DIET FACTOR (Journal of Nutritional & Food Sciences)
https://www.dietfactor.com.pk/index.php/df
<p><strong>Title of Journal: DIET FACTOR (ISSN Online:2789-8105, Print:2789-8091)</strong></p> <p><strong>Frequency: Quarterly (w.e.f September Issue, 2023)</strong></p> <p><strong>Affiliated with:</strong> Lahore Medical Research Center</p> <p><strong>Website:</strong> (<a href="http://www.lmrc.com.pk">www.lmrc.com.pk</a>)</p> <p><strong>Address:</strong> 746-A, Kashmir Block, Allama Iqbal Town, Lahore, Pakistan</p> <p><strong>Published By:</strong> CrossLinks International Publishers (CLIP), Lahore, Pakistan</p> <p><strong>Website: (</strong><a href="http://www.clip.com.pk/">www.clip.com.pk</a>)</p> <p><strong>Address:</strong> 590-Karim Block, Allama Iqbal Town, Lahore, Pakistan</p> <p>LMRC’s Journal of Nutritional & Food Science <strong>(Diet Factor)</strong> is an international, double-blind peer-reviewed journal offering accessible and comprehensive coverage of food, beverage, and nutrition research. <strong>Diet Factor </strong>offers scientists and food professionals the prospect of sharing scientific encroachments in the myriad of disciplines affecting their work, to help advance the science of food and food innovation across the globe.</p> <p>The aim of the <strong>Diet Factor</strong> is to offer scientists and researchers an international forum to <em>enable</em> the rapid dissemination of practical and social applications of research at the forefront of food and nutritional sciences as well as interdisciplinary research that spans these two fields. The journal publishes double-blind peer-reviewed articles that covers all the aspects of food science, including the interface between production agriculture and food, as well as how food science influences health and nutrition. In all cases, the key findings in multidisciplinary articles must address some innovative or controversial practices and points of view of the science of food.</p> <p><strong>Diet Factor</strong> is committed to maintaining the highest standards of professional ethics, accuracy, and quality in all matters related to handling manuscripts and reporting scientific information.</p> <p>The journal welcomes empirical and applied research, viewpoint papers, conceptual and technical papers, case studies, meta-analysis studies, literature reviews, mini reviews and letters to the editors that take a scientific approach to the following topics: Dietetics, Community Nutrition, Obesity and Weight loss, Molecular Nutrition, Nutrigenomics, Metabolic, Molecular, and Genetic Mechanisms of Nutrients, Disease Prevention, Nutritional Methodologies and Modeling, Nutritional Epidemiology, Clinical Nutrition, Nutrition in different Cultural and Ethnic Groups, Nutrition in Life Cycle, Nutrition in Medical Management, Plant and Animal Nutrition, Diet and Aging and Age-related degeneration, Nutritional Public Health Initiatives, Policies and Legislation, Clinical and Community Nutrition and Health (including public health and multiple or complex co-morbidities) and Nutritional and Food Sciences.</p> <p><span style="text-decoration: underline;"><strong>Accreditation:</strong></span></p> <p><strong>Approved by Higher Education Commission of Pakistan for the year 2023-24</strong></p> <p><span style="text-decoration: underline;"><strong>Fee & Subscription Charges</strong></span></p> <p>Article Processing Fee: <strong>NONE</strong></p> <p>Article Publication Fee (National) Rs 25000 / Article</p> <p>Article Publication Fee (International ) 200 USD / Article</p> <p>Printed Version: Rs 2500/per copy</p> <p><span style="text-decoration: underline;"><strong>Waiver Policy</strong></span></p> <p>If an author has no funds to pay such charges, he may request for full or partial waiver of publication fees. The decision may however vary from case to case.</p> <p>We do not want charges to prevent the publication of worthy material.</p> <p><span style="text-decoration: underline;"><strong>Annual Subscription for Printed Versions</strong></span></p> <p>For Institutes: Rs 20,000/ Annually</p> <p>Single Copy: Rs 2500/-</p> <p><strong><u>Submissions</u></strong></p> <p><span style="font-size: 0.875rem;">Submission are welcome and may be submitted here </span><a href="mailto:editor@dietfactor.com.pk">editor@dietfactor.com.pk</a></p> <p> </p> <p> </p>CrossLinks International Publishersen-USDIET FACTOR (Journal of Nutritional & Food Sciences)2789-8091<p>This is an open-access journal and all the published articles / items are distributed under the terms of the <a href="http://creativecommons.org/licenses/by/4.0/">Creative Commons Attribution License</a>, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. For comments</p> <p><a href="mailto:editor@dietfactor.com.pk">editor@dietfactor.com.pk</a></p> <p> </p> <p> </p> <p> </p> <p> </p>Development and Quality Evaluation of Non-Dairy Yogurts
https://www.dietfactor.com.pk/index.php/df/article/view/71
