Halal Research Center of Islamic Republic of Iran. Tel.: +98-21-88909033 Fax: +98-21-88890858 Email: jhhhm@halal.ac.ir IR.MCIG No. 85915 Human, Health and Halal Metrics 2717-1027 3 1 2022 05 01 Short-term effect of apple vinegar on blood pressure, pulse pressure, and heart rate in healthy people: Randomized clinical trial- a linear mixed model analysis 1 11 150382 10.30502/jhhhm.2022.334246.1050 EN Marjan Mahdavi-Roshan Cardiovascular Diseases Research Center, Department of Cardiology, Heshmat Hospital, School of Medicine, Guilan University of Medical Sciences, Rasht, Iran.; Department of Clinical Nutrition, Faculty of Medicine, Guilan University of Medical Sciences, Rasht, Iran. 0000-0002-2645-6714 Seyyed Aboozar Fakhr-Moosavi Cardiovascular Diseases Research Center, Department of Cardiology, Heshmat Hospital, School of Medicine, Guilan University of Medical Sciences, Rasht, Iran. Mahboobe Gholipour Cardiovascular Diseases Research Center, Department of Cardiology, Heshmat Hospital, School of Medicine, Guilan University of Medical Sciences, Rasht, Iran. Reem Mohiedin Department of Pharmacognosy, School of Pharmacy, Guilan University of Medical Sciences, Rasht, Iran. Shirin Parvinroo Department of Pharmacognosy, School of Pharmacy, Guilan University of Medical Sciences, Rasht, Iran. 0000-0003-4748-7007 Journal Article 2022 03 15 Background and objective: Apple vinegar is a fermented product prescribed for hypertension in Persian medicine. This study aimed to evaluate the short-term effect of oral administration of apple vinegar on systolic and diastolic blood pressure, pulse pressure, and heart rate in healthy individuals. Materials and methods: This study was conducted on 40 healthy people. On test day, control group drank 200 ml water 4 h after breakfast, while test groups drank 200 ml water containing 22, 28, and 34 g apple vinegar. Blood pressure was measured just before intervention and also after intervention every 15 min for 2 h. Heart rate measurement was done before and after intervention. Pulse pressure was calculated as difference of systolic and diastolic blood pressures every time. Results and conclusion: Our results showed no significant relationship between consumption of apple vinegar and systolic blood pressure. In the test group administered 22 g apple vinegar, pulse pressure and diastolic blood pressure decreased significantly after 75 min. According to linear mixed model, changes in systolic blood pressure score were not significantly affected by groups, but it was significantly affected by time (p = 0.037). In addition, interaction of time and low-dose apple vinegar group for diastolic blood pressure and pulse pressure were significant (p = 0.005 and p = 0.008, respectively). Higher amounts of apple vinegar showed no significant effect. This study revealed that apple vinegar could decrease diastolic blood pressure and pulse pressure in healthy people in short-term use. Considering there is no side-effect for apple vinegar by the studied amounts and also its potential in modulation of blood pressure, evaluation of its effects in hypertensive patients is recommended for further studies.

