Introduction: Iron (Fe) and Zinc (Zn) are essential micronutrients; however, deficiencies remain prevalent worldwide, particularly in low- and middle-income countries. In Halabja (Iraq), limited local food composition data hinder accurate assessment of dietary intake. Methods: This study aimed to evaluate dietary intake and serum Fe and Zn status among adults using a Total Diet Study (TDS) approach that integrated food composition analysis and biomarker assessment. Commonly consumed foods were collected and prepared according to typical household practices, and Fe and Zn concentrations were determined by Inductively Coupled Plasma Mass spectrometry (ICP–MS). Dietary intake was estimated using a Semi- Quantitative Food Frequency Questionnaire (SFFQ) among 201 adults (18–60 years), and serum concentrations were measured. Results: Average intakes of Fe and Zn were below the Recommended Dietary Allowance (RDA) for both sexes, except for Fe intake in males. Fruits (22.6%) and bread (18.9%) were the main contributors to Fe intake, whereas nuts (14.5%) and rice (14.2%) were the primary sources of Zn. Significant sex differences were observed (p < 0.05), with higher serum Fe (118.21 vs. 112.05 μg/dL) and Zn (92.58 vs. 87.98 μg/dL) in males than in females. Dietary intake showed strong positive correlations with serum levels (Fe: r = 0.777; Zn: r = 0.838). Discussion: Dietary patterns in Halabja, characterized by high cereal intake and low consumption of animal foods, may be associated with inadequate zinc and iron intake among females. The strong link between dietary intake and serum levels emphasizes the important role of diet in micronutrient status. Conclusion: Zn intake was inadequate in both sexes, while Fe intake was insufficient in females. These findings indicate that rice-based dietary patterns and low consumption of animalsource foods influence micronutrient status in this population.
Introduction/Objective: Polycystic Ovary Syndrome (PCOS) affects 8-13% of reproductive- age women worldwide and is characterized by metabolic, hormonal, and oxidative stress disturbances. Current therapies such as metformin provide symptomatic relief but do not address the multifactorial pathophysiology. This study aimed to evaluate the therapeutic efficacy of amygdalin, a naturally occurring bioactive compound, compared with metformin, focusing on modulation of PPAR-γ and SREBP-1c gene expression in a murine PCOS model. Methods: PCOS was induced in female mice using a high-fat diet plus letrozole. Amygdalin (150 and 300 mg/kg) or metformin (200 mg/kg) was administered orally for 21 days. Ovarian tissue was evaluated for biochemical, hormonal, oxidative stress, inflammatory, and molecular parameters, including gene expression of PPAR-γ and SREBP-1c. Results: Amygdalin treatment enhanced insulin resistance and hyperglycemia similar to metformin. Metformin had slightly better lipid-modulating activity (reduction of TC and TG), whereas amygdalin had a remarkable antioxidant capacity (+15 % GSH). Both therapies reduced inflammatory markers and normalised estrogen levels. Amygdalin resulted in greater upregulation of PPAR-γ mRNA (2.1-fold vs 1.8-fold with metformin) and more efficient suppression of SREBP-1c mRNA expression, suggesting differences in the transcriptional regulation of lipid metabolic pathways between amygdalin and metformin. Discussion: Amygdalin demonstrated multitarget activity, including metabolic modulation, hormonal balance, and antioxidant defense, comparable to metformin but with stronger antioxidant effects. Its regulation of PPAR-γ/SREBP-1c and anti-inflammatory properties highlight its potential in oxidative stress-driven PCOS phenotypes. Conclusion: Amygdalin is a promising natural therapeutic candidate for PCOS via metabolic, hormonal and antioxidant pathways. The compound’s ability to modulate PPAR-γ/SREBP-1c gene expression suggests its translational potential as an adjunct or alternative to conventional therapies.
