Tendency of Change in Water Quality of the Main Shirvan Collector Over a Long Period

The article examines the tendency of changes in the hydrochemical regime of the water of the Main Shirvan collector over a long period of time and the suitability of the collector water for irrigation. Continuous laboratory analyzes performed between 2004 and 2019 were compared to 1986. According to experimental data, it was determined that the hydrochemical regime of the collector water is gradually improving, and the salt content is decreasing. The degree of mineralization of the collector water decreased by 2.3 times, the total hardness by 2.2 times, the number of chloride ions by 10.5 times, the number of calcium ions by 1.3 times, the number of magnesium ions by 2.8 times, the total number of cations sodium and potassium decreased by 3.9 times. For 2004–2019 biochemical oxygen consumption in collector water increased 7.9 times, chemical oxygen demand increased 7.5 times, and the number of suspended particles increased 9 times. The amount of iron ions in water decreased by 2 times, while the amount of aluminum and zinc did not change. The suitability of collector water for irrigation was determined according to 7 internationally accepted assessment criteria. Collector water is considered suitable for irrigation in accordance with 6 assessment criteria — the degree of salinity, irrigation coefficient, sodium sorption coefficient, potential salinity, water alkalinity index and percentage of sodium, as well as 1 criterion not suitable for irrigation — the percentage of magnesium. Collector water can be used to irrigate crops.

Dietary Sodium and Potassium Intake: Data from the Mexican National Health and Nutrition Survey 2016

Population studies have demonstrated an association between sodium and potassium intake and blood pressure levels and lipids. The aim of this study was to describe the dietary intake and contribution of sodium and potassium to the Mexican diet, and to describe its association with nutrition status and clinical characteristics. We analyzed a national survey with 4219 participants. Dietary information was obtained with a 24-h recall. Foods and beverages were classified according to level of processing. The mean intake (mg/d) of Na was 1512 in preschool children, 2844 in school-age children, 3743 in adolescents, and 3132 in adults. The mean intake (mg/d) of K was 1616 in preschool children, 2256 in school-age children, 2967 in adolescents, and 3401 in adults. Processed and ultra-processed foods (UPF) contribute 49% of Na intake in preschool children, 50% in school-age children, 47% in adolescents, and 39% in adults. Adults with high Na intake had lower serum concentrations of cholesterol, HDL-c, and LDL-c. A significant proportion of the Mexican population has a high intake of Na (64–82%) and low K (58–73%). Strategies to reduce Na and increase K intake need to reduce the possibility of having high BP and serum lipid disturbances.

Influence of Different Cooking Methods on Fillet Steak Physicochemical Characteristics

Meat is a source of protein widely consumed by the population in many countries due mainly to the nutritional aspects, sensory characteristics, and cultural aspects. The meat cooking preparation can promote significant changes in the meat’s chemical composition and physical characteristics. Such transformations can impact both the acceptance of the product and consumers’ health. Due to the different thermal processes altering the physical-chemical characteristics of meat, the present study aimed to evaluate the physicochemical characteristics of fillet steak submitted to different cooking methods: pan-frying with and without oil and air fryer. We performed the analysis to evaluate the physicochemical characteristics considering moisture, lipid, protein, ash, sodium, and potassium content, cooking loss index and colorimetry in three degrees of doneness of the meat, rare, medium, and well done. The fillet steak prepared by pan-frying with oil lost higher moisture and weight than the other samples. The air fryer method presented the highest moisture content. There was a significant difference in lipid content in which the pan-frying with oil fillet steak showed the highest amount of lipids. The pan-frying with oil steak fillet also presented more changes in the colorimetric parameters evaluated compared to the other samples. The pan-frying with oil cooking method promoted more pronounced changes in the steak fillet, and the cooking air fryer, the changes in meat quality are less pronounced. Therefore, the air fryer can be considered a good alternative for cooking meat.

Dietary Sodium, Potassium, and Sodium to Potassium Ratio in Patients With Systemic Lupus Erythematosus

Purpose: The aim of this study was to investigate the association between dietary sodium, potassium, and sodium:potassium ratio and clinical disease activity parameters, damage accrual, and cardiovascular disease risk factors in a population of patients with systemic lupus erythematous (SLE). Research design and study sample: A cross-sectional study including a total of 280 patients was conducted (90.4% females; mean age 46.9 ± 12.85 years). Data collection: The SLE Disease Activity Index (SLEDAI-2K) and the SDI Damage Index were used to assess disease activity and disease-related damage, respectively. A 24-hour diet recall was used to estimate dietary intake of sodium and potassium. Results: Dietary sodium intake was significantly associated with anti-dsDNA ( β = −.005; 95% CI [.002 .008]; p = .001) and complement C4 level ( β = −.002; 95% CI [−.003, .000]; p = .039). Dietary potassium intake was also significantly associated with complement C3 level ( β = −.004; 95% CI [−.007, −.001]; p = .021). Multiple logistic regression models revealed a positive association between dietary sodium intake and the risk of having hsCRP > 3 ( p = .005) and an inverse association between dietary potassium intake and the risk of having hsCRP > 3 ( p = .004). Conclusions: SLE patients with higher dietary sodium and lower dietary potassium intakes had an increased risk of higher hsCRP. Dietary sodium intake was significantly associated with anti-dsDNA and complement C4 level, while dietary potassium intake was associated with complement C3 level, supporting that dietary sodium and potassium intakes might play a key role in markers related to disease activity in SLE patients.

Evaluation of Renal Function and Plasma Osmolality among Covid-19 Patients in Sudan

Objective: COVID-19 is a very serious disease and is considered a pandemic by the WHO. The aim of this study is to determine the renal function and serum osmolality among COVID-19 patients in Khartoum state, Sudan. Method: This is retrospective study was conducted in Gebra Hospital, Khartoum state, Sudan from April 2021 to August 2021. The study enrolled 50 patients with Covid-19 and 50 healthy individuals as a control group. After all the enrolled participants signed the informed consent the samples were analyzed for Creatinine, Urea, Sodium, and potassium. By using an A25 fully automated chemistry analyzer, and serum Osmolality (mOsm / kg) was calculated according to Smithline and Gardner formula. Results: The study revealed a significant increase of the mean of Urea (P.value = 0.001), Creatinine (P.value = 0.001), however significant decrease in the mean of e GFR (P.value<0.05) on the first day of the admission. There was a significant increase in the mean of plasma Urea, Creatinine, and eGFR on the 7th day of admission when compared with the first day, P.value = (0.0001), (0.001), (0.001), respectively. The study revealed a significant difference in plasma Osmolality in COVID-19 patients (280.73 ±16.10 mOsm/kg) when compared with the control group (288.13 ±3.42 mOsm/kg), P.value = 0.0. Conclusion: COVID-19 does not affect only the lungs; it can also affect the kidney. This study concluded that there were an elevated serum creatinine, blood urea, and low glomerular filtration, and there was a significant difference in serum osmolality in COVID- 19 than in the healthy group. Keywords: COVID -19; Serum Osmolality; eGFR; Renal function; Sudan.