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 2 2022 12 01 Halal strip test for determination of impurities in food: cost effectiveness analysis based on the situation in non-Islamic countries in Southeast Asia 1 4 158412 10.30502/jhhhm.2022.361079.1057 EN Rujittika Mungmunpuntipantip Private Academic Consultant, Bangkok, Thailand. Viroj Wiwanitkit Adjunct professor, Joseph Ayobabalola University, Ikeji-Arakeji, Nigeria; Honorary professor, Dr. DY Patil University, Pune, India; Visiting professor, Hainan Medical University, China; Visiting professor, Faculty of Medicine, University of Nis, Serbia; Adjunct professor, Department of Eastern Medicine, Government College University of Faisalabad, Pakistan. 0000-0003-1039-3728 Journal Article 2022 09 07

https://jhhhm.halal.ac.ir/article_158412_a9f647e14c748417c950e4fbfe1e059b.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 2 2022 12 01 Challenges experienced by nutritionists in using Instagram as a medium for education and development of a balanced diet guideline: A qualitative study 5 13 159235 10.30502/jhhhm.2022.356154.1056 EN Deri Andika Putra Department of Nutrition, Specializing in Human Nutrition, Postgraduate School, Sebelas Maret University, Surakarta, Indonesia. 0000-0003-3598-7186 Suminah Suminah Agricultural Extension and Communication Study Program, Faculty of Agriculture, Sebelas Maret University, Surakarta, Indonesia. 0000-0002-7403-6087 Eti Poncorini Pamungkasari Public Health Study Program, Faculty of Medicine, Sebelas Maret University, Surakarta, Indonesia. Journal Article 2022 08 15 Background and objective: In the last decade, we have observed an increasing interest in the Internet as source of information, especially social media has become a necessity in daily life. Healthcare professionals have found the potential of social media to provide accessible and enjoyable content for the audiences. Purpose of this study is evaluation of the challenges experienced by nutritionists in using Instagram as a popular medium for people education and development of nutritional guidelines in balanced diet. Materials and methods: In this qualitative descriptive study, three nutritionists which had Instagram account with more than twenty thousand followers were selected. Data collection was carried out through semi-structured online interviews. After recording the interviews and their transcribing, the concepts were extracted using a content analysis method. Results and conclusion: Instagram is an audiovisual medium that is accessible and easy to use for the followers. It provides a social network for people around the world. However, our investigation revealed that there are a lot of incorrect myths on Instagram which should be administered by the specialists by development of educational programs and guidelines in their personal Instagram accounts. Although, the role of influencers having a large number of followers is prominent in this regard. What is important is that they should motivate the followers to actively interact and provide them with updated information about balanced diet to attract the audiences and keep them away from incorrect information provided by fake and non-professional accounts.

https://jhhhm.halal.ac.ir/article_159235_f4a1a6c6aca41f2fab8d3196c9dcef50.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 2 2022 12 01 Lipid profile and health attributes of mango (Mangifera indica L.) seed kernel and cashew (Anacardium occidentale L.) nut kernel: A comparative study 14 22 159936 10.30502/jhhhm.2022.364887.1061 EN Mathew Olaleke Aremu Department of Chemistry, Federal University of Lafia, P.M.B. 146, Nasarawa State, Nigeria. 0000-0003-1115-7874 Musa Suleiman Awagulu Department of Chemistry, Federal University of Lafia, P.M.B. 146, Nasarawa State, Nigeria. Edward Bebe Ayakeme Department of Chemistry, Federal University of Lafia, P.M.B. 146, Nasarawa State, Nigeria. Caleb Zando Department of Chemistry, Federal University of Lafia, P.M.B. 146, Nasarawa State, Nigeria.; Department of Chemical Sciences, Federal University Wukari, P.M.B. 1020, Taraba State, Nigeria. Mohammad Etsuyankpa Bini Department of Chemistry, Federal University of Lafia, P.M.B. 146, Nasarawa State, Nigeria. Mary Omolola Omosebi Department of Food Science and Technology, Mountain Top University, Magoki, Ogun State, Nigeria. Dorcas Oluwakemi Aremu Department of Microbiology, Federal University Wukari, P.M.B. 1020, Taraba State, Nigeria.; Department of Obstetrics and Gynecology, Dalhatu Araf Specialist Hospital, Lafia, Nigeria. 0000-0002-6515-5551 Journal Article 2022 10 08 Background and objective: Mango (Mangifera indica L.) and cashew (Anacardium occidentale L.) are tropical trees widely cultivated in Nigeria. They are rich in lipid but their functionality has not been studied well. In this study, we investigated lipid composition of both mango seed and cashew nut kernels. Materials and methods: Fresh mature and disease-free mango seed and cashew nut were collected from farms of Agyaragu in Nasarawa state (Nigeria) in April 2020. Kernel of the samples was separated and their oil were extracted by Soxhlet method for analysis. Profile of fatty acids, phospholipids, and sterols were determined by gas chromatography in the laboratory. To evaluate the health attributes, amounts of saturated fats, unsaturated fats, essential fatty acids, and ratio of saturated to unsaturated fats were calculated. Results and conclusion: In mango seed kernel, palmitic (23.83%), linoleic (23.18%), and oleic (19.85%) acids had the most concentration. In comparison, linoleic (57.21%), oleic (25.30%), and palmitic (5.73%) acids were the abundant fatty acids in cashew nut kernel. Caprylic, capric, and lauric acids were determined in mango seed kernel, but they were not detected in cashew nut kernel. Margaric, arachidic, behenic, palmitoleic, arachidonic, and erucic were present in small quantities in both samples (less than 1%). Total amount of essential fatty acids in cashew nut kernel (62.42%) was much higher than that of mango seed kernel (31.9%). In addition, a higher ratio of polyunsaturated/saturated fatty acids, that is strongly associated with human health, was determined in cashew nut kernel (6.11 vs. 0.74). However, mango seed kernel was rich in phospholipids especially phosphatidylethanolamine, phosphatidylcholine, and phosphatidylinositol, which have significant role in cellular vital processes such as membrane fusion, cell circles, autophagy, and apoptosis. High concentration of phytosterol in cashew nut kernel (295.69 mg/100 g) compared to mango seed kernel (51.18 mg/100 g) was also of importance. Accordingly, we concluded that both oils have a potential for consumption in foods and cosmetics, and animal feeding.

