Narges Sarshar; Mojtaba Kianmehr; Mehdi Yaghoubi; Mohammad Ghahreman; Hosein Mokhtarian Deloee; Hamid Rasekhi
Volume 15, Issue 4 , January and February 2009, , Pages 213-219
Abstract
Background and Purpose: Hyperlipidemia particularly hypercholesterolemia is commonly accepted as a major risk factor for atherosclerosis and coronary heart diseases. Egg yolk is one of the richest sources of dietary cholesterol in human nutrition. As egg yolk has relatively lower cholesterol level in ...
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Background and Purpose: Hyperlipidemia particularly hypercholesterolemia is commonly accepted as a major risk factor for atherosclerosis and coronary heart diseases. Egg yolk is one of the richest sources of dietary cholesterol in human nutrition. As egg yolk has relatively lower cholesterol level in eggs enriched with Omega-3 the present study was conducted to determine the effect of consuming eggs enriched with omega-3 fatty acids on serum lipid profile and blood pressure. Methods and Materials: In this quasi-experimental research twenty-six (8 male and 18 female) university students were randomly selected from healthy volunteers for this study. Two well-cooked moderately sized eggs were added to the subjects' breakfast in addition to their regular diet for 4 weeks. Anthropometric and metabolic measurements their intake of energy and other nutrients were compared using paired t-test in SPSS before and after the new diet was given. Results: The consumption of enriched eggs for 4 weeks (2 eggs per day) significantly decreased the average level of triglyceride (p=0.0001) systolic (p=0.0001) and diastolic (p=0.001) blood pressures from 93.8 mg/dl 117.3 mmHg and 78.84 mmHg before the new diet to 67.5 mg/dl 95.38 mmHg and 69.46 mmHg respectively after consuming eggs. However HDL-C (p=0.0001) PUFA (p=0.03) and cholesterol intake (p=0.0001) significantly increased from 46.26 mg/dl 20.3 gr/day and 231.1 gr/day to 65.6 mg/dl 25.7 gr/day and 510.1 gr/day respectively at the end of the study. No significant changes were found in other parameters. Conclusion: The enrichment of eggs with omega-3 fatty acids raises HDL-C levels and decreased the triglyceride and blood pressure.
M GHAHRAMANI; M BASIRI MOGHADAM; L BADAEE
Volume 13, Issue 3 , September and October 2006, , Pages 140-144
Abstract
Background and Purpose: Sensory stimulation is one of the basic needs of human beings, particularly, for growth and development. However, preterm infants are deprived of Kinesthetic stimulation due to limitations of nursing care and occasionally due to relative isolation periods. Also, painful and additional ...
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Background and Purpose: Sensory stimulation is one of the basic needs of human beings, particularly, for growth and development. However, preterm infants are deprived of Kinesthetic stimulation due to limitations of nursing care and occasionally due to relative isolation periods. Also, painful and additional manipulations cause physiologic dystrophy (hypoxia and heartbeat changes). Therefore, this study was conducted to study the effects of field massage on the physiologic responses of preterm infants and to assure its usage.
Methods and Materials: The present study is a quasi-experimental research, conducted on 20 stable preterm infants who were selected by purposive sampling. Field massage was given for 10 days, three 15-minute times in three hours. Heart rate, respiratory rate and O2 saturation were recorded in four phases: just prior to the initiation of the intervention as the baseline time; at the eighth minute after the onset of intervention as time 1; just after the termination of intervention (the 15th minute) as time 2; and finally five minutes later (20 minutes after the initiation) as times 3.
Results: Mean heart rate was as follows: baseline time 133.29±0.58; time 1 was 139.68±0.54; time 2 was 133.31±0.57 and time 3 was 133.51±0.56. There was a significant difference between the four phases (p