Particular interest in selenium (Se) was generated as a result of clinical studies showing that balanced Se dietary system is very important for many physiological processes. There is no recent information available on the Se content in Egyptian foods. The present study was conducted to measure Se content in different food groups. A cross-sectional study was designed; a total of 87 food items were randomly purchased from the main markets and hypermarkets in Alexandria governorate, then digested by wet ashing procedure and finally analyzed using Inductively Coupled Plasma-Mass Spectrometry (ICP-MS). The highest mean Se value was obtained in protein-rich food followed by nuts and sweetened products (6.8, 6.2, and 5.89 μg/g respectively) shrimps had the highest value among all studied samples (6.8 μg/g), while the lowest one was in soft cheese (0.0036 μg/g). Selenium content in food groups is strongly correlated with food matrix and composition of food items, soil composition, and fortification process.

The study aims to evaluate the levels of nitrosamine, a known carcinogenic compound, in processed meat products and to assess its dietary intake and margin of exposure among medical staff, including physicians, pharmacists, and nurses working night shifts at Alexandria University Hospitals. Additionally, the study seeks to evaluate the participants’ knowledge of dietary sources and regulatory limits of carcinogens. A cross-sectional study was conducted with 420 participants. Results showed that hotdogs contained the highest nitrosamine levels (159.24 ± 87.99 µg/g) with a consumption pattern of 0.02126 µg/kg BW/day. In contrast, sausages and burgers had the lowest nitrosamine content (2.36 µg/g and 2.37 µg/g, respectively). Luncheon meat also exhibited low nitrosamine levels and consumption patterns, at 18.53 µg/g and 0.00141 µg/kg BW/day, respectively. The Margin of Exposure (MOE) was calculated to assess risk, with a Benchmark Dose Lower Confidence Limit (BMDL)10 value of 29 µg/kg BW/day as the reference point. MOE values ≥ 17,000, derived for nitrosamine exposure in this study, indicate a low level of concern for carcinogenic risk. A statistically significant difference in dietary nitrosamine intake was observed across different professions among the medical staff (p < 0.001).

Background & Objective(s): Spirulina platensis is an incredibly powerful source of proteins, fibers and antioxidants. The aim of the study was to assess the nutritional value of Spirulina platensis cultivated in Egypt and study its effect on fasting blood glucose and lipid profile in diabetic rats. Methods: A total of one kilogram of Spirulina platensis was used in the study. The nutritional value of Spirulina platensis was characterized by measuring its proximate, vitamins, amino acids, minerals and antioxidants contents. We extended our analysis to study its effect on fasting blood glucose (FBG), low density lipoprotein cholesterol (LDL-C), high density lipoprotein cholesterol (HDL-C), serum triglycerides (TG), and total cholesterol (TC) parameters in sixty male albino rats grouped as 10 control rats and 50 diabetic rats in five groups. The latter comprised 10 diabetic control rats and 40 test rats that were orally administered 10, 20, 30 mg/kg body weight Spirulina platensis and 300 mg/kg of the anti-diabetic medication Metformin respectively for four weeks. Results: Spirulina platensis contained high amount of high quality protein, as eight essential amino acids were present (56.79%). It was also a rich source of Ca, phenolic compounds and flavonoids (363.7, 997 and 711 mg/100g respectively). Spirulina significantly managed body weight of diabetic rats and reduced blood glucose level in treated groups compared to diabetic control by 67.8% and 68.3% in rats treated by 10 and 30 mg/kg body weight Spirulina respectively. Rats administered 30 mg/kg body weight Spirulina achieved decreased TG, TC, and LDL-C levels to reach 101.9, 75.43, and 6.2 mg/dl respectively, with improvement in HDL-C level by 58.7% compared to diabetic control rats. Conclusion: Chemical analysis of Spirulina platensis produced in Egypt showed high nutritional value with high concentration of several functional ingredients. In addition, its effect on the measured FBG, LDL-C, HDL-C, TG, and TC parameters in experimental rats was dose dependent.

Background: Artificial sweeteners interfere with normal physiological processes. Objective: The study aims at assessing the changes associated with consuming different doses of aspartame (Sugar-Match®) and sucralose (Sweetal®). Methods: A total of sixty rats were divided into two phases; phase I was categorized into 6 groups including a control group, sucralose 2 and 4 g/kg, aspartame 0.8 and 1.6 g/kg, and sucrose with dose 0.5 mg/kg given orally every day for 12 weeks. Rats were euthanized and lipid profile was measured. Phase II comprised 4 groups including the same previously mentioned doses of sucralose and aspartame which were given orally every day for 12 weeks then omitted for further 6 weeks to study the ability of body to restore the biological changes associated with their consumption. Results: The highest triglyceride level was observed in rats fed on high dose sucralose (80.83 ± 5.46 mg/dl) and aspartame (78.83 ± 4.17 mg/dl). After 12 weeks of experimentation, cholesterol was higher in all groups. LDL-C was the highest in rats supplemented with a high dose of aspartame (43.90 ± 8.41 mg/dl), followed by a low dose of aspartame (39.28 ± 2.03 mg/dl). Terminating intake of artificial sweeteners caused large drop in LDL-C in rats fed on high dose of aspartame, while HDL-C increased slightly but insignificantly. Severe histopathological changes in liver and kidney tissues were observed in rats supplemented with a high dose of aspartame. Conclusion: Supplementing rats with aspartame and sucralose for 12 weeks increased lipid profile. Pathological changes were recovered neither in the liver nor in the kidney even after terminating artificial sweeteners intake.

Innovative fermented milk product was developed using the safe selected probiotic LVS14. The product has a potential to ameliorate dyslipidemia, oxidative stress, and metabolic hormones in a high-fat diet rat model.

BACKGROUND: Acrylamide (AA) is considered as a carcinogenic and genotoxic food contaminant produced in carbohydrate-rich foods Canteen snacks available in school are among these carbohydrate-rich foods. The paper investigates the risk associated with consuming acrylamide rich canteen snacks. AIM: The aim of the work was to study the dietary risk of acrylamide in school canteen snacks among primary school students and to determine the concentration of AA in different snacks METHODS: The level of AA was detected in 73 samples for 16 different canteen snacks sold at school canteens. Samples were collected randomly from the canteens of primary schools in Alexandria city. All samples were extracted and cleaned-up then analyzed using HPLC techniques. A food frequency questionnaire was designed to determine the frequency and amount of consumption of different canteen snacks among primary school students during school day. The data was collected from six different primary schools in Alexandria city (3 public and 3 private schools). All interviewed school students (466 student) were weighted for the calculation of dietary exposure of AA during school day. RESULTS: The results showed that, the average and the 95th percentile of acrylamide exposure were 1.4 and 4 μgkg−1 BWsd−1, respectively. There is a statistically significant difference between dietary exposure to AA between private schools and public schools. The estimated margin of exposure (MOE) calculated from the average acrylamide exposure was 128 and 221 and from 95th percentile was 45 and 77, based on BDML10 values 0.18 mgkg−1 BWd−1 and 0.31 mgkg−1 BWd−1. With the highest risk calculated in schools offering fried foods prepared in school canteen. CONCLUSION: Dietary exposure to AA from canteen snacks among primary school students in Alexandria city is considered as a health concern according to the definition of the WHO, where the calculated MOE values were very close to the values set by the JECFA committee (45-310) for health problems of concern.