The Experts below are selected from a list of 3591 Experts worldwide ranked by ideXlab platform
Mohammadali Torbati - One of the best experts on this subject based on the ideXlab platform.
-
effect of daily caper fruit pickle consumption on disease regression in patients with non alcoholic fatty liver disease a double blinded randomized clinical trial
Advanced Pharmaceutical Bulletin, 2017Co-Authors: Narjes Khavasi, Mohammad Hosein Somi, Ebrahim Khadem, Elnaz Faramarzi, Mohammad Hossein Ayati, Seyyed Muhammad Bagher Fazljou, Mohammadali TorbatiAbstract:Purpose: Despite numerous studies on the effects of complementary medicine, to our knowledge, there is no study on the effects of Capparis spinosa on disease regression in non-alcoholic fatty liver disease (NAFLD) patients. We compared the effects of caper fruit pickle consumption, as an Iranian traditional medicine product, on the anthropometric measures and biochemical parameters in different NAFLD patients. Methods: A 12-weeks randomized, controlled, double-blind trial was designed in 44 NAFLD patients randomly categorized for the control (n=22) or caper (n=22). The caper group received 40-50 gr of caper fruit Pickles with meals daily. Before and after treatment, we assessed anthropometric measures, grade of fatty liver, serum lipoproteins and liver enzymes. Results: Weight and BMI were significantly decreased in the caper (p<0.001 and p<0.001) and control group (p=0.001 and p=0.001), respectively. Serum TG, TC and LDL.C just were significantly decreased in the control group (p=0.01, p<0.001 and p<0.001, respectively). Adjusted to the baseline measures, serum ALT and AST reduction were significantly higher in the caper than control group from baseline up to the end of the study (p<0.001 and p=0.02, respectively). After weeks 12, disease severity was significantly decreased in the caper group (p <0.001). Conclusion: Our results suggest that daily caper fruit pickle consumption for 12 weeks may be potentially effective on improving the biochemical parameters in NAFLD patients. Further, additional larger controlled trials are needed for the verification of these results.
-
Effect of Daily Caper Fruit Pickle Consumption on Disease Regression in Patients with Non-Alcoholic Fatty Liver Disease: a Double-Blinded Randomized Clinical Trial
Tabriz University of Medical Sciences, 2017Co-Authors: Narjes Khavasi, Mohammad Hosein Somi, Ebrahim Khadem, Elnaz Faramarzi, Mohammad Hossein Ayati, Seyyed Muhammad Bagher Fazljou, Mohammadali TorbatiAbstract:Purpose: Despite numerous studies on the effects of complementary medicine, to our knowledge, there is no study on the effects of Capparis spinosa on disease regression in non-alcoholic fatty liver disease (NAFLD) patients. We compared the effects of caper fruit pickle consumption, as an Iranian traditional medicine product, on the anthropometric measures and biochemical parameters in different NAFLD patients. Methods: A 12-weeks randomized, controlled, double-blind trial was designed in 44 NAFLD patients randomly categorized for the control (n=22) or caper (n=22). The caper group received 40-50 gr of caper fruit Pickles with meals daily. Before and after treatment, we assessed anthropometric measures, grade of fatty liver, serum lipoproteins and liver enzymes. Results: Weight and BMI were significantly decreased in the caper (p
Narjes Khavasi - One of the best experts on this subject based on the ideXlab platform.
-
effect of daily caper fruit pickle consumption on disease regression in patients with non alcoholic fatty liver disease a double blinded randomized clinical trial
Advanced Pharmaceutical Bulletin, 2017Co-Authors: Narjes Khavasi, Mohammad Hosein Somi, Ebrahim Khadem, Elnaz Faramarzi, Mohammad Hossein Ayati, Seyyed Muhammad Bagher Fazljou, Mohammadali TorbatiAbstract:Purpose: Despite numerous studies on the effects of complementary medicine, to our knowledge, there is no study on the effects of Capparis spinosa on disease regression in non-alcoholic fatty liver disease (NAFLD) patients. We compared the effects of caper fruit pickle consumption, as an Iranian traditional medicine product, on the anthropometric measures and biochemical parameters in different NAFLD patients. Methods: A 12-weeks randomized, controlled, double-blind trial was designed in 44 NAFLD patients randomly categorized for the control (n=22) or caper (n=22). The caper group received 40-50 gr of caper fruit Pickles with meals daily. Before and after treatment, we assessed anthropometric measures, grade of fatty liver, serum lipoproteins and liver enzymes. Results: Weight and BMI were significantly decreased in the caper (p<0.001 and p<0.001) and control group (p=0.001 and p=0.001), respectively. Serum TG, TC and LDL.C just were significantly decreased in the control group (p=0.01, p<0.001 and p<0.001, respectively). Adjusted to the baseline measures, serum ALT and AST reduction were significantly higher in the caper than control group from baseline up to the end of the study (p<0.001 and p=0.02, respectively). After weeks 12, disease severity was significantly decreased in the caper group (p <0.001). Conclusion: Our results suggest that daily caper fruit pickle consumption for 12 weeks may be potentially effective on improving the biochemical parameters in NAFLD patients. Further, additional larger controlled trials are needed for the verification of these results.
