/l vs. 129.2 ± 3.3 mEq/l (p<0.01); kalemia 4.2 ± 0.2 mEq/l vs. 3.1 ± 0.3 mEq/l (p<0.01). Conclusion: A correct nutrition of patients with ileostomy reduces the rate of local and general complications related to surgical procedures.
Dietary fibers are a type of carbohydrates that are found in plant-based foods. They are not absorbed or digested by the body, but play an important role in maintaining good health. There are two types of dietary fibersoluble and insoluble. Most foods contain both types, but are usually richer in one type than the other. Current evidence suggests that high-fiber diets, especially of the soluble variety, may offer some improvement in weight management, in carbohydrate metabolism, lower total and LDL cholesterol, and have other positive effects in patients diagnosed with diabetes (improvement of insulin sensitivity, modulation of the secretion of certain gut hormones, improvement of various metabolic and inflammatory markers associated with the metabolic syndrome), thus reducing the risk of cardio-metabolic diseases. The aim of our review is to reinforce the role of dietary fiber in the improvement of diabetes management key words: dietary fiber, diabetes, food
Oncogenesis is a result of the combined action of numerous factors peculiar to the body and the environment (the latter are more effective). Among dietary factors directly implied in the occurrence of malignant tumors we can mention: food additives, contaminated food, polycyclic aromatic hydrocarbons, nitrosamines and some components which are naturally present in food. Moreover, food-related malignancies are a consequence of the increased consumption of fats, proteins, alcohol in parallel with decreases in the consumption of dietary fibers and some micronutrients. Carcinogenic substances naturally present in food are of a particular interest for both nutritionist’s and patient’s, usually not being perceived as being harmful.
Allergies become more common nowadays because of numerous risk factors and better medical resources for diagnostics. So, it is imperative to have at least an idea how toThrough conservation, culinary processing [4] and digestion, food suffers modifications that can reduce the degree of antigenicity or on the contrary can increase it. Thereby, tomatoes become more allergenic as they become ripe because of incorporating the M-glycosidic fragment in their protein complex [5]. Furthermore, beta lactoglobulins' antigenicity is accentuated through incubation with lactose because of the increase of glycosidic binding reactions responsible for the browning action. Also, heat denaturation amplifies some foods' antigenic capacities (ex. Fish [6]) or diminishes it (ex. boiled milk can be better tolerated if the sensibility is toward heat sensitive proteins [7]).During digestion, following action of enzymatic factors, new antigens can appear that have a different binding capacity than of the original antigens. On the other hand, it must be taken into consideration that through the act of feeding, haptens are introduced in the body. These are incomplete antigenic substances with
Background and aims: Insulin resistance (IR) is a common pathogenic factor of several diseases: diabetes mellitus, the metabolic syndrome, arterial hypertension, atherosclerosis, dyslipidemia, etc. There are many therapeutic factors involved in decreasing IR. Among them we mention metformin, pioglitazone, physical activity, weight loss, diet, etc. In the last decade, there are more observations of the influence of polyunsaturated fatty acids on IR. The most powerful seem to be omega-3 fatty acids. In our study, we wanted to asses if the administration of omega-3 fatty acids is involved in modifying IR. Materials and methods: We evaluated 126 diabetic patients with IR from January 2011 until July 2014. The study was open-label and non-randomized. For the determination of IR we used the HOMA-IR method. Results: For both males and females there was a regression of HOMA-IR during the 4 weeks of treatment with omega-3 and also after 2 weeks after stopping the administration of these fatty acids. The decrease of HOMA-IR was statistically significant (p<0.05). The statistic result observed in the next 2 weeks after stopping administration of omega-3 was also significant (p<0.05). Conclusion: The results of the study showed that the omega-3 fatty acids can reduce IR. The greater the IR, the smaller the results for the same dose of omega-3. The effect of these fatty acids on IR continues after the end of treatment.
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