https://jhhhm.halal.ac.ir/article_159936_4e485a90f86eb805ed5448cdf1dd0988.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 2 2022 12 01 Microbial contamination of the bread samples sold in Nigeria 23 27 162975 10.30502/jhhhm.2022.361292.1058 EN Nkem Chinedu Awujo Department of Microbiology, Federal University Wukari, Wukari, Taraba State, Nigeria. Dorcas Oluwakemi Aremu Department of Microbiology, Federal University Wukari, Wukari, Taraba State, Nigeria. 0000-0002-6515-5551 Edobor Peter Kenneth Imarenezor Department of Microbiology, Federal University Wukari, Wukari, Taraba State, Nigeria. Esther Oluwadamilola Aremu Department of Food Science and Technology, Mountain Top University, Ibafo, Makogi oba, Ogun state, Nigeria. Stephen Olaide Aremu Department of Therapeutics and Propaedeutics, Faculty of General Medicine, Siberian State Medical University, Tomsk, Russian Federation. 0000-0002-7473-7254 Journal Article 2022 09 08 Background and objective: Bakery products are of cereal group and considered as valuable nutritional source in human diet. They provide most of our daily calories. Development of bakeries’ establishment is related to local financial capacity and processing techniques. It has led to different types of bread in term of their quality and hygienic status. Same as other countries, bread is staple food in Nigeria. In this study, we aimed to determine microbial contamination of the bread samples prepared and distributed in Wukari, a local government area in Taraba State, Nigeria. Materials and methods: In this study, two types of bread were purchased from five different places in Wukari metropolis. Two retail bakeries were selected for sampling in each place. Analysis was done in microbiology laboratory of the Federal University Wukari. The samples were studied for Bacillus subtilis, Staphylococcus aureus, other Staphylococcus spp., Streptococcus spp., Streptomyces spp., Aspergillus flavus, and Aspergillus niger contamination to investigate the quality of practices during production and distribution. Results and conclusion: Microbial contamination of the bread samples was included to Bacillus subtilis 22.5%, Aspergillus flavus 20%, Aspergillus niger 17.5%, Streptomyces spp. 12.5%, Streptococcus spp. 12.5%, Staphylococcus aureus 7.5%, and other Staphylococcus spp. 7.5%. Our investigation revealed that a variety of bacteria and fungi species were present in the bread samples produced and distributed in Wukari, that make the products susceptible to rapid deterioration, and may lead to organoleptic changes and economic loss. Apparently, there is a need for strict surveillance and monitoring in the retail bakeries located in Wukari, Taraba State, Nigeria.

