Nutrition
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The aim of the present study was to determine the effects of peroral encapsulated Bifidobacteria on intestinal microflora, bacterial translocation (BT), plasma endotoxin, and ileal villi injury in a rat model of hemorrhagic shock. ⋯ Bifidobacteria can be useful in preventing BT in hemorrhagic-shocked rats, and encapsulated Bifidobacteria can augment this effect further. Peroral administration of Bifidobacteria may be a favorable strategy to prevent sepsis and multiple organ dysfunction syndrome in hemorrhagic shock.
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This study examined the hypothesis that dietary fat under ad libitum feeding conditions influences expression levels (mRNA) of the mouse agouti-related protein (AgRP), leptin, leptin receptor (OBRb), and neuropeptide Y (NPY) at early stages of development. ⋯ Dietary fat can have a tissue-dependent effect on AgRP that may be unfettered by leptin under an HFD.
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The objective of this study was to determine whether central fat distribution varies between children who were growth retarded as young children and normal-height children from the same impoverished communities of São Paulo, Brazil. ⋯ Stunted children are more likely to deposit fat centrally when entering puberty, a significant risk factor for chronic diseases. Our results may explain part of the association between early growth retardation and later risk for metabolic diseases.
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Soybeans have been shown to have numerous health benefits, but the underlying mechanisms are poorly understood. The aim of this study was to characterize some pharmacologic properties of active substances in aqueous soy extract. ⋯ These results indicate the presence of an ACh-like substance in soy. Due to the abundance and importance of muscarinic receptors, the presence of a cholinergic substance in soy could have numerous implications. The role of this substance in the beneficial effect of soy on various body systems merits further investigation.
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Randomized Controlled Trial
Effectiveness of a soy-based compared with a traditional low-calorie diet on weight loss and lipid levels in overweight adults.
This study investigated the effects of a soy-based low-calorie diet on weight control, body composition, and blood lipid profiles compared with a traditional low-calorie diet. ⋯ Soy-based low-calorie diets significantly decreased serum total cholesterol and low-density lipoprotein cholesterol concentrations and had a greater effect on reducing body fat percentage than traditional low-calorie diets. Thus, soy-based diets have health benefits in reducing weight and blood lipids.