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Showing 4 results for Madani
A comparison of fatty acid profiles in highly-demanded traditional and fA Comparison of Fatty Acid Profiles in Highly Demanded Traditional and Fast Foods in Isfahan, Irands in Isfahan, Iran
Roya Alsadat Madani, Shabnam Kermani, Masoud Sami, Zahra Esfandiari, Ebrahim Karamian,
Volume 7, Issue 2 (May 2022)
Abstract
 
Background: High consumption of fatty acids is known as a dietary risk factor for cardiovascular diseases. The aim of study was to survey of fatty acid profiles in the traditional/fast foods commonly consumed in Iran. Methods: Gas chromatography was used in the present study to determine the composition of fatty acids in 40 most popular traditional/fast foods consumed in Isfahan, Iran. The food samples were collected from 19 restaurants. Results: In all the tested samples, palmitic acid was at the highest level of saturated fatty acids (SFAs) (P < 0.05). Although in both groups of foods, the levels of trans fatty acids (TFAs) were above 2% in 30% of examined foods, the higher amounts of TFAs were found in traditional foods (P < 0.05). The results show that traditional foods contain higher levels of SFAs and TFAs than fast foods. Conclusions: The alarming findings of the present study should compel the relevant authorities in Iran to adopt and implement appropriate policies that systematically and continually control the types of food prepared and served in restaurants in order to minimize the intake of SFAs and TFAs.

Food Intake Pattern and Cardiovascular Risk Factors in Patients with Premature Coronary Artery Disease in Iran
Andisheh Norouzian Ostad, Zahra Dehnavi, Hossein Farshidi, Ali Jafarzadeh Esfahani, Soudabeh Behrooj, Teamur Aghamolaei, Abdoulhossain Madani, Roghayeh Ezati Rad, Farkhondeh Razmpour,
Volume 7, Issue 4 (NOV 2022)
Abstract
Background: There is limited evidence regarding the risk factors and nutritional patterns in patients with premature coronary artery disease (PCAD). This study aims to investigate the relationship between different dietary patterns and risk factors in patients with PCAD. Methods: This cross-sectional study was conducted on PCAD patients, including men younger than 55 years and women younger than 65 years, who underwent coronary angiography in the Angiography Department of the Shahid Mohamadi Hospital, Bandar Abbas, Iran. Anthropometric and clinical examination, demographic questionnaires, and containing dietary intake and physical activity questionnaires were filled for all participants. Results: The most prevalent risk factors for obstructive PCAD in the 65 selected patients were family history of coronary artery disease (CAD) (73%), hypertension (52%), and overweight/obesity (50%). Daily consumption of hydrogenated fats (P = 0.008) and high-fat milk (P < 0.001) were significantly higher in obstructive PCAD patients compared to non-obstructive and non-PCAD patients. Daily consumption of fruits was significantly higher in non-obstructive and non-PCAD patients compared to obstructive PCAD patients (P = 0.039). Conclusion: Family history of CAD, hypertension, and obesity were found to be the most common risk factors among obstructive PCAD patients.  According to the findings, increased consumption of high-fat milk and hydrogenated fats may increase the risk of PCAD, whereas, daily consumption of fruits may reduce the risk of PCAD.
 

The Study of Food Pathogens in Yazd Traditional Confectionary Products
Mitra Kimiaee, Mahboobeh Madani, Mohammad Hossein Mosaddegh, Seyed Mohammad Moshtaghioun,
Volume 9, Issue 2 (May 2024)
Abstract
Background: Food poisoning could be caused by eating the sweets contaminated with microorganisms, which has always been considered as one of the major problems of people in developing countries, including Iran. The aim of this study is to investigate microbial variety and fungal load in the traditional sweets offered in confectionery stores in Yazd province in 2020. Methods: In this study, 170 samples of traditional sweets, referred by confectioneries in Yazd province, were randomly selected and tested for microorganisms contamination such as Enterobacteriaceae, Escherichia coli, Staphylococcus aureus, Salmonella, molds, and yeasts according to Iranian national standards. Results: The highest rate of microbial contamination in samples was related to "Pistachio Loz" (52.94%) and the lowest rate was related to "Hajibadam" (11.76%). The infection rates of Enterobacteriaceae, Escherichia coli, molds, and yeasts were 17.06%, 8.83%, 20.59%, 3.53%, respectively. No infection was observed with Staphylococcus aureus and Salmonella in the samples. Conclusions: Due to the high level of microbial contamination of traditional sweets, especially "Pistachio Loz" offered in Yazd, more control measures are needed in preparation and distribution of such sweets.

 

The Cytotoxicity Assessment of Grapefruit Peel Essential Oil and Its Effect on Frying Stability of Sunflower Oil
Ghania Kaanin-Boudraa, Fatiha Brahmi, Linda Grimaud, Mohamed Lamine Freidja, Ourdia-Nouara Kernou, Daniel Henrion, Samir Hadjal , Khodir Madani, Lila Boulekbache-Makhlouf,
Volume 10, Issue 1 (Feb 2025)
Abstract
Background: Frying oil lipids are prone to oxidation, so aromatic plants and their essential oils (EOs) have been applied to prevent this process. This study aimed to incorporate the grapefruit (Citrus x paradisi) EO in sunflower frying oil to protect it against oxidation. Before enrichment, a cytotoxicity test was performed to determine the non-cytotoxic concentration of this EO.
Methods: Cell viability was evaluated using the MTT-based cytotoxicity assay. Various EO concentrations (0.01-0.5 mg/ml) were added to cultured cells Human Umbilical Vein Endothelial Cells (HUVECs) and Human Stellar Hepatic Cell lines LX-2 (SCC064) and incubated for 24 and 48 h. The stability of sunflower oil during frying was assessed by determining several parameters including peroxide value, polar compounds, and free fatty acids. Results: The obtained IC50 values after 24 h were 0.276 and 0.200 mg/ml for LX-2 and HUVECs cells, respectively, and the results after 48 h were 0.269 and, 0.216 mg/ml, respectively. Following that, the appropriate concentration of EO was incorporated into the sunflower oil. An oxidation acceleration test demonstrated that the lowest concentration of EO provided the best oxidation resistance (14 h 59 min) comparatively to the unfortified sunflower oil (11 h 63 min). The stability of enriched oil polar compounds during repeated frying was also noticed. Conclusion: The incorporation of this EO into sunflower oil during a deep-frying process led to a significant increase in its oxidative stability; therefore, it can be used as a food additive.

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