-
Effect of Daily Caper Fruit Pickle Consumption on Disease Regression in Patients with Non-Alcoholic Fatty Liver Disease: a Double-Blinded Randomized Clinical Trial
Tabriz University of Medical Sciences, 2017Co-Authors: Narjes Khavasi, Mohammad Hosein Somi, Ebrahim Khadem, Elnaz Faramarzi, Mohammad Hossein Ayati, Seyyed Muhammad Bagher Fazljou, Mohammadali TorbatiAbstract:Purpose: Despite numerous studies on the effects of complementary medicine, to our knowledge, there is no study on the effects of Capparis spinosa on disease regression in non-alcoholic fatty liver disease (NAFLD) patients. We compared the effects of caper fruit pickle consumption, as an Iranian traditional medicine product, on the anthropometric measures and biochemical parameters in different NAFLD patients. Methods: A 12-weeks randomized, controlled, double-blind trial was designed in 44 NAFLD patients randomly categorized for the control (n=22) or caper (n=22). The caper group received 40-50 gr of caper fruit Pickles with meals daily. Before and after treatment, we assessed anthropometric measures, grade of fatty liver, serum lipoproteins and liver enzymes. Results: Weight and BMI were significantly decreased in the caper (p
Jeongseon Kim - One of the best experts on this subject based on the ideXlab platform.
-
fresh and pickled vegetable consumption and gastric cancer in japanese and korean populations a meta analysis of observational studies
Cancer Science, 2010Co-Authors: Hyun Ja Kim, Sun Young Lim, Jungsug Lee, Sohee Park, Aesun Shin, Bo Youl Choi, Taichi Shimazu, Manami Inoue, Shoichiro Tsugane, Jeongseon KimAbstract:It is widely known that vegetable consumption contributes to reducing the risk of gastric cancer (GC). However, the incidence rates of GC remain high in both Japanese and Korean populations, even though they have a high consumption of total vegetables. This may be due to the fact that Japanese and Koreans mainly consume processed vegetables, such as cooked, salted, or pickled vegetables, rather than fresh vegetables. To determine whether the intakes of fresh and pickled vegetables have different effects on the risk of GC in Japanese and Korean populations, we carried out a meta-analysis of published epidemiological reports. Eight studies on the consumption of fresh vegetables and 14 studies on the consumption of pickled vegetables related to GC risk were included in this meta-analysis. Four studies exploring differences in GC risk in men and women were considered separately. We observed that a high intake of fresh vegetables was significantly associated with a decreased risk of GC (overall summary OR = 0.62, 95% CI = 0.46-0.85) but that a high intake of pickled vegetables was significantly associated with an increased risk of GC (overall summary OR = 1.28, 95% CI = 1.06-1.53). The results of this meta-analysis provide evidence that a high intake of pickled vegetables may increase GC risk and suggest that a high consumption of fresh vegetables, rather than a large total amount of vegetables including pickled vegetables, is important to reduce GC risk.
-
fresh and pickled vegetable consumption and gastric cancer in japanese and korean populations a meta analysis of observational studies
Cancer Science, 2010Co-Authors: Hyun Ja Kim, Sun Young Lim, Jungsug Lee, Sohee Park, Aesun Shin, Bo Youl Choi, Taichi Shimazu, Manami Inoue, Shoichiro Tsugane, Jeongseon KimAbstract:It is widely known that vegetable consumption contributes to reducing the risk of gastric cancer (GC). However, the incidence rates of GC remain high in both Japanese and Korean populations, even though they have a high consumption of total vegetables. This may be due to the fact that Japanese and Koreans mainly consume processed vegetables, such as cooked, salted, or pickled vegetables, rather than fresh vegetables. To determine whether the intakes of fresh and pickled vegetables have different effects on the risk of GC in Japanese and Korean populations, we carried out a meta-analysis of published epidemiological reports. Eight studies on the consumption of fresh vegetables and 14 studies on the consumption of pickled vegetables related to GC risk were included in this meta-analysis. Four studies exploring differences in GC risk in men and women were considered separately. We observed that a high intake of fresh vegetables was significantly associated with a decreased risk of GC (overall summary OR = 0.62, 95% CI = 0.46–0.85) but that a high intake of pickled vegetables was significantly associated with an increased risk of GC (overall summary OR = 1.28, 95% CI = 1.06–1.53). The results of this meta-analysis provide evidence that a high intake of pickled vegetables may increase GC risk and suggest that a high consumption of fresh vegetables, rather than a large total amount of vegetables including pickled vegetables, is important to reduce GC risk. (Cancer Sci 2009)
Yan Lijing - One of the best experts on this subject based on the ideXlab platform.
