Effects of diet composition on weight gain, adiposity and plasma lipids during high energy allowances in healthy human subjects This study examined the effect of diet composition on weight
gain and body composition during a controlled overfeeding program. Sixteen
healthy adult lean subjects were overfed 40% above their maintenance energy
requirements. Eight subject were assigned to a high carbohydrate (CHO)
while the other eight were assigned to a high fat diet. Serum lipids, adiposity,
insulin and T3 T4 levels were measured in all subjects before and at the
end of the feeding period. Results showed that adiposity was significantly
higher in the high fat as compared to the high CHO group. An Excess Energy
Efficiency Factor (EEEF) was calculated as body energy gain over excess
dietary energy. EEEF was higher on the high fat diet as compared to high
CHO group. HDL-cholesterol was higher in subjects on the high fat as compared
to those on the high CHO diet. This study shows that a high fat diet is
more efficient in producing adiposity and fat deposition as compared to
a high carbohydrate diet. Further data are needed to study comparative
effectiveness of macronutrients on weight gain when fed at maintenance
energy requirements. N. Baba. (Supported by URB.)
Dietary trends and obesity in Lebanon The objective of the project was to define the prevalence
and magnitude of obesity in Lebanon and to study dietary and socioeconomic
factors which might be contributing to its spread in the country. Anthropometric
and dietary intake data were collected on 1,000 households from different
areas in Lebanon. Questionnaires were also filled to include information
on behavioral, socio-economic and social factors that could be regarded
as risk factors linked to obesity. Analysis of the data is still in progress.
A comprehensive report will be prepared on the obesity status in the country
and factors contributing to it. This information is of vital importance
for any intervention strategy by health planners that aims at primary and
secondary prevention of disease. N. Baba and K. Shaar. (Supported
by World Health Organization; Ministry of Health.)
Varietal studies and factors affecting the processing of vegetables and fruits The objective of this research project was to evaluate varieties
of potatoes with respect to their production in Lebanon and suitability
for processing into chips. Many varieties of potatoes were grown at the
AUB experimental station, and all potato samples were tested for density
and reducing sugars. According to these two important properties, the varieties
of potatoes suitable for chip processing were selected. In one trial, the
potato varieties were grown under different fertilizer treatments, which
showed no apparent effects on density or reducing sugars. Then, a number
of potato varieties from the selected ones were processed into potato chips,
and tested organoleptically by a panel of judges. The sensory evaluation
of the potato chips clearly indicated that there are two varieties which
are most suitable for preparation of chips, namely, the Columbus and Primavora
varieties. R. Tannous. (Supported by LNCSR.)
Formulation of kishk from whole wheatmeal Changes in phytic acid, phytase activity and HCl-Extractability
of Ca, Fe, Mg and Zn during fermentation of kishk formulated from burghul
(cracked and bran-free parboiled wheat) or whole wheatmeal were monitored.
Phytic acid and phytase activity decreased and the proportions of HCl-extractable
Ca, Fe, Mg and Zn increased as fermentation progressed. The whole wheatmeal
kishk contained lower (p<0.05) amounts of phytic acid and its Ca, Fe,
Mg and Zn were more ( p<0.05) amenable to extraction by 0.03 N Hcl than
burghul kishk. The soup prepared from whole wheatmeal kishk was significantly
(p<0.05) more yellowish in color, mosour, less gritty, less cohesive
and contained more bran particles than the burghul-based formulation. Both
formulations were liked to a similar degree. These findings suggest that
substitution of whole wheatmeal for burghul in the formulation of kishk
enhances the availability of Ca, Fe, Mg and Zn without undue effects on
the acceptability of of the final product. I. Toufeili and S.
Shadarevian. (Supported by URB.)
Development of a laboratory procedure for the preparation of kishk. A reponse surface methodology study Response surface methodology was utilized to analyze the effects
of strained yoghurt (labneh), the time and temperature of fermentation
on the acceptability and the HCl-extractability of Ca, P, Fe, Cu and Zn
prepared from yoghurt and parboiled wheat (burghul). A rotatable
central-composite design consisting of three variables (amount of labneh,
temperature, and time of fermentation), and a five-level pattern with 20
runs (kishk formulations) prepared over three blocks, was used to develop
models for sensory acceptability and the proportion of HCl-extractable
Ca, P, Fe, Cu and Zn. The acceptability of kishk was affected most by the
amount of labneh incorporated into the basal mix (burghul-yoghurt) and
the HCl-extractability was affected more by changes in the levels of labneh
and time of fermentation than by temperature. Optimum acceptability of
kishk was found to be attained in formulations containing 777.4kg £
labneh £ 1104g and fermented for 48.4h
at 35°C. In these sensorily-acceptable formulations, 71.4%, 34.14%,
36.86%, 28.61% and 68.63% of the respective total, Ca, P, Fe, Cu and Zn
present are predicted to be amenable to extraction by 0.03 N HCl. I.
