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Biomedical subjects

P Simonetti

Publications and source records attributed to P Simonetti.

32 records · Page 2Linked to original sources
PubMed1993

Effect of alcohol intake on lipids and fat-soluble vitamins in blood.

Several investigators have observed that a moderate intake of alcohol can have a positive effect on health (lowering the risk of cardiovascular disease, gall-stones, etc.). Our objective was to investigate how some blood constituents are affected by the consumption of different levels of alcohol. Erythrocyte phospholipids and fatty acids composition and plasma fat-soluble vitamins were determined in 28 volunteers who were divided into three groups according to their alcohol intake: non-drinkers, moderate drinkers--consumption of 20-60 g/day, and heavy drinkers--more than 60 g/day. A relation was seen between alcohol consumption and vitamin status; furthermore alpha-tocopherol and beta-carotene were significantly lower in heavy drinkers. The erythrocyte phospholipid compositions of the non- and moderate drinkers showed no significant differences whereas a definite relation was noted when the alcohol intake was higher than 60 g/day. In conclusion it is possible to say that a moderate alcohol intake does not have any significant effect on the phospholipid and fatty acid composition; only the vitamin status is significantly influenced, but to confirm our results it is essential to evaluate other variables involved in this problem such as the lifestyle, physical activity and the eating habits of the subjects tested.

Adult↗
PubMed1991

Relation between diet composition and coronary heart disease risk factors.

STUDY OBJECTIVE: The aim was to evaluate dietary intakes and their correlation to some risk factors for coronary heart disease. DESIGN: The study was a population based survey with random sample selection stratified by age and sex. PARTICIPANTS: 352 adults living in a small town in Northern Italy took part in the study. Response rate was 46% among females and 48% among males. Refusal to take part was mainly due to the large number of tests involved. MEASUREMENTS AND MAIN RESULTS: Diets were high in protein (animal/vegetable ratio 1.7 in women and 1.4 in men) and in fat and low in carbohydrates. The hypercholesterolaemic and atherogenic potential of the diet, evaluated by the cholesterol/saturated fat index, was high in about 50% of the population. The thiamin and riboflavin intakes were lower than the Italian recommended allowances in more than 60% of the people tested, whereas the vitamin A intake was more than adequate in about 70%. A positive association was found in the younger groups (men and women 20-39 years old) between some nutrient components (energy, alcohol, total and saturated fats) and some blood lipids. In the older people blood lipids were correlated with body mass index. CONCLUSIONS: The overall data indicate that a correlation exists between dietary intake and some risk factors for coronary heart disease; dietary intervention, at least in young adults, is suggested.

Adult↗
PubMed1989

Thiamin, riboflavin and pyridoxine status in chronic renal insufficiency.

The restricted diets of patients with chronic renal insufficiency (CRI) can lead to inadequate intake of some vitamins. We studied thiamin, riboflavin and pyridoxine nutritional status of CRI subjects on unrestricted or low-protein diet. Results show that riboflavin status is inadequate even before the beginning of the follow up and worsens with time for both groups, while thiamin and pyridoxine status becomes inadequate in some patients after a long period on the low-protein diet. Water-soluble vitamin supplements could improve the nutritional status of CRI patients on protein-restricted diet.

Dietary Proteins↗
PubMed1988

Vitamin nutrition in patients with chronic renal failure and dietary manipulation.

(1) Vitamin abnormalities in patients with CRF are frequent and appear early even with mild renal failure; (2) early supplementation with water-soluble vitamins should be given to patients on low-protein diets--the amount of the supplementation, however, remains to be determined; (3) fat-soluble vitamin supplements (A and E) should be avoided and their dietary intake limited, and (4) it is obvious that vitamin nutrition in patients with CRF requires further investigation.

Dietary Proteins↗
PubMed1987

Vitamin A, E and C nutriture of elderly people in North Italy.