<p>Development of fermented vegetarian milk based food will be important to fulfill nutritional value of both elderly and individuals that require more energy intake. <strong>Objective:</strong> To develop non-dairy vegan yogurts from soy milk, oat milk and coconut milk in conjunction with lactic acid fermentation. <strong>Methods:</strong> Soy yogurt, oat yogurt and coconut yogurt was analyzed for crude protein, crude fat, crude fiber, carbohydrates, ash contents, moisture contents, titratable acidity, total soluble solids and pH analysis and to check its quality and acceptability by sensory evaluation for color, aroma, taste, consistency and acidity. <strong>Results:</strong> The mean values of crude protein of yogurts showed that soy yogurt contain more protein contents than other yogurts that was 6.0±0.1. The mean values for crude fat contents showed that maximum value 8.5±0.65 was noticed in the coconut yogurt and lowest value 3.1<strong>±</strong>0.1 was observed in soy yogurt. Mean values of crude fiber showed that fiber contents are present in more amount in soy yogurt (1.93±0.152). The mean maximum value for moisture contents was 84.43<strong>±</strong>4.007 that was noticed in soy yogurt and lowest value 66.69±0.164 was observed in oat yogurt. Mean values for carbohydrate in soy, oat and coconut yogurt was 9.28±0.01, 20.76±0.659 and 16.16±1.258. Mean results of overall acceptability of soy yogurt, oat yogurt and coconut yogurt was 7±0.35, 7.25±0.36 and 8±0.4 respectively.<strong> Conclusions: </strong>The study's findings demonstrated that it is possible to make plant-based yoghurt to meet the organoleptic needs of consumers, particularly those who are lactose intolerant or follow a vegan diet.</p>Hina NazNighat RazaShamas MurtazaAmbreen NazUmar Farooq
Copyright (c) 2023 DIET FACTOR (Journal of Nutritional & Food Sciences)
https://creativecommons.org/licenses/by/4.0
2023-06-302023-06-30061210.54393/df.v4i01.71Insomnia Related to Stress and Anxiety in Adolescence
https://www.dietfactor.com.pk/index.php/df/article/view/65
<p>Insomnia, anxiety, and sadness are all linked in adolescence, according to the research. Anxiety and depression disorders are common and are linked with undesirable consequences. <strong>Objective:</strong> To better understand the interconnection between sleeplessness, anxiety disorders, and major depression in a community-based sample of adolescents. <strong>Methods:</strong> A cross sectional study was conducted at The University of Lahore, Lahore, during 4 months. A pre-tested questionnaire was used to collect data from 100 students through convenient sapling technique. SPSS version 21.0 was used to store and analyze the data. <strong>Results:</strong> The results revealed that insomnia is not common in mostly students but they have sleep issue due to exam disturbance and their diet. Late night phone usage is also a major cause in this study. Many students are worried about their current life situation and mostly have snore and choking issues due to worries. In general, the link between sleeplessness and depression was stronger and more constant in patients with serious depression than in those with depression symptoms. <strong>Conclusion:</strong> Adolescent insomnia has a significant impact on future health and functioning, and it is thought to cause and perpetuate a variety of emotional and behavioral issues, notably anxiety and sadness</p>Mashal KhanMaria AslamAlveena NaqviHooria BalochAiman RafiqueSabahat Bukhari
Copyright (c) 2023 DIET FACTOR (Journal of Nutritional & Food Sciences)
https://creativecommons.org/licenses/by/4.0
2023-06-302023-06-30131610.54393/df.v4i01.65Knowledge, Attitude and Practices Regarding Dietary Salt Intake among University Students
https://www.dietfactor.com.pk/index.php/df/article/view/67
<p>High salt intake is associated with an increased risk of hypertension, which is a major risk factor for cardiovascular diseases. <strong>Objective:</strong> To investigate the knowledge, attitudes and practices (KAP) for dietary salt intake among university students. <strong>Methods:</strong> A cross-sectional study was carried out from The University of Lahore. Total 100 students were selected through non-probability convenient sampling technique. SPSS Version 25.0 was used for data analysis. Inclusion Criteria included participants between the ages of 18 to 30 and also healthy individuals. <strong>Results:</strong> 40 participants were underweighted, 44 normal-weight, and 16 were over-weight of BMI. 80 respondents were under-graduated and 20 respondents were post graduated, 90 unmarried and 10 married respondents, 83 belonged to middle class, 23 participants felt warning signs before the start of blood pressure. 60 was affecting the quality of life, 28 were affecting on daily activities. In knowledge based, 95% agreed high salt cause health problems, 23 consumed high salt. In Attitude based, 50 participants were right amount of salt, 35 participants consumed salty snacks and 32 consumed pickle foods. In practices based, 31 participants rarely tried to reduce spices, 41 participants were trying to buy low salt foods, 23 consumed or added soy sauce to food at the table, and 20 consumed pasta and noodles less than 1-2 times weekly, 59 consumed fast foods. <strong>Conclusions:</strong> The study showed that all of the participants consume sauces, pickles and salty snacks which are major dietary sources of salt. Public education initiatives should promote less use of “hidden salt”.