International journal of food sciences and nutrition
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Int J Food Sci Nutr · Jan 2009
Randomized Controlled Trial Comparative Study Clinical TrialVitamin B12 may be more effective than nortriptyline in improving painful diabetic neuropathy.
Despite many therapeutic options, painful diabetic neuropathy is still a common and challenging complication of diabetes mellitus and is often resistant to treatment with current modalities. ⋯ In conclusion, vitamin B(12) is more effective than nortriptyline for the treatment of symptomatic painful diabetic neuropathy.
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Int J Food Sci Nutr · Jan 2009
Vitamin D deficiency in healthy children in a sunny country: associated factors.
The objective of the present study was to determine the factors associated with low concentrations of 25-hydroxy vitamin D (vitamin D deficiency) in healthy children in Qatar. ⋯ The study findings revealed that Qatari children are at high risk for vitamin D deficiency. Lack of exposure to sunlight, outdoor activities under the sun, and physical activity and vitamin D intake are the main associated factors for vitamin D deficiency in the young population of Qatar. Breast-fed infants need to take vitamin D supplements for a longer period.
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Int J Food Sci Nutr · Jan 2009
Comparative StudySugar profiles and soluble and insoluble dietary fiber contents of fruits in Thailand markets.
The objective of the present study was to determine sugar and dietary fiber contents in 37 varieties of Thai fruits. Sugars were determined by high-performance liquid chromatography and dietary fiber values were measured by the enzymatic-gravimetric method. The total sugar (sucrose, fructose and glucose) content ranged from 4.5 g/100 g (strawberry) to 20.3 g/100 g (ripe banana; hawm variety) edible portion. ⋯ The total dietary fiber content ranged from 0.6 g/100 g (watermelon) to 11.5 g/100 g (sapodilla) edible portion. The rank of TDF contents per 100 g edible portion was sapodilla > durian > guava and strawberry > apple > Chinese pear > sugar apple > star fruit. Other fruits contained total dietary fiber values lower than 2.4 g/100 g edible portion, especially watermelon, which had the lowest total dietary fiber content (0.6-0.7 g/100 g edible portion).