BACKGROUND/OBJECTIVEMalnutrition and inflammation are reported as the most powerful predictors of mortality and morbidity in hemodialysis (HD) patients. Diet has a key role in modulating inflammation and dietary inflammatory index (DII) is a new tool for assessment of inflammatory potential of diet. The aim of this study was to evaluate the application of DII on dietary intake of HD patients and examine the associations between DII and malnutrition-inflammation markers.SUBJECTS/METHODSA total of 105 subjects were recruited for this cross-sectional study. Anthropometric measurements, 3-day dietary recall, and pre-dialysis biochemical parameters were recorded for each subject. Subjective global assessment (SGA), which was previously validated for HD patients, and malnutrition inflammation score (MIS) were used for the diagnosis of protein energy wasting. DII was calculated according to average of 3-day dietary recall data.RESULTSDII showed significant correlation with reliable malnutrition and inflammation indicators including SGA (r = 0.28, P < 0.01), MIS (r = 0.28, P < 0.01), and serum C-reactive protein (CRP) (r = 0.35, P < 0.001) in HD patients. When the study population was divided into three subgroups according to their DII score, significant increasing trends across the tertiles of DII were observed for SGA score (P = 0.035), serum CRP (P = 0.001), dietary energy (P < 0.001), total fat (P < 0.001), saturated fatty acids (P < 0.001), polyunsaturated fatty acids (P = 0.006), and omega-6 fatty acids (P = 0.01) intakes.CONCLUSIONThis study shows that DII is a good tool for assessing the overall inflammatory potential of diet in HD patients.
This study aimed to examine the effects of Vaccinium myrtillus L. extract (VME) on the formation of heterocyclic aromatic amines (HAAs) in chicken thigh meat. Samples were marinated with different concentrations (0%, 0.25%, 0.5%, and 1%) of VME and cooked at 150 or 200°C in a pan. Twelve HAAs (IQ, IQx, MeIQ, MeIQx, 4,8‐DiMeIQx, 7,8‐DiMeIQx, Harman, Norharman, Trp‐P‐2, PhIP, AαC, and MeAαC) were analyzed, and total HAA levels ranged between 0.11 and 42.4 ng/g across all samples. A higher level of total HAAs was formed at higher cooking temperature, and the types and amounts of HAAs formed in the samples varied according to the temperature and the presence of VME. Reduction rate of VME on total HAA formation was 86.7%–99.3% and 50.5%–98.1% at 150 and 200°C, respectively. Moreover, VME reduced the lipid oxidation in chicken thigh meat. In conclusion, VME significantly mitigated the levels of HAAs in chicken samples.
Practical Applications
This study is the first to investigate the effects of Vaccinium myrtillus L. extract (VME) on the formation of heterocyclic aromatic amines (HAAs) in chicken meat. Formation of total and individual HAAs and lipid oxidation were effectively mitigated by VME marinades, and VME did not alter the organoleptic quality of chicken thigh meat according to the preliminary sensory evaluation. Therefore, this study suggests that marination with VME might be implicated to domestic and food service food preparation and cooking practices to reduce the formation and dietary intake of carcinogenic/mutagenic HAAs.
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