An Intervention Study Using Irradiated Ethnic Ready to Eat Foods in Immunocompromised Patients

Siagian, Carmen Minerva; Irawati, Zubaidah; Simanungkalit, Bona; Woodside, Jayne V.

doi:10.3923/pjn.2015.461.467

Cited by 2 publications

(4 citation statements)

References 5 publications

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“…The intervention study in this study, as well as those reported in previous works [ 24 , 25 ], resulted in total lymphocyte counts of the respondents being calculated based on total leucocyte counts. The stability of lymphocyte counts after the test may reflect the immune system of respondents were still compromised.…”

Section: Discussionmentioning

confidence: 93%

“…High quality, hygienic, and wholesome irradiated ethnic ready-to-eat foods could give a positive contribution [ 22 ] to improving the quality of life of the respondents. Some researchers reported that reducing body mass cells and albumin serum might increase the morbidity [ 19 ].…”

Section: Discussionmentioning

confidence: 99%

“…Each group member consisted of 30 respondents, and received three different types of food. The groups also received some information and guidance regarding the purpose of the intervention study and nutrition education prior to testing [ 18 , 19 ]. Group I was treated with some non-irradiated foods (0 kGy) prepared by BATAN, Group II was considered as the control, with respondents getting their own breakfast and prepared from a conventional kitchen, and Group III was treated with some main meals of irradiated foods (45 kGy) prepared by BATAN.…”

Section: Methodsmentioning

confidence: 99%

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Potential Use of Gamma-Irradiated Ethnic Ready-to-Eat Foods to Improve the Nutritional Status of Landslide Victims

Koenari

Siagian

Simanungkalit

et al. 2016

Foods

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The safety and high quality of ethnic ready-to-eat foods as a source of nourishment and food supplies chain to the remote areas become particularly important. Consuming healthy and balanced nutritional foods means eating better quality foods in proper quantities. Such foods can be developed through a preservation technique by using ionizing radiation. Although implementation of the technology for certain foodstuffs has been implemented in some countries, application of the process to a complete set of meals for selected target groups is still very limited. The various recipes of ready-to-eat food rations based on soy bean, fish, red meat, and poultry, were first developed in collaboration with medium-sized food enterprises prior to quality assessments. The products were individually packed and sealed either in a laminate pouch of Nylon-PE or polyester-aluminum foil-LLDPE and exposed to ionizing radiation at 8 kGy or 45 kGy, respectively, under cryogenic conditions throughout the process, to protect the essential dietary nutrients against free radical attack, and to reduce the undesirable chemical migration from packing material to the food and oxidative changes within the food matrix containing fats. The irradiated foods were stored at room temperature without impairing the overall quality. The high quality of irradiated ethnic foods, i.e., bacem tofu, pepes gold fish, rendang beef, semur beef, and semur chicken, have been administered through an intervention study on adult groups as landslide victims in Cikadu, Pemalang for 30 days continuously at breakfast time: 7.00–9.00 A.M. The results showed that body mass index (BMI) (kg/m2), skin fold caliper (SFC) (mm), hemoglobin (g/dL), and total lymphocyte counts (%) of the targeted respondents did not tend to increase (at p ≥ 0.05) after consuming the irradiated foods, while the albumin content (g/dL) showed a significant increase in blood serum (at p ≤ 0.05). Sensory attributes, such as general appearance, texture, color, taste, and odor of such foods showed good evaluation by the respondents in order to collect more information regarding local culture and eating habits, as well as the general opinion about the irradiated foods. The irradiated ethnic ready-to-eat foods were generally well accepted by the respondents, though the cost-benefit of mass production were still of great concern.

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Section: Discussionmentioning

confidence: 93%

Section: Discussionmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

See 1 more Smart Citation

Potential Use of Gamma-Irradiated Ethnic Ready-to-Eat Foods to Improve the Nutritional Status of Landslide Victims

Koenari

Siagian

Simanungkalit

et al. 2016

Foods

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“…The studies demonstrated some level of success except one study that failed to demonstrate the success of the intervention. Siagian et al (2015) analysed the effects of irradiated ready-to-eat foods on the health of immunocompromised residents of the National Narcotic Board in Bogor, Indonesia. Safe traditional ready-to-eat foods were irradiated at an irradiation facility and the process maintained under cryogenic conditions to protect essential dietary nutrients from free radical attack.…”

Section: Technology-specific Interventionsmentioning

confidence: 99%

Food safety interventions in low‐ and middle‐income countries in Asia: A systematic review

Kwoba

Oduori

Lambertini³

et al. 2023

Zoonoses and Public Health

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Foodborne diseases (FBD) can be defined as any illness caused by ingesting contaminated food or drink. The most common clinical presentation of foodborne diseases is gastrointestinal symptoms, but foodborne diseases can also lead to chronic, life-threatening symptoms including neurological, gynaecological, or immunological disorders as well as multi-organ failure, cancer and death (Grace, 2015).Foodborne diseases are a significant threat to public health.Based on the first global study by the World Health Organization, in 2010, 31 FBD caused approximately 420,000 deaths and 600 million illnesses worldwide, resulting in a burden of 33 million Disability

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An Intervention Study Using Irradiated Ethnic Ready to Eat Foods in Immunocompromised Patients

Cited by 2 publications

References 5 publications

Potential Use of Gamma-Irradiated Ethnic Ready-to-Eat Foods to Improve the Nutritional Status of Landslide Victims

Potential Use of Gamma-Irradiated Ethnic Ready-to-Eat Foods to Improve the Nutritional Status of Landslide Victims

Food safety interventions in low‐ and middle‐income countries in Asia: A systematic review

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