Prevalence, Structure and Clinical and Functional Characteristics of Risk Factors for the Development of Cardiovascular Diseases in Adults in Children of School Age

Relevance. Cardiovascular disease is one of the leading causes of death worldwide. Known modifiable and unmodifiable risk factors for the development of cardiovascular disease in adults are found already in childhood, are relatively persistent, leading not only to the formation of cardiovascular disease, but also to disability and death at a young age. Objective. Study of the prevalence, structure and clinical and functional characteristics of risk factors for the development of cardiovascular disease in adults in school-age children in Bishkek. Research methods. The material for the study was the analysis of survey data of 2856 schoolchildren aged 10 to 17 years, selected as a result of a one-step cross-sectional study of students from 5 educational institutions in Bishkek. To study cardiovascular disease RF in children, a specially developed questionnaire and survey card were used. Results of work. As a result of the questionnaire, the presence of hereditary cardiovascular disease burden was revealed in 26.5% (771) schoolchildren and 2.4% (72) of them confirmed heart disease in their parents. The smoking factor was detected in 8.5% (245) schoolchildren, and 40.6% (1160) schoolchildren indicated low physical activity. An increased body mass index as one of the main risk factors was found in 7.4% (211) schoolchildren. Daily consumption of fresh vegetables and fruits was revealed only in 41.3% of schoolchildren, which indicates an insufficiently balanced diet of the surveyed children. Scope of the results. The results of the study will make it possible to take certain measures to predict morbidity, develop preventive measures among children and adolescents for the development of serious diseases of the heart and blood vessels in the future.

United States Dietary Trends Since 1800: Lack of Association Between Saturated Fatty Acid Consumption and Non-communicable Diseases

We reviewed data on the American diet from 1800 to 2019.Methods: We examined food availability and estimated consumption data from 1808 to 2019 using historical sources from the federal government and additional public data sources.Results: Processed and ultra-processed foods increased from <5 to >60% of foods. Large increases occurred for sugar, white and whole wheat flour, rice, poultry, eggs, vegetable oils, dairy products, and fresh vegetables. Saturated fats from animal sources declined while polyunsaturated fats from vegetable oils rose. Non-communicable diseases (NCDs) rose over the twentieth century in parallel with increased consumption of processed foods, including sugar, refined flour and rice, and vegetable oils. Saturated fats from animal sources were inversely correlated with the prevalence of NCDs.Conclusions: As observed from the food availability data, processed and ultra-processed foods dramatically increased over the past two centuries, especially sugar, white flour, white rice, vegetable oils, and ready-to-eat meals. These changes paralleled the rising incidence of NCDs, while animal fat consumption was inversely correlated.

A Case-Control Study On Dietary Nutrition and Dietary Habits of Kazakh Esophageal Cancer Patients in Xinjiang

Objective To explore the causes of esophageal cancer (ESCC) and provide a theoretical basis for prevention and treatment of ESCC by analyzing dietary nutrients intake and other blood indicators of Kazakh patients with ESCC.Methods 198 ESCC cases and 200 controls were recruited in Xinjiang. The food frequency questionnaire was used to investigate the dietary nutrients intake. After collecting blood samples, the automated chemiluminescence immunoassay analyzer was applied to measure serum FA level and serum vitamin B12 level. The enzyme-linked immunosorbent assay was used to observe the serum DNMT1 level.Results The cholesterol intake of ESCC group was higher than that of the control group while the intakes of protein, thiamin, riboflavin, FA, vitamin A, B6, C and E were lower than the control group. Levels of serum FA and serum vitamin B12 in ESCC group were lower, while the serum DNMT1 level was higher.Conclusion Lacking fresh vegetables, low educational level, low income, alcoholism, eating solid and dry food and smoked meat, dieting irregularly, low serum FA level, high serum DNMT1 level were risky factors of ESCC for Kazakhs. The occurrence of ESCC reduced with the increase of serum FA but increased when serum DNMT1 increased.

Parasitic contamination of fresh vegetables sold in open markets: a public health threat

Vegetables eating raw are a leading source of transmission of infective forms of pathogenic internal parasites among human beings. This research was conducted from April to October, 2017 to assess the parasitic contamination of vegetables sold at main vegetable markets in districts Lower Dir and Peshawar, Pakistan. Eight hundred specimens of different vegetables were purchased and soaked in physiological saline solution, shaken with a mechanical shaker for 20 minutes and processed by sedimentation concentration method. Results revealed that only 19.7% (n=158/800) of the vegetables were found to be contaminated with single or multiple parasite species. Ascaris lumbricoides (the large round worm) 12.3% (n=99/800) was the most commonly detected pathogen and Taenia saginata (the beef tapeworm) 1.62% (n=13/800) was the least frequently detected one. Interestingly, significant p value (p>0.05 at 95%CI) between the number of examined and contaminated for all the variables studied including education status of the vendors, markets location, type of vegetables, means of display, washed before display, washing source of water and market type. The findings of this study evidenced that consumption of raw vegetables possesses great risk of getting parasitic infections in Lower Dir and Peshawar districts, Pakistan. Instructing the sellers and the public about parasitic disease transfer and their hygiene can reduce the infection rate of parasites of human origin.