Introduction: To explore this potential association, this study analyzed the relationship between the dietary inflammatory index (DII) and the risk of Alzheimer's disease (AD) using data from a national adult cohort in the United States. Methods: The study was a cross-sectional analysis of 116,876 participants from the National Representative Health and Nutrition Survey (NHANES) 1999-2020. To explore the correlation between DII and AD, we used multivariate logistic regression as the primary analysis method and incorporated complex survey weights from the survey to ensure data accuracy. DII from dietary recalls; AD self-reported. Restricted cubic splines (RCS) and Weighted Quantile Sum (WQS) regression were also employed. Sensitivity analyses with IPTW and subgroup evaluations were conducted. Results: Higher DII quartiles were associated with increased AD odds (fully adjusted OR 1.011, 95% CI excluding 1.0). The RCS model confirmed that the link was nonlinear and gradually increasing. A J-shaped relationship was found, with elevated risk at both low and high DII levels. WQS identified 28 dietary components linked to AD, notably protein, alcohol, selenium, and specific fatty acids. Directional consistency was supported across subgroup, sensitivity, and treatment weighting (IPTW) analyses. Discussion: This is the first evidence of a J-shaped DII-AD association in a large U.S. cohort, suggesting that both extreme anti-inflammatory and pro-inflammatory diets may increase AD risk, underscoring the importance of dietary balance. Key drivers include protein, alcohol, selenium, and fatty acids. Causal inference is limited by cross-sectional design. Conclusions: This study found a J-shaped nonlinear relationship between DII scores and AD in a broad U.S. adult sample, with elevated risk at both low and high DII levels.
Introduction: In many developing countries, bread consumption is continually expanding and can be used to manage nutrition and health. Therefore, yam varieties with high RS starch content deserve particular attention due to their use as functional foods. This study aimed to produce acceptable, low glycemic index breads by substituting 30% of the wheat flour with high-resistant-starch yam flour. Methods: Overall, yam flours from two varieties, TDA 95/00010 (Dioscorea alata) and Kponan (Dioscorea cayenensis-rotundata), with high resistant starch content were used to substitute 30% of wheat flour to produce composite breads. Descriptive sensory analysis, a 12- member panel composed of 7 males and 5 females, specific volume, proximate composition, energy intake, and glycemic index were evaluated from consumers. Results: The substitution of wheat flour with yam flour containing high-resistant starch (RS) up to 30% produced breads with lower specific volume than the control (100% wheat). With 30% yam flour incorporation, breads had nutritional benefits, with a low GI of TDA 95/00010 30% (GI = 49.93) and a moderate GI of Kponan 30% (GI = 64.02). Discussion: However, a maximum daily consumption of 200 g and 294 g is recommended, respectively, for the composite bread TDA 95/00010 30% and with Kponan 30%. Conclusion: Composite breads with 30% of high resistant starch yam flour and 70% of wheat flour ensure nutritional benefits and can be recommended in the prevention and management of diabetes mellitus as dietary measures.
Gastroesophageal reflux disease (GERD) is a prevalent condition wherein stomach contents flow back into the esophagus, leading to a decline in quality of life due to persistent symptoms and potential complications. Irritable bowel syndrome (IBS) is a chronic and widespread disorder of the large intestine, characterized by various symptoms including bloating, gas, and constipation. Although pharmacotherapy remains the main treatment strategy for GERD and IBS, lifestyle modifications and dietary changes, in particular, exhibit a key supportive role in managing the condition. Despite the common belief that dietary fiber suppresses GERD and IBS by improving gut health and motility, some individuals experience worsening reflux symptoms after high-fiber intake, suggesting that fiber intolerance may play a crucial role. Likewise, though dietary fiber is associated with abundant short- and long-term health benefits in children, the ideal amount and the nature of fiber intake in infants and children need to be defined, as even children can experience acid reflux due to fiber intolerance. Nevertheless, limited data exist on the effectiveness of nutritional interventions in patients (children and adults) with coexisting GERD and IBS and fiber intolerance, in particular. Aging, in fact, worsens fiber intolerance in some individuals, which also needs to be explored. This review aims to revisit the recent literature on the relationship between dietary fiber and acid reflux, with special emphasis on the role of fiber intolerance, nickel sensitivity, and histamine intolerance in worsening GERD symptoms. Furthermore, the types of soluble and insoluble fibers, fiber fermentation effects, gastrointestinal motility, and the presence of coexisting GERD and IBS with regard to age were also discussed, simultaneously emphasizing the significance and the need for functional foods. The key conclusion from this review is the emphasis on individual assessment concerning the impact of dietary fiber as the prime importance, since gastrointestinal responses can vary significantly due to interindividual differences in gut physiology and function.
