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The effects of a 2-year switch from a mixed to a lactovegetarian diet on trace element status in hypertensive subjects

Article Abstract:

A comparison was done on the trace element status and changes in body weight and blood pressure after a shift from a mixed to a lactovegetarian diet between hypertensive and normotensive individuals. It was shown that hypertensive subjects showed higher concentrations of copper and lead in hair than normotensive subjects. Mineral and trace element concentrations were similar to baseline levels after four years of shifting from mixed to lactovegetarian diet. Decrease in body weight was more marked in hypertensive women, no significant change in systolic pressure was seen but diastolic blood pressure decreased in both groups.

Hypertension, Vegetarians, Diet, Trace elements in nutrition, Micronutrients

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Nutrient intake and biochemical markers of nutritional status during long-term follow-up after total and partial gastrectomy

Article Abstract:

Patients who underwent total gastrectomy (TG) and partial gastrectomy (PG) were evaluated for dietary intake and nutritional status. There was no significant difference between the dietary intake of both groups but concentrations of fat-soluble vitamins and proportion of n-6 polyunsaturated fatty acids was lower in the TG group. This impairment in fat handling is suggestive of greater malabsorption in TG cases. However, the difference is not significant enough to limit its choice as a procedure for gastric cancer treatment.

Nutrition, Nutritional assessment, Malabsorption syndromes, Fat metabolism, Gastrectomy

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Fatty acid composition of serum phosphatidylcholine in healthy subjects consuming varying amounts of fish

Article Abstract:

The fatty acid composition of serum phosphatidylcholine and plasma lipid concentrations were studied in subjects with widely different fish consumption in the same area of Sweden. Results showed that the consumption of fish is proportional to the level of eicosapentanoic acid and docosahexanoic acid in serum phosphatidylcholine. Subjects who consume increased amounts of fat fish have the same proportion of n-3 fatty acids in serum phosphatidylcholine as those taking fish oil supplements.

Sweden, Physiological aspects, Fish as food, Fish (Food product), Lecithin, Fatty acid metabolism

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