-
Salt intake belief, knowledge, and behavior: a cross-sectional study of older rural Chinese adults
MEDICINE, 2016Co-Authors: Zhang Jing, Wu Tao, Chu Hongling, Feng Xiangxian, Shi Jingpu, Zhang Ruijuan, Zhang Yuhong, Zhang Jianxin, Li Nicole, Yan LijingAbstract:Excess sodium consumption is a major cause of high blood pressure and subsequent vascular disease. However, the factors driving people's salt intake behavior remains largely unknown. This study aims to assess the relationship of salt intake behaviors with knowledge and belief on salt and health among older adults in rural China. A cross-sectional survey was conducted among 4693 older participants (men >= 50 and women >= 60 years old) randomly selected from 120 rural villages in 5 northern provinces in China. Healthy salt intake behavior was defined as either not eating pickled foods or not adding Pickles/soy sauce/salt when food was not salty enough in prior 3 months. There were 81% participants having healthy salt intake behavior. Healthy salt intake behavior was more common among women (P<0.01) and was positively associated with age (P<0.01) and poorer health status (P<0.01), but negatively associated with years in school (P<0.05). After adjusting for age, sex, years in school, and health status, participants who believed in the harm of high salt intake were more likely to have healthy salt intake behavior, compared with those who did not believe (Odds Ratio = 1.6, P<0.001). Knowledge of salt intake was not significantly related to healthy salt intake behavior. Our study demonstrated that belief in the harm of high salt intake rather than knowledge about salt and health was associated with healthy salt intake behavior, independent of age, sex, years in school, and health status. Future population salt reduction programs should place more emphasis on establishing health beliefs rather than only delivering salt-related knowledge.National Heart, Lung, and Blood Institute, National Institutes of Health, Department of Health and Human Services; National Center for Chronic Disease Prevention and Health Promotion (CDC) [HHSN268200900027C]; United Health Group Chronic Disease InitiativeSCI(E)PubMedARTICLEywu@georgeinstitute.org.cn31e44049
Yilong Wu - One of the best experts on this subject based on the ideXlab platform.
-
salt intake belief knowledge and behavior a cross sectional study of older rural chinese adults
Medicine, 2016Co-Authors: Jing Zhang, T Wu, X Feng, Rui Zhang, Yun Zhang, Ning Li, Yilong WuAbstract:Excess sodium consumption is a major cause of high blood pressure and subsequent vascular disease. However, the factors driving people's salt intake behavior remains largely unknown. This study aims to assess the relationship of salt intake behaviors with knowledge and belief on salt and health among older adults in rural China. A cross-sectional survey was conducted among 4693 older participants (men ≥50 and women ≥60 years old) randomly selected from 120 rural villages in 5 northern provinces in China. Healthy salt intake behavior was defined as either not eating pickled foods or not adding Pickles/soy sauce/salt when food was not salty enough in prior 3 months. There were 81% participants having healthy salt intake behavior. Healthy salt intake behavior was more common among women (P < 0.01) and was positively associated with age (P < 0.01) and poorer health status (P < 0.01), but negatively associated with years in school (P < 0.05). After adjusting for age, sex, years in school, and health status, participants who believed in the harm of high salt intake were more likely to have healthy salt intake behavior, compared with those who did not believe (Odds Ratio = 1.6, P < 0.001). Knowledge of salt intake was not significantly related to healthy salt intake behavior. Our study demonstrated that belief in the harm of high salt intake rather than knowledge about salt and health was associated with healthy salt intake behavior, independent of age, sex, years in school, and health status. Future population salt reduction programs should place more emphasis on establishing health beliefs rather than only delivering salt-related knowledge. Clinical trial registration number of the study is {"type":"clinical-trial","attrs":{"text":"NCT01259700","term_id":"NCT01259700"}}NCT01259700.
