در هنگام جستجو کلمه در قسمت عنوان میتوانید کلمات مورد جستجو را با کاراکتر (-) جدا کنید.
کاربرد نوع شرط:
- جایگاه : پژوهشی
- مجله: International Journal of Nutrition Sciences
- نوع مقاله: Journal Article
- کلمات کلیدی: Leptin,Caffeine,Sleep,Appetite,ghrelin
- چکیده:
- چکیده انگلیسی: Background: Unlike sleep deprivation, caffeine in coffee has been shown to yield positive effects on appetite, body weight, and risk of developing symptoms of metabolic syndrome. However, the combined effects of caffeinated coffee and sleep deprivation are unknown. The aim of this study was to determine the simultaneous effects of coffee caffeine intake and sleep deprivation on leptin and ghrelin.
Methods: This was a randomized clinical trial comprised three-day treatments with two-week washout interval. Forty-two healthy men, habitual caffeinated coffee consumers (1-3 cups/day) and good sleepers (based on the Pittsburgh Sleep Quality Index) were recruited. Subjects were randomly assigned to three groups: three nights of deprived sleep (4 hrs. in bed) plus 3×150 mL/cup of boiled water (BW treatment), decaffeinated coffee (DC treatment, without sugar, 99.9% caffeine-free), and caffeinated coffee (CC treatment, without sugar, 65 mg caffeine/cup). DC and CC treatments were blinded. At the end, fasting serum leptin and plasma ghrelin were measured and compared.
Results: No significant differences were found between the treatments in the leptin level but a significant difference was shown between the treatments in plasma ghrelin (P=0.048). Pairwise comparisons test
showed that the CC treatment led to lower plasma ghrelin as compared to the DC treatment (P=0.006).
Conclusion: Caffeinated coffee with sleep deprivation simultaneously manipulated the level of ghrelin towards an anorexigenic effect (reduced plasma ghrelin). However, further investigations are required to support
caffeinated coffee as an appetite/weight loss recommendation.- انتشار مقاله: 16-07-1397
- نویسندگان: Behrouz Rasaei,Norimah Abdul Karim,Ruzita Abd Talib,Ismail Mohd Noor,Majid Karandish
- مشاهده
- جایگاه : پژوهشی
- مجله: Asian Pacific Journal of Cancer Prevention
- نوع مقاله: Journal Article
- کلمات کلیدی: Quality of Life,Breast cancer,dietary intake,cancer survivors,gynaecological cancer
- چکیده:
- چکیده انگلیسی: Objective: Fear of cancer recurrent, side effects of treatment and belief in food taboos encourage cancer survivors to make changes in their dietary practices after diagnosis of cancer. The objective of this study was to determine the impact of dietary changes on quality of life (QoL) among Malay breast and gynaecological cancer survivors. Methods: Questionnaire of dietary changes was modified from WHEL study and adapted to typical Malay’s food intake in Malaysia. A total of 23 items were listed and categorized by types of food and cooking methods. Four categories of changes “increased”, “decreased”, “no changes” or “stopped” were used to determine the changes in dietary practices. Score one (+1) is given to positive changes by reference to WCRF/AICR and Malaysia Dietary Guideline healthy eating recommendations. Malay EORTC QLQ-C30 were used to determine the QoL. Sociodemographic, clinical characteristics and anthropometric measurement were also collected. Results: The mean age of the subjects (n=77) was 50.7±7.8 years old with duration of survivorship 4.0±3.1 years. Subjects mean BMI was 27.8±4.9 kg/m2 which indicate subjects were 31.2% overweight and 32.5% obese. The percentage score of positive dietary changes was 34.7±16.4%. Positive dietary changes were increased intake of green leafy vegetable (49.4%), cruciferous vegetable (46.8%) and boiling cooking methods (45.5%). Subjects reduced their intake of red meat (42.9%), sugar (53.2%) and fried cooking method (44.2%). Subjects stopped consuming milk (41.6%), c 2008-5862 heese (33.8%) and sweetened condensed milk (33.8%). With increasing positive dietary changes, there was a significant improvement on emotional function (rs=0.27; p=0.016) and reduced fatigue symptoms (rs=-0.24; p=0.033). Conclusion: Positive changes in dietary intake improved emotional function and reduced fatigue symptoms after cancer treatment. By knowing the trend of food changes after cancer treatment, enables the formation of healthy food intervention implemented more effective.
- انتشار مقاله: 23-05-1399
- نویسندگان: Nadzirah Hanis Zainordin,Ruzita Abd Talib,Mohd Razif Shahril,Suhaina Sulaiman,Norimah A. Karim
- مشاهده