https://jhhhm.halal.ac.ir/article_150382_5304ad93308974792d14606fa241808b.pdf

Halal Research Center of Islamic Republic of Iran. Tel.: +98-21-88909033 Fax: +98-21-88890858 Email: jhhhm@halal.ac.ir IR.MCIG No. 85915 Human, Health and Halal Metrics 2717-1027 3 1 2022 05 01 Microbial and chemical contamination and salt content of smoked fishes produced in Guilan (north of Iran) 12 20 150678 10.30502/jhhhm.2022.344675.1053 EN Morteza Rahbar-Taramsari Department of Forensic Medicine, School of Medicine, Guilan University of Medical Sciences, Rasht, Iran. 0000-0003-0950-7599 Marjan Mahdavi Roshan Cardiovascular Diseases Research Center, Department of Cardiology, Heshmat Hospital, School of Medicine, Guilan University of Medical Sciences, Rasht, Iran.; Department of Clinical Nutrition, School of Medicine, Guilan University of Medical Sciences, Rasht, Iran. 0000-0002-2645-6714 Masoumeh Moslemi Halal Research Center, Ministry of Health and Medical Education, Tehran, Iran. 0000-0002-7120-3329 Amirfarhang Nemat-Gorgani Cardiovascular Diseases Research Center, Department of Cardiology, Heshmat Hospital, School of Medicine, Guilan University of Medical Sciences, Rasht, Iran. Mina Darvish Cardiovascular Diseases Research Center, Department of Cardiology, Heshmat Hospital, School of Medicine, Guilan University of Medical Sciences, Rasht, Iran. Ali Najafi Cardiovascular Diseases Research Center, Department of Cardiology, Heshmat Hospital, School of Medicine, Guilan University of Medical Sciences, Rasht, Iran. Journal Article 2022 05 28 Background and objective: Several species of fish are commonly harvested and consumed in north of Iran and distributed elsewhere. Unfortunately, smoked fish is produced traditionally in north of Iran and may become contaminated by carcinogenic metabolites and microorganisms during the smoking process. Additionally, high amount of salt is added to the product to extend its shelf life. Therefore, we aimed to determine both microbial and chemical contaminations and salt content of the smoked fishes produced in Guilan province (north of Iran). Materials and methods: Smoked fish samples (n=20) were collected from five processing units in Guilan. They were transferred to the laboratory under aseptic condition. Microbial tests were included to determination of mold/yeast (by plating method) and Listeria monocytogenes (by polymerase chain reactions). Polycyclic aromatic hydrocarbons (by high liquid chromatography), cadmium and lead (by atomic absorption spectroscopy) were detected as chemical contaminants. Amount of salt was detected by titration method. Results and conclusion: None of the samples were contaminated by Listeria monocytogenes, while more than 100 CFU mold/yeast per gram were enumerated in 15% of the smoked fishes. Salt content was calculated as 8.66%. Average concentration of lead, cadmium, and polycyclic aromatic hydrocarbons was 0.082, 0.026, and 0.0036 mg/kg, respectively. Compared to national and international regulations, concentration of the chemical contaminants was within the acceptable range. Although, heavy metals are accumulated in the body and their concentration should be minimized in foods as low as possible. Moreover, more restriction is required with respect to salt because of its role as a risk factor in cardiovascular diseases. To adopt the consumers’ taste, slight reduction in salt content of the products is recommended. In conclusion, there was no serious risk of microbial/chemical contamination in the smoked fishes produced in Guilan. However, their consumption should be controlled in hypertensive patients.

https://jhhhm.halal.ac.ir/article_150678_e74c82b5d6500eddece3de5e26f621ee.pdf

Halal Research Center of Islamic Republic of Iran. Tel.: +98-21-88909033 Fax: +98-21-88890858 Email: jhhhm@halal.ac.ir IR.MCIG No. 85915 Human, Health and Halal Metrics 2717-1027 3 1 2022 05 01 Physicochemical, rheological, and sensory properties of low-fat Mozzarella cheese formulated with tragacanth gum 21 36 151248 10.30502/jhhhm.2022.323773.1045 EN Majid Mazloumi MSc, Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran. Simin Asadollahi Assistant Professor, Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran. Leila Nateghi Associate professor, Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran. 0000-0001-8937-8728 Journal Article 2022 01 10 Background and objective: Excessive intake of fatty foods is a risk factor in development of cardiovascular diseases. Use of fat substitutes in formulation of foods could decrease burden of the associated diseases. This work aimed to study the effect of tragacanth gum as a fat substitute on rheological, physicochemical, and sensory attributes of Mozzarella cheese. Materials and methods: Tragacanth gum at concentration of 0.5, 1, 1.5, and 2% w/w and milk fat at concentration of 12, 14, 16, 18, and 20% w/w were used for cheese making. Sensory test was done by 5-point hedonic method. Rheological analysis was included to determination of storage modulus (G'), loss modulus (G''), cohesiveness, adhesiveness, elasticity, and tensility. Physicochemical characteristics were studied by determination of pH, fat, protein, moisture, dry matter, and melting point. All experiments were performed on days 1, 15, and 30 of storage on the samples stored at 4 °C. Results and conclusion: By storing the treatments at 4°C, pH, moisture, cohesiveness, elasticity, and tensility decreased, while dry matter, melting point, fat, protein, and adhesiveness increased. Lower amounts of fat, dry matter, and protein were determined in the samples containing higher tragacanth gum. In comparison, moisture, melting point, cohesiveness, elasticity, adhesiveness, and tensility were increased in the samples formulated with higher gum. Viscoelastic behavior of the treatments was time-dependent, so that a linear behavior was observed up to 1000 sec for all treatments, followed by their logarithmic increase. Sensory evaluators preferred the sample containing 18% w/w milk fat and 0.5% w/w tragacanth gum. With respect to the nutritionists’ recommendation about consumption of low-fat dairies, the preferred Mozzarella cheese by its desired organoleptic and technical characteristics would be an appropriate choice for those seeking for healthy food basket.