</p> <p>High salt intake is associated with an increased risk of hypertension, which is a major risk factor for cardiovascular diseases. <strong>Objective:</strong> To investigate the knowledge, attitudes and practices (KAP) for dietary salt intake among university students. <strong>Methods:</strong> A cross-sectional study was carried out from The University of Lahore. Total 100 students were selected through non-probability convenient sampling technique. SPSS Version 25.0 was used for data analysis. Inclusion Criteria included participants between the ages of 18 to 30 and also healthy individuals. <strong>Results:</strong> 40 participants were underweighted, 44 normal-weight, and 16 were over-weight of BMI. 80 respondents were under-graduated and 20 respondents were post graduated, 90 unmarried and 10 married respondents, 83 belonged to middle class, 23 participants felt warning signs before the start of blood pressure. 60 was affecting the quality of life, 28 were affecting on daily activities. In knowledge based, 95% agreed high salt cause health problems, 23 consumed high salt. In Attitude based, 50 participants were right amount of salt, 35 participants consumed salty snacks and 32 consumed pickle foods. In practices based, 31 participants rarely tried to reduce spices, 41 participants were trying to buy low salt foods, 23 consumed or added soy sauce to food at the table, and 20 consumed pasta and noodles less than 1-2 times weekly, 59 consumed fast foods. <strong>Conclusions:</strong> The study showed that all of the participants consume sauces, pickles and salty snacks which are major dietary sources of salt. Public education initiatives should promote less use of “hidden salt”.</p>Ayesha ZafarBahisht RizwanHafiza Madiha JaffarAsad UllahHamza AkhtarSaiwa Ghulam GhousSyeda Samia AliZain Ali
Copyright (c) 2023 DIET FACTOR (Journal of Nutritional & Food Sciences)
https://creativecommons.org/licenses/by/4.0
2023-06-302023-06-30172410.54393/df.v4i01.67Evaluating the Gelling Properties of Red Kidney Beans Protein Isolates with Different Gums
https://www.dietfactor.com.pk/index.php/df/article/view/72
<p>Due to the higher consumption, increased demand of animal based hydrocolloids and problems associated with animal based hydrocolloids are religious beliefs and mad cow disease, researchers are looking for alternative sources of hydrocolloids like marine and plant based hydrocolloids. <strong>Objective:</strong> To evaluate the gelling properties of red kidney beans protein isolates with different gums. <strong>Methods:</strong> The gelling powder developed with red kidney bean protein (KPI)-carrageenan (CG) and protein-xanthan (XG) gum with six different concentrations. <strong>Results:</strong> Added protein increased the plasticity of the gel and showed a higher blooms strength and hardness in all treatments except T<sub>1. </sub>KPI-CG gel had bloom strength values 198.67 ±1.53g, 249.67 ±1.53g and 282.33 ±1.56g and respectively KPI-XG gel bloom strength values were 170.33 ±1.6g, 232.67 ±2.08g and 256.67 ±2.52g; while hardness of KPI-CG gel shows 23.5 ±0.5N, 37 ±1N, 42.33 ±1.54N and 22 ±1N, 34 ±1N, 40 ±1N of KPI-XG gel respectively. The lower Gˈˈ values than Gˈ indicate that there is gelling ability in all the concentrations. Added carrageenan-protein gelling agent with maximum gum concentration showed the highest gel strength of 1629.99±16.12 pa which is double the amount of KPI-XG gel elasticity 878.043±8.08 pa. <strong>Conclusions:</strong> These results indicate that the KPI-CG mixed gel has a better gelling strength. The outcomes of this work will be used to provide the groundwork for developing a novel designed plant protein-based gel system and the use of gel in yoghurt, which might increase functionality over protein or gums alone and replace the animal-based gelling component.</p>Nighat RazaAdeel HakimMuhammad ShahbazMujahid Farid
Copyright (c) 2023 DIET FACTOR (Journal of Nutritional & Food Sciences)
https://creativecommons.org/licenses/by/4.0
2023-06-302023-06-30253110.54393/df.v4i01.72Effectiveness of Atenolol on the Basis of Pattern of Side Effects in Hypertensive Patients
https://www.dietfactor.com.pk/index.php/df/article/view/68