https://jhhhm.halal.ac.ir/article_162975_ae321cfa0d42665cc5947d49173aa45e.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 2 2022 12 01 Study of UV and thermal stability of Vitamin D3 loaded in yeast cells of Saccharomyces cerevisiae microcapsules 28 36 163220 10.30502/jhhhm.2022.371280.1062 EN Elahe Dadkhodazade Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran Abdorrez Mohammadi Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran Saeedeh Shojaee-Aliabadi Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran Leila Mirmoghtadaie Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran Seyede Marzieh Hosseini Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran 0000-0002-8068-0047 Journal Article 2022 11 28 Background and objective: Vitamin D is a fat soluble nutrient which was help to improve human health. There are different problems in VD3 fortification of foods including low water solubility and susceptibility to environmental conditions. Microencapsulation of VD3 could be used to overcome these limitations. Encapsulation of VD3 in yeast cells can be counted as an affective technique to provide a protection against VD3-photochemical degradation. Material and methods: In this study, VD3 was encapsulated in Saccharomyces cerevisiae yeast cells as encapsulating matrix. Microcapsules were dried by spray drier and freeze drier. Two concentration of vitamin (100 and 500 IU) used for bread fortification. Furthermore, the effect of UV irradiation and thermal treatment (80 °C for 1 minutes) on stability of free and encapsulated vitamin D was investigated. Results and conclusion: The results showed, about 40% and 95% of vitamin were remained after application of UV and high temperature treatment, respectively. In addition, yeast cells could provide good protection against (more than 95%) high temperature of bread baking process (180 °C for 30min). The analysis of bread quality and sensory properties showed higher value of bread containing encapsulated VD3 in comparison to free form. The results of this study show that the Saccharomyces cerevisiae yeast cell could be used as a suitable carrier for encapsulation of VD3.

https://jhhhm.halal.ac.ir/article_163220_65c9147477619d20517ee4e2a8eff70b.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 2 2022 06 01 Is attitude towards euthanasia same among medical, nursing, and law students? 37 45 166893 10.30502/jhhhm.2023.362962.1059 EN Afsoun Amiri Gastrointestinal and Liver Diseases Research Center, Guilan University of Medical Sciences, Rasht, Iran. Masoomeh Adib Social Determinants of Health Research Center, Guilan University of Medical Sciences, Rasht, Iran. Seyedeh Amineh Hojati Gastrointestinal and Liver Diseases Research Center, Guilan University of Medical Sciences, Rasht, Iran. 0000-0002-6677-8793 Zahra Atrkar Roushan Gastrointestinal and Liver Diseases Research Center, Guilan University of Medical Sciences, Rasht, Iran. Asieh Sedighi Social Determinants of Health Research Center, Guilan University of Medical Sciences, Rasht, Iran. Farahnaz Joukar Gastrointestinal and Liver Diseases Research Center, Guilan University of Medical Sciences, Rasht, Iran. 0000-0001-8432-8879 Mehrnaz Asgharnezhad Gastrointestinal and Liver Diseases Research Center, Guilan University of Medical Sciences, Rasht, Iran. Journal Article 2022 03 28 Background and objective: Euthanasia is one of the most controversial ethical issues. There is no available data about attitudes towards euthanasia among Iranian society. This research was conducted among medical, nursing, and law students to find out theoretical and practical connection of these fields with euthanasia. Materials and methods: In this cross-sectional analytical study, attitudes of 243 senior students of medicine, nursing, and law were evaluated between January 2015 and February 2016 by using Euthanasia Attitude Scale (EAS) questionnaire classified in four factors of ethical consideration, practical consideration, treasuring life, and naturalistic beliefs. Results and conclusion: Mean of attitude towards euthanasia was 44.1 ±16.2. Score of 49.3%, 50.6%, and 44.7 % of medical, nursing, and law students was above the mean, respectively. Except for marital status that had a significant association with naturalistic beliefs, there was no significant association between other demographic variables (field of study, age, and gender) and the attitudes towards euthanasia. The results of this study showed a negative attitude of the students towards most aspects of EAS and a relatively negative attitude towards Euthanasia.

https://jhhhm.halal.ac.ir/article_166893_0dbe007e967c493621c66fabf9692f5b.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 2 2022 12 01 Phenylketonuria patients and recent approaches 46 50 163371 10.30502/jhhhm.2022.377288.1064 EN Kianoush Khosravi-darani Research Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran Samira Hassanpour Department NDU Infant Cereal Quality Specialist Société des Produits Nestlé S.A. Nestlé Research Rte de Chavornay 31350 Orbe, Switzerland Fataneh Hashempour-Baltork Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran 0000-0003-2670-0956 Journal Article 2022 12 18 Abstract Background and objective: Infant formula is a food that mimics human milk and is intended for use by infants under 1 year old. Phenylketonuria (PKU) is a congenital defect in the synthesis of phenylalanine (Phe) and is caused by the failure of phenylalanine hydroxylase converting Phe to tyrosine. In this review the current treatments for PKU are discussed. Results and conclusion: Patients with PKU should still be treated with dietary therapy, but in the long term the introduction of a wide array of new treatment approaches such as more palatable foods. Treatment, which includes a low Phe diet supplemented with amino acid formulas, commences soon after diagnosis within the first weeks of life. Other potential issues associated with dietary therapy by micronutrients. Advances in dietary therapy such as the use of neutral amino acids and glycomacropeptides (GMP) have yielded more promising data in the recent years. In conclusion, GMP medical foods and micro/macronutrient supplementation will be useful in providing the evidence allowing for standardization of management and will alternatively provide in a cost-effective way an individualized management plan for PKU patients.

https://jhhhm.halal.ac.ir/article_163371_684aef11e5e0721443825788bb26d1b2.pdf