Biochemical deficiency of pyridoxine does not affect interleukin-2 production of lymphocytes from patients with Sjögren's syndrome

Tovar, A R; Gómez, Eulogio Valentín; Bourges, Héctor; Ortíz, Víctor; Kraus, Arnoldo; Torres, Nimbe

doi:10.1038/sj.ejcn.1601450

Cited by 6 publications

(6 citation statements)

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“…Although our study shows that chile pepper consumption does not play a role in taste perception and acuity, the reduction in their consumption, as well as that of citrous fruits, can result in lower intakes of some nutrients such as vitamin C. However, vitamin C can be easily replaced with other food sources so its deficiency is not as common as that of other water-soluble vitamins (Tovar et al, 2002).…”

Section: Consumption Of Chile Peppers and Taste Acuitymentioning

confidence: 57%

“…The most common modifications included to soak or to overcook certain foods to make them softer, to chop and cut some meats and fruits to make them smaller and to reduce the consumption of irritant foods and spices. We also determined that the daily dietary intake of vitamin B 6 (pyridoxine) was below that of the RDA for this age and group of the population producing a biochemical deficiency of pyridoxine that was corrected by vitamin supplementation (Tovar et al, 2002). The low dietary intake of vitamin B 6 was determined to be the result of a reduced consumption of foods rich in this vitamin such as grains and cereals.…”

Section: Introductionmentioning

confidence: 99%

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Detection and recognition thresholds to the 4 basic tastes in Mexican patients with primary Sjögren's syndrome

et al. 2004

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Background: Primary Sjögren's syndrome (pSS) is a chronic autoimmune disease characterized by inflammatory lymphocytic infiltration of the salivary glands, leading to dryness of the mouth (xerostomia). It has been postulated that xerostomia is the preceding stage for the development of alterations in taste acuity (dysgeusia) in this type of patients. Objectives: To determine detection and recognition thresholds to the 4 basic tastes (sweet, salty, sour and bitter) in pSS patients and compare them to a control group. To determine if the long-term consumption of chile peppers and spicy Mexican diets had an effect on the taste perception and acuity of the pSS patients. Interventions: Detection and recognition thresholds were determined by the method of least noticeable differences on three occasions during three nonconsecutive days. Saliva production was determined by Saxon's test on two separate occasions. Results: Although saliva production was severely reduced in pSS patients (1.3570.55 ml/2 min, Po0.001) compared to controls (6.2672.41 ml/2 min), all subjects recognized the 4 basic tastes when these were tested at suprathreshold concentrations. The detection thresholds for the sweet, sour and bitter tastes were higher in pSS patients, as well as the recognition thresholds for the salty, sour and bitter tastes. A relationship between time of evolution of the disease and saliva production with individual thresholds could not be established. Conclusions: pSS patients exhibited different degrees of dysgeusia depending on the taste being studied, that is, they were mildly dysgeusic for the sweet and salty tastes and clearly dysgeusic for the sour and bitter tastes. Although both pSS patients and controls had consumed 'typical Mexican diets' their entire lives, our results showed that the consumption of chile peppers and spicy foods did not have any effect on the taste perception and acuity of the pSS patients.

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Section: Consumption Of Chile Peppers and Taste Acuitymentioning

confidence: 57%

Section: Introductionmentioning

confidence: 99%

Detection and recognition thresholds to the 4 basic tastes in Mexican patients with primary Sjögren's syndrome

et al. 2004

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“…The water soluble vitamin pyridoxine (vitamin B6) was shown to have an effect on the immune response. Deficiency of this vitamin induced atrophy of lymphoid organs, with consequent reduced lymphocyte production, altered antibody response and interleukin 2 production [14]. Deficiencies of oligoelements, such as Zn, Cu, Mn, and of vitamins C and E were able to determine a loss of goblet cells in the conjunctiva and a significant decrease of microvilli and microplicae in the superficial cells of the conjunctiva and cornea [15].…”

Section: Detrimental Effects Of Nutrition and Nutritional Statusmentioning

confidence: 99%

Nutrition and Dry Eye

Aragona

Rania

Micali

et al. 2013

Curr Ophthalmol Rep

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The tear film is a complex mixture of molecules such as lipids, mucins and water, whose function is to protect the eye from external factors such as environmental stimuli, traumas and infections. It is secreted by specific structures, but also, in part, derives from the blood stream. Substances taken with food can directly or indirectly influence tear film composition so inducing changes of the ocular surface. When the tear film is altered a condition known as dry eye may develop. Diet derived substances can be of help in the treatment of this condition. Among these substances essential fatty acids, of the omega-6 and 3 series, can play a role in the control of inflammation and in promoting the recovery of the ocular surface structures. Also some aminoacid implementation, with molecules that participate to collage composition, may participate in the recovery of the ocular surface structures undergoing the inflammatory stress. Keywords Nutrition Á Dry eye Á Sjögren's syndrome Á Ocular surface Á Corneal epithelium Á Conjunctival epithelium Á Omega-3 Á Omega-6 Á Vitamins Á Diabetes Á Resolvins Á Neuroprotectins Á Amino acids

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“…Cermak et al reported that women with pSS had a significantly higher intake of energy, glutamate, carbohydrates, lactose, phosphorus, caffeine, thiamine, and riboflavin compared with age-matched controls [ 9 ]. Moreover, Tovar et al indicated that patients with pSS were deficient in vitamin B 6 , probably due to a limited intake and not to abnormal uptake mechanisms [ 10 ], and Erten et al found that pSS-patients were deficient in vitamin D [ 11 ].…”

Section: Introductionmentioning

confidence: 99%

Dietary Intake, Body Composition, and Oral Health Parameters among Female Patients with Primary Sjögren’s Syndrome

et al. 2018

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There is limited knowledge about dietary intake and body composition among patients with primary Sjögren’s syndrome. We assessed dietary intakes with 24-h recalls and body composition with anthropometry and bioelectrical impedance in 20 female patients. Various scoring tools were used to assess oral health. The patients had a lower energy percentage (E%) from carbohydrates (p = 0.02) and a higher E% from fat (p = 0.01) compared to a reference group. The lower intake of carbohydrates was due to a lower bread intake (p = 0.04), while the higher intake of fat was due to a higher intake of butter, margarine, and oil (p = 0.01). The patients ate more than twice (p = 0.02) as much fish as the reference group. The compliance to recommended intakes of macro- and micronutrients was good. Forty-percent of the patients were overweight/obese. Increased intake of beverages was observed in patients with severe xerostomia and/or low oral health-related quality of life, whereas reduced fat intake was found in hyposmic patients. In conclusion, the dietary intake among the patients was not much different from the reference group and complied with recommendations. Most oral health parameters were not associated with nutrient intakes. Specific dietary guidelines are probably not needed to ensure adequate nutrition among such patients.

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Biochemical deficiency of pyridoxine does not affect interleukin-2 production of lymphocytes from patients with Sjögren's syndrome

Cited by 6 publications

References 32 publications

Detection and recognition thresholds to the 4 basic tastes in Mexican patients with primary Sjögren's syndrome

Detection and recognition thresholds to the 4 basic tastes in Mexican patients with primary Sjögren's syndrome

Nutrition and Dry Eye

Dietary Intake, Body Composition, and Oral Health Parameters among Female Patients with Primary Sjögren’s Syndrome

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