https://jhhhm.halal.ac.ir/article_151248_e438a6a179d4283132f3dd99b40bf2f6.pdf

Halal Research Center of Islamic Republic of Iran. Tel.: +98-21-88909033 Fax: +98-21-88890858 Email: jhhhm@halal.ac.ir IR.MCIG No. 85915 Human, Health and Halal Metrics 2717-1027 3 1 2022 05 01 Physicochemical and qualitative properties of low-calorie jellies formulated with mannitol and maltitol 37 43 152179 10.30502/jhhhm.2022.331715.1049 EN Mandana Zormand Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran. Mohammad Reza Eshaghi Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran. Leila Nateghi Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran. 0000-0001-8937-8728 Journal Article 2022 02 27 Background and objective: Considering the high prevalence of non-communicable diseases arisen from unhealthy diet in the world, people are interested in low-calorie diet including sugar-free and/or low-fat foods. Therefore, the aim of current study was investigation of physicochemical and organoleptic properties of reduced sugar jellies formulated with mannitol and maltitol as low-calorie sweetener. Materials and methods: Mannitol and maltitol at concentration of 25, 50, 75, and 100 g were added to jelly formula. Sucrose at concentration of 50 and 100 g was used in formulation of reduced sugar jellies and control, respectively. Physicochemical tests were included to determination of pH and acidity, brix, syneresis, and moisture. Texture of the products was analyzed by texture analyzer. Sensory attributes were studied by 5-point hedonic test. Results and conclusion: Substitution of sucrose with maltitol and mannitol had no remarkable effect on pH, acidity, brix, and moisture. In comparison, significant differences were observed in syneresis, so that the reduced sucrose jellies showed higher syneresis. Although, the differences in texture were not significant in sensory evaluation. However, the treatments containing 50 g sucrose and 50 g maltitol or mannitol (T6 and T7) were accepted same as control by the sensory panelists. Therefore, up to 50% w/w sucrose substitution with maltitol and/or mannitol is practical in formulation of reduced sugar jellies.

https://jhhhm.halal.ac.ir/article_152179_afe0981a8bbf01b4c0d47fbf2dd3cdc8.pdf

Halal Research Center of Islamic Republic of Iran. Tel.: +98-21-88909033 Fax: +98-21-88890858 Email: jhhhm@halal.ac.ir IR.MCIG No. 85915 Human, Health and Halal Metrics 2717-1027 3 1 2022 05 01 Echinophora plant: chemical composition, antioxidant activity, and antimicrobial potency- A mini review 44 53 152256 10.30502/jhhhm.2022.343182.1051 EN Fatemeh Mahdavi Nutritional Health Research Center, Lorestan University of Medical Sciences, Khorramabad, Iran. Reyhaneh Valizadeh Nutritional Health Research Center, Lorestan University of Medical Sciences, Khorramabad, Iran. Zohre Delshadian Nutritional Health Research Center, Lorestan University of Medical Sciences, Khorramabad, Iran. Journal Article 2022 05 19 Background and objective: Echinophora is a plant of Umbelliferae family. In Iran, it has four herbaceous, perennial, and aromatic species. Echinophora platyloba and Echinophora cinerea are two endemic species of Iran. Aerial parts of the plant are used for several purposes. It is used as condiment in buttermilk, yogurt, and pickles. Echinophora is also used in traditional medicine for remediation of stomach. Several studies have been done to identify the components with healing properties in Echinophora. This review reports and discusses chemical composition, antioxidant potency, and antibacterial properties of Echinophora. Results and conclusion: Echinophora essential oil contains several phytochemicals in the class of alkaloids and flavonoids. Among them, α-phellandrene has been introduced as the most abundant. Phenolic compounds of Echinophora essential oil are of potent natural antioxidants. Echinophora essential oil can also be used as antimicrobial agent in foods. In this regard, carvacrol, linalool, p-cymene, pinene, and terpinene are of its antibacterial components. According to the literature, the essential oil could extend the shelf life of mushroom, chicken, fish fillets, and strawberries. Furthermore, due to its antifungal activity, it can be used as a natural preservative in food products such as cheese. In general, with respect to the health benefits of Echinophora essential oil, it is of interest in food industry, medicine, pharmaceutics, and cosmetic industry owing to the phenol contents and considerable antioxidant and antimicrobial properties.