Toufeili and S. Shadarevian. (Supported by URB.)
Baba, N., Shaar, K., El-Sheikh Ismail, L., and Adra, N., Comparison of nutritional status of pre-school children at day care centres and at home from different socioeconomic backgrounds in Beirut. Journal of Human Nutrition and Dietetics, 9, 89-103, 1996. Baba, N., Shaar, K., Faour, D., Musaiger, A.*, Al-Housani, H., and Adra, N., Nutritional status of school children aged 6-10 years in UAE Emirates: Comparison with children from different ethnic origins. Ecology of Food and Nutrition, 36, 1-29, 1997. Toufeili, I., and Baydoun, E., Some selected physicochemical properties of Buffalo Gourd (Cucurbita foetidissima HBK) root starch. Starch/Stä rke, 47 (11), 413-415, 1995. Toufeili, I., Olabi, A., Shadarevian, S., Abi Antoun, M.*, Zurayk, R., and Baalbaki, I., Relationships of selected wheat parameters to burghul-making quality. Journal of Food Quality, 20 (3), 211-225, 1997. Toufeili, I., Shadarevian, S., Miski, A.M.A., and Hani, I.,
Effects of shortening and surfactants on selected chemical, physicochemical
and sensory quality of Arabic bread. Food Chemistry, 53, 253-258,
1995.
ABSTRACTS, CONFERENCES AND PROCEEDINGS Baba, N., Chamieh, M.C., Habbal, Z., and Hashim, S.A.*, Effect of feeding black cumin oil on body composition, serum lipids and adipose tissue lipoprotein lipase activity in rats. FASEB Journal, 10 (3), 1080A, 1996. Baba, N., Sultan, R., Habbal, Z. and Cortas, N., Diet composition affects weight gain, adiposity and blood parameters in healthy human volunteers. Lebanese Abstracts, D-397, 1996. Toufeili, I., Sabra, N., and Shadarevian, S., Identification
of the HCl-extractability of selected minerals in sensorially-acceptable
kishk formulations by response surface methodology. Cereal Foods World,
40 (9), 662, 1995.
Ammar, S.Z., Effects of energy and nutrients intake on growth rate and obesity prevalence in a selected group of Lebanese children (1995). Advisor: A. Miski. Antoniades, K., Effect of canola, olive and linolenic acid enriched olive oils on lipid, peroxidation and lipoprotein lipase activity in rats (1997). Advisor: N. Baba. Baghdadi, N., Effect of ungent spices on body composition, serum lipids, and adipose tissue lipoprotein lipase activity in rats (1997). Advisor: N. Baba. Chammas, H., Identification of key textural attributes of Arabic bread. (1996). Advisor: I. Toufeili. Fayed, L., Effects of high fat vs. high carbohydrate diets on body composition and plasma lipids during energy restriction (1997). Advisor: N. Baba. Ghousoub, Z., Effects of dietary mono and poly unsaturated oils on serum lipids peroxidation and lipoprotein lipase activity in rats. (1997). Advisor: N. Baba. Habbal, Y., The role of starch in the baking of Arabic bread (1997). Advisor: I. Toufeili. Ismail, B., The role of gluten proteins in the baking of Arabic bread. (1996). Advisor: I. Toufeili. Jaber, N., Glycemic and insulinemic responses to selected Middle Eastern dishes in non-insulin-dependent diabetes mellitus subjects (1996). Advisor: N. Baba. Mahboub, N., Nutritional adequancy of weaning foods in rural and urban Lebanese infants (1997). Advisor: N. Baba. Melki, C., Comparison of in vitro availability of selected minerals and sensory properties of wholewheat and burghul-based kishk (1995). Advisor: I. Toufeili. Mroueh, K., In vitro availability of selected minerals and sensory properties of wholemeal Arabic bread made from germinated wheat (1995). Advisor: I. Toufeili. Nabahani, M., Effect of high protein vs. low energy diet on body composition and blood parameters in obese female subjects (1997). Advisor: N. Baba. Nasrallah, S., Relationship of dietary habits of Lebanese mothers to Dieldrin and DDE residues in human milk (1997). Advisor: R. Tannous. Sultan, R., Diet composition affects weight gain, adiposity and blood parameters in healthy human volunteers (1997). Advisor: N. Baba. Zein El-Abidine, S., Obesity and dietary habits of urban and rural populations in Lebanon (1996). Advisor: N. Baba.
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