BackgroundAccumulating evidence suggests a role for silicon in optimal connective tissue health. Further proof of its importance/essentiality may be provided by studies involving imposed depletion followed by 29Si challenge to estimate metabolic balance. Prior to conducting these expensive studies, we first established the variance of estimating normal Si excretion versus intake using a single oral dose of typical dietary Si, orthosilicic acid.MethodsHealthy volunteers were recruited from Loei Rajabhat University, separated into two matched groups (three males and three females/group) and maintained on a standardized diet for the three study days. One group ingested 500 ml water containing orthosilicic acid (28.9 mg Si) and the other group received 500 ml water alone, all on a fasted stomach. Blood samples and total urine and faeces were collected over the 48 h post-dose period and 24 h before-hand (baseline) and analysed for silicon by inductively coupled plasma optical emission spectrometry.ResultsSerum Si analysis confirmed the ready absorption of silicon from the orthosilicic acid solution. Mean total urinary and faecal Si excretions over the 24 h post-dose period accounted for 57 ± 9.5% and 39 ± 9.4% of the ingested dose, respectively. Thus in total 96.3 ± 5.8% of the ingested dose was recovered in faecal plus urinary excretions over the 24 h post-dose period.ConclusionsWe report that in healthy subjects (presumably in Si balance), the ingestion of a soluble dose of dietary Si results in the same quantity (within analytical error) being excreted within 24 h. It is currently not known if this all originated from the dose solution or if there was some exchange with the body Si pool but, given the low variance in these silicon balance data, isotopic studies are now merited.
Traditional diets are generally nutrient-rich and utilise locally available resources. Strategies to help conserve local food wisdom and increase its value could facilitate a reduction in the burden of all forms of malnutrition and achieve global goals. Our objectives were to: (1) investigate the variety of local foods and food preparation methods in Loei province, Thailand; (2) investigate ways of increasing the nutritional, social, and economic value of local food in this province; and (3) construct a local food database to catalogue and conserve the local food wisdom. Nine out of fourteen districts in Loei province were purposively selected. All were designated key sustainable tourist destinations and represented a range of terrains. There were 423 interview participants, representing all villages in one subdistrict of each of the nine selected districts. We also conducted nine focus group discussions with a total of 90 participants. Data were analysed and categorised, based on the content analysis technique, and we created an online database of the catalogued recipes. There were 240 dishes, placed into seven categories of recipe type. Many of the characteristics of the local dishes from Loei province today remain closely connected to the history of this part of Thailand. We identified that the value of local foods could be improved by investing in technology used for home preservation, actively engaging younger generations to improve the transfer of local food wisdom, investment in technology to utilise local biodegradable materials, and tourist activities based around local food heritage. Future work will involve further development of the local food database, and research to evaluate the application of the database. Moreover, this research can serve as a model for retaining and valuing local food wisdom elsewhere, to promote food security, combat malnutrition, and benefit the local economy.
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