European Journal of Molecular & Clinical Medicine

Modern trends in food habits are moving towards fast food outlets due to the busy lifestyle of people all over the world. Due to consumption of foods with excessive amount of Trans Fatty Acids (TFA), may leads to heart and other chronicle diseases. Therefore, with a view to study presence of TFA and changes occurrence on fatty acid profile during baking and cooking, thirteen bakery and fast food products were selected for this study. These products were purchased from premier food outlets in Sri Lankan market and subjected to analyze TFA and SFA by adapting respective protocols relevant to derivatization by ester formation, gas chromatography-mass spectrometry for individual separation and identification following total fat isolation by microwave-assisted soxhlet extraction.
Results of the study revealed that total fat percentages of the bakery products and fast foods were ranging from 3.705 ± 0.224 to 26.732 ± 0.662 and from 7.805 ± 0.230 to 14.546 ± 0.477 respectively. Based on the fatty acid profile analysis and the availability of SFAs of all the products were ranging from 20.543 ± 0.334 to 43.109 ± 0.411and TFAs from 20.758 ± 0.239 to 39.975 ± 0.377. However, two bakery products namely fish bun and fish patty did not contain TFAs. According to this study, availability of TFA and SFA in most of processed foods were (E)-octadec-9-enoic acid (elaidic acid) and hexadecanoic acid (palmitic acid) respectively.

Among the important socio-economically important problems, a special place is occupied by kidney diseases. Timely identification of individuals and patients at high risk of developing chronic kidney disease in the early stages of the disease, risk factors, and adequate treatment methods can stop the growth of renal dysfunction. It should be noted that the effectiveness and safety of a low-protein diet have a good evidence base. The aim of the study was to substantiate the safety and efficacy of a diet consisting of bakery products made from wheat / soy flour, based on morphological studies in rats with chronic kidney disease (glomerulonephritis). The experiments were conducted on 24 white male rats with a body weight of 250-300 g. Modeling of glomerulonephritis was caused by the introduction of adaptive lymphocytes. Group 1 comprised intact animals, group 2 — rats with glomerulonephritis contained in a normal diet (without the addition of bakery products from soy flour), group 3 included rats with glomerulonephritis, contained in the diet containing bread and bakery products from 5% soya flour, and group 4 - in the diet of bakery products from 10% soy flour. The organs and tissues of animals were examined histologically 60 days after glomerulonephritis modeling. The inclusion of bakery products made with 5% and 10% soy flour in rats with experimental glomerulonephritis has been proven safe. The histomorphological picture of the kidneys of rats of 3- and 4-experimental groups, consuming bakery products of 5 and 10% soy flour, was characterized by less pronounced lymphocytic infiltration in the renal interstitium, with fewer atrophic renal tubules compared with the control group. The cessation of sclerotic changes in the renal parenchyma was noted. Dystrophic changes in all studied organs were reduced, which was manifested in an improvement in the functional state of cell organelles, and a decrease in edema of the intercellular tissue.