https://jhhhm.halal.ac.ir/article_152256_b56cc3f192e57d415b5df6c80372e945.pdf

Halal Research Center of Islamic Republic of Iran. Tel.: +98-21-88909033 Fax: +98-21-88890858 Email: jhhhm@halal.ac.ir IR.MCIG No. 85915 Human, Health and Halal Metrics 2717-1027 3 1 2022 07 03 Association of balanced nutrition education with knowledge, attiude, and behavior of adolescents: a scoping review 54 63 153595 10.30502/jhhhm.2022.344959.1054 EN Deri Andika Putra Postgraduate School, Department of Nutrition, Sebelas Maret University, Surakarta, Indonesia. Suminah Suminah Agricultural Extension and Communication Study Programme, Faculty of Agriculture, Sebelas Maret University, Surakarta, Indonesia. Eti Poncorini Pamungkasari Public Health Study Programme, Faculty of Medicine, Sebelas Maret University, Surakarta, Indonesia. Journal Article 2022 05 30 Background and objective: Fulfilment of balanced nutrition is one of main issues of the government of Indonesia. A lot of interventions have been developed by the government to overcome various problems related to malnutrition in children and adolescents. This study aimed to analyze effectiveness of balanced nutrition education in elevation of knowledge and changing behavior and action of adolescents between 10 and 19 years of age. Results and conclusion: According to a national survey, Indonesia has a big challenge in fulfilment of community nutrition. Indonesian population suffers from malnutrition at early ages and also adulthood. Therefore, the government has decided to focus on educational programs for adolescents between 10 and 19 years of age specifically other than those developed for children in the first 1000 days of life. Based on the scoping review has been done in the current study, teaching adolescents a balanced nutrition has significant effect on their knowledge and further behavior and actions in their life. Considering the high demographic diversity of Indonesia, development and monitoring of educational programs at national level is necessary for survival of country in the future.

https://jhhhm.halal.ac.ir/article_153595_4d41eb1fed1e50de1bde0cfd140e4a86.pdf

Halal Research Center of Islamic Republic of Iran. Tel.: +98-21-88909033 Fax: +98-21-88890858 Email: jhhhm@halal.ac.ir IR.MCIG No. 85915 Human, Health and Halal Metrics 2717-1027 3 1 2022 05 01 Misinformation about ethanol drinking and COVID-19: A mini review 64 69 153632 10.30502/jhhhm.2022.352249.1055 EN Masoumeh Moslemi Halal Research Center of IRI., Ministry of Health and Medical Education, Tehran, Iran. 0000-0002-7120-3329 Mehran Ghasemlou School of Science, STEM College, RMIT University, Melbourne, VIC 3000, Australia. 0000-0003-1444-0878 Journal Article 2022 07 17 Background and objective: Alcohol drinking is popular among adolescents, largely due to its pleasant and relaxing effects. There is a mixture of opinions on alcohol's beneficial or harmful effects on the body. Some studies have shown that low to moderate alcohol intake can reduce the risk of cardiovascular diseases, but other studies have demonstrated the deleterious consequences of alcohol consumption especially during the COVID-19 pandemic. This review briefly addressed the main side effects of ethanol drinking and misconceptions about its role in suppression of COVID-19. Results and conclusion: The literatures indicate that ethanol-intoxicated people suffer from significant malabsorption of nutrients due to suppressed peristaltic movements, gastric mucosal lesions, and alcohol-associated diarrhea. Alcohol use can also cause endotoxemia, followed by activation of oxidative pathways in the liver. In general, no safe threshold is defined for ethanol consumption. It is believed that the benefits of low-dose alcohol drinking on reducing cardiovascular outcomes are largely compensated by its stimulatory effects on the development of cancers especially breast cancer in women. Considering the adverse impacts of ethanol on human health and impaired immunity, no evidence of COVID-19 suppression has been reported for ethanol consumption in the population. Therefore, no ethanol consumption or at least its limited intake is recommended.

https://jhhhm.halal.ac.ir/article_153632_568e08a6c5b529e10017c974e52e29b7.pdf