Search results for: O.Hadjoudj

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O.Hadjoudj</title> <meta name="description" content="Search results for: O.Hadjoudj"> <meta name="keywords" content="O.Hadjoudj"> <meta name="viewport" content="width=device-width, initial-scale=1, minimum-scale=1, maximum-scale=1, user-scalable=no"> <meta charset="utf-8"> <link href="https://cdn.waset.org/favicon.ico" type="image/x-icon" rel="shortcut icon"> <link href="https://cdn.waset.org/static/plugins/bootstrap-4.2.1/css/bootstrap.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/plugins/fontawesome/css/all.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/css/site.css?v=150220211555" rel="stylesheet"> </head> <body> <header> <div class="container"> <nav class="navbar navbar-expand-lg navbar-light"> <a class="navbar-brand" href="https://waset.org"> <img src="https://cdn.waset.org/static/images/wasetc.png" alt="Open Science Research Excellence" title="Open Science Research Excellence" /> </a> <button class="d-block d-lg-none navbar-toggler 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id="custom-search-input"> <div class="input-group"> <i class="fas fa-search"></i> <input type="text" class="search-query" name="q" placeholder="Author, Title, Abstract, Keywords" value="O.Hadjoudj"> <input type="submit" class="btn_search" value="Search"> </div> </div> </form> </div> </div> <div class="row mt-3"> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Commenced</strong> in January 2007</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Frequency:</strong> Monthly</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Edition:</strong> International</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Paper Count:</strong> 2</div> </div> </div> </div> <h1 class="mt-3 mb-3 text-center" style="font-size:1.6rem;">Search results for: O.Hadjoudj</h1> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">2</span> Evaluation of Salt Content in Bread and the Amount Intake by Hypertensive Patients in the Algiers Region</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=S.lanasri">S.lanasri</a>, <a href="https://publications.waset.org/abstracts/search?q=A.Boudjerrane"> A.Boudjerrane</a>, <a href="https://publications.waset.org/abstracts/search?q=R.Belgherbi"> R.Belgherbi</a>, <a href="https://publications.waset.org/abstracts/search?q=O.Hadjoudj"> O.Hadjoudj</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Introduction: Bread is the most popular food in Algeria. The aim of this study was to examine the consumption of salt from bread by hypertensive patients. Materials and methods: sixty breads were collected from different artisans Algiers bakeries, each sample was mixed in harm distilled water until homogeneous and filtered. Analysis of the salt content was carried out according to the Mohr method titration. We calculated the amount of salt in bread consumed by 100 hypertensive patients using a questionnaire about the average amount of bread per day. Results: The salt content values from bread were 3.4g 卤 0.37 NaCl / 100g.The average amount of salt consumed per day by patients from only bread was 3.82 g 卤 3.8 with a maximum of 17 g per day. Only 38.18% of patients consume bread without salt even then 95% knew that excess salt intake can complicate hypertension. Conclusion: This study showed that bread is a major contributor to salt intake by Algerian hypertensive patients. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=salt" title="salt">salt</a>, <a href="https://publications.waset.org/abstracts/search?q=bread" title=" bread"> bread</a>, <a href="https://publications.waset.org/abstracts/search?q=hypertensive%20patients" title=" hypertensive patients"> hypertensive patients</a>, <a href="https://publications.waset.org/abstracts/search?q=Algiers" title=" Algiers"> Algiers</a> </p> <a href="https://publications.waset.org/abstracts/117913/evaluation-of-salt-content-in-bread-and-the-amount-intake-by-hypertensive-patients-in-the-algiers-region" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/117913.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">151</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1</span> Study of the Composition of Lipids in Different Kinds of Packaged Food Products</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Zineb%20Taidirt">Zineb Taidirt</a>, <a href="https://publications.waset.org/abstracts/search?q=Fathia%20Sebahi"> Fathia Sebahi</a>, <a href="https://publications.waset.org/abstracts/search?q=Mohamed%20Karim%20Guarchani"> Mohamed Karim Guarchani</a>, <a href="https://publications.waset.org/abstracts/search?q=Anissa%20Berkane"> Anissa Berkane</a>, <a href="https://publications.waset.org/abstracts/search?q=Noureddine%20Smail"> Noureddine Smail</a>, <a href="https://publications.waset.org/abstracts/search?q=Ouahiba%20Hadjoudj"> Ouahiba Hadjoudj</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Cardiovascular diseases are one of the most important causes of death in Algeria. Several risk factors are responsible for this, including the consumption of foods containing saturated fat and trans fatty acids TFAs. This brief presents the results of a descriptive study of the lipid composition of 251 food products marketed in Algeria. The objective of the study is to describe the nature and composition of lipids and to verify the compliance of saturated and trans fatty acids intakes with the regulations. The study is based on data from the nutrition labelling of marketed food products. The results showed that the lipids in foodstuffs are diverse in nature and of varying amounts, but their nature is not specified on all products. In addition, the required content of saturated fatty acids is mentioned only in 29.48% of the products; 21.62% of them do not comply with the standard. Hydrogenation of fats, which produced Trans fatty acids, is common: 19.92% of products contain hydrogenated fats, and 74.89% may contain them according to the aspect of the lipid (solid fat). However, the trans fatty acid content is only mentioned in 5.18% of the products. The latter is above the limits set by Algerian regulations in 50% of the butter samples studied. The composition of lipids in mono- and polyunsaturated fatty acids essential for the body is insufficient: only 13.94% of the products inform their contents on their labels. It is necessary to adopt mandatory restriction of trans fatty acids, to ban the use of partially-hydrogenated oils, and to require required mandatory labeling of the TFAs and the other fatty acids on packaged foods, and to conduct more studies in order to appreciate the intake of TFAs and saturated fat and appreciate their effects on the Algerian population and to get more informed about the composition of the lipid in packaged foods. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cardiovascular%20diseases" title="cardiovascular diseases">cardiovascular diseases</a>, <a href="https://publications.waset.org/abstracts/search?q=lipids" title=" lipids"> lipids</a>, <a href="https://publications.waset.org/abstracts/search?q=nutrition%20labelling" title=" nutrition labelling"> nutrition labelling</a>, <a href="https://publications.waset.org/abstracts/search?q=lipids" title=" lipids"> lipids</a>, <a href="https://publications.waset.org/abstracts/search?q=trans%20fatty%20acids" title=" trans fatty acids"> trans fatty acids</a> </p> <a href="https://publications.waset.org/abstracts/130716/study-of-the-composition-of-lipids-in-different-kinds-of-packaged-food-products" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/130716.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">127</span> </span> </div> </div> </div> </main> <footer> <div id="infolinks" class="pt-3 pb-2"> <div class="container"> <div style="background-color:#f5f5f5;" class="p-3"> <div class="row"> <div class="col-md-2"> <ul class="list-unstyled"> About <li><a href="https://waset.org/page/support">About Us</a></li> <li><a href="https://waset.org/page/support#legal-information">Legal</a></li> <li><a target="_blank" rel="nofollow" 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