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Biomedical subjects

B Isaksson

Publications and source records attributed to B Isaksson.

At least 127 records · Page 7Linked to original sources
PubMed1975

Effect of an energy-reduced dietary regimen in relation to adipose tissue cellularity in obese women.

Twenty-eight obese women were divided after arbitrary statistical guidelines obtained from control studies into hyperplastic (increase in fat cell number) (n equal to 10), hypertrophic obesity (increase in average fat cell size) (n equal to 11), and a remaining group (n equal to 7). All these subjects were treated on an outpatient basis with an energy-reduced diet (1,100 kcal/day) until weight decrease failure occurred. The fat cells of the femoral and gluteal regions were larger than in the abdominal region in hypertrophic obese subjects. This regional fat cell size profile was found also in middle-aged and young controls. The hyperplastic obese subjects on the other hand had larger fat cells in the abdominal site. At failure of therapy enlarged fat cells in either of the two obesity groups had decreased to the size of fat cells of controls. Fat cell number remained unchanged. Thus the hypertrophic obese patients ended up with a normal body fat while hyperplastic obese subjects had a pronounced remaining obesity. The results suggest that when the fat cell size in different regions of an individual are known, as well as the total fat cell number, the success of an energy-reduced dietary regimen might be approximately predicted both in terms of remaining total body fat and in regional fat depot decrease.

Adipose Tissue↗
PubMed1975

Studies of dietary habits in pregnancy - with special reference to the intake of iron.

The dietary habits of 94 pregnant women (median age 26 years) were studied by means of four-day dietary records. Twenty-seven women were followed longitudinally and were observed in the 10-15th, the 24-27th and the 34-37th week of gestation (L-series). The remaining 67 women comprised the A-series, of which 20, 32, and 15 made their records during the 10-15th, 24-27th, and 34-37th week of gestation, respectively. There were no significant differences between the results from these two series. The mean daily energy intake was 2360 kcal and remained unchanged during pregnancy, exceeding by 250 kcal the average intake in non-pregnant women in Gothenburg, studied earlier. The iron intake comprised 1-2 mg of haeme iron, about 10 mg of native non-haeme iron and 5-6 mg of fortificiation iron. The mean iron intake was 7.2 mg/1000 kcal, which is below the recommendation, but it was distributed over the food groups in a manner more favourable for iron absorption than in the average Swedish population. Further effects to improve the diet so as to increase the content of iron and factors known to favour iron absorption are desirable. The results justify the normal practice of prescribing supplement iron in late pregnancy.

Adult↗
PubMed1974

Food iron absorption in man. Applications of the two-pool extrinsic tag method to measure heme and nonheme iron absorption from the whole diet.

A new radioisotope method to measure iron absorption from the whole diet was used in this study. The method is based on the concept that food iron is absorbed from two pools, the heme iron pool and the nonheme iron pool, which can be especially labeled with two radioiron isotopes given as hemoglobin and as an iron salt. The purpose of this study was to test the accuracy of this two-pool extrinsic tag method. The meals served were composed as an average of 6 wk consumption in the present material of 32 young enlisted men. The mean and total heme and nonheme iron absorption in all the 32 young men was 1.01+/-0.11. This figure agrees well with the mean daily losses expected for this group of subjects (1.0 mg). The conclusion can therefore be made that there are no major systematic errors of the present method to measure the total iron absorption from a mixed diet. In one series a comparison was made of the absorption of heme and nonheme iron from the meals. A significant correlation between the absorption of the two kinds of iron was found. However, a much greater fraction of the heme iron was absorbed (37%) than of the nonheme iron (5%). The absorption both from breakfast and lunch was in two series found to give a good prediction of the total daily nonheme iron absorption. One series was designed to compare the effect of two levels of iron fortification. There was a significant increase in iron absorption when the level of iron fortification of the meals was increased.

Absorption↗