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20173
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Subject: Food and Nutrition × End date: 2017 × Start date: 2017 × Type: Thesis × Thesis Type: Ph.D ×
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    ThesisItemOpen Access
    Body adiposity, leptin and serum throtropin association in euthyroid premenopausal women
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2017-11) Gupta, Soumya; Raghuwanshi, Rita Singh
    The present cross-sectional, population-based study was conducted among euthyroid premenopausal women (mean age 25.7 ± 3.2 years, mean BMI 24.87 ± 3.3 kg/m2) to investigate the association of degree of obesity and serum leptin with the serum thyrotropin concentration. Eighty-one healthy euthyroid premenopausal women, (26 normal and 55 overweight and obese subjects, as per BMI) with no known selfreported history of thyroid dysfunction, were studied. The mean energy intake of the study population was 83.5% of the RDA and the mean PAL revealed that majority of the study respondents perform sedentary activity. Notably, a considerable number of subjects showed high mean values of body fat percent i.e. ≥30% (61.7%) indicating generalized obesity and waist circumference at ≥73.50 cm (71.6%) indicating abdominal obesity. The study population also exhibited a high prevalence of subcutaneous adiposity (59.3%) and intra-abdominal (40.7%) adiposity. Out of the various anthropometric indices used to determine obesity in the study population with body fat percent as ‘standard’, BMI and WHtR displayed high sensitivity and lower misclassification rate at the optimal cutoff points of ≥23.1 kg/m2 (Sens. 98%, Spec. 80.6%) and ≥0.47 (Sens. 94%, Spec. 90.4%), respectively in the ROC curve analysis. Uncomplicated euthyroid overweight and obese premenopausal women showed increased (p<0.001) serum leptin (37.31±12.4 vs 10.39±4.9 ng/ml) and moderately elevated TSH levels (3.45±1.1 vs 0.90±0.4 mIU/L) than normal subjects. Evidently, a substantial number of subjects who were obese displayed TSH distribution in the third [2.44-4.05 mIU/L (46.3%)] and fourth quartile [4.06-5.40 mIU/L (43.9%)]. The proportion of subjects with TSH distribution in upper quartiles significantly (p<0.001) increased with increasing quartiles of leptin and with the increase in abdominal, subcutaneous and intra-abdominal adiposity. The relationship of dietary intake and physical activity status of the study population was also assessed with TSH. TSH correlated significantly and positively with leptin (r=0.66); body weight (r=0.45); BMI (r=0.67); body fat percent (r=0.73); subcutaneous adipose tissue (r=0.60); intra-abdominal adipose tissue (r=0.53); waist circumference (r=0.59); hip circumference (r=0.42); neck circumference (r=0.28); BMR (r= 0.25) and negatively with physical activity level (r= -0.34) in overweight and obese euthyroid subjects. In a multivariable regression analysis, BMI (β=0.84), body fat percent (β=0.52), total abdominal fat (β=0.72) and leptin (β=0.31) associated significantly with serum TSH after adjusting for various variables. Considering the clinical evidence provided by this observational study, it may possibly be implied that a direct relationship exists between grades of obesity and TSH and that leptin might be the possible link between thyroid function and adiposity which may stimulate the rise in TSH directly or indirectly to regulate the thermogenesis in obesity.
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    ThesisItemOpen Access
    Development and quality evaluation of composite grain khakhra and its glycemic index
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2017-09) Shukla, Swati; Awasthi, Pratima
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    ThesisItemOpen Access
    Suitability of finger millet & barnyard millet incorporated pizza base in diabetes and cardiovascular diseases
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2017-06) Shrestha, Renu; Srivastava, Sarita
    The present study was conducted to evaluate glycemic index and hypolipidemic effect of finger millet incorporated pizza base and barnyard millet incorporated pizza base. Finger millet variety PRM-15 and barnyard millet variety PRJ-1 were taken for the study. Results on physical properties showed higher values for thousand kernel weight (3.18 g) and thousand kernel volume (3.93 ml) of barnyard millet, while finger millet showed higher values for bulk density (0.94 g/cc), hydration capacity (0.064 %) and total flour recovery (68.58 %). The results on functional properties showed that barnyard millet flour had significantly higher water absorption (158.63 ml/100g), fat absorption (146.67 ml/100g) and sedimentation value (13.30 ml), while refined wheat flour had significantly higher emulsion activity (42.99 %), emulsion stability (40.70 %), dough raising capacity (92.54 %) and wet and dry gluten content (26.42 and 9.22 %, respectively). Each of finger millet flour and barnyard millet flour blends with refined wheat flour (30:70, 40:60, 50:50, 60:40) showed gradual increase in water absorption and fat absorption with increase in millet flour incorporation. The other functional properties showed declining trend with increased incorporation of millet flour. Nutrient analysis of finger millet and barnyard millet indicates that the finger millet had significantly higher amount of moisture (12.08 %), total ash (2.43 %), crude protein (12.39 %), calcium (276.03 mg%), total dietary fiber (14.68 %) and antioxidant activity (68.33 %), while barnyard millet had significantly higher level of crude fat (3.50 %), crude fiber (7.51 %), phosphorus (204.12 mg%) and zinc (4.91 mg%). Texture profile analysis of the products showed that the finger millet incorporated pizza base had significantly higher hardness (281.60 N) and gumminess (131.39 N), while barnyard millet incorporated pizza base had significantly higher values for chewiness (153 N x mm). Finger millet incorporated pizza base showed significantly higher amount of total ash (1.77 %), crude protein (11.08 %), calcium (183.88 mg%), total dietary fiber (10.98 %) and total antioxidant activity (43.44 %), while barnyard millet incorporated pizza base contained significantly higher amount of moisture (30.40 %), crude fat (6.17 %) and crude fiber (3.58 %). Finger millet incorporated pizza base and pizza showed low glycemic index value (36.23 and 46.05, respectively) and did not differ significantly from barnyard millet incorporated pizza base and pizza (36.67 and 43.43, respectively). The experiment on albino rats showed the hypolipidemic effect of finger millet incorporated and barnyard millet incorporated pizza base measured in terms of serum total cholesterol, triglyceride, HDL, LDL and VLDL level. Therefore it can be concluded that both finger millet incorporated and barnyard millet incorporated pizza base are suitable for prevention and control of diabetes and cardiovascular diseases.