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Assessing patients’ attitudes towards dietary supplements

100%

Wierzejska R., Jarosz M., Siuba M., Rambuszek M.

Roczniki Państwowego Zakładu Higieny

2014

tom 65

nr 4

Background. There is currently many over the counter products on the market that exert nutritional or physiological effects on the human body. The differences between dietary supplements and non-prescription drugs are however poorly understood by the average consumer and may thus affect their expectations as to the desired effect produced on the body. Objectives. To evaluate patients’ knowledge and attitudes towards dietary supplements as compared to non-prescription drugs. Materials and Methods. Subjects were 335 patients of the Mazowiecki Voivodeship Hospital in Warsaw, Poland. The data were collected from a face-to-face interview using a single and multiple choice questionnaire with 10 questions on dietary supplements. Statistical analysis used the Chi-square (χ2) test. Results. The majority of respondents were found to be familiar with the term ‘dietary supplements’, but had difficulties in classifying these products into appropriate categories. Over 55% do not consider dietary supplements to be foodstuffs and more than 40% considered such products to be drugs. Most respondents thought that the main purpose of taking dietary supplements is to improve nutrition, but over one third expected them to also treat disease. Over 70% declared taking notice to which category the non-prescription products they bought belongs to ie. whether non-prescription drugs (medicinal products) or dietary supplements. Conclusions. Many patients mistakenly believe that dietary supplements are drugs and can be used to treat disease and health disorders.

Nutritional value of raw pork depending on the fat type contents in pigs feed

76%

Waszkiewicz-Robak B., Szterk A., Rogalski M., Rambuszek M., Kruk M., Rokowska E.

Acta Scientiarum Polonorum. Technologia Alimentaria

2015

tom 14

nr 2

Background. The research aimed to assess the nutritional value of raw pork meat obtained from pigs on the feed containing different types of used fat. Material and methods. Meat was obtained from pigs fed in 4 experimental groups, from which groups A and B were given the mixture of rapeseed oil and linseed oil in the ratio of 1:2.5 or 2.3:1:0.2 (lard) as the source of fat. In group C, animals were given the mixture of rapeseed oil (1 part), fish oil (cod-liver oil; 2 parts) and lard (0.5 part), whereas group D obtained the mixture of linseed oil in the same ratio as in group B (2.5 parts), but combined with cod-liver oil (1 part). Meat collected for the research was evaluated and underwent chemical analyses in order to determine its nutritional value. The contents of moisture, protein, fat and ash were determined according to the AOAC methods. The carbohydrate content in various samples was determined by subtracting the sum of moisture, protein, ash and fat content from 100. Energy value (EV) was calculated using Atwater factors. The fatty acids content were analysed in homogenized samples using Folch method. Methyl esters of fatty acids were separated by gas chromatography on GC Trace Ultra THERMO company equipped with a RT 2560 RESTEC capillary column (100 m x 0.25 mm x 0.2 pm) with helium as a carrier gas. Result. The modification of the source of fat in pigs feed did not influence the content of protein and total minerals (ash), whereas it significantly influenced the content of fat and moisture. It has been stated that the use of different fat type in pigs feed, contributed to receiving the meat with modified profile of fatty acids. Higher fatty acids of the n-3 was observed in groups B and D (treated with the mixture of oils with a predominance of linseed oil). The fat from the meat of these groups contain less of n-6 and n-9 fatty acid, which improved the quality indicator of the fat expressed as the ratio of n-6 / n-3. Meat obtained from animals of the groups contained significantly less MUFA, and comparable content UFA and SFA. The meat from all experimental groups the ratio of polyunsaturated fatty acids (PUFA), saturated fatty acids (SFA) remained at a similar level and was 0.5:0.6. Conclusions. The modification of the source of fat in pigs feed did not influence the content of protein and total minerals (ash), whereas it significantly influenced the content of fat and moisture. A different source of fat in pigs feed did not influence the content of fat, saturated fatty acids (SFA) and UFA (unsaturated fatty acids) in fat, whereas it significantly influenced the participation of particular fatty acids belonging to mono- unsaturated (MUFA) and n-3 and n-6 groups.

Ograniczanie wyników

1 Acta Scientiarum Polonorum. Technologia Alimentaria

1 Roczniki Państwowego Zakładu Higieny

2 Rambuszek M.

1 Jarosz M.

1 Kruk M.

1 Rogalski M.

1 Rokowska E.

1 Siuba M.

1 Szterk A.

1 Waszkiewicz-Robak B.

1 Wierzejska R.

1 2015

1 2014

Wyniki wyszukiwania

Assessing patients’ attitudes towards dietary supplements

Nutritional value of raw pork depending on the fat type contents in pigs feed