The vitamin A, E and C nutritional status of 313 non institutionalized elderly people living in a small town and in an agricultural village of North Italy has been evaluated. From results obtained it is possible to say that all the population tested is at low risk for vitamin A deficiency, while 10-20% of people over 70 living in the small town have low levels of vitamin E. On the contrary, the nutritional status of ascorbic acid, where the levels are inadequate in more than 50% of the population, is worrying.

Aged↗
PubMed1987

Nutritional status of non institutionalized elderly people in north Italy.

The nutritional status of some elderly people - 313 non institutionalized and 37 assisted by public organization - was investigated. As regards weight, muscle and fat area, BMI and fat %, lower values were found for assisted people. The mean daily nutrient intakes in assisted people are below the recommended values for all nutrients, except fats; free living people have higher intakes of protein and fat, and lower intakes of thiamin and retinol equivalents. About 10% and 15% of non institutionalized people showed respectively an inadequate thiamin and riboflavin nutritional status (determined by alpha ETK and TPP levels and by alpha EGR and FAD levels); a worse situation was found for assisted people. Vitamin B6 levels appear adequate for all the population tested.

Aged↗
PubMed1986

Chemical composition of Italian cooked dishes.

50 different food items, including "first courses", main and side dishes, cheese and pork products, have been analysed for proteins, carbohydrates, fats, fiber, thiamin, riboflavin and vitamin A. The results obtained have been compared with the values determined on food samples by means of food composition tables so as to have information about the quantitative variations occurring after food processing. It can be concluded that composition tables report sufficiently reliable data with regard to the protein, fat and carbohydrate content for most of the considered food items. On the other hand, values for vitamins are lower by analysis than by calculation, suggesting that it is necessary to continually check data.

Cooking↗
PubMed1986

Nutritional status of institutionalized elderly people in north Italy.

The nutritional status of 91 institutionalized elderly people over 60 years of age was investigated. Particular attention was given to diet, body composition and some biochemical determinations of vitamin nutriture. It was found that approximately 40% of the population are at risk for obesity. Mean daily intake of nutrients, compared with the recommended values for Italy, is insufficient in thiamin, both for men and for women, and in vitamin A for women. The level of fat in the diet is higher than desired. Consumption of eggs, fish, legumes and sweets is low, while milk and dairy products are consumed in large quantities. Thiamin and riboflavin nutriture determined by biochemical tests is not significantly correlated to dietary intake.

Age Factors↗
PubMedDate not supplied

Effect of red wine consumption on rat liver peroxidation.

To evaluate the role of wine polyphenols and that of alcohol on lipid peroxidation indexes and membrane composition in the liver, 40 Sprague-Dawley rats were fed for 28 days with a commercial AIN-76 diet to which was added one of four different beverages: red wine, alcohol solution, dealcoholated wine, or water. The beverage provided 26% of the caloric intake. Peroxidation indexes and antioxidative enzymes were determined: no significant differences were detected in catalase and glutathione peroxidase whereas superoxide dismutase was significantly lower in the wine-treated animals (220.3 +/- 15.4 vs. 342.2 +/- 43.0 U/mg protein of controls). The following significant differences in hepatic variables were observed: increased alpha-tocopherol concentration in the alcohol group (0.17 +/- 0.02 vs. 0.11 +/- 0.01 microgram/mg protein of controls); increased concentration of cytochrome P450 in the rats given wine (0.75 +/- 0.06 vs. 0.51 +/- 0.08 nmol/mg protein of the alcohol group); increased concentration of cytochrome b5 in wine and dealcoholated wine treatment groups (0.30 +/- 0.01 vs. 0.23 +/- 0.02 nmol/mg protein of controls). The liver membrane fatty acid composition of the wine and dealcoholated wine groups was similar and showed an increase in the saturated fatty acid percentage and a decrease in the polyunsaturated one. The data presented indicate that the main action of polyphenols seems to be an induction of cytochrome activity and that the modality of red wine administration adopted combined with an adequate diet does not provoke any apparent physiological effect on the animals.

Animals↗