1.
Relationship between periodontal diseases and non-specific inflammatory bowel diseases - an overview. Part I.
Goździewska, M, Łyszczarz, A, Kaczoruk, M, Kolarzyk, E
Annals of agricultural and environmental medicine : AAEM. 2024;(1):1-7
Abstract
INTRODUCTION AND OBJECTIVE An increasing number of studies indicate that the oral cavity and gastrointestinal tract are interconnected and that there is a potential causal link between non-specific inflammatory bowel diseases (IBD) and oral diseases. Therefore, following the example of the brain-gut axis, the concept of the gum-gut axis has now been put forward. The aim of the review is to assess the literature confirming the existence of the recently proposed gum-gut axis and the resulting relationships between non-specific inflammatory bowel diseases and oral diseases, especially periodontal diseases. REVIEW METHODS The review sums-up information concerning the relationship between periodontal diseases and non-specific bowel diseases. A literature review was carried out by searching databases PubMed, Google Scholar, and Web of Science. BRIEF DESCRIPTION OF THE STATE OF KNOWLEDGE Previously, it was presumed that oral microflora and intestinal microflora remain separate. because it was considered that salivary microbes are killed by stomach and bile acids during translocation through the gastrointestinal tract. Presently, it has been confirmed that oral microorganisms have been found in the faeces of even healthy people. The comparison of oral and intestinal microbiomes of adults does not show full convergence; but pathogenic bacteria such as Klebsiella, Porphyromonas gingivalis and Fusobacterium nucleatum may act as the microbial bridge between periodontitis and IBD. SUMMARY Dysbiosis of oral microflora may disrupt the normal functioning of the immune system, in this way increasing the development of periodontitis which, in turn, increases the risk of IBD and other complex systemic pathological processes. The gum-gut axis plays a crucial role in these associations. Additional studies are necessary to specify the role of nutritional intervention concerning oral and intestinal microbiome for precise health management.
2.
Dietary intake of antioxidants and fats in the context of coronary heart disease prevention among elderly people.
Kolarzyk, E, Skop-Lewandowska, A, Jaworska, J, Ostachowska-Gąsior, A, Krzeszowska-Rosiek, T
Annals of agricultural and environmental medicine : AAEM. 2018;25(1):131-136
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Coronary heart disease (CHD) remains the leading cause of mortality in developed countries and is rapidly becoming a dominant cause of all deaths worldwide. The most important modifiable risk factor for cardiovascular disease is diet. A diet which includes non-hydrogenated unsaturated fats as the predominant form of dietary fat, whole grains as the main form of carbohydrates, an abundance of fruits and vegetables and adequate omega-3 fatty acids, can offer significant protection against CHD. The primary aim of the study was to estimate a diet's antioxidant capacity and assess the hierarchy of contribution of particular food products to a Dietary Antioxidant Index (DAI). The study included 143 men and women aged 65-80 who were independent and without any physical or mental disability. On average, the DAI of study participants was low, with fruit having the largest contribution. In comparison to results obtained in a previous report by the same authors, the study showed that the participants consumed too little antioxidant food, as well as grains and cereal-based products, fresh herbs and beverages. This study recommends that the elderly population should be advised to consume a well-balanced diet rich in antioxidants originating from fresh fruit, vegetables and wholegrains to reduce the risk of CHD.
Abstract
INTRODUCTION Some literature data indicate that the proper intake of exogenic antioxidants from food and the proper intake of fats can offer significant protection against coronary heart disease. OBJECTIVES The estimation of total antioxidant capacity of food intake on the basis of Dietary Antioxidant Index (DAI), together with an assessment of the contribution of particular food products in DAI, and the evaluation of consumption of all dietary fats and frequency of consumption of products that are a source of fats among elderly people in Krakow, Poland. MATERIAL AND METHODS 143 persons (73 women and 70 men) aged 65-80 were studied. None of them was under specialist medical control, including cardiological control. DAI was investigated on the basis of the Food Frequency Questionnaire (FFQ) which included 145 food items. DAI was measured using the method by Benzi and expressed as FRAP (the ability to reduce Fe3+ to Fe2+, measured in mMol/l). The daily intake of fats was estimated using the 24-h nutritional recall. The frequency of fats consumption was estimated with the usage of FFQ. For statistical analysis, χ2 test was used. RESULTS The mean value of DAI of all studied persons was 34.27 + 11.72 mMol/l. The largest percentage of those studied had FRAP values in the range 25-35 mMol/l. The highest contribution in the total DAI value was found in fruit (36.2%), grains and cereal-based products (23.6%), and beverages (24.0%). The consumption of vegetables was on the fourth position (7.1%). The contribution of the remaining food products was low. The consumption of total fats (about 70g/24h) and saturated fatty acids (14% of energetic value) exceeded the recommendations. The participation of mono-and polyunsaturated fatty acids in the diets was not in accordance with recommendations. The most frequently consumed fats were animal fats (sausages, butter) and cakes, but the consumption of vegetable oils, fish, nuts and seeds of oil plants was too low. CONCLUSIONS The majority of elderly people made mistakes in their nutrition. The enrichment in natural antioxidants of the diets of elderly people and the normalization of their fats consumption should become an important element of primary and secondary prophylaxis of cardiovascular diseases.
3.
[Different aspects of food consumed by contemporary people].
Kolarzyk, E, Pach, D
Przeglad lekarski. 2012;(8):492-7
Abstract
In accordance with the expectations of contemporary people food is to be not only a source of nutritional components but also a mean of realization of new goals. The food is to help in good health and beauty maintaining, in shaping the desired body look, in improving physical condition, in stress reduction, in deleting the process of getting old. The food should prevent from some diseases such as diseases of cardiovascular system, gastrointestinal tract and immunological system. As a result of such needs a few groups of new products of nonconventional food were created: functional food, fortified food, dietary supplements, ergogenic aids for sportsmen, nutraceuticals. The aim of this article is to show both positive and negative aspects of consumption of new generation food, created in order to fulfill human needs and expectations.