Preparation and some physicochemical properties of freeze-dried vegetables carving

Freeze-drying is a very gentle dehydration method to preserve the highest quality and give the final product a longer shelf-life, based on the principle of removing the ice by sublimation. This research aimed to study freeze-dried manufacturing processes of vegetable carving for application in the foodservice industry. Plant materials used in this study were pumpkin, carrot and Chinese radish which were carved into a rose shape. To prepare, all carved-rose vegetables were dipped in 1.0% CaCl2 solution as a firming agent for 5 mins before freeze-dried operations at the temperature of –50°C under vacuum (~30 Pa) for 50 hrs. Dyeing operation was conducted specifically in carved-rose Chinese radish using pink (0.05 and 0.1%) and red (0.05 and 0.1%) food-grade colour after pretreatment with CaCl2 . The results showed that dried carved-rose vegetables had low water activity (0.32-0.42) and moisture content (8.01-11.44%). The physical properties of freeze-dried pumpkin and carrot carving were firmed and presented a spongy texture with small bubbles spread continuously throughout the piece which helps protect the structural collapse. However, carved-rose radish had a slight shrinkage but it was restored as fresh after immersing in water. Rehydration time was 5 mins for pumpkin and carrot, and 10 mins for Chinese radish which showed remarkable that firm-liked fresh vegetables. Then, freeze-dried vegetables were packed in an aluminum bag filled with nitrogen gas and kept at 25±1°C for 2-months storage. The sensory characteristics evaluated by specialists were ranged in the medium to very like throughout the storage periods. Thus, freeze-dried carved-rose vegetable seems to be very interesting, moreover, conduction on a larger scale for the foodservice industry was particularly noticeable.

Effect of processing and preservation on L-ascorbic acid content in commercially cultivated jute leaves

Vitamin C, also known as ascorbic acid is essential nutrients that cannot produce in human body and meet up through diet. Jute leaves contain L-ascorbic acid. The amount of L-ascorbic is unknown in different varieties developed by Bangladesh Jute Research Institute. L-ascorbic acid content is affected by cooking or processing and preservation. Therefore, the experiment was conducted to investigate the content of vitamin C in the fresh jute leaves as well as the effect of cooking and preservation methods on L-ascorbic acid content in jute leaves. Fresh jute leaves of different varieties contain different amount of L-ascorbic acid 0.39g/10g to 0.64g/10g in Corchorus olitorius and 0.64g/10g to 0.92g/10g in Corchorus capsularis. C. capsularis contain more amount of L-ascorbic acid than the C. olitorius. Jute leaves of C. olitorius retain 95% L-ascorbic acid and C. capsularis retain 62% L-ascorbic acid after 15 min of boiling. Vinegar soaking leaves release more L- ascorbic acid by 5 min than the fresh leaves and then the L-ascorbic acid content was reduced by 15 min in both the species. Spraying vinegar treatment releases more L-ascorbic acid and increasing up-to 30 min treatment. Both oven dried and cold dried leaves retain small amount of L-ascorbic acid. L-ascorbic acid content was reduced in preserved jute leaf tea and soup powder also in both species. Usually, leafy vegetables are cooked before consumption and sometimes preserved vegetables are consumed when fresh vegetables may not available. So, this study may be useful to know the actual intake of L-ascorbic acid from the processed or preserved jute leaves.

IMPROVEMENT OF HYDROPON INSTALLATIONS

Hydroponics is a promising area of development of modern agriculture, which provides long-term cultivation of basic vegetables and greenery in small areas with minimal consumption of water and fertilizers. This technology allows you to get a fairly large harvest of fresh vegetables within large cities, including office and residential premises. Entrepreneurs and researchers are paying close attention to developing more efficient hydroponics methods and equipment to implement them in order to reduce usable space, save water, nutrients and increase air supply and plant capacity. Several hydroponics systems are known: static solution culture, continuous flow solution (NFT) culture, deep water culture, passive irrigation, underwater and drainage irrigation systems, wastewater drainage system, deep-water fertilized culture, rotary system, aeroponics, wick system. The first three of the above methods were used commercially and industrially. The system of static culture solution does not provide the necessary saturation of plant roots with air. With the implementation of the method of continuous solution culture, minor buffering is possible due to interruptions in the flow (power outage), flooding of water in some canals, in addition, there are restrictions on the maximum length of canals (12 - 15 m). The system of deep-water culture on an industrial scale is used mainly for growing lettuce. Other mentioned systems are not efficient enough in terms of commercial use. The improved hydroponic installations presented in the article were developed taking into account the following requirements: universality of use (possibility of growing different types of plants); harmonization of optimal supply of crops with water, nutrients, light and air; maximum use of space; increasing the area for each plant and maintaining its stems and shoots. Also in the article the equation for definition of the basic parameters of the developed installations is given.