Journal of Nutrition Association of Thailand (Online)

Dietary Pattern, Nutrition Status, and Depression among Medical Students in a University in Bangkok

Suphakorn Ruksawong, Patcharanee Pavadgul, Sukhontha Siri, Kitikan Thana-Udom — Thu, 23 Jan 2025 00:00:00 +0700

Depression is a common psychiatric problem that can lead to suicide. Medical students are at high risk for this issue, and studies have shown that diet and nutrition are also related to depression. This cross-sectional study examines the proportion and association between dietary patterns, nutritional status, and depression among medical students at a university in Bangkok. Data was collected from first to sixth-year medical students through self-administered online questionnaires, consisting of personal information, the Patient Health Questionnaire (PHQ-9) for depression assessment, a semi-quantitative food frequency questionnaire adapted for dietary patterns, and nutritional status information. Data was analyzed using Chi-square statistics for factor analysis related to depression, and logistic regression analysis for factors associated with depression. The study found that 26% of the medical students had depression. Positive aspects related to depression included the consumption of butter (OR = 7.071, 95% CI=1.570 - 31.859, P= 0.006) and iced coffee/cocoa/tea (with cream, milk, sugar) more than three times a week (OR = 5.486, 95% CI = 1.298 - 23.184, P= 0.037) compared to those who consumed them three times or less per week. Nutritional status and other factors showed no significant association with depression. However, this study has limitations due to the small sample size and the sensitive nature of psychiatric data collection. Additionally, the heavy academic and clinical workload of medical students may have resulted in incomplete data collection as initially planned, which prevents the findings from being generalized to the entire population.

Investigation of Glycemic Index in Natural Cane Sugar

Thu, 06 Feb 2025 00:00:00 +0700

Long-term high blood sugar levels increase the risk of diabetes. Selecting foods with a suitable carbohydrate content and a low glycemic index helps slow increase blood sugar levels and reduce the risk of diabetes. Previous studies have found that granulated sugar made from sugarcane has a medium to low glycemic index. This study aimed to determine the glycemic index of six Natural cane sugar (NCS) samples by comparing them with a reference food, glucose, containing the same 50 g of available carbohydrate, in healthy participants using the ISO 26642: 2010 method. NCS samples were produced from two sugar factories of Mitr-Phol Group, Thailand. The experimental results showed that the glycemic index values of three NCS samples (codes A-C) from Sugar Factory I (Mitr-Kalasin Sugar) were 50.5, 54.3, and 50.3, respectively. Similarly, the glycemic index values for samples (codes D-F) from Sugar Factory II (United Farmer and Industry, Phuviang) were 54.5, 50.7, and 51.7, respectively, with no statistically significant differences (P>0.05). NCS is classified as a low glycemic index food, with glycemic index values ≤ 55.

Nutrient Profiles of Thai Cuisine: A Comprehensive Survey and Computation using Nutrient Analysis Software

Thu, 06 Mar 2025 00:00:00 +0700

This study aimed to categorize Thai cooked food and calculate the nutrient profile of Thai side dishes and combined meals, as grounded in Thai food culture. This observational descriptive study collected and calculated the nutritional value of recipes from cookbooks, online media, and regular diets prepared in hospital settings. Energy (kcal), protein (g), total fat (g), vegetables (g), added sugar (g), and sodium (mg) were evaluated per common serving, which was defined by weighing food that was served in hospital. Differences among categories were tested using the Mann Whitney U-test with a p-value ≤ 0.05. Categories were separated if nutrient profile showed a significant difference. Two meal patterns were created, namely, a combination of one staple and two side dishes as well as a single dish set. The nutrient profiles of these two meal patterns were compared to the nutrient target values (NTVs). A total of 2,347 recipes were analyzed and classified into 14 categories: 11 side dishes, 2 single dishes, and 1 staple dish. Categories were distinguished based on at least one nutrient differing significantly from others (p-value < 0.05 for all pairwise comparisons). A total of 57 possible model meals with varying nutrient profiles were assessed. Some model meals met the NTVs for energy, protein, fat, vegetables, and added sugar, while all meals exceeded the NTV for sodium. This study highlighted the diversity of Thai food, with each category exhibiting unique characteristics that may impede a complete nutrition profile. However, good side dish combinations can enhance meal quality to meet NTVs. Consequently, developing recipes that maintain traditional Thai flavors while enhancing nutritional quality and promoting healthy eating has the most potential for optimizing consumer health.

Efficacy and Safety of a Plant-Based Protein Food Replacement on Weight Control in Overweight and Obese Volunteers

Pornanong Aramwit, Supamas Napavichayanun, Araya Sarikaphuti — Tue, 01 Apr 2025 00:00:00 +0700

Obesity and being overweight are public health problems. They are also causes of other diseases. The development of an alternative food replacement may be another option for weight control. This study evaluates the efficacy and safety of a plant-based protein meal replacement product for weight control in overweight and obese individuals. A total of 48 participants were divided into two groups: an intervention group receiving the meal replacement (1 sachet mixed with 250 mL water, consumed once daily as a dinner substitute for 8 weeks) and a control group maintaining their regular diet. The results showed significant reductions in body weight and body mass index in the intervention group compared to controls after at least two weeks (p < 0.05). Additionally, hip circumference decreased more significantly in the intervention group after at least four weeks (p < 0.05), and the product demonstrated potential anti-aging effects by delaying cellular senescence. The plant-based protein meal replacement was found to be safe, with no serious adverse reactions reported, although some participants experienced mild bloating and abdominal tightness. Overall, this product proved effective for short-term weight management in overweight and obese individuals.