<p>Hypertension plays a significant role in changing Insulin parameter. They are taken as valid diagnostic markers in determining side effects of anti-hypertensive drugs. These parameters are grossly affected by the use of beta blockers which are used to control hypertension. <strong>Objective:</strong> To determine the effects of atenolol, a beta blocker on insulin when taking alone in hypertensive patients. <strong>Methods:</strong> A total of 80 patients participated in this study of which 43 patients were taking atenolol alone while 37 were taking atenolol in combination with other anti-hypertensive drugs and 20 healthy controls were included of all age groups population to make a comparison and to find variation in values of insulin levels, in patients experiencing hypertension. Medical efficacy was evaluated on the basis of variations in insulin levels upon use of anti-hypertensive medications. ELISA technique was used for conducting insulin levels.<strong> Results:</strong> We found significant results of insulin values because atenolol cause hyperglycemia Atenolol was non-significant in both groups of patients having low insulin levels due to use of atenolol alone or use of atenolol in combination therapy. Other anti-hypertensive drugs did not affect the insulin levels therefore variation is basically because of atenolol so the main focus of our study was atenolol. <strong>Conclusions:</strong> Atenolol prove efficacy but it also causes the disturbance in insulin levels therefore we recommend use of any other drug in conjunction with atenolol to avoid insulin variation due to atenolol. Further these results may be employed on large patient population for strengthening our evidences.</p> <p> </p>Maria Fareed SiddiquiMehreen RasheedAhmad AlwazzanSadia Sarwar
Copyright (c) 2023 DIET FACTOR (Journal of Nutritional & Food Sciences)
https://creativecommons.org/licenses/by/4.0
2023-06-302023-06-30323610.54393/df.v4i01.68Cashew Nut Allergy
https://www.dietfactor.com.pk/index.php/df/article/view/69
<p>A severe health problem brought on by increased cashew nut use and dietary and cooking changes is cashew nut allergy. It is brought on by the use of trace amounts of Ana-o 3, Ana-o 1, and Ana-o 2 allergens from cashew nuts. Enzymatic processing, oral immunotherapy, and adrenaline auto-injector devices are effective treatment options. The labelling of foods containing cashew nuts is crucial for prevention</p>Madiha Khan NiaziFarooq Hassan
Copyright (c) 2023 DIET FACTOR (Journal of Nutritional & Food Sciences)
https://creativecommons.org/licenses/by/4.0
2023-06-302023-06-30020510.54393/df.v4i01.69The Impact of Ultra-Processed Foods on Diet Quality and Health Outcomes
https://www.dietfactor.com.pk/index.php/df/article/view/70
<p>In recent decades, there has been a notable shift in dietary patterns, with an increased consumption of ultra-processed foods. These foods, characterized by their high levels of added sugars, unhealthy fats, and chemical additives, have become a prevalent part of modern diets. However, mounting evidence suggests that the excessive intake of ultra-processed foods can have profound implications for diet quality and long-term health outcomes. Ultra-processed foods are often low in essential nutrients while being energy-dense, leading to overconsumption and imbalanced diets. The high levels of added sugars, sodium, and unhealthy fats contribute to the rising rates of obesity, cardiovascular diseases, and metabolic disorders. Studies have shown a strong association between the consumption of ultra-processed foods and an increased risk of developing chronic conditions such as type 2 diabetes and certain types of cancers.</p> <p>Moreover, the processing techniques used in the production of these foods can result in the loss of natural nutrients and the formation of potentially harmful substances. The reliance on refined grains, artificial additives, and preservatives in ultra-processed foods further compromises their nutritional value. These factors, combined with the addictive nature of some ultra-processed foods, make it challenging for individuals to maintain a healthy and balanced diet.</p> <p>The impact of ultra-processed foods extends beyond individual health to societal and environmental dimensions. The high demand for these products has led to unsustainable agricultural practices, increased food waste, and a strain on natural resources. Addressing the pervasive influence of ultra-processed foods requires a multifaceted approach that includes public awareness campaigns, improved food labeling, and policies aimed at promoting the availability and affordability of healthier options.</p> <p>As the consumption of ultra-processed foods continues to rise, it is imperative to recognize the detrimental impact they have on diet quality and long-term health outcomes. Efforts should focus on promoting whole, minimally processed foods and educating individuals about the importance of a nutrient-rich diet. By addressing the root causes of excessive ultra-processed food consumption, we can empower individuals to make informed dietary choices, improve diet quality, and mitigate the burden of chronic diseases. Additionally, policy interventions that support sustainable and healthier food systems are crucial in creating environments that promote the availability and accessibility of wholesome food choices.</p>Riffat Mehboob
Copyright (c) 2023 DIET FACTOR (Journal of Nutritional & Food Sciences)
https://creativecommons.org/licenses/by/4.0
2023-06-302023-06-30010110.54393